How to Make Old Fashioned Apple Cider Donuts

old fashioned apple cider donuts on a plate

Apple cider donuts bring together the nostalgia of farm markets and fall festivals with the warmth of your own kitchen. Their unmistakable aroma—cider, spices, and a caramelized crust—has made them a beloved seasonal treat. Making an old fashioned apple cider donut recipe at home preserves that rustic character: tender crumb, slightly crisp edges, and plenty of apple flavor.

What Makes an Apple Cider Donut 'Old Fashioned'?

Old fashioned apple cider donuts differ from yeast-raised donuts: they’re cakier, typically fried, and use tangy reduced apple cider for depth and moisture. Buttermilk, a touch of nutmeg, and brown sugar help create the signature taste and slightly crunchy exterior.

Ingredients for Apple Cider Donuts

375 ml apple cider (reduce for maximum flavor)
260 g all-purpose flour
5 ml baking powder
2.5 ml baking soda
2 ml fine salt
2 ml ground cinnamon
1 ml ground nutmeg
60 g unsalted butter (softened)
100 g granulated sugar
50 g brown sugar
1 large egg
60 ml buttermilk
5 ml vanilla extract
Vegetable oil, for frying

Step-by-Step Guide: Making Apple Cider Donuts

Pour 375 ml apple cider into a saucepan. Simmer on medium heat until reduced to about 90 ml (thick and syrupy), then let cool.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, cream butter, granulated sugar, and brown sugar until fluffy. Beat in the egg, then mix in buttermilk, vanilla, and cooled reduced cider.
Fold the dry ingredients into the wet mixture just until combined. Dough will be soft and sticky.
Turn the dough onto a floured surface. Pat to 1.5 cm thickness. Chill, covered, for 1 hour—cold dough fries evenly!
Cut out donuts with a 7 cm cutter and a 3 cm hole (or use a glass and bottle cap). Gather scraps and repeat.
Heat 5 cm depth vegetable oil in a heavy pot to 175°C. Fry a few donuts at a time, 1–2 minutes per side, until deep golden brown. Drain well on paper towels.

Classic Cinnamon Sugar Coating

Mix 80 g granulated sugar with 4 ml ground cinnamon in a shallow bowl.
Toss the warm donuts in the cinnamon sugar until well coated. Serve fresh.

apple cider donuts coated in cinnamon sugar on rack

Ingredient Selection Tips

Use real apple cider, not juice—cider is pressed and unfiltered, with a deeper apple flavor.
Reducing cider first intensifies the apple note without adding moisture that makes dough soggy.
Freshly ground nutmeg makes a noticeable difference in aroma.
Buttermilk offers subtle tang and a tender, moist crumb—yogurt (60 ml) is a decent substitute.

Baking Instead of Frying: Can It Work?

For a lighter alternative, the dough can be piped or spooned into well-greased donut pans. Bake at 180°C for around 15–17 minutes, just until springy and golden. The result is cakier and less crisp, but keeps the apple-cinnamon soul. Brush with melted butter before tossing in cinnamon sugar for a more classic finish.

Serving Variations and Storage

Dip donuts in a maple glaze for a richer dessert.
Pair with hot spiced cider, fresh coffee, or chai for a cozy fall snack.
Apple cider donuts are best eaten the day they’re made but remain tender for up to 48 hours if stored airtight at room temperature.
Freeze fried (uncoated) donuts for up to 1 month. Thaw and warm before coating and serving.

A Short History: Why Are Apple Cider Donuts So Popular?

Apple cider donuts first rose to fame in the American Northeast, where cider mills and apple orchards drew crowds each autumn. The cake donut style harks back to the early 20th century, when accessibility to baking powder transformed traditional fried treats. Their enduring popularity comes as much from nostalgia—family orchard visits, fall colors, and warm cinnamon breezes—as from flavor. The combination of cider, spice, and a just-cooked crust captures the spirit of autumn in every bite.