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These apple cider donuts (or, donut holes, in this case, they're just so much easier to actually make) are the perfect fall treat. Subtly flavored with cider and spices, they absolutely remind me of my childhood going to apple orchards in Southern Ontario. You're going to love this recipe.
These donut holes are all about texture: crispy on the outside and fluffy inside, with a sugary-spiced coating that’s just addictive. Plus, they’re donut holes, which means you can eat more without feeling guilty...right? Right. That's what we're going with.
I've tested this recipe probably a dozen times now, and I've definitely zeroed in on the correct formula for getting these absolutely perfect. The key? Make sure you have an candy thermometer. It's so easy to burn these and leave them raw on the inside. Follow these instructions for perfect donuts every time.
One final note - we're using a secret ingredient in this recipe: almond extract. It doesn't make the donuts taste like almond - it just gives them almost a cakey flavor, if that makes sense. I've tried them with and without, and there's not contest. Get that almond extract in there!
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Why You'll Love This Recipe
The Spices: Pumpkin pie spice gives the perfect blend of cinnamon, nutmeg, and cloves.
Crispy Outside: The try gives these a crunch outer layer, but they're soft and fluffy on the inside.
The Coating: Roll them in sugar and spice as soon as they come out of the fryer for that classic donut finish.
Easy to Make: No fancy equipment (except the thermometer!) or dough rolling – just scoop, fry, and enjoy!
What Exactly are Apple Cider Donuts?
Apple cider donuts are a classic fall treat with origins in New England, where apple orchards are abundant. They’re cake-style donuts made with apple cider in the batter, giving them a warm, sweet apple flavor. The cider is usually reduced to concentrate its flavor, adding that extra punch of apple goodness.
Once fried, the donuts are traditionally rolled in cinnamon-sugar or pumpkin pie spice for a cozy, spiced coating. The result? They’re a little crispy on the outside, soft and cake-like on the inside, and infused with a warm, nostalgic apple flavor.
Note: We are making apple cider donut holes - because they are so. Much. Easier. And they taste the same (trust me, I've experimented. Going for the full donut shape isn't worth it, IMO).
Ingredients
Apple cider (2 cups, reduced): Concentrates apple flavor and adds moisture to the batter.
Vegetable oil (for frying): Provides a neutral frying medium for a crisp outer texture.
All-purpose flour (1.5 cups): Creates structure and absorbs liquid for a tender, cake-like crumb.
Baking powder (2 tsp): Acts as a leavening agent, making the donuts light and airy.
Salt (0.5 tsp): Enhances flavor by balancing sweetness.
Pumpkin pie spice (1 tsp): Adds warm spice notes that complement the apple cider.
Egg (1): Binds the ingredients together and adds richness.
Granulated sugar (0.5 cup): Sweetens the batter and creates a golden crust.
Reduced apple cider (0.25 cup): Intensifies the apple flavor in the donut itself.
Melted butter (2 tbsp): Adds moisture and a subtle richness to the texture.
Almond extract (0.5 tsp): Adds a hint of depth, enhancing the overall flavor.
Milk (0.5 cup): Adds moisture and helps blend ingredients smoothly.
Extra sugar and pumpkin pie spice: For rolling the donuts, adding a sweet and spiced finish.
How to Make Apple Cider Donuts
First, start by reducing the apple cider. Pour 2 cups of cider into a saucepan, bring it to a boil, then reduce the heat to a gentle simmer. Let it cook down until you have about ½ cup left; this will take around 30 minutes. Reducing the cider like this intensifies the apple flavor. Set the reduced cider aside to cool while you prep everything else.
Next, heat vegetable oil in a deep, heavy-bottomed pot until it reaches 340°F. You’ll want to monitor the temperature as you fry to keep it consistent. This is really important - if the oil gets hotter than 340°F, take it off the heat and let it cool for a few minutes.
