• Barth Bakery

Apple Cider Doughnuts

Updated: Apr 20

There’s nothing better than these soft, tender doughnuts that are perfectly flavored with apple cider and coated in cinnamon sugar to remind you of autumn. Though these warm, fresh apple cider doughnuts are perfect for cozy fall mornings, they also make great year-round treats.

We also made a few plain apple cider doughnuts without the cinnamon sugar (pictured above).

Makes about 12 doughnuts plus doughnut holes


Apple Cider Doughnuts

  • 1 cup granulated sugar

  • 4 ½ tsp ground cinnamon, divided

  • 3 cups apple cider

  • 3 ½ cups all-purpose flour

  • ⅔ cup light brown sugar, packed

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ¾ tsp salt

  • ½ tsp ground nutmeg

  • ¼ tsp allspice

  • 6 Tbsp butter, melted and cooled

  • 2 large eggs + 1 large egg yolk, lightly beaten

  • 1 tsp pure vanilla extract

  • Vegetable or canola oil for frying


Apple Cider Doughnuts

  1. In a small bowl, mix together 1 cup sugar and 1 tablespoon cinnamon for the topping; set aside.

  2. Pour the apple cider into a large saucepan and cook over medium-high heat until the cider has reduced to about 1 cup, about 20 minutes. Remove the cider from the heat and place in the refrigerator to cool completely.

  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, allspice, and remaining 1 ½ teaspoons cinnamon.

  4. In a separate bowl, whisk together the butter, eggs, egg yolk, vanilla, and cooled cider.

  5. Pour the cider mixture over the flour mixture and gently stir together using a rubber spatula until just combined. Cover and refrigerate the dough until chilled, about 1 hour.

  6. Heat the oil in a large pot, Dutch oven, or deep-fryer to 375°F.

  7. Turn the dough onto a well-floured work surface using floured hands. Roll or pat the dough to ½-inch thickness. Cut the dough into doughnuts using a doughnut cutter or 2 cookie cutters (1 large and 1 small). Gather the scraps and re-roll or re-pat the dough to cut out as many doughnuts as possible.

  8. Working in batches, carefully slide the doughnuts into the hot oil. Fry until the doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip the doughnuts and continue frying until the opposite side is evenly golden and crispy, about 1 ½ minutes.

  9. Remove the doughnuts with a slotted spoon and place on a paper towel-lined plate to cool slightly, about 1 minute. Roll the warm doughnuts in the reserved cinnamon-sugar mixture to coat. Serve warm.

Fall's favorite fruit isn't only meant for pie! Check out these other delicious apple recipes:

Rustic Apple Cider Cake with Cider Glaze

Apple Cinnamon Pop Tarts with Brown Sugar Icing

Apfelstrudel (German Apple Strudel)

Caramel Apple Cinnamon Rolls

Apple Fritter Breads

Apple Pie Bread

The Best Apple Crisp

Caramel Apple Bread Pudding

German Apple Pancake