I wait all year for these fried apple cider donuts, with their crisp golden edges, tender centers, and bold sweet tart apple cider flavor. One batch has a way of disappearing faster than any fall treat I make.

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I’m obsessed with these Easy Fried Apple Cider Doughnuts because they hit hard with real fall flavor and zero fussiness. I love that first bite: golden, crisp edges giving way to a tender, moist center that tastes like apple cider and cinnamon sugar in the best possible way.

But the fried texture is what gets me every time. That tiny crackle, that soft inside, that sweet tangy finish.

Ridiculous. I adore making these when I want something fun, messy, and completely worth it.

And honestly, I never stop at one. Not even close.

These disappear fast in my house.

Ingredients

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Reduced apple cider brings that bold orchard flavor, not just sweetness.
Flour gives the doughnuts their soft, cakey bite.
Sugar helps with sweetness and that pretty golden fried edge.
Baking powder and baking soda keep things fluffy, not heavy.
Cinnamon, nutmeg, and ginger make it taste like fall showed up.
Salt keeps the sweet stuff from tasting flat.
Tiny but mighty.
Melted butter adds richness, because fried dough still deserves a little luxury.
Eggs help everything hold together and give a tender crumb.
Milk or buttermilk keeps the dough soft, with a little tang.
Vanilla rounds things out.
Basically, it makes the cider pop.
Frying oil gives that crisp outside you’ll absolutely want.
Butter coating helps the cinnamon sugar stick like a dream.
Plus, the apple cider glaze makes them sticky, sweet, and bakery-level good.

Ingredient Quantities

2 cups apple cider, boiled down to about 1/2 cup

2 1/4 cups all purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup unsalted butter, melted and cooled

2 large eggs, room temperature

1/4 cup whole milk or buttermilk

1 teaspoon vanilla extract

Vegetable oil or canola oil for frying, about 3 to 4 cups depending on your pot

4 tablespoons unsalted butter, melted, for coating

1/2 cup granulated sugar plus 1 tablespoon ground cinnamon for cinnamon sugar coating

For apple cider glaze: 2 cups powdered sugar, 2 to 3 tablespoons reserved reduced apple cider, 1 to 2 tablespoons milk or cream, 1/2 teaspoon vanilla extract

How to Make this

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1. In a small saucepan, simmer 2 cups apple cider over medium heat until reduced to about 1/2 cup, about 25 to 35 minutes; cool completely and reserve 2 to 3 tablespoons for the glaze.

2. Whisk together 2 1/4 cups all purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt in a large bowl.

3. In a separate bowl combine the cooled reduced apple cider, 1/2 cup melted and cooled unsalted butter, 2 large room temperature eggs, 1/4 cup whole milk or buttermilk, and 1 teaspoon vanilla extract; whisk until smooth.

4. Fold the wet ingredients into the dry ingredients gently until just combined and a soft, slightly sticky dough forms; avoid overmixing.

5. Turn the dough onto a lightly floured surface, pat to about 1/2 inch thickness, and use a 2 1/2 inch donut cutter or two round cutters to cut donuts and holes; reroll scraps once to cut more.

6. Heat 3 to 4 cups vegetable or canola oil in a heavy pot to 350 degrees F; fry a few donuts at a time, 1 to 2 minutes per side, until golden and cooked through, flipping once; do not overcrowd the pot.

7. Drain fried donuts on a wire rack set over a baking sheet or on paper towels for a minute, then brush or toss warm donuts in 4 tablespoons melted unsalted butter.

8. Mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl and coat the buttered donuts by rolling them in the cinnamon sugar, then set on a rack to cool slightly.

9. For the apple cider glaze whisk 2 cups powdered sugar with 2 to 3 tablespoons reserved reduced apple cider, 1 to 2 tablespoons milk or cream to reach desired consistency, and 1/2 teaspoon vanilla extract until smooth.

10. Drizzle or dip cooled cinnamon sugar donuts in the glaze as desired, let glaze set for a few minutes, and serve fresh.

Equipment Needed

1. Small saucepan
2. Heavy pot or Dutch oven for frying
3. Candy or deep fry thermometer
4. Large mixing bowl and medium mixing bowl
5. Whisk and wooden spoon or rubber spatula
6. Measuring cups and spoons
7. Rolling surface and 2 1/2 inch donut cutter or two round cutters
8. Slotted spoon or frying tongs and wire rack set over a baking sheet
9. Shallow bowl for cinnamon sugar and small bowl for glaze

FAQ

Q: How do I reduce apple cider for the recipe and how much do I need?

A: Simmer 2 cups of apple cider in a small saucepan until reduced to about 1/2 cup, about 20 to 30 minutes. Cool completely before using; reserve 2 to 3 tablespoons for the glaze.

Q: What oil temperature should I use for frying and how long do doughnuts take?

A: Heat oil to 350°F to 365°F. Fry doughnuts 1 to 2 minutes per side until golden, flipping once. Use a thermometer to keep temperature steady and avoid overcrowding the pot.

Q: Can I bake these instead of frying?

A: Yes. Pipe or scoop dough into a greased doughnut pan and bake at 350°F for 8 to 12 minutes until lightly golden and springy. Finish with the cinnamon sugar or apple cider glaze.

