The old fashioned apple cider donuts recipe below makes cake-style rings with a craggy surface that catches cinnamon sugar in every dip. These are fried until the outside sets into a thin shell while the crumb stays moist from reduced apple cider. You get a donut that tastes like the orchard stand version without a special machine.
We reduce fresh cider down to a syrup so the apple flavor reads clearly instead of washing out in the batter. The method uses a donut pan if you bake, or a cutter and pot if you fry. Either way the result is a spiced, lightly tangy treat that pairs with coffee or warm apple cider cocktail on a cool morning. Making this old fashioned apple cider donuts at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Old Fashioned Apple Cider Donuts
- Real reduced cider gives a true apple taste, not just spice.
- Cake crumb stays tender for two days after frying or baking.
- One batch makes about fourteen rings from one mixing bowl.
- You control sugar level with a light or heavy cinnamon coat.
- Works fried for crunch or baked for a lower-fat version.
Ingredients You’ll Need
- 2 cups fresh apple cider, reduced to 1/2 cup syrup
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 3/4 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/3 cup melted butter
- 1/2 cup buttermilk
- 2 quarts neutral oil for frying (if frying)
- 1 cup cinnamon sugar (1/2 cup sugar + 1 tbsp cinnamon) for coating
Ingredient Substitutions
All-purpose flour: Replace with an equal weight of whole wheat pastry flour for a softer wheat note than regular whole wheat. Pastry flour keeps the crumb from turning heavy because its protein sits near 9 percent. Expect a slightly tan crumb and a faintly nutty finish that works with the spices. The old fashioned apple cider donuts works well for weeknight cooking when time is limited.
Buttermilk: Use 1/2 cup plain milk plus 1 1/2 tsp lemon juice, rested for 5 minutes before mixing. The acid mimics buttermilk so the baking soda still lifts the crumb. The donuts will taste a touch less tangy but keep the same tender structure. Storing leftover old fashioned apple cider donuts correctly keeps it tasting good for days.
Melted butter: Swap with an equal volume of neutral oil for a dairy-free batter that fries a shade darker. Oil adds no milk solids so the crust crisps faster by about 30 seconds per side. You lose the butter aroma but gain a cleaner apple scent.
Apple cider: Use 1/2 cup unfiltered apple juice boiled down the same way if cider is out of season. Juice is sweeter and less tannic, so cut the granulated sugar by 2 tbsp. The donut reads more like baked apple than orchard cider. If you enjoyed this, our search recipes is worth trying next.
Step-by-Step Instructions
- Pour 2 cups cider into a wide pan and simmer on medium-low heat until it measures 1/2 cup, about 25–30 minutes. Cool the syrup to room temperature.
- Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl. Set the dry mix aside.
- Beat eggs, granulated sugar, brown sugar, melted butter, buttermilk, and cooled cider syrup on medium-low heat off the stove until smooth.
- Fold dry mix into wet with a spatula until just combined; do not overmix. Rest the batter for 5 minutes so the flour hydrates.
- To fry: heat 2 quarts oil to 180°C / 350°F in a pot. Pipe or spoon rings, fry 45 seconds per side until golden and crispy. never crowd the pan.
- To bake: spoon batter into a greased donut pan and bake at 180°C / 350°F for 12–14 minutes until edges look set and a toothpick comes out clean.
- Coat warm donuts in cinnamon sugar, pressing lightly so it sticks. serve immediately or cool on a rack.
Pro Tips
Reduce cider in a wide pan so surface area speeds evaporation without scorching the bottom. A narrow pot takes longer and risks a burnt note.
Fry one test donut before the full batch to check heat; the oil should bubble steady, not violent, around the edge.
For a thicker sugar coat, dip donuts twice: once right out of the oil and once after a 2 minutes rest.
Read frying basics from Food Network if your oil smokes or the crust browns before the center sets.
Use a piping bag with a half-inch tip to fill the donut pan cleanly and avoid batter on the center post.
Common Mistakes to Avoid
Skipping the cider reduction leaves a watery batter and faint flavor; the syrup step is what makes this apple pie filling style taste possible in donut form.
Overmixing builds gluten so the crumb turns chewy instead of cakey; stop at streaks of flour gone.
Frying cold batter makes the ring soak oil; let rested batter sit at room temp, not fridge, before cooking.
Serving Suggestions
Stack donuts on a linen board beside a pot of black coffee for a morning spread. The cinnamon sugar picks up roast bitterness in a good way.
