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Apple Cider Doughnuts Recipe

Apple Cider Doughnuts Recipe

Cake doughnuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh doughnut. —Melissa Hansen, Milwaukee, Wisconsin
TOTAL TIME: Prep: 1 hour + chilling Cook: 5 min./batch YIELD:12 servings


  • 2 cups apple cider
  • 3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon each ground cardamom, nutmeg, cinnamon and allspice
  • 2 large eggs
  • 6 tablespoons butter, melted and cooled
  • Oil for deep-fat frying
  • Chocolate Glaze for Doughnuts or Maple Glaze for Doughnuts, optional


  • 1. In a small saucepan, bring cider to a rapid boil; cook over high heat until cider is reduced by half, about 12 minutes. Cool completely.
  • 2. In a large bowl, whisk flours, brown sugar, baking powder, salt, baking soda and spices. In a small bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, 1 hour or until firm enough to shape.
  • 3. Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.
  • 4. In an electric skillet or deep fryer, heat oil to 365°. Fry doughnuts, a few at a time, 1 minute on each side or until golden brown. Fry doughnut holes, a few at time, 1 to 1-1/2 minutes on each side or until golden brown and cooked through. Drain on paper towels; cool slightly. If desired, dip tops of doughnuts into glaze of your choice. Yield: 1 dozen doughnuts plus doughnut holes.

Nutritional Facts

1 serving (calculated without glazes and Ginger-Sugar) equals 335 calories, 15 g fat (5 g saturated fat), 46 mg cholesterol, 338 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.