Apple Cider Donuts



Believe it or not, I had my first apple cider donut two years ago. I lived almost eighteen years without experiencing the fall joy of a warm apple cider donut, especially the ones fresh from the apple orchard. I grew up in Wisconsin, where apple picking is a regular fall activity. When I moved to the Hudson Valley Region of New York, I went apple picking not once, not twice, but pretty much every weekend of fall. There were farms and orchards on every corner, and I think I’ve had apple cider donuts from all of them.

I’m not going to lie: I’ve never made donuts outside of school or work. 350° oil on the stove top has always made me a little nervous, but this morning I hiked up my big girl pants and got to frying. If I can do it, so can you. These are worth it. Enjoy!


Apple Cider Donuts

Yield: 10 large donuts

Time: 30 minutes


  • 1/2 cup apple cider
  • 2 tbsp butter, room temperature
  • 1 cup sugar
  • 1 tbsp brown sugar
  • 1 egg
  • 2 cups AP flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup milk
  • 1/2 tsp lemon juice
  • Oil for frying


  1. Reduce the apple cider over medium heat by half, until about 1/4 cup is remaining. Cool.
  2. Cream the butter and sugars.
  3. Add the egg and paddle until emulsified.
  4. Mix together all dry ingredients and add all at once.
  5. Combine milk, lemon juice, and apple cider. Drizzle in while the flour is mixing into the dough.
  6. Roll 1/2″ thick and refrigerate for 15-20 minutes.
  7. Punch out donuts 2-3 inches wide. Keep chilled until the oil is hot.
  8. Fry in 350°F oil for 60-90 seconds on each side.
  9. Toss in cinnamon sugar while still warm. Enjoy!



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