Classic Apple Cider Doughnuts (Spiced Sugar!) – A Fall Favorite

There’s truly nothing like the taste and smell of fresh, warm Apple Cider Doughnuts, especially on a crisp autumn day! This recipe guides you through making these quintessential fall favorites right at home – tender cake doughnuts infused with concentrated apple cider and warm spices like cinnamon, cardamom, allspice, and nutmeg, all rolled in a delicious apple pie spice sugar coating. While we’re enjoying beautiful spring weather right now on this lovely Saturday, May 3rd, the craving for cozy fall treats is real! This Apple Cider Doughnuts recipe is perfect for bookmarking and planning ahead for apple season later this year. Get ready to make your kitchen smell amazing!

Why You’ll Love These Apple Cider Doughnuts

• Quintessential Fall Flavor: Captures the perfect taste of autumn with apple cider and warm spices.
• Tender Cake Doughnut Texture: Creates a satisfyingly soft yet slightly dense cake doughnut.
• Delicious Spiced Sugar Coating: The apple pie spice sugar adds extra flavor and a delightful texture.
• Fun Homemade Project: Making doughnuts from scratch is a rewarding experience!
• Better Than Store-Bought: Freshly fried homemade doughnuts are truly unbeatable.

Ingredients for Apple Cider Doughnuts

Here’s what you’ll need to make these amazing fall treats. The full list with measurements is in the recipe card below.

Doughnuts

• Apple cider (Liquid/Flavoring) (See Tips for substitutions if unavailable)
• Large eggs + 1 egg yolk (Binder)
• Vanilla extract (Flavoring)
• Butter, melted and cooled (Fat)
• All-purpose flour (Dry Ingredient)
• Cinnamon (Spice)
• Cardamom (Spice)
• Allspice (Spice)
• Nutmeg (Spice)
• Light brown sugar, packed (Sweetener)
• Baking powder (Leavening Agent)
• Baking soda (Leavening Agent)
• Salt (Seasoning)
• Canola oil (or other neutral high-heat oil), for frying (Fat)

Apple Spice Sugar Coating

• Granulated sugar (Sweetener)
• Cinnamon (Spice)
• Cardamom (Spice)
• Allspice (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the classic apple pie spice blend on these Apple Cider Doughnuts, but here are some variations:

• Plain Cinnamon Sugar: If you don’t have all the spices, a simple cinnamon-sugar coating is also classic and delicious.
• Maple Glaze: Skip the sugar coating and dip the warm doughnuts in a simple maple glaze (powdered sugar, maple syrup, splash of milk).
• Add Nuts: Finely chopped pecans or walnuts could potentially be added to the dough, though not traditional.
• Different Spices: Adjust the spice blend in the dough or coating to your preference – add ginger or cloves.
• Apple Juice Substitute: If you absolutely cannot find apple cider, you could try reducing unsweetened apple juice instead, although the flavor will be less complex and potentially sweeter. You might want to reduce the sugar in the dough slightly if using juice.

How to Make Apple Cider Doughnuts

Making homemade Apple Cider Doughnuts is a fun project! Here’s how:

Reduce the Apple Cider

1. This first step is crucial for intense apple flavor! I begin by pouring the apple cider into a large saucepan.
2. I bring it to a boil over high heat, then reduce the heat slightly to maintain a strong simmer.
3. I let it simmer, uncovered, until the cider reduces significantly, down to just 1 cup. This usually takes about 15 to 20 minutes. Keep an eye on it towards the end.
4. Once reduced, I let the concentrated cider cool completely. I often do this step ahead of time.

Make the Dough and Chill

1. In a medium bowl, I whisk together the eggs, egg yolk, vanilla extract, melted (and cooled) butter, and the completely cooled reduced apple cider until combined.
2. In a separate large bowl, I whisk together the dry ingredients: the all-purpose flour, cinnamon, cardamom, allspice, nutmeg, packed light brown sugar, baking powder, baking soda, and salt until well combined.
3. I add the wet cider mixture to the dry ingredients and mix with a rubber spatula just until a soft, slightly sticky dough forms. Be careful not to overmix!
4. I cover the bowl tightly and chill the dough in the refrigerator for at least 1 hour. Chilling the dough makes it much easier to handle and cut.

Make the Apple Spice Sugar Coating

1. While the dough chills, I prepare the coating. On a large plate or in a shallow dish (or even a ziplock bag!), I combine the granulated sugar, cinnamon, cardamom, and allspice.
2. I stir or mix with my fingers (or shake the bag) until the spices are evenly distributed throughout the sugar. I set this aside.

