Apple Cider Donuts

These fresh apple cider donuts taste just like the ones from your favorite fall farmer’s market, but you can make these at home any day of the week.

Serves: 12Prep: 30 minutesCook: 50 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 12


  • 2 cups apple cider
  • 4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 tablespoons plus 2 tsp. ground cinnamon, divided
  • 1⁄2 teaspoon nutmeg
  • 6 tablespoons butter, softened
  • 1 1⁄2 cups sugar, divided
  • 2 large eggs
  • 4 tablespoons Apple Butter
  • 1⁄2 cup buttermilk
  • 1 1⁄2 teaspoons vanilla
  • Oil for frying


  • Line a rimmed baking sheet with parchment paper and set aside.
  • In a skillet or saucepan, bring apple cider to a boil over high heat. Reduce until only about ⅓ of a cup remains, about 25 minutes. Transfer to a bowl to cool.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, 2 teaspoons of cinnamon and nutmeg. Set aside.
  • In a large bowl, beat together softened butter and ½ cup sugar until light and fluffy. Add eggs and beat to combine. Add apple butter, reduced apple cider, buttermilk and vanilla, then stir to combine. Mixture may look curdled.
  • Add flour mixture and beat on low to combine. Dough should be soft but not sticky.
  • Generously dust prepared pan with flour and transfer dough. Pat to ¾” thick and dust with more flour. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  • In a shallow bowl, combine remaining 1 cup sugar and 2 tablespoon cinnamon. Set aside.
  • Heat about 3” of oil in a large pot over medium to medium-high heat until oil reaches 350°F.
  • Meanwhile, cut dough with 3 or 3¼” donut cutter. Re-roll scraps.
  • Line a plate or baking sheet with paper towels and set aside.
  • Fry donuts in batches, about 2 minutes per side, until deeply golden brown. Transfer donuts to paper-towel-lined sheet.
  • While donuts are still warm, toss in cinnamon sugar mixture to coat.
  • Best served immediately, but can be stored covered at room temperature once cooled.