Apple Cider Doughnuts: A Little Taste of Autumn
I have a particular weakness for apple cider doughnuts.
It usually begins innocently enough. A visit to a farm on a crisp autumn morning, perhaps to pick up a few apples, a pumpkin, or something sensible for supper. Then, somewhere between the baskets of apples and the jars of local honey, I catch the unmistakable smell of doughnuts. Warm cinnamon. Sweet apples. Hot butter and sugar. And just like that, my carefully considered shopping list becomes rather less important.
It's not a glamorous pastry. It's simply a small, golden ring of fried dough, generously coated in cinnamon sugar. And when it's good, it's very good indeed: a delicate crust outside, a soft, tender crumb inside, the gentle warmth of cinnamon and nutmeg and, most importantly, the unmistakable flavour of apples.
I've eaten plenty of so-called apple cider doughnuts that tasted rather more of cinnamon than apples. Delicious, certainly. But if we're going to put apples in the name, I think they ought to make an appearance in the flavour. So that's exactly what this recipe does.
TIME About 1 hr 30 min | SERVES Makes 12 + holes | LEVEL Medium |
BEFORE YOU START This recipe uses skills from my Kitchen School. Each lesson takes about five minutes to read. |
Why You'll Love It
THEY TASTE OF APPLES Concentrated apple juice, not just cinnamon | TENDER CAKE CRUMB Buttermilk keeps them soft, never heavy |
CINNAMON SUGAR CRUNCH Tossed while warm so the sugar clings | MAKE THE DOUGH AHEAD Chill it overnight, fry in the morning |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Homemade Apple Cider Doughnuts
Makes 12 doughnuts and about 12 doughnut holes | Prep: 35 minutes | Cook: 25 minutes | Total: about 1 hour 30 minutes, including chilling
Ingredients
For the Cinnamon Sugar Coating
½ cup (100 g) granulated sugar
¼ teaspoon ground cinnamon
A small pinch of fine sea salt
For the Apple Cider Doughnuts
About 2¾ cups (355 g) all-purpose (plain) flour, plus extra for dusting
1 teaspoon baking powder
½ teaspoon baking soda (bicarbonate of soda)
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon fine sea salt
½ cup (120 ml) frozen apple juice concentrate, thawed but not diluted
⅓ cup (65 g) granulated sugar
¼ cup (60 ml) buttermilk
4 tablespoons (60 g) unsalted butter, melted and cooled
1 large egg
1 teaspoon apple cider vinegar
About 2 quarts (2 litres) neutral vegetable oil, for frying
Instructions
STEP 1 OF 9
Make the Cinnamon Sugar
In a medium bowl, stir together the sugar, cinnamon and pinch of salt for the coating until evenly mixed. Set aside.
STEP 2 OF 9
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
STEP 3 OF 9
Whisk the Wet Ingredients
In a large mixing bowl, whisk together the thawed apple juice concentrate, sugar, buttermilk, melted butter, egg and apple cider vinegar until smooth.
STEP 4 OF 9
Bring the Dough Together
Add about half of the flour mixture to the wet ingredients and whisk gently until combined. Add the rest and fold everything together with a rubber spatula until no dry flour remains.
You'll know it's right when the dough is soft and slightly sticky. It shouldn't feel like bread dough. |
Chef Jon's tip: Mix only until everything comes together. The less you work the dough, the more tender the doughnuts will be. |
STEP 5 OF 9
Chill the Dough
Cover the bowl and refrigerate the dough for 20 to 30 minutes to make it easier to handle. You can also chill it for up to 24 hours and fry the next day.
STEP 6 OF 9
Cut the Doughnuts
Generously flour a clean work surface and turn out the chilled dough. Dust the top lightly with flour and gently pat it into a round about ⅓ inch (8 mm) thick.
Using a floured 3-inch (7.5 cm) round cutter, cut out as many doughnuts as you can, then use a 1-inch (2.5 cm) cutter to remove the centres, keeping the holes. Transfer the doughnuts and holes to a lightly floured baking sheet.
Gently press the scraps together, pat out again and cut more until you have about 12 of each. Refrigerate the shaped doughnuts while you heat the oil.
If something's off: if the dough sticks, dust with a little more flour rather than kneading it in. Kneading makes the doughnuts tough. |
STEP 7 OF 9
Heat the Oil
Set a wire rack over a baking sheet and line half of the rack with a few layers of paper towels.
Pour the oil into a large, heavy Dutch oven or deep saucepan to a depth of about 1½ inches (4 cm), leaving plenty of room above the oil. Heat over medium heat to 350°F (175°C), checking with a reliable frying thermometer.
Chef Jon's tip: Keep the oil well below the halfway mark of the pot, and never leave hot oil unattended. |
STEP 8 OF 9
Fry the Doughnuts
Carefully lower 4 to 6 doughnuts into the hot oil, without crowding the pan. Fry for 2 to 3 minutes in total, turning every 30 seconds, until evenly golden brown and cooked through, keeping the oil between 325°F and 350°F (165°C and 175°C).
Lift them out with a spider or slotted spoon, drain briefly on the paper towels, then toss gently in the cinnamon sugar while still warm. Let the oil come back to 350°F (175°C) before each new batch.
You'll know it's right when the doughnuts are deep golden all over and the sugar clings to them easily. |
If something's off: if they brown before the centre is cooked, the oil is too hot. If they come out greasy and heavy, it's too cool. |
STEP 9 OF 9
Fry the Holes and Serve
Fry the doughnut holes in smaller batches, turning often, until golden and cooked through. They need less time than the full doughnuts. Drain briefly, then toss in the cinnamon sugar.
