You Need to Try These Deliciously Sweet, Cinnamon-Spiced Apple Cider Donuts


Twice as tasty when you eat one straight from your home fryer—still warm.

Apple Cider Donuts
Photo: Grace Elkus
Hands On Time:
50 mins
Chill Time:
1 hrs
Total Time:
1 hrs 50 mins
Makes about 18 donuts (plus donut holes)

This quintessential fall treat is a breeze to mix up, and makes tender, airy donuts. The dough is sticky, so it calls for a liberal dusting of flour on hands and work surface. If you don't have a donut cutter, use an upside-down water glass and a bottle cap (for the hole) to punch out the donuts.


  • 4 ¼ cups all-purpose flour, plus more for work surface

  • 1 cup apple cider

  • ¼ cup whole milk

  • cup lightly packed dark brown sugar

  • 2 large eggs

  • 1 ⅓ cups granulated sugar, divided

  • 4 tablespoons cold unsalted butter, cut into small pieces

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt

  • ½ teaspoon baking soda

  • ½ teaspoon ground nutmeg

  • 4 teaspoons cinnamon, divided

  • canola oil, for frying


  1. Line a baking sheet with parchment paper and dust generously with flour.

  2. Whisk apple cider, milk, brown sugar, eggs, and ⅓ cup granulated sugar in a large bowl until combined.

  3. In a food processor, pulse butter, baking powder, salt, baking soda, nutmeg, 4¼ cups flour, and 2 teaspoons cinnamon until sandy.

  4. Mix the wet ingredients into the dry ingredients with a wooden spoon until just combined (dough will be very sticky) and then, with floured hands, transfer dough to the prepared baking sheet.

  5. Gently pat dough into a ½-inch thick rectangle, dust with more flour, and then refrigerate for 1 hour. (This makes the dough easier to work with.)

  6. Meanwhile, combine the remaining 1 cup granulated sugar and 2 teaspoons cinnamon, and then divide the mixture between two wide shallow bowls or pie plates. (The mixture clumps after a couple batches of hot donuts, so the this prevents that.)

  7. Fill a medium heavy-bottomed pot with 2 inches of oil and fit with a deep-fry or candy thermometer; and set over medium heat.

  8. Cut out donuts using a 3-inch donut cutter. Gather scraps, gently pat out again, and repeat until all the dough is used.

  9. When the thermometer reaches 360°F, add donuts to the oil, working in batches, being careful not to overcrowd the pot. Fry, turning once until donuts are puffy and deep golden brown, about 2 minutes per side.

  10. Using tongs or a slotted spoon, transfer donuts to the cinnamon-sugar mixture and toss to coat. Repeat with remaining donuts, holes, and cinnamon-sugar mixture.

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