These Fried Apple Cider Donuts are the perfect fall treat! The soft and tender dough is flavored with a fresh apple cider reduction and plenty of cozy warm spices. They fry up in minutes and then gets coated in an irresistible brown butter apple cider glaze!
Nothing screams fall more than a fresh and warm homemade apple cider donut! Skip a trip to your local market or donut shop because these fried apple cider donuts are so easy to make at home. And did I mention, your kitchen will smell like heaven!
For more cake donut recipes, try my classic Old-Fashioned Sour Cream Donuts or Chocolate Old-Fashioned Donuts! For yeast brioche donuts, check out my Chocolate Brioche Donuts, Nutella Filled Donuts or Pumpkin Cheesecake Donuts.
Jump to:
♡ Why You Will Love Fried Apple Cider Donuts
- Cozy flavor. These fried apple cider donuts are flavored with cinnamon, clove and nutmeg and the glaze is made with nutty brown butter and tangy apple cider.
- Texture. These donuts are delightfully soft and tender in the middle and crisp on the edges.
- Easy to make. Fried cake donuts do not contain yeast, so they are quicker and easier to make than donuts made with a sweet brioche dough. No mixer is required either!
- Small batch donuts. These small batch fried apple cider donuts make about 8 small donuts (plus donut holes) or 5 larger donuts. If you would like to make these for a crowd, you can easily double the recipe!
Ingredient Notes
Here are some notes about all the ingredients used for these fried apple cider donuts. Quantities and full instructions are in the recipe card below!
Fried Apple Cider Donut Dough
- Flour - We're keeping it simple with all-purpose flour.
- Leaveners - Baking powder helps the donuts puff up and a bit of baking soda will help them brown.
- Salt - Enhances the flavor.
- Warming Spices - The donuts are flavored with a combination of ground cinnamon, clove and nutmeg.
- Apple Cider (not Apple Cider Vinegar) - Fresh Apple cider will be reduced to concentrate the flavor. Make sure you're using real apple cider and not apple juice or apple cider vinegar.
- Brown Sugar - Adds flavor and moisture. You can use light or dark brown sugar.
- Sour Cream - Adds moisture and makes the donuts ultra soft.
- Unsalted Butter - Adds flavor.
- Egg - Adds structure.
- Vanilla Paste or Extract - Adds flavor.
Brown Butter Apple Cider Glaze
- Powdered Sugar - Adds sweetness and thickens the glaze.
- Unsalted Butter - For extra flavor, we'll be browning the butter.
- Apple Cider - Helps thin out the glaze and adds flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Fried Apple Cider Donuts! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Reduce Apple Cider - Add 1 ¼ cup of apple cider into a small saucepan and over medium/high heat, reduce it down to ¼ cup. It will take 10 to 12 minutes. Pour into a measure cup and set in the fridge to cool down.
Step 2. Combine Dry Ingredients - In a small bowl, combine together the all-purpose flour, baking powder, baking soda, salt, cinnamon, clove and nutmeg.
Step 3. Combine Wet Ingredients - In a medium sized bowl, add the reduced apple cider, brown sugar, sour cream, whole egg, melted butter and vanilla. Whisk until well combined.
Step 4. Combine Wet & Dry Ingredients - In 2 additions, sift in the dry ingredients and mix until just combined. Do not overmix. The dough will be thick and sticky.
Step 5. Chill the Dough - Wrap the dough in plastic wrap, roughly shaping it into a rectangle. Chill for at least 1.5 hours or overnight.
Step 6. Roll the Dough - Using a rolling pin, roll the dough out to about ½ inch (1.27 cm) thickness.
Step 7. Cut the Donuts - Dip a 2.5 inch (6.3cm) biscuit cutter into flour and cut out your donuts. You should be able to cut out 6 in the first round. Then use a 1 inch (2.5 cm) cookie cutter to punch out a hole in the center of each donut.
Gently gather the remaining dough, reroll and cut out more donuts.
Step 8. Chill the Donuts Again - Transfer the donuts and donut holes onto a small baking sheet. Return to the fridge and chill for at least 30 minutes.
Step 9. Brown the Butter - In a light colored pan and over medium heat, cook butter until browned. Quickly pour the brown butter into a small glass bowl, making sure to scrape in all the little brown bits.
