Homemade Fried Apple Cider Donuts Recipe

Homemade fried apple cider donuts dunked in cinnamon sugar. Soft and fluffy, fried to golden perfection with a bright apple flavor.

Frying donuts at home might feel intimidating, but on a relaxed weekend morning it’s a rewarding project. These fried apple cider donuts are soft and tender inside with a crisp, golden exterior and a pleasant apple-cider punch. They’re especially nice on a cool day with a warm drink and a cozy sweater.

I tested this recipe many times to balance texture and flavor. The most important detail when frying is managing the oil temperature: too hot and the outside will brown before the center cooks, too cool and the donuts absorb oil and become greasy. Aim for an oil temperature of about 375°F and monitor it with a quick-read thermometer for best results.

How to Make Fried Apple Cider Donuts

Begin by reducing the apple cider to concentrate its flavor. Pour 3 cups of apple cider into a medium saucepan and simmer over medium heat until it reduces to about 1 cup, which takes roughly 20–30 minutes. Allow the reduced cider to cool completely before using; you can refrigerate it to speed the process.

In a large bowl, whisk together 4 1/2 cups all-purpose flour, 2/3 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon nutmeg, and 1 teaspoon ground cinnamon. In a separate bowl, whisk 6 tablespoons melted and cooled unsalted butter with 2 large eggs and 1 cup of the reduced apple cider. Gently fold the wet ingredients into the dry until just combined. Cover and chill the dough for 1 hour to make it easier to roll and cut.

While the dough chills, prepare the cinnamon sugar coating by combining 1 cup granulated sugar with 3 teaspoons ground cinnamon in a shallow bowl. Set out a cooling rack set over a paper towel–lined baking sheet to catch any excess oil.

Pour 2–4 cups of vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat the oil to 375°F and try to keep it close to that temperature throughout frying. Working in batches, roll the chilled dough on a floured surface to about 1/2 inch thickness. Use a 2 1/2 inch cutter to cut donuts and a 1 inch cutter for the centers. Fry donuts and holes 2–3 minutes per side, until evenly golden.

Transfer the fried donuts to the cooling rack until they are cool enough to handle but still warm. Roll each donut in the cinnamon sugar so the coating adheres. Serve the donuts warm for the best texture and flavor. For a special touch, serve with warm caramel or a simple glaze.

Tips for Frying Donuts at Home

• Use a heavy-bottomed pot or Dutch oven to help keep oil temperature steady and ensure even frying.
• Monitor oil temperature frequently with a thermometer and adjust the heat as needed. Maintaining roughly 375°F produces a crisp exterior and fully cooked interior.
• Prepare all coating and cooling equipment before you begin frying so you can move donuts directly from the oil to the rack and then the sugar.
• Fry in small batches to avoid crowding the pot; overcrowding drops the oil temperature and leads to greasy donuts.
• Re-roll scraps once or twice; overworking the dough makes it tougher. Keep leftover dough chilled until you’re ready to roll.

Description

These fried apple cider donuts are tender, lightly spiced, and rolled in a sweet cinnamon-sugar coating. They capture the bright apple flavor of reduced cider without adding excess liquid to the dough, giving a soft interior and a crisp, golden crust.

Ingredients

• 3 cups apple cider (reduce to 1 cup)
• 1 cup granulated sugar (for coating)
• 4 teaspoons ground cinnamon (total; use 3 tsp for coating and 1 tsp in dough)
• 4 1/2 cups all-purpose flour
• 2/3 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 6 tablespoons unsalted butter, melted and cooled
• 2 large eggs
• 2–4 cups vegetable oil for frying

Instructions

1. Reduce 3 cups apple cider in a medium saucepan over medium heat until about 1 cup of liquid remains. Cool completely.
2. Mix 1 cup granulated sugar with 3 teaspoons cinnamon in a bowl for the coating and set aside. Place a cooling rack over a paper towel–lined sheet.
3. In a large bowl, whisk together flour, brown sugar, baking powder, salt, nutmeg, and 1 teaspoon cinnamon.
4. In a separate bowl, combine melted butter, eggs, and 1 cup reduced apple cider. Whisk until smooth.
5. Fold wet ingredients into dry until just combined. Cover and refrigerate the dough for 1 hour.
6. Heat 2–3 inches of vegetable oil in a heavy-bottomed pot to 375°F, monitoring with a thermometer.
7. Roll chilled dough on a floured surface to 1/2 inch thick. Cut donuts with a 2 1/2 inch cutter and a 1 inch cutter for the centers. Re-roll scraps as needed.
8. Fry donuts and holes 2–3 minutes per side until golden brown. Transfer to the cooling rack, then roll warm donuts in the cinnamon sugar. Serve warm.

If you enjoyed this recipe, look for other fall-inspired desserts like mini pumpkin cheesecakes and pumpkin caramel chocolate chip cookies to continue the seasonal baking.