Cinnamon Sugar Apple Cider Doughnuts

Why You’ll Love This Recipe

• Real apple flavor from cider reduced to a syrupy concentrate.
• Tender, cake-style crumb with warm cinnamon and nutmeg.
• Quick stovetop fry and a simple cinnamon-sugar coat—no glaze needed.
• Perfect make-ahead dough for weekend frying and cozy fall gatherings.

Grocery List

• Produce: Fresh apple cider
• Dairy: Unsalted butter, buttermilk, eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, fine salt, ground cinnamon, ground nutmeg, vanilla extract, neutral frying oil

Full Ingredients

Cider Reduction

• 2 cups (480 ml) apple cider, reduced to 1/2 cup (120 ml)

Doughnuts

• 3 cups (360 g) all-purpose flour, plus more for dusting
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp freshly grated or ground nutmeg
• 4 tbsp (57 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1/3 cup (65 g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 1/2 tsp vanilla extract
• 1/3 cup (80 ml) buttermilk, plus 1–2 tbsp if needed for a soft dough
• 1/3 cup (80 ml) reduced cider (reserve remaining reduced cider for optional brushing)

For Frying

• 2–3 quarts neutral oil (canola or peanut), for a 2–3 inch depth

Cinnamon-Sugar Coating

• 1 cup (200 g) granulated sugar
• 2 tsp ground cinnamon
• Pinch fine sea salt
• Small pinch nutmeg (optional, for extra warmth)

Optional Finish

• 1–2 tbsp reserved reduced cider, for lightly brushing hot doughnuts before tossing in sugar (optional, boosts apple flavor)

Step-by-Step Instructions

Step 1: Reduce the cider

In a medium saucepan over medium heat, simmer 2 cups (480 ml) apple cider, stirring occasionally, until it reduces to 1/2 cup (120 ml), about 20–25 minutes. It should be syrupy and coat a spoon. Transfer to a heatproof measuring cup and cool 10 minutes. You will use 1/3 cup for the dough; reserve the rest for optional brushing.

Step 2: Mix the dry ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg until evenly combined. Set aside.

Step 3: Cream butter and sugars; add wet ingredients

In a stand mixer with the paddle (or a large bowl with a hand mixer), cream the softened butter with 2/3 cup granulated sugar and the brown sugar on medium speed until sandy and slightly fluffy, 2–3 minutes. Add eggs one at a time, mixing well after each, then mix in vanilla. Beat in 1/3 cup (80 ml) cooled reduced cider and the buttermilk until smooth. The mixture may look slightly curdled; that is fine.

Step 4: Make the dough and chill

Add the dry ingredients to the wet in two additions, mixing on low just until combined. The dough should be soft and slightly sticky; if it seems dry, mix in 1–2 tbsp extra buttermilk. Scrape onto a lightly floured sheet of parchment, pat into a 1-inch-thick rectangle, wrap, and chill until firm, at least 1 hour (up to 24 hours for stronger flavor).

Step 5: Roll and cut the doughnuts

On a lightly floured surface, roll the chilled dough to 1/2 inch thickness. Cut 3-inch rounds and punch 1-inch holes. Re-roll scraps once. Arrange cut doughnuts and holes on a parchment-lined sheet and chill 10–15 minutes while you heat the oil. Stir together the coating: 1 cup sugar, 2 tsp cinnamon, pinch of salt, and a small pinch of nutmeg in a wide bowl.

Step 6: Heat oil and fry

Pour 2–3 inches of oil into a heavy pot and heat to 350°F (175°C). Fry 3–4 doughnuts at a time without crowding: 1–1 1/2 minutes per side (2–3 minutes total) until deep golden brown. Maintain oil between 340–355°F (171–179°C), adjusting heat as needed. Use a spider or slotted spoon to transfer to a wire rack set over a sheet pan. Fry doughnut holes 45–60 seconds total, shaking often for even browning.

Step 7: Toss in warm cinnamon sugar and serve

While still hot, optionally brush each doughnut lightly with a few drops of reserved reduced cider, then immediately toss in the cinnamon sugar to coat. Serve warm with hot cider. If coating cools or clumps, refresh by whisking. Enjoy the holes the same way.

Pro Tips

• Keep dough cold. Chilled dough cuts cleaner and absorbs less oil.
• Use a thermometer. Stable oil at 350°F (175°C) keeps interiors tender and exteriors crisp without greasiness.
• Weigh your flour (360 g). Accurate flour means consistent, tender doughnuts.
• Toss while hot. Cinnamon sugar adheres best to just-fried doughnuts.
• Test with a hole first. Fry a doughnut hole to confirm timing and temperature before committing to a full batch.

Variations

• Maple finish: Skip cinnamon sugar and dip warm doughnuts in a thin maple glaze (1 cup powdered sugar + 3 tbsp maple syrup + 1–2 tsp milk).
• Brown butter sugar: Replace the coating’s cinnamon with 1/2 tsp cardamom and toss doughnuts first with 2 tbsp melted browned butter, then in sugar.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. If your blend lacks xanthan gum, add 1/2 tsp for structure.

Storage & Make-Ahead

Best enjoyed within a few hours of frying. Store leftovers at room temperature in a paper-towel-lined airtight container up to 1 day; re-crisp at 325°F (165°C) for 6–8 minutes, then re-toss lightly in sugar. The dough can be made up to 24 hours ahead and kept chilled. Cut doughnuts can be frozen on a sheet pan, then bagged for up to 1 month; fry from frozen, adding 30–45 seconds to cook time.

Nutrition (per serving)

Approximate per doughnut (unfilled, with coating): 320 calories; 14 g fat; 44 g carbohydrates; 4 g protein; 22 g sugars; 290 mg sodium. Values will vary with oil absorption and coating amount.