Classic fall flavors in a donut.
These Old-Fashioned Apple Cider Donuts are everything you love about fall wrapped up in one cozy bite. Warm, spiced, and generously rolled in cinnamon sugar, they’re the kind of treat that makes you glad the air is crisp, the leaves are turning, and yes — that you finally get to pull your favorite sweater out of storage (even if it ends up dusted with sugar). There’s just something about that first bite — soft and tender on the inside, sweet and a little crunchy from the cinnamon sugar coating on the outside —that feels like autumn has truly arrived. 🍂
Nothing compares to the magic of making warm apple cider donuts at home. Fresh from the oven or fryer, they’re still warm, with the scent of apples and cinnamon filling the whole kitchen. Whether you bake them for something quick and neat or fry them the old-fashioned way for that nostalgic orchard vibe, these apple cider cake donuts are basically fall in edible form — and trust me, they’ll disappear faster than the leaves on a windy October day.
Spread a little Homemade Maple Apple Butter on these Old-Fashioned Apple Cider Donuts—you’ll fall in love with the combo.
- Why You’ll Love These Old-Fashioned Apple Cider Donuts
- The Secret: Apple Cider Concentrate
- Ingredients You’ll Need
- Step-by-Step: How to Make Apple Cider Donuts
- How to Make Apple Cider Donuts Without a Donut Pan
- Baked vs. Fried Apple Cider Donuts: Which Is Better?
- Make Ahead & Storage Tips
- Helpful Tools for Making Old-Fashioned Apple Cider Donuts
- Old-Fashioned Apple Cider Donuts Recipe
- FAQ: Apple Cider Donuts
- Final Thoughts
🍂 Why You’ll Love These Old-Fashioned Apple Cider Donuts
- Fall in every bite – Reduced apple cider + warm spices = autumn in donut form.
- Bake OR fry – Pick your adventure: lighter & neat, or rustic & nostalgic.
- Homemade cozy vibes – Your kitchen will smell like an orchard bakery.
- Perfect for gatherings – Serve warm at brunch, fall parties, or hoard for midnight snacks.
🍎 The Secret: Apple Cider Concentrate
This step separates “meh” donuts from orchard-worthy donuts. To make concentrated apple cider, simmer the cider until it reduces. It is important to concentrate the flavor so the donuts taste like apples — not just cinnamon sugar. Don’t skip this step.
🥣 Ingredients You’ll Need
- 2 cups apple cider (reduced to ½ cup)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- 4 Tbsp butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar, packed (Brown sugar substitute)
- 2 eggs
- ½ cup buttermilk (DIY buttermilk substitute)
For Cinnamon Sugar Coating:
- ½ cup sugar
- 2 tsp cinnamon
Other (if frying):
- 2–3 inches of oil (about 6–8 cups). You can use canola, peanut, or vegetable oil.
👉 Pro tip: Keep a batch of my Homemade Pumpkin Spice Blend on hand to make these donuts (and every other fall treat) even easier — just substitute 1 ½ teaspoons of the blend for the cinnamon, nutmeg, and allspice.
👩🍳 Step-by-Step: How to Make Apple Cider Donuts
1. Reduce the Cider
Simmer the apple cider in a wide saucepan over medium heat for about 25 minutes, or until it reduces to about ½ cup and starts to thicken slightly. Keep an eye on it near the end—it goes from syrupy to scorched quicker than you’d think.
2. Make the Dough
Whisk flour, baking powder, baking soda, salt, and spices. In a separate bowl, whisk the melted butter, sugars, eggs, reduced cider, and buttermilk. Combine the wet and dry ingredients gently (lumps are okay).
3. Choose Your Adventure
- Baked Donuts (Easy + Uniform): Grease a donut pan (I use my Homemade Cake Pan Release for flawless results), spoon or pipe in the batter, and bake at 350°F for 10–12 minutes.
- Fried Donuts (Classic Orchard Style): Chill the dough for at least 30 minutes to firm up (or longer if it feels soft or sticky — up to 1 hour or overnight). Once well-chilled, roll out the dough on a floured surface, cut the donuts and holes, then fry in 2–3 inches of oil heated to 350°F in a deep fryer or heavy Dutch oven. Fry until golden brown, then drain with a slotted spoon and place on a paper towel- or parchment-lined plate. While still warm, roll in cinnamon sugar for that classic orchard-style finish.
4. Cinnamon-Sugar Finish
Roll the donuts in cinnamon sugar while they’re still warm—that’s when the magic happens and the sugar sticks just right.
🍩 How to Make Apple Cider Donuts Without a Donut Pan
No donut pan? No problem. Apple cider donuts existed long before bakeware companies made special pans.
- Roll & Fry (Classic): Roll out dough, cut circles, and fry. Bonus: donut holes!
- Muffin Pan Hack: Pipe batter around the edges of a greased muffin tin.
- Donut Holes Only: Roll small dough balls, bake or fry, then sugar-coat.
- DIY Donut Pan: Stick foil balls or parchment “tubes” in muffin tins, then pipe batter around them.
- Donut Cookie Cutter: Chill the dough, roll it out to ½–¾ inch thick on a floured surface, dip your donut cookie cutter in flour, then press straight down without twisting for clean cuts.
