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!

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