Pair with pumpkin pie at a fall table so guests get two spiced desserts with different textures.
Warm leftover donuts for 10 seconds and top with a thin spread of salted butter for a snack.
Storage and Reheating
Keep unfrosted donuts in an airtight container at room temp for up to 3 days; the sugar coat softens but crumb stays moist. For longer hold, freeze for up to 2 months in a zip bag with parchment between rings.
Reheat frozen baked donuts at 180°C / 350°F for 5 minutes until warm through. Fried ones crisp best in a 180°C / 350°F oven 4 minutes rather than a microwave, which makes them soggy.
Never leave cooked donuts out more than 2 hours since the egg and dairy in the batter spoil at room heat. For another easy option, check out our more.
Recipe Variations
Maple Glaze Version
Replace cinnamon sugar with a glaze of 1 cup powdered sugar and 2 tbsp maple syrup thinned with milk. The shell turns glossy and the maple adds a woodsy note that suits the apple. Baked rings take the glaze without soaking through.
Baked Mini Muffins
Spoon batter into a mini muffin tin and bake 10 minutes at 180°C / 350°F for bite-size treats. You skip the cutter and get a softer edge with the same spice mix. Coat in sugar while warm as with the rings.
Cardamom Spice Swap
Trade the cloves for 1/4 tsp ground cardamom to shift the aroma toward a bakery Nordic profile. The donut stays cakey but reads lighter and floral next to the cider. Use the same reduce-and-rest method with no time change.
Apple Cider Donut Holes
Drop rested batter by teaspoon into oil to make holes that fry 60 seconds total, turning once. They coat easier for parties and use the same old fashioned apple cider donuts recipe batter with no pan. Watch heat so the small size does not brown before the middle cooks. You might also like our register.
Old Fashioned Apple Cider Donuts Recipe
Description
These old fashioned apple cider donuts are cake-style rings with a craggy surface that catches cinnamon sugar in every dip. Reduced fresh cider gives a true apple taste while the crumb stays moist, and they can be fried for crunch or baked for a lower-fat version.
Ingredients
Instructions
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Reduce apple cider
Pour 2 cups cider into a wide pan and simmer on medium-low heat until it measures 1/2 cup, about 25–30 minutes. Cool the syrup to room temperature before using so it does not cook the eggs when mixed.
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Mix dry ingredients
Whisk 2 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp cloves in a bowl. Set the dry mix aside so it is ready to fold in later without clumps.
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Combine wet ingredients
Beat 2 eggs, 3/4 cup granulated sugar, 1/3 cup brown sugar, 1/3 cup melted butter, 1/2 cup buttermilk, and cooled cider syrup on medium-low heat off the stove until smooth. This blends the sugars and fats into a uniform base for the batter.
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Fold and rest batter
Fold dry mix into wet with a spatula until just combined; do not overmix or the crumb turns chewy. Rest the batter for 5 minutes so the flour hydrates and the texture stays cakey.
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Heat oil to fry
To fry: heat 2 quarts oil to 180°C / 350°F in a pot over medium-high heat. Use a thermometer to confirm steady heat and never crowd the pan so the rings cook evenly.
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Fry donut rings
Pipe or spoon rings into the oil and fry 45 seconds per side until golden and crispy on the outside. The donut is done when the shell is set and the center springs back lightly to touch.
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Bake donut rings
To bake: spoon batter into a greased donut pan and bake at 180°C / 350°F for 12–14 minutes until edges look set and a toothpick comes out clean. The rings should pull slightly from the pan and feel firm at the top when ready.
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Coat and serve
Coat warm donuts in cinnamon sugar, pressing lightly so it sticks to the craggy surface. Serve immediately or cool on a rack so the sugar coat stays crisp.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 4g20%
- Cholesterol 45mg15%
- Sodium 220mg10%
- Total Carbohydrate 45g15%
- Dietary Fiber 1g4%
- Sugars 24g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep unfrosted donuts in an airtight container at room temp for up to 3 days; the sugar coat softens but crumb stays moist. Never leave cooked donuts out more than 2 hours since the egg and dairy in the batter spoil at room heat.
- Make ahead: Reduce cider in a wide pan so surface area speeds evaporation without scorching the bottom before you mix the batter. For a fall table pairing idea see our cider cocktail to serve alongside.
- Pro tip: Fry one test donut before the full batch to check heat; the oil should bubble steady, not violent, around the edge.
- Reheating: Fried donuts crisp best in a 180°C / 350°F oven 4 minutes rather than a microwave, which makes them soggy.