Fry the Doughnuts

1. I heat the canola oil in a large, heavy-bottomed pot or Dutch oven fitted with a deep-fry thermometer over medium to medium-high heat until the oil reaches 365°F (183°C). Maintaining the correct oil temperature is key for perfectly fried doughnuts.
2. While the oil heats, I line a large baking sheet or wire rack with several layers of paper towels and set it nearby.
3. I divide the chilled dough in half. Working with one half at a time (keeping the other half chilled), I turn the dough out onto a lightly floured work surface.
4. I gently roll the dough out to about ½-inch thickness.
5. Using a floured 3-inch doughnut cutter (or two round biscuit cutters of different sizes), I cut out doughnut circles and doughnut holes.
6. I gently gather the scraps, re-roll once, and cut out more doughnuts until I’ve used up the dough half. I repeat with the second half of the dough.
7. Carefully, working in batches so as not to overcrowd the pot (which lowers oil temperature), I gently lower a few doughnuts and doughnut holes into the hot oil.
8. I fry them until golden brown, about 45 seconds to 1 minute per side. They cook quickly!
9. Using a spider strainer or slotted spoon, I carefully remove the doughnuts from the hot oil, allowing excess oil to drip off.

Coat and Serve

1. I immediately transfer the hot doughnuts to the prepared paper towel-lined rack or baking sheet to drain for just about 30 seconds.
2. While they are still hot and slightly greasy (this helps the sugar stick!), I toss the doughnuts and holes generously in the prepared apple spice sugar mixture until well coated.
3. Serve these amazing Apple Cider Doughnuts warm! Enjoy!

Tips and Tricks for the BEST Doughnuts

Here are my secrets for making perfect Apple Cider Doughnuts:

• Reduce the Cider: Don’t skip concentrating the apple cider – it’s essential for that signature flavor.
• Chill the Dough: Chilled dough is much less sticky and easier to roll and cut.
• Maintain Oil Temperature: Use a deep-fry thermometer! Oil that’s too cool makes greasy doughnuts; oil that’s too hot burns the outside before the inside cooks. Keep it around 365°F (183°C), adjusting burner heat as needed between batches.
• Don’t Overcrowd the Pot: Fry only a few doughnuts at a time to maintain the oil temperature.
• Coat While Hot: Toss the doughnuts in the sugar mixture while they are still warm so the sugar adheres properly.

How to Serve

These Apple Cider Doughnuts are best served warm, fresh from the fryer! Enjoy them:

• As Is: Perfect with a cup of coffee, tea, or milk.
• With Cider: Pair them with a glass of cold or warm apple cider for double the flavor!
• For Fall Gatherings: The ultimate treat for Halloween parties, Thanksgiving morning, or fall festivals.
• Weekend Breakfast: A special weekend indulgence.

Make Ahead and Storage

Doughnuts are notoriously best when eaten fresh, ideally within hours of frying.

• Make Ahead: You can make the dough and chill it overnight (up to 24 hours). You can also reduce the cider a day or two ahead. Mix the sugar coating ahead too.
• Storage: Store leftover cooled doughnuts loosely covered at room temperature for up to 1-2 days. They will lose their crispness.
• Reheating: Briefly warm leftover doughnuts in a microwave (they’ll be soft) or very briefly in a toaster oven or air fryer (watch carefully) to refresh slightly.

FAQs about Apple Cider Doughnuts

• What kind of apples make the best cider for doughnuts?
  • Store-bought apple cider is typically a blend. If making your own cider, use a mix of sweet (like Fuji, Gala) and tart (like McIntosh, Cortland) apples. For this recipe using store-bought, look for fresh, unfiltered cider if possible.
• Can I bake these instead of frying?
  • This recipe is specifically formulated for frying, resulting in a classic cake doughnut texture. Baking would require significant recipe adjustments (likely adding more fat/moisture to the dough) and yield a very different, more muffin-like texture. Look for a specific baked apple cider doughnut recipe for best results.
• What if I don’t have a doughnut cutter?
  • You can use two round biscuit cutters – one larger (around 3 inches) and one smaller (around 1 inch) – to cut the doughnut shape and the hole.

Enjoy this taste of autumn with these incredible Homemade Apple Cider Doughnuts! Save this recipe for when the leaves start to turn!

