Fried Apple Cider Donuts are soft, golden brown, and everything I want in a cozy fall treat. They're fried until light and crisp on the outside, with a tender center that's full of apple flavor. You can toss them in a cinnamon sugar coating or dip them in a buttery glaze - either way, they're dangerously good.

Every fall, I crave warm fried apple cider donuts, but instead of waiting for a trip to the orchard, I decided to try making them at home. I reduced fresh apple cider down in a small saucepan to really concentrate that flavor, and between the applesauce, sour cream, and cozy spices, these homemade donuts turned out just as good (if not better!) than the ones I've bought at pumpkin patches. They've got that nostalgic, old-fashioned donut vibe but with extra apple-y goodness.

Why You'll Love These Fried Apple Cider Donuts

They taste just like the warm apple cider donuts you'd grab at a pumpkin patch, but you can make them right in your own kitchen.
The dough has sour cream and applesauce, so the donuts stay tender and soft (not dry or heavy).
You get the best of both worlds - half rolled in a cozy cinnamon sugar mixture and half dipped in a buttery glaze.
Cutting them out makes donut holes too, and honestly… those little guys disappear first.
They're fried until light golden brown in hot oil, giving you that nostalgic old-fashioned donut texture that baking can't quite copy.

Ingredients You'll Need

Fresh apple cider - Reduced in a small saucepan until syrupy for the best apple flavor. (Apple juice works in a pinch, but cider is best.)
Applesauce + sour cream - Keep the donuts moist, soft, and a little tangy.
All-purpose flour - The base of the dough. (Purpose flour is all you need here.)
Baking powder + baking soda - Help the donuts puff up when they hit the hot frying oil.
Cinnamon + nutmeg - Warm fall spices that give that classic cider donut flavor.
Butter + sugars - Softened butter creamed with granulated sugar and dark brown sugar for sweetness and depth.
Eggs + vanilla extract - Bind the dough and round out the flavor.
Neutral oil (vegetable oil or canola) - For frying until the donuts are golden brown.
Cinnamon sugar mixture - The simple topping that makes these donuts irresistible.
Glaze - Powdered sugar, melted butter, vanilla, and cooled cider whisked together until smooth.

Step-by-Step Instructions

Make the Apple Cider Dough

In a small saucepan, reduce 1 ½ cups fresh apple cider over medium heat until thick and syrupy, about ½ cup. Let the cooled cider rest before mixing.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, using an electric hand mixer or stand mixer with paddle attachment, cream the softened butter, granulated sugar, and dark brown sugar until light and fluffy, about 2 minutes. Scrape down the bowl with a rubber spatula.
Add the eggs one at a time, mixing well after each. Stir in vanilla, applesauce, sour cream, and the reduced cider. The batter may look slightly curdled - that's normal.
Mix in the dry ingredients until just combined. The dough will be sticky but should hold together.

Chill and Roll

Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm enough to roll.
On a heavily floured surface, roll the dough to ½-inch thick. Cut donuts with a cookie cutter or donut cutter, saving the centers for donut holes.

Fry the Donuts

Heat frying oil in a large pot to 325°F. Line a tray with paper towels for draining.
Fry a few donuts at a time, about 1-2 minutes per side, until light golden brown. Remove with a slotted spoon and let excess oil drip off before placing on paper towels.

Finish and Coat

While still warm, roll half the donuts and donut holes in the cinnamon sugar coating so it sticks.
Dip the remaining warm donuts into the glaze (made with powdered sugar, melted butter, vanilla, and cider), then place on a wire rack until set.

Tips and Tricks - Fried Apple Cider Donuts

Chill the dough. It makes rolling and cutting so much easier, plus it helps the donuts hold their shape in the hot oil.
Flour everything. The counter, the rolling pin, even the cookie cutter - this dough is soft and a little sticky, and flour keeps things moving.
Keep an eye on the oil temp. You want steady heat around 325°F. If the oil's too hot, the donuts brown too fast. Too cool, and they'll soak up excess oil.
Fry in small batches. Don't crowd the pot - the donuts need space to puff and float.
Coat right away. Roll the donuts in the cinnamon sugar mixture while they're still warm so the coating sticks perfectly.

FAQs

Can I bake these instead of frying? Technically yes, but they won't taste the same. Baking won't give you that crisp, old-fashioned donut edge. If you want baked, I'd point you to a different recipe!
Do I have to use apple cider? Fresh apple cider gives the best flavor, but if you're in a pinch, apple juice will work. Just make sure you reduce it down into a syrup first.
Can I make the dough ahead of time? Yes! You can chill the dough overnight (covered in plastic wrap) and fry the next day. It actually makes rolling even easier.
What about the donut holes? Fry them too! They cook a little faster than the donuts, so keep an eye out. Honestly, they might be the best part.
Can I freeze fried apple cider donuts? Yep. Freeze cooled donuts in a freezer-safe bag. Thaw at room temperature and pop them in the oven for a few minutes to freshen them up.