Step 10. Make the Glaze - Immediately add the powdered sugar and 1 to 2 tablespoons of apple cider and whisk until combined. If you'd like a thinner glaze add a bit more cider. Set aside.
Step 11. Fry the Donuts - Once the oil reaches 350ºF (176ºC), carefully place 3 to 4 donuts into the hot oil. The donuts will initially sink, but will float after 10 seconds or so. Fry until golden brown.
Step 12. Glaze & Serve - Use a slotted spoon or spider and transfer fried donuts onto a wire rack lined with paper towels. Dip the donuts in the glaze and allow to set for 10 minutes. Serve and enjoy!
💡Tip! Make sure to fry these apple cider cake donuts between 350ºF (176ºC) and 360ºF (182ºC). If the temperature is too low, your donuts will be oily and taste greasy. If it's too high, you run the risk of burning the exterior while having a raw center.
Substitutions
- Sour Cream - If you are in a pinch, you can use full-fat Greek yogurt.
- Cinnamon, Clove & Nutmeg - If you don't have clove or nutmeg, just add a bit more ground cinnamon. You can also use a combination of different warm spices such as allspice, ginger and cardamom.
- Frying Oil - You can use vegetable shortening or any neutral oil such as vegetable, canola or grapeseed oil.
Variations
- Other Glazes + Coatings - You can dip these fried apple cider donuts in a variety of different glazes such as a sweet vanilla glaze, simple chocolate glaze or chocolate ganache as seen here in my Marble Bundt Cake. You can also just simply coat them in powdered sugar or cinnamon sugar.
- Other Shapes - You can make a batch of apple cider donut holes. Instead of making 8 smaller donuts, you can cut out 4 ot 5 larger donuts.
Key Equipment
- Deep Fry Thermometer or Candy Thermometer - Having a thermometer that can clip to the side of the pot is crucial in order to monitor the temperature of the oil.
- Kitchen Scale - It's the best and most accurate way to measure ingredients.
- Electric Mixer
- Round Cookie Cutters or Donut Cutters
- Baking Sheet + Wire Rack
- Deep Saucepan or Dutch Oven
Storage
- Room Temperature - Store in an airtight container on the counter for up to 3 days.
- Refrigerator - Store in an airtight container in the fridge for up to 5 days. Allow to come to room temperature before serving.
- Freezer - Wrap individual donuts in plastic wrap and store in a freezer bag. Allow to come to room temperature for a few hours before serving.
💡Expert Tips
- Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart!
- If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
- Use a thermometer to consistently check the oil’s temperature. It can rise and lower as you move through the frying process. Keep a close eye on the temperature to ensure it stay between 350ºF (167ºC) and 360ºF (182ºC). If the temperature of your oil is too low, your donuts run the risk of absorbing too much oil and if the oil is too hot, the donuts will brown too quickly and the center can be uncooked.
- Use room temperature ingredients. It’s important to use room temperature ingredients as it will emulsify better. This includes your egg and sour cream.
- Don’t skip double chilling the dough. The dough for these apple cider cake donuts is VERY sticky, so it’s important to chill the dough before and after shaping the donuts.
FAQ
Apple cider is raw and unfiltered, where as apple juice has been pasteurized and sweetened.
I like to use vegetable shortening, but you can use any oil with a high smoke point. You can use canola oil, avocado oil (very expensive though), grapeseed oil, vegetable oil or sunflower oil.
A cake donut contains baking powder to help them rise when fried. Yeast donuts rely on yeast to rise. The texture of cake donuts are more cakey and yeast donuts are more like bread.
I have not tried baked these so I can't recommend it. If you'd like a baked version check out my Baked Apple Cider Donut Holes.
Allow the oil to cool completely in the pot, then pour back into its container or a plastic bag and throw it away in the trash. It should never be poured down the drain, as it could potentially clog your pipes.
You May Also Like
Did you try this recipe? Please consider leaving a 5-star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Fried Apple Cider Donuts
- Total Time: 2 Hours + 38 Minutes
- Yield: 8 Small Donuts + Holes
Description
These Fried Apple Cider Donuts are the ultimate fall treat! The soft and tender dough is flavored with a fresh apple cider reduction and plenty of cozy warm spices. They fry up in minutes and then gets coated in an irresistible brown butter apple cider glaze!