Apple Cider Doughnuts with Apple Spice Sugar Coating

• Author: Caoimhe Byrne
• Prep Time: 25 minutes
• Chill Time: 1 hour
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 15 doughnuts 1x
• Category: Breakfast, Dessert, Snack, Doughnuts
• Cuisine: American

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Description

These apple cider doughnuts are a fall favorite! Made with reduced apple cider, warm pie spices, and fried to golden perfection, then tossed in a spiced sugar coating, you’ll always want to make them at home!

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Ingredients

Scale 1x2x3x

For the Apple Cider Reduction:

• 3 cups apple cider

For the Doughnuts:

• 1 cup cooled Apple Cider Reduction (from above)
• 2 large eggs + 1 large egg yolk, room temperature
• 2 teaspoons vanilla extract
• 6 tablespoons unsalted butter, melted and cooled
• 3 1/2 cups (438g) all-purpose flour, plus more for dusting  
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 3/4 cup (150g) packed light brown sugar  
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

For Frying:

• 2 quarts (8 cups) canola oil, or other neutral high-heat frying oil  

For the Apple Spice Sugar Coating:

• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground allspice

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Instructions

• Reduce Apple Cider (Prep Ahead): Pour 3 cups of apple cider into a large saucepan. Bring to a boil over high heat, then reduce heat slightly to maintain a strong simmer. Cook until the cider is reduced down to 1 cup. This will take 15 to 20 minutes. Let the reduction cool completely. (This step concentrates the flavor and is crucial).

• Make Doughnut Dough:

  • Combine Wet Ingredients: In a medium bowl, whisk together the 1 cup cooled apple cider reduction, eggs, egg yolk, vanilla extract, and melted butter until combined.
  • Combine Dry Ingredients: In a separate large bowl, whisk together the flour, cinnamon, cardamom, allspice, nutmeg, brown sugar, baking powder, baking soda, and salt until well combined.
  • Combine Wet and Dry: Pour the cider mixture into the dry ingredients. Mix with a rubber spatula until just combined and a soft, slightly sticky dough forms. Do not overmix.
  • Chill Dough: Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight). Chilling is essential for handling this soft dough.  

• Prepare Sugar Coating: While the dough chills or just before frying, combine the granulated sugar, 1 tablespoon cinnamon, 1/2 teaspoon cardamom, and 1/4 teaspoon allspice in a shallow dish or a large ziplock bag. Mix or shake until well combined. Set aside.

• Prepare for Frying: Heat the canola oil in a large, heavy-bottomed pot or Dutch oven over medium to medium-high heat until it reaches 365°F (185°C) on a candy/deep fry thermometer. Line a large baking sheet or wire rack with several layers of paper towels for draining the doughnuts.

• Roll and Cut Doughnuts: Divide the chilled dough in half. Working with one half at a time (keep the other half refrigerated), place the dough on a well-floured work surface. Roll the dough out to about ½-inch thickness. Cut out doughnuts using a floured 3-inch doughnut cutter. Place the cut doughnuts and doughnut holes onto a lightly floured baking sheet. Repeat with the remaining dough half, re-rolling scraps gently only once if needed.

• Fry Doughnuts: Carefully place 3-4 doughnuts (and/or several doughnut holes) into the hot oil, being careful not to overcrowd the pot. Fry until golden brown, about 45 seconds to 1 minute per side. Use a slotted spoon or spider skimmer to carefully flip the doughnuts halfway through.

• Drain: Remove the fried doughnuts from the oil and let them drain on the prepared paper towel-lined baking sheet or rack for about 30 seconds.  

• Coat Doughnuts: While the doughnuts are still hot, carefully toss them in the prepared apple spice sugar mixture until generously coated. Place coated doughnuts on a wire rack.

• Repeat: Continue frying and coating the remaining doughnuts and holes in batches, ensuring the oil temperature returns to 365°F (185°C) between batches.

• Serve: Enjoy the doughnuts warm!

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Notes

• Apple Cider Reduction: Reducing the cider concentrates the flavor significantly. Ensure it cools completely before adding to the batter.
• Chilling Dough: This dough is soft; chilling makes it much easier to roll and cut without sticking.
• Oil Temperature: Maintaining the correct oil temperature (365°F/185°C) is crucial for doughnuts that are cooked through but not greasy. Use a thermometer and adjust heat as needed.
• Frying Safety: Be extremely careful when working with hot oil. Add doughnuts gently to avoid splashing.
• Coating: Toss the doughnuts in the sugar mixture while they are still hot so the coating adheres properly.
• Storage: These doughnuts are best enjoyed fresh on the day they are made. Store leftovers loosely covered at room temperature for up to 1 day.