Equipment I Used

Small saucepan (for reducing the cider)
Large mixing bowls
Electric hand mixer or stand mixer with paddle attachment
Rolling pin
Cookie cutter or donut cutter (plus a smaller cutter for holes)
Large pot for frying
Deep-fry thermometer (for keeping the frying oil steady)
Paper towels and wire rack (for draining and glazing)

Storing and Freezing - Fried apple cider donuts

Room temperature: Store leftover donuts in an airtight container at room temperature for 1-2 days. The cinnamon sugar donuts hold up best - glazed donuts are best eaten the same day.
Freezing: Once cooled, place donuts in a freezer-safe bag with parchment between the layers. Freeze for up to 2 months. Thaw at room temperature, then warm in a 300°F oven for 5 minutes.
Reheating: If your donuts have lost a little of their sparkle, a quick warm-up in the oven makes them taste fresh again.

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Recipe

Apple Cider Fried Donuts

Molly Murphy

These fried apple cider donuts are made with reduced fresh apple cider, fried until golden brown, and finished with a cozy cinnamon sugar coating or buttery glaze. Perfect fall treat with classic apple flavor!

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast, Dessert

Cuisine American

Servings donuts

Ingredients

½ cup 120ml apple cider, reduced (start with about 1 ½ cups and simmer until thick + syrupy)
½ cup 120g unsweetened applesauce
½ cup 120g sour cream, room temperature
3 ½ cups 440g all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
6 tablespoons 85g unsalted butter, softened
¼ cup 50g granulated sugar
¼ cup 50g light brown sugar, packed
2 large eggs room temperature
1 teaspoon vanilla extract
Neutral oil for frying (canola or vegetable)

Cinnamon Sugar Coating

½ cup 100g granulated sugar
1 tablespoon ground cinnamon

Glaze

2 cups 240g powdered sugar
¼ cup 55g unsalted butter, melted
1 teaspoon vanilla extract
2 -3 tablespoons apple cider or milk, to thin

Instructions

In a small saucepan, add 1 ½ cups apple cider. Simmer over medium heat, stirring occasionally, until reduced to ½ cup, thick and syrupy, about 15-20 minutes. It should coat the back of a spoon. Set aside to cool completely.
½ cup 120ml apple cider, reduced (start with about 1 ½ cups and simmer until thick + syrupy)
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
3 ½ cups 440g all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt
In a large bowl, using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl to ensure everything is incorporated.
6 tablespoons 85g unsalted butter, softened, ¼ cup 50g granulated sugar, ¼ cup 50g light brown sugar, packed
Add the eggs one at a time, beating well after each addition. Mix in the vanilla, applesauce, sour cream, and cooled reduced cider. The mixture may look slightly curdled, which is normal. Scrape down the bowl again to make sure it's smooth and even.
½ cup 120g unsweetened applesauce, 2 large eggs, 1 teaspoon vanilla extract, ½ cup 120g sour cream, room temperature
Add the dry ingredients to the wet mixture. Mix on low speed until just combined - do not overmix. The dough will be soft and sticky but should hold together.
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (up to overnight). Once chilled, the dough should feel firm and easier to handle.
Generously flour a work surface and turn out the dough. Sprinkle the top with more flour and roll to about ½-inch thick. Cut into rounds with a floured donut cutter (about 3 inches across). Re-roll scraps as needed, keeping everything well-floured to avoid sticking.
Heat oil in a heavy-bottomed pot to 325°F (165°C). Fry donuts in batches, being careful not to overcrowd. Cook 1-2 minutes per side, flipping when the bottoms are light golden brown. Drain on a paper towel-lined tray. Cues: Donuts should be puffed and light golden brown, not dark. If they brown too quickly, reduce the heat. If they soak up oil, increase the temperature slightly.
Neutral oil
While still warm, roll half of the donuts in the cinnamon sugar mixture so it clings properly. The coating won't stick once cooled.
½ cup 100g granulated sugar, 1 tablespoon ground cinnamon
For the glaze: Whisk together powdered sugar, melted butter, vanilla, and apple cider (or milk) until smooth and pourable. Dip the remaining warm donuts into the glaze, letting excess drip off, then place on a wire rack to set. The glaze should firm up within a few minutes.
2 cups 240g powdered sugar, ¼ cup 55g unsalted butter, melted, 1 teaspoon vanilla extract, 2 -3 tablespoons apple cider

Keyword apple cider, donuts, glazed, cinnamon sugar

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Fried Apple Cider Donuts, Best Fall Recipe!