Ingredients
Apple Cider Donuts
- 1 ¼ Cup (283g) Apple Cider, reduced ¼ Cup (56g)
- 1 ¾ Cups (210g) All- Purpose Flour + extra for rolling dough
- 1 Teaspoon Baking Powder
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Fine Salt
- ½ Teaspoon Ground Clove
- ¼ Teaspoon Ground Nutmeg
- ⅛ Teaspoon Baking Soda
- ⅓ Cup (67g) Light or Dark Brown Sugar, packed
- 2 Tbsp (28g) Unsalted Butter, melted
- 1 Whole Large Egg, room temp
- ¼ Cup (56 g) Full-Fat Sour Cream, room temp
- ½ Teaspoon Vanilla Paste or Extract
Brown Butter Apple Cider Glaze
- 2 Tablespoons (28g) Unsalted Butter, browned
- 1 Cup (113g) Powdered Sugar
- 2 to 4 Tablespoons Apple Cider
Instructions
- Reduce the Apple Cider - Add 1 ¼ cup (283g) of apple cider into a small saucepan and over medium/high heat, reduce it down to ¼ cup (56g). It will take 10 to 12 minutes. Pour into a measure cup and set in the fridge for 10 minutes to cool down.
- Combine the Dry Ingredients - In a small bowl, combine together the all-purpose flour, baking powder, baking soda, salt, cinnamon, clove and nutmeg.
- Combine the Wet Ingredients - In a medium sized bowl, reduced apple cider, brown sugar, sour cream, whole egg, melted butter and vanilla. Whisk until well combined.
- Combine Wet and Dry Ingredients - In 2 additions, sift in the dry ingredients and mix until just combined. Do not overmix. The dough will be thick and sticky.
- Chill the Dough - Wrap the dough in plastic wrap, roughly shaping it into a rectangle. Chill for at least 1.5 hours or overnight.
- Roll Out the Dough - Generously flour your work surface and rolling pin and roll the dough out to about ½ inch (1.27 cm) thickness.
- Cut out the Donuts - Dip a 2.5 inch (6.3cm) cookie cutter into flour and cut out your donuts. You should be able to cut out 6 donuts in the first round. Then use a 1 inch (2.5 cm) cookie cutter and punch out a hole in the center of each donut. Gently gather the remaining dough, reroll and cut out more donuts. Keep in mind, these won't be as pretty, but do your best to not overwork the dough too much.
- Chill the Donuts Again - Transfer the donuts and donut holes onto a baking sheet. Return to the fridge and chill for at least 30 minutes.
- Brown the Butter - Meanwhile, In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown and deepen in color. It will only take about 3 minutes. Quickly pour the brown butter into a small glass bowl, making sure to scrape in all the little brown bits.
- Make the Glaze - Immediately add the powdered sugar and 1 to 2 tablespoons of apple cider to the brown butter and whisk until combined. If you'd like a thinner glaze add a bit more cider. Set aside.
- Fry the Donuts - Once the oil reaches 350ºF (176ºC), gently place 3 to 4 donuts in the hot oil. The donuts will initially sink, but will float after 10 seconds or so. Fry for 45 second on each side, the flip and fry for an additional 2o seconds on each side. Donut holes will take 3o seconds on each side.
- Glaze and Serve - Use a slotted spoon or spider to transfer the fried donuts onto a wire rack lined with paper towels. When they are cool enough to handle, dip the tops of the donuts into the glaze, allowing the excess to drip off. Place them on a wire rack and let the glaze set for about 10 minutes. Serve and enjoy!
Notes
Reducing Apple Cider - After reducing, pour into a glass measuring cup to ensure you have exactly ¼ cup. If you are over, just pour it back into the saucepan and reduce it some more. If you are a bit short, you can just top it off with more fresh apple cider.
Cutting Donuts - Make sure to dip your cutters in flour each time you cut out your donuts. The dough will be sticky, so you may need to shake the cutter to get the donuts and donut holes out.
- Prep Time: 30 Minutes
- Chill Time: 1.5 Hrs + 30 Mins
- Cook Time: 8 Minutes Total
Leave a Rating and Comment