👉 The rustic, slightly irregular fried donuts actually look (and taste) more authentic.
🍩 Baked vs. Fried Apple Cider Donuts: Which Is Better?
| Baked Donuts (Pan) | Fried Donuts (Classic) |
|---|---|
| Neat, uniform, and Instagram-ready | Puffy, rustic, golden brown |
| Light, cake-like texture | Crisp outside, tender inside |
| Less mess, healthier option | Nostalgic orchard flavor |
| Great for beginners | Best for indulgent fall weekends |
👉 Verdict: Bake them for convenience, fry them for nostalgia. Or do both and let your family argue while you sneak extras.
📝 Recipe Notes when Frying
Frying Texture Tip:
Because this is a cake-style donut dough (not a yeast dough), it will naturally be softer and stickier — more like thick cake batter than firm bread dough. For the fried version, chill the dough well (at least 1 hour, or overnight if possible) before rolling and cutting. If it still feels too soft to handle, add 2–4 tablespoons of flour until it holds its shape better.
Why:
Flour absorption can vary depending on humidity, how much the cider was reduced, and the flour brand. A small adjustment helps the dough stay easy to roll yet tender when fried.
Bonus Tip:
Short on time? Scoop and drop small spoonfuls of dough straight into the oil for rustic apple cider fritters. They’re every bit as cozy — and a little less fussy.
🕰 Make Ahead & Storage Tips
- Refrigerate dough up to 24 hours.
- Freeze unbaked donuts on a tray, then store in freezer bags for 1 month. Fry/bake straight from frozen with extra cook time.
- Storage: These homemade cake donuts are best same-day, but leftover donuts last 1–2 days in an airtight container. Freeze baked or fried donuts for up to 2 months; rewarm in oven before serving.
🛒 Helpful Tools for Making Old-Fashioned Apple Cider Donuts
Want to make these donuts even easier? Here are a few tools I keep in my own kitchen that make a big difference (affiliate links — which means I may earn a small commission if you purchase, at no extra cost to you):
- Donut Cutter Set – For perfect, uniform donuts (and yes, it makes donut holes too).
- Donut Pan – Ideal for the baked version when you want neat, mess-free donuts.
- Silicone Donut Mold – Perfect for air frying.
- Deep Fry Thermometer – Keeping your oil at 350°F is the secret to golden, non-greasy donuts.
- Cooling Rack – Helps the donuts drain without getting soggy after frying.
🎄 Don’t forget to check your baking supplies! My Holiday Baking Pantry Checklist keeps your shelves stocked and your holiday baking stress-free.
Old Fashioned Apple Cider Donut Recipe
Homemade Apple Cider Donuts
Ingredients
Donut Ingredients
- 2 Cups Apple Cider – reduced to 1/2 cup
- 2 Cups All-purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Allspice
- 4 Tablespoons Butter – melted
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar – packed
- 2 Eggs
- 1/2 Cup Buttermilk
Sugar Topping
- 1/2 Cup Sugar
- 2 Teaspoons Cinnamon
For Frying
- 6 – 8 Cup Neutral Frying Oil – Use canola, peanut, or vegetable oil.
Instructions
- Reduce the cider: Pour 2 cups of apple cider into a saucepan and simmer over medium heat until it reduces to ½ cup, about 25 minutes. Watch carefully near the end to prevent scorching.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Mix wet ingredients: In a large bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, reduced cider, and buttermilk until smooth.
- Combine: Gently stir the dry ingredients into the wet until just combined. Do not overmix — the batter should be slightly lumpy.
For baked donuts:
- Preheat oven to 350°F.
- Grease a donut pan and spoon or pipe batter into each cavity, filling about ½ – ⅔ full.
- Bake 10–12 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before removing from the pan.
- While the donuts are still warm, roll them in cinnamon sugar so it sticks evenly
For fried donuts:
- Chill dough 30 minutes to firm. Roll out on a floured surface to ½–¾ inch thick.
- Cut donuts with a donut cutter (or wide-mouth jar + small cutter for the center)
- Heat 2–3 inches of oil in a heavy pot or Dutch oven to 350°F.
- Fry donuts 1–2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels or a wire rack.
- While still warm, roll fried donuts in the cinnamon sugar mixture until well coated.
Video
Notes
- Pumpkin Spice Swap: Instead of cinnamon, nutmeg, and allspice, use 1 ½ teaspoons of my Homemade Pumpkin Spice Blend for extra fall flavor.
- Buttermilk Substitute: If you don’t have buttermilk, make your own by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let sit 5 minutes. (Here’s my full DIY Buttermilk Substitute).
- Oil for Frying: Use 2–3 inches of canola, vegetable, or peanut oil. Keep the temperature at 350°F with a deep-fry thermometer for best results.
- Coating Variations: Try a mix of ½ granulated sugar + ½ brown sugar for a deeper flavor, or glaze with apple cider or maple glaze instead of cinnamon sugar.
- Make Ahead: Refrigerate dough up to 24 hours, or cut donuts and freeze on a tray, then transfer to freezer bags. Fry/bake straight from frozen with extra cook time.
