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 seem intimidating and is often best saved for a relaxed weekend morning. Still, there’s something special about making fresh Fried Apple Cider Donuts on a crisp fall day. They’re soft, pillowy, and full of apple flavor—worth the extra effort.
After close to thirty rounds of testing, this recipe consistently produces light, tender donuts with a true apple cider punch. The most important part is monitoring the oil temperature: too hot and the outside will brown before the center cooks, too cool and the donuts absorb oil and stay underdone. Aim for 375°F and use 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 1 cup, about 20–30 minutes. Let it cool completely before using; you can do this step the day before or refrigerate it to speed up cooling.
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, combine 6 tablespoons melted and cooled unsalted butter, 2 large eggs, and 1 cup of the reduced apple cider. Stir the wet ingredients into the dry just until combined. Cover the dough and chill for 1 hour.
While the dough chills, mix 1 cup granulated sugar with 3 teaspoons ground cinnamon in a medium bowl for rolling. Prepare a cooling rack set over a paper-towel-lined baking sheet to drain fried donuts.
Heat 2–3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 375°F, keeping the temperature steady as you fry. Roll the chilled dough on a floured surface to about 1/2-inch thickness. Use a 2 1/2-inch cutter for the donut and a 1-inch cutter for the hole. Pat off excess flour before frying.
Fry donuts and holes for 2–3 minutes per side, turning once, until evenly golden brown. Remove to the prepared cooling rack, let them cool just enough to handle, then toss while warm in the cinnamon-sugar mixture so it adheres. Serve warm for best flavor; dipping in caramel is a delicious optional finish.
Tips for Frying Donuts at Home
- Use a heavy-bottomed pot or Dutch oven so the oil temperature stays consistent, giving evenly cooked donuts.
- Monitor oil temperature closely and adjust the heat as needed to keep it near 375°F throughout frying.
- Have your cinnamon-sugar and cooling rack ready before you start frying so you can work quickly and keep donuts warm when coating.
- Use a skimmer or spider to safely lift donuts from the hot oil.
Fried Apple Cider Donuts
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- Author: Elizabeth Buuck
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hr + chill time
- Yield: 15 Donuts + Donut Holes
Description
Soft, fluffy apple cider donuts fried to a golden finish and rolled in cinnamon sugar for a warm, comforting treat.
Ingredients
Scale
- 3 C Apple Cider
- 1 C Granulated Sugar
- 4 tsp Cinnamon
- 4 1/2 C All-Purpose Flour
- 2/3 C Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Nutmeg
- 6 TBSP Unsalted Butter, melted and cooled
- 2 Large Eggs
- 2–4 C Vegetable Oil (for frying)
Instructions
- In a medium saucepan, reduce 3 cups apple cider over medium heat until 1 cup remains. Set aside to cool completely.
- Stir together 1 cup granulated sugar and 3 teaspoons cinnamon in a medium bowl. Set aside. Place a cooling rack over a paper-towel-lined baking sheet.
- In a large bowl, whisk flour, brown sugar, baking powder, salt, nutmeg, and 1 teaspoon cinnamon.
- In a separate bowl, whisk melted butter, eggs, and 1 cup reduced apple cider.
- Fold the wet ingredients into the dry until just combined. Cover and refrigerate the dough for 1 hour.
- Pour 2–3 inches of vegetable oil into a heavy-bottomed pot and heat to 375°F, monitoring with a thermometer.
- Roll the chilled dough on a floured surface to 1/2-inch thickness. Cut donuts with a 2 1/2-inch cutter and a 1-inch cutter for the centers. Re-roll scraps as needed.
- Fry donuts and holes 2–3 minutes per side, until golden. Transfer to the cooling rack, let cool just enough to handle, then roll warm in the cinnamon sugar. Serve warm.
If you loved this recipe, try other fall-inspired desserts like Mini Pumpkin Cheesecakes and Kitchen Sink Pumpkin Cookies.