Serve warm or at room temperature, ideally on the day they're made.
Tips & Chef's Notes
Use the apple juice concentrate exactly as it comes, thawed but not diluted. Don't add the water suggested on the container, and choose standard apple juice concentrate rather than a prepared apple drink.
Using fresh apple cider instead? Reduce it in a saucepan first to concentrate the flavour, then let it cool before adding it to the dough.
Full-fat buttermilk is lovely if you can find it, but ordinary cultured buttermilk works perfectly well.
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Key Ingredients
Frozen Apple Juice Concentrate: Much of the water has already been removed, so you get a strong apple flavour without making the dough too wet.
Apple Cider Vinegar: Just a teaspoon brightens the apple flavour. The doughnuts won't taste of vinegar, just a little more of apples.
Buttermilk: Its acidity reacts with the baking soda to help the doughnuts rise, and it keeps the crumb soft.
Cinnamon and Nutmeg: There to complement the apples, not overwhelm them.
Pinch of Salt in the Coating: You won't notice it, but it balances the sweetness and makes the cinnamon taste a little more pronounced.
What Makes a Good Apple Cider Doughnut
For me, the answer is quite simple: it should taste of apples. The cinnamon and nutmeg are there to complement the fruit, not overwhelm it.
The dough should also be tender. This is an old-fashioned cake doughnut rather than a light, yeasted one, so the texture should be soft and slightly substantial without becoming heavy.
And the coating matters. A generous tumble in cinnamon sugar while the doughnuts are still warm gives them that familiar, slightly crunchy outside.
Weighing your flour? My kitchen conversions guide has cups to grams for the baking basics.
Common Mistakes to Avoid
Diluting the concentrate: use it straight from the container, thawed, so the apple flavour stays strong.
Adding too much flour: the dough should stay soft and slightly sticky. Extra flour makes heavy doughnuts.
Overworking the dough: mix and shape gently, and gather the scraps only once or twice.
Guessing the oil temperature: too cool and the doughnuts soak up oil, too hot and they brown before the centre cooks. Use a thermometer.
Crowding the pan: frying too many at once drops the oil temperature quickly.
Coating them cold: toss the doughnuts in cinnamon sugar while they're still warm so it clings.
What to Serve with Apple Cider Doughnuts
A cup of coffee, for a proper autumn breakfast
A mug of warm apple cider
Bake a second autumn treat: my Brown Butter Pumpkin Bread
How to Store
Room temperature: Keep leftovers in an airtight container for up to 1 day. Warm briefly in a low oven to refresh them.
Freezer: Cool completely, then freeze in an airtight container for up to 2 months for best quality. Reheat gently and add a little fresh cinnamon sugar if needed.
Make ahead: Refrigerate the covered dough for up to 24 hours, then cut and fry when you're ready. Mix it the evening before and fry in the morning for warm doughnuts at breakfast.
Frequently Asked Questions
What are apple cider doughnuts?
Apple cider doughnuts are traditional American cake doughnuts flavoured with apple cider or concentrated apple juice, usually seasoned with cinnamon and nutmeg and coated in cinnamon sugar.
Can I use fresh apple cider instead of frozen apple juice concentrate?
Yes, but you'll need to reduce the cider first to concentrate its flavour and remove excess water. The reduced cider should be cooled before adding it to the dough.
Why are my apple cider doughnuts dense?
Overmixing the dough, adding too much flour, or frying at the wrong temperature can produce heavy doughnuts. Mix gently and use a thermometer to maintain the correct oil temperature.
Can I make apple cider doughnuts ahead of time?
Yes. The dough can be refrigerated for up to 24 hours before shaping and frying. The finished doughnuts are best enjoyed on the day they're made.
What temperature should I fry apple cider doughnuts?
Aim for 350°F (175°C), keeping the oil between about 325°F and 350°F (165°C and 175°C) while frying.
Can I bake these doughnuts instead?
This dough is designed for frying, which gives the doughnuts their golden crust and tender inside. Baked, the texture would be quite different, so for the classic orchard-style doughnut I'd stick with frying.
Can I freeze apple cider doughnuts?
Yes. Allow the doughnuts to cool completely, then freeze in an airtight container for up to two months for best quality. Reheat gently and add a little fresh cinnamon sugar if necessary.
Why do apple cider doughnuts taste different from regular doughnuts?
The concentrated apple flavour, warm spices, and tender cake-like crumb set apple cider doughnuts apart from ordinary yeast-raised doughnuts.
Do apple cider doughnuts contain alcohol?
No. Despite the name, traditional American apple cider doughnuts are generally made with nonalcoholic apple cider or apple juice concentrate.
One Last Thing
I think apple cider doughnuts are best enjoyed without too much ceremony. A warm doughnut, a cup of coffee, and perhaps a seat somewhere with a view of the autumn trees.
The cinnamon sugar will inevitably find its way onto your fingers. Possibly your jumper. And almost certainly the table. But that's part of the pleasure.
They're not meant to be eaten delicately with a knife and fork. They're meant to be picked up while still warm, enjoyed slowly, and followed by the entirely reasonable question of whether there's another one. There usually is. At least for a few minutes.
Recommended Equipment
Make this recipe easier with the right tools: Dutch Oven, Instant-Read Thermometer and Rimmed Baking Sheet.
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If you enjoyed this recipe, you might also love my Salted Caramel Apple Crumble, Brown Butter Pumpkin Bread and Apple Pie.
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