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Apple Cider Doughnuts

Apple donuts 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 apple cider donut. —Melissa Hansen, Milwaukee, Wisconsin
  • Total Time
    Prep: 40 min. + chilling Cook: 5 min./batch
  • Makes
    1 dozen doughnuts plus doughnut holes


  • 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, room temperature
  • 6 tablespoons butter, melted and cooled
  • Oil for deep-fat frying
  • Chocolate Glaze for Doughnuts or Maple Glaze for Doughnuts, optional


  • In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely.
  • Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour.
  • Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.
  • In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.
Ginger-Sugar: In a shallow bowl, mix 3/4 cup sugar and 2-3 tablespoons ground ginger. Toss with warm doughnuts. Yield: 3/4 cup.
Nutrition Facts
1 serving: 335 calories, 15g fat (5g saturated fat), 46mg cholesterol, 338mg sodium, 45g carbohydrate (16g sugars, 1g fiber), 5g protein.


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Average Rating:
  • momof6browns
    Jan 2, 2021

    Maybe Michelle of the two stars didn't reduce the cider first? I love making and using boiled (reduced) cider so that part was easy. If I had only known that was the trick I'd have made these earlier! We just tried these tonight using vegan butter for my daughter who can't have dairy and it worked fine. We increased the temp to 350 part way through the batch and they seemed to work better. Next time I'll increase some of the spices. (Fortunately our grocery store keeps the fresh unfiltered cider from a nearby N.C. orchard all season and we use it for traditional mulled cider from October until we can't get it anymore! Now we have more uses!)

    Dec 27, 2020

    This batter is way too wet. Frankly, it didn't work. 2 cups of cider to 3 cups flour is way too wet if you want to roll them put and cut them. 1 wet to 3 dry ratio works better which is what I had to do to correct it.

  • Molly
    Oct 11, 2020

    These are delicious. I might double the spices, but the quality of the dough is awesome. I did refrigerate overnight, just because that's how the day went. I found the dough very manageable.

  • Tiffany-Bryce
    Oct 5, 2020

    Are these supposed to be cake like? or light and fluffy like doughnuts? Mine are kind of thick and dense- they did not rise in the fridge either, should they have?

  • Richard
    Sep 22, 2020

    Great doughnut recipe! I used cinnamon and sugar rather than whole family enjoyed them

  • Holly
    Sep 7, 2020

    No comment left

  • khilverda
    Apr 19, 2020

    A delicious donut and easy to handle—once we added about 1/3 c extra flour. Next time I might try reducing the cider down to 3/4 c. Rolled some in 1/2 c sugar and the rest 1/2 c sugar/1T cinnamon. Delicious! Made a different apple cider donut recipe right afterwards which had the 3/4 c liquid (1 c cider reduced to 1/4 c plus 1/2 c buttermilk) and same amount of flour as this and while it handled well pre-cooking, it was a bit crumbly and the TOH recipe was more flavorful.

  • Jackie
    Oct 21, 2019

    Save yourself a lot of disappointment and time, find a different recipe. Ended up refrigerating over night and it still didn't form up at all. Unable to roll out, so went with dropped, over cooked on the outside and not at all on the inside, even tried to go smaller with no success. Then we cut them in half and dropped them in again, that seemed to work! Rolled in cinnamon sugar and they tasted awful and were so heavy just not appetizing. What a waste, super disappointed.

  • Catherine
    Oct 7, 2019

    No comment left

  • Tori
    Oct 29, 2018

    *I made this with Strongbow Cloudy HARD Cider, my review does not reflect the recipe as written above* For anyone making these in the UK, I suggest using 4 cups cider and boiling it down to 1 cup and doubing the spice to give it more fall flavor. Alternatively, buy cloudy apple juice, which is what I would like to try next time. The batch I just made were not very sweet and tasted like plain fritters or fried dough, which was nice but not apple cider donuts. Hard cider did not give it nearly enough apple flavor.