- Storage: Best eaten the same day. Store leftovers in an airtight container at room temperature 1–2 days, or freeze up to 2 months. Rewarm in oven before serving.
- Greasing Tip: For baked donuts, use my Magic Cake Pan Release to grease the pan — it works like a charm and makes cleanup a breeze.
- Serving Suggestion: Pair with hot apple cider, coffee, or mulled wine for the ultimate fall treat.
- Tip: The cinnamon sugar sticks best when the donuts are warm, so don’t wait too long to coat them.
Because this is a cake-style donut dough (not a yeast dough), it will be softer and stickier — more like thick cake batter than firm bread dough. For the fried version, make sure to chill the dough well (at least 1 hour, or even overnight) before rolling and cutting. If it still feels too soft to handle, add 2–4 tablespoons of flour until it holds its shape better. Why:
Flour absorption can vary depending on humidity, how the cider was reduced, and the flour brand — so a small adjustment helps ensure the dough is easy to roll but still tender when fried. Bonus Tip:
If you’re short on time and your dough is still soft, you can scoop and drop small spoonfuls into the oil for rustic “apple cider fritters.” They taste just as cozy!
More Posts You’ll Love
- Farmhouse Apple Pie Jam Recipe – Cozy Fall Canning with Warm Spices
- Cast Iron Smoked Bacon Apple Crisp – Sweet, Savory & Smoky Fall Comfort
- Pumpkin Spice Coffee Creamer – Better Than Store-Bought!
- Fall Favorite: Quick Pumpkin Zucchini Bread From Garden To Oven
- Old-Fashioned Homemade Pumpkin Spice Blend (Just Like Grandma Made)
- Homemade Maple Apple Butter Recipe
Pin and Save for Later!
❓FAQ: Apple Cider Donuts
Do I need a donut pan to make apple cider donuts?
Nope! You can roll and cut the dough the old-fashioned way and fry them for that authentic orchard-style look.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours or freeze cut donuts for up to 1 month.
Here are your best storage options:
- Plastic wrap (directly over the bowl or dough): Classic, easy, keeps the dough moist.
- Airtight container with a lid: Great if you don’t like using plastic wrap — just make sure it’s sealed well.
- Plastic wrap + foil combo (for overnight): If storing more than 12 hours, wrap tightly in plastic wrap first, then cover with foil to block fridge odors.
👉 The key is preventing the dough from forming a dry “skin,” which makes it harder to roll and can affect the final texture.
What kind of oil should I use for frying?
For homemade donuts use a neutral frying oil with high smoke point like canola, vegetable, or peanut. Avoid olive oil or butter. Use 2–3 inches of oil (about 6–8 cups).
Do baked donuts look better than fried donuts?
Baked are uniform and neat; fried are rustic, puffy, and golden. Fried deliver that orchard flavor.
How long do apple cider donuts stay fresh?
Best same-day. Store 1–2 days at room temp or freeze for 2 months.
Why reduce the apple cider?
To concentrate that tangy apple cider flavor. Without this step, the donuts taste more like spice cake than true apple cider.
Can I bake these without buttermilk?
Yes — make a quick DIY buttermilk substitute with milk + lemon juice or vinegar.
Can I glaze apple cider donuts instead of cinnamon sugar?
Yes! Apple cider glaze or maple glaze are delicious alternatives.
Are apple cider donuts the same as cake donuts?
Yes, they’re a type of cake donut made from batter (not like yeasted donuts).
Can I air fry apple cider donuts?
Yes. Use silicone molds, air fry at 350°F for 8–10 minutes. They’re lighter, but not as crisp as fried.
🍎 Final Thoughts
Whether you bake or fry, these Old-Fashioned Apple Cider Donuts are the cozy flavors of fall. They’re rustic, nostalgic, and guaranteed to make your house smell better than any candle. Serve with hot apple cider, coffee, or mulled wine — and prepare for them to disappear faster than leaves on a windy October day.
👉If you try this apple cider donut recipe, let me know in the comments 🗨️ how they turned out — and whether your crew preferred the baked or fried version.
Hi, I’m Yvonne — the voice behind Our Country Life. I share from-scratch recipes, garden know-how, and simple living inspiration rooted in real farmhouse life. Thanks for being here ❤️
I followed the recipe precisely. It seems to be off for those that wish to fry the donuts. As others have noted after 30 minutes in the fridge the dough was more of a cake batter. I added flour and to thicken. Either less butter milk or much more time chilling the dough could be a solution.
Hi Paul,
Thank you so much for taking the time to try the recipe and share your experience! You’re absolutely right — the dough for the fried version can be a little softer since it’s a cake-style batter (that’s what gives those old-fashioned donuts their tender crumb).
If it feels too loose to roll, adding a bit more flour (like you did!) or chilling longer is a perfect fix — especially since fridge temps can vary. I’ve added notes in the post and recipe card to help others get the perfect texture too, so future batches will turn out just right whether you bake or fry them.
I really appreciate your feedback — it helps make these cozy fall donuts even better for everyone who tries them next. 🍎
Warmly,
Yvonne | Our Country Life