Real Recipes From Real Home Cooks ®

apple cider donuts

(7 ratings)
Blue Ribbon Recipe by
Megan Flores
Chicago, IL

There is nothing better in the fall than those melt-in-your-mouth apple donuts from the local orchard! This is my take on those tasty donuts!

Blue Ribbon Recipe

These apple cider donuts are so yummy and full of fall spices. After frying, they're like a cake donut. Slightly crisp outside and nice and tender inside. They do taste like the donuts found at apple orchards. The cider is subtle but adds to the flavor. A great way to use extra apple cider.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 1 Hr
method Deep Fry

Ingredients For apple cider donuts

  • 1 c
    apple cider
  • 1 c
  • 1/4 c
    solid vegetable shortening
  • 2 lg
  • 1/2 c
  • 3 1/2 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1/2 tsp
    iodized salt
  • 1/4 tsp
  • enough vegetable oil or shortening to fill 3 inches of a frying pan
  • 1 c
    cinnamon/sugar mixture to coat donuts

How To Make apple cider donuts

Test Kitchen Tips
This is a very soft donut, so be gentle when shaking them in the sugar. A few of ours broke (still tasty, just not as pretty). We'd recommend placing the cinnamon sugar in a bowl and then coating the donuts.
  • Apple cider boiling in a saucepan.
    Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.
  • Incorporating shortening, eggs, buttermilk, and cider.
    Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.
  • Dry ingredients in a bowl.
    Stir together flour, baking powder, baking soda, cinnamon, salt, and nutmeg in another bowl.
  • Incorporating wet and dry ingredients.
    Add to liquid ingredients; mix just enough to combine.
  • Dough rolled and cutting out donuts.
    Transfer dough to a lightly floured board and pat to 1/4-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps.
  • Frying the Apple Cider Donuts.
    Add enough oil or shortening to fill a deep pan 3 inches; heat to 375 F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes.
  • Fried donuts on a paper towel.
    Remove to paper towels with slotted spoon.
  • Coating donuts in cinnamon sugar.
    While still warm, carefully shake a few at a time in a paper bag containing cinnamon sugar.
  • Apple Cider Donut on a plate.
    Cool on a rack.