Dessert

Apple Orchard Cider Doughnuts Recipe

ByMatteo Rossi October 28, 2025October 28, 2025

Introduction

Apple Orchard Cider Doughnuts are a delightful treat that perfectly combine fresh apple cider flavor with warm spices. Featuring a slightly crisp exterior and tender inside, these homemade doughnuts bring the charm of a cozy orchard right to your kitchen.

The image shows a close-up of three brown, sugar-coated fried doughnuts with a rough, crispy texture, stacked slightly overlapping on white parchment paper. The doughnuts have uneven edges and a visible hole in the center, all covered in a layer of fine granulated sugar mixed with cinnamon, giving a sparkly, grainy look. Behind the doughnuts, there is a white cloth with colorful fruit drawings in red, yellow, and purple shades. The surface under the parchment paper has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups fresh apple cider
5 tablespoons unsalted butter, at room temperature
1 cup sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla
3 1/2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg (fresh grated is best)
1 1/2 teaspoons cinnamon
1 teaspoon salt

Instructions

Step 1: Bring the apple cider to a boil in a small saucepan. Simmer for 20 to 30 minutes until it reduces down to about 1/3 cup. Set aside to cool.
Step 2: In a stand mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk, vanilla, and the cooled reduced cider on low speed until combined.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Add this dry mixture to the wet ingredients and stir gently just until combined.
Step 4: Line two baking sheets with parchment paper and sprinkle with flour. Place the dough on one sheet and flatten it with your hands to about 1/2 to 3/4 inch thickness.
Step 5: Transfer the baking sheet with the dough to the freezer for about 15 minutes to firm up the dough for easier cutting.
Step 6: Use a 2 1/2 inch doughnut cutter to cut out about 18 doughnuts and 18 holes. Place them on the second baking sheet and return them to the freezer for another 10 minutes to firm up again.
Step 7: Heat 3 inches of vegetable oil in a deep pan to 350°F (175°C). Carefully add the doughnuts in batches, avoiding overcrowding, and fry for about 1 minute per side until golden brown.
Step 8: Remove doughnuts from the oil and let them cool briefly. Dip into glaze or cinnamon sugar while still warm. Repeat until all doughnuts and holes are cooked.

Tips & Variations

Use fresh, unpasteurized apple cider for the best flavor—if you can find it, it makes a big difference.
For a fun twist, try dipping doughnuts in a simple glaze made from 1 cup sifted powdered sugar and 2 tablespoons apple cider.
If you prefer a classic coating, toss doughnuts in a mixture of 1 1/2 cups granulated sugar and 3 tablespoons cinnamon immediately after frying.
Make sure the oil temperature stays steady at 350°F to ensure even cooking and a crispy outside.
Don’t skip the freezing steps; chilling the dough makes cutting and frying much easier and yields better texture.

Storage

Store leftover doughnuts in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, freeze the doughnuts in a sealed bag for up to 1 month; reheat in a warm oven for a few minutes to restore crispness. Avoid refrigerating as it can dry them out.