While the oil is heating, mix the dry ingredients: in a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
In a separate bowl, beat the egg and sugar together until smooth. Add in the cooled, reduced cider, melted butter, almond extract, and milk, and stir until everything is well combined.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. You’re aiming for a batter that’s just combined – this will keep the donut holes tender and fluffy.
Once your oil is up to temperature, use a 2-tablespoon scoop to drop dollops of batter into the oil.
Note: The oil will drop by 10-15 degrees when you add the donuts. This is ok, don't worry about it.
Fry the donut holes in batches, cooking each batch for about four minutes, turning them as needed to ensure an even, golden brown color. When they’re done, use a slotted spoon to transfer the donut holes to a baking sheet with a cooling rack on top to drain any excess oil.
After the donuts have cooled for about 30 seconds, roll them in a mixture of sugar and pumpkin pie spice for that classic apple cider donut coating.
Serve immediately, and enjoy the cozy, spiced apple flavor while they’re fresh!
Pro Tips and Tricks
Use Fresh Cider: Opt for unfiltered apple cider if you can. Its deeper apple flavor makes a difference in taste. If you can't find it, don't worry about it.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can make them tough instead of light and fluffy.
Coat While Warm: Roll the donut holes in sugar and spice immediately after frying so the coating sticks perfectly.
Serve Fresh: Apple cider donuts are best eaten the same day! If you have leftovers, reheat them briefly in the oven for a fresher taste.
Subtle Flavor: The apple cider flavor in this recipe is very subtle. If you want to increase it, increase the apple cider reduction, and cut back on the milk by the same amount.
Swap the Cider: In the same vein, if you don't feel like dealing with the apple cider, you can swap it for ¼ c of pumpkin puree. Super easy, and extremely delicious.
Storage & Freezing
These donuts are best served fresh, but still taste great after a few days on the counter.
Room Temperature: Place the donut holes in an airtight container and keep them at room temperature for up to 2 days. To maintain their crispness, place a paper towel in the container to absorb any excess moisture.
Reheating: To bring back some of the fresh-made crispiness, reheat the donut holes in the oven at 350°F for 5-7 minutes. Avoid microwaving, as it can make them chewy instead of crispy.
Freezing: Freeze any extras by letting them cool completely, then placing them in a single layer on a baking sheet to freeze for an hour. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months. When ready to eat, warm them in a 350°F oven until heated through, about 10 minutes.
Note: You can make these ahead of time, but I don't recommend it. If you mix the batter earlier, the baking powder tends to go a little crazy, and they'll puff up way more in the oil, changing the texture. Plus, you have to keep in the fridge - and messing with the temperature in that way makes it much more difficult to fry them.
More Amazing Baking & Desserts
📖 Recipe
Fresh Apple Cider Donuts
Equipment
- Deep-trying or candy thermometer
Ingredients
- 2 C apple cider
- 4-6 C vegetable oil for deep fat frying
- 1½ C flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 egg
- ½ C granulated sugar
- ¼ C reduced apple cider
- 2 tablespoon melted butter
- ½ teaspoon almond extract
- ½ C milk
Instructions
- Reduce the Cider: In a saucepan, simmer 2 cups of cider until it reduces to ½ cup. This will take about 30 minutes. Set aside to cool.
- Prep Your Oil: Heat oil in a heavy pot to 340°F (see notes).
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, salt, and pumpkin pie spice.
- Combine Wet Ingredients: Beat egg and sugar together. Stir in reduced cider, melted butter, almond extract, and milk.
- Make the Batter: Gently fold the dry ingredients into the wet mixture until just combined.
- Fry in Small Batches: Use a 2-tablespoon scoop to drop batter into hot oil, frying until golden brown. This will take about 4 minutes if you fry at 340°F.
- Remove From Oil: Remove the donuts from the oil, and place the on a cooling rack set inside a baking sheet.
- Coat with Sugar: While warm (after they have been out of the oil for about 30 seconds), roll each donut hole in a sugar and pumpkin pie spice mix.
- Enjoy!
Notes
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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