Q: How should I store and reheat leftover doughnuts?

A: Store cooled doughnuts at room temperature in an airtight container for 1 to 2 days. Reheat gently in a 300°F oven for 5 to 7 minutes or 15 to 20 seconds in the microwave to refresh texture. Glazed doughnuts are best eaten the same day.

Q: My dough feels sticky or too dry. How do I fix the texture?

A: The dough should be soft but workable. If too sticky, chill 15 minutes or dust lightly with flour. If dry, add a teaspoon or two of milk until it holds together. Avoid overmixing to keep doughnuts tender.

Q: Should I use the cinnamon sugar or the apple cider glaze?

A: Both are great. Cinnamon sugar gives a classic crisp coating and is easiest: toss warm doughnuts in melted butter then in the sugar mixture. The apple cider glaze adds extra cider flavor and shine. You can also dip some in each for variety.

Easy Fried Apple Cider Doughnuts Recipe Substitutions and Variations

Reduced apple cider (2 cups boiled down to 1/2 cup) : substitute with 1/2 cup apple juice reduced the same way or 1/2 cup concentrated apple juice; for a slightly different fruit note use 1/2 cup pear juice reduced.
All purpose flour : substitute with a 1-to-1 gluten free baking blend (use the same volume) or with whole wheat pastry flour for a slightly nuttier, denser dough (use same volume).
Unsalted butter (melted) : substitute with refined coconut oil (use same volume) or a plantbased stick margarine for a dairy free option.
Eggs : substitute each large egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) or 1/4 cup unsweetened applesauce per egg for a moister crumb.

Pro Tips

1) Keep the oil steady at 350 F and fry small batches. If the oil is too hot the outside browns before the center cooks, too cool and donuts soak up oil. Use a candy or instant read thermometer and adjust the heat between batches to hold temperature.

2) Be gentle with the dough. Mix only until just combined and avoid adding extra flour to get it less sticky. Lightly flour your cutter and work surface, and reroll scraps only once so the texture stays tender.

3) Coat strategy matters. Brush or toss donuts in melted butter while they are still warm so the cinnamon sugar sticks evenly. Let them cool completely before dipping in glaze so the icing sets glossy and does not slide off.

4) Make the cider components ahead. The reduced cider can be refrigerated for several days or frozen in small portions. For the glaze, add the cider a little at a time to reach the consistency you want; warm the glaze briefly if it feels too thick for drizzling.

Easy Fried Apple Cider Doughnuts Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

426

kcal

Equipment: 1. Small saucepan
2. Heavy pot or Dutch oven for frying
3. Candy or deep fry thermometer
4. Large mixing bowl and medium mixing bowl
5. Whisk and wooden spoon or rubber spatula
6. Measuring cups and spoons
7. Rolling surface and 2 1/2 inch donut cutter or two round cutters
8. Slotted spoon or frying tongs and wire rack set over a baking sheet
9. Shallow bowl for cinnamon sugar and small bowl for glaze

Ingredients

2 cups apple cider, boiled down to about 1/2 cup
2 1/4 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
1/4 cup whole milk or buttermilk
1 teaspoon vanilla extract
Vegetable oil or canola oil for frying, about 3 to 4 cups depending on your pot
4 tablespoons unsalted butter, melted, for coating
1/2 cup granulated sugar plus 1 tablespoon ground cinnamon for cinnamon sugar coating
For apple cider glaze: 2 cups powdered sugar, 2 to 3 tablespoons reserved reduced apple cider, 1 to 2 tablespoons milk or cream, 1/2 teaspoon vanilla extract

Directions

In a small saucepan, simmer 2 cups apple cider over medium heat until reduced to about 1/2 cup, about 25 to 35 minutes; cool completely and reserve 2 to 3 tablespoons for the glaze.
Whisk together 2 1/4 cups all purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt in a large bowl.
In a separate bowl combine the cooled reduced apple cider, 1/2 cup melted and cooled unsalted butter, 2 large room temperature eggs, 1/4 cup whole milk or buttermilk, and 1 teaspoon vanilla extract; whisk until smooth.
Fold the wet ingredients into the dry ingredients gently until just combined and a soft, slightly sticky dough forms; avoid overmixing.
Turn the dough onto a lightly floured surface, pat to about 1/2 inch thickness, and use a 2 1/2 inch donut cutter or two round cutters to cut donuts and holes; reroll scraps once to cut more.
Heat 3 to 4 cups vegetable or canola oil in a heavy pot to 350 degrees F; fry a few donuts at a time, 1 to 2 minutes per side, until golden and cooked through, flipping once; do not overcrowd the pot.
Drain fried donuts on a wire rack set over a baking sheet or on paper towels for a minute, then brush or toss warm donuts in 4 tablespoons melted unsalted butter.
Mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl and coat the buttered donuts by rolling them in the cinnamon sugar, then set on a rack to cool slightly.
For the apple cider glaze whisk 2 cups powdered sugar with 2 to 3 tablespoons reserved reduced apple cider, 1 to 2 tablespoons milk or cream to reach desired consistency, and 1/2 teaspoon vanilla extract until smooth.
Drizzle or dip cooled cinnamon sugar donuts in the glaze as desired, let glaze set for a few minutes, and serve fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.