Cinnamon-Sugar Apple Cider Cake Doughnuts

Why You’ll Love This Recipe

• Bold apple flavor from real cider reduced to a syrupy concentrate.
• Cake-style doughnuts with crisp edges and a tender, moist crumb.
• Classic cinnamon-sugar coating that sparkles and smells like a fall orchard.
• Foolproof technique with chill time and frying tips for home cooks.

Grocery List

• Produce: Fresh apple cider (not vinegar; unfiltered if possible)
• Dairy: Sour cream, unsalted butter, large eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, kosher salt, ground cinnamon, ground nutmeg, vanilla extract, neutral frying oil

Full Ingredients

For the Doughnuts

• Apple cider: 2 cups (480 ml), reduced to 1/2 cup (120 ml), cooled
• All-purpose flour: 3 cups (360 g), plus extra for rolling
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Kosher salt: 3/4 tsp
• Ground cinnamon: 1 1/2 tsp
• Ground nutmeg: 1/4 tsp
• Unsalted butter: 4 tbsp (57 g), melted and cooled
• Granulated sugar: 1/2 cup (100 g)
• Light brown sugar (packed): 1/2 cup (110 g)
• Large eggs: 2, at room temperature
• Sour cream: 1/2 cup (120 g)
• Vanilla extract: 2 tsp

For Frying

• Neutral oil (canola, peanut, or vegetable): about 2 quarts (1.9 L), enough for 2 inches in a heavy pot

Cinnamon-Sugar Coating

• Granulated sugar: 1 cup (200 g)
• Ground cinnamon: 2 tsp
• Ground nutmeg: 1/8 tsp
• Fine salt: 1/4 tsp

Step-by-Step Instructions

Step 1: Reduce the apple cider

Pour 2 cups (480 ml) apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce to a lively simmer and cook until you have 1/2 cup (120 ml), about 12–18 minutes. It should look slightly syrupy and coat a spoon. Pour into a heatproof measuring cup to confirm the volume, then cool to room temperature (speed this up by transferring it to a shallow bowl).

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour (3 cups/360 g), baking powder (2 tsp), baking soda (1/2 tsp), kosher salt (3/4 tsp), cinnamon (1 1/2 tsp), and nutmeg (1/4 tsp) until well combined.

Step 3: Whisk the wet ingredients

In a separate bowl, whisk the cooled cider reduction (1/2 cup), granulated sugar (1/2 cup), brown sugar (1/2 cup), eggs (2), sour cream (1/2 cup), melted butter (4 tbsp), and vanilla (2 tsp) until smooth and glossy.

Step 4: Make the dough and chill

Pour the wet ingredients into the dry and stir with a spatula until no dry streaks remain. The dough will be thick and sticky—avoid overmixing. Cover and chill for 30–60 minutes to firm up; this makes rolling and cutting clean and keeps the crumb tender.

Step 5: Roll and cut the doughnuts

Lightly flour your counter. Turn out the chilled dough and dust the top with flour. Pat or roll to 1/2 inch (1.3 cm) thickness. Using a 3-inch (7.5 cm) cutter and a 1-inch (2.5 cm) cutter (or a doughnut cutter), cut out 12 rings plus holes, gathering scraps and re-rolling as needed. Arrange on a parchment-lined sheet and refrigerate while you heat the oil.

Step 6: Heat the oil and mix the coating

Pour 2 inches (5 cm) of neutral oil into a heavy pot or Dutch oven. Heat to 350°F (175°C), using a clip-on thermometer to monitor. In a wide bowl, mix the cinnamon-sugar coating: 1 cup sugar, 2 tsp cinnamon, 1/8 tsp nutmeg, and 1/4 tsp fine salt.

Step 7: Fry the doughnuts

Fry 2–3 doughnuts at a time to avoid cooling the oil. Cook 1–1 1/2 minutes per side, turning once, until deep golden brown. Fry holes for 60–90 seconds total, shaking the basket or stirring gently so they turn themselves. Maintain oil between 340–355°F (171–179°C). Transfer to a wire rack set over a sheet pan to drain for 30–60 seconds.

Step 8: Coat in cinnamon sugar and serve

While still warm (but not greasy), toss each doughnut in the cinnamon sugar to coat all sides. Return to the rack to set. Enjoy warm or at room temperature with hot coffee.

Pro Tips

• Accurate reduction matters: reducing to exactly 1/2 cup concentrates flavor without making the batter too wet.
• Keep the dough cold. Chilling makes cutting cleaner and reduces oil absorption during frying.
• Mind the oil temperature. Below 335°F makes greasy doughnuts; above 360°F browns too fast. Adjust your burner between batches.
• Light touch with flour. Use just enough to prevent sticking; too much will toughen the crumb.
• Coat while warm. Cinnamon sugar adheres best within the first 2 minutes after frying.

Variations

• Baked Doughnuts: Pipe batter into greased doughnut pans and bake at 375°F (190°C) for 10–12 minutes. Brush hot doughnuts with melted butter and toss in cinnamon sugar.
• Maple-Cinnamon Sugar: Swap 1/4 cup (50 g) of the granulated sugar in the coating for maple sugar for a cozy twist.
• Cider Glaze (instead of sugar): Whisk 1 cup (120 g) powdered sugar with 2–3 tbsp extra cider reduction and a pinch of salt. Dip warm doughnuts, let set. Reduce an additional 1/4–1/3 cup cider if you plan to glaze.

Storage & Make-Ahead

Best the day they’re fried. Store cooled, coated doughnuts in an airtight container at room temperature up to 1 day. To refresh, warm at 300°F (150°C) for 5–7 minutes. For make-ahead, refrigerate the dough up to 24 hours or cut doughnut rings and freeze on a sheet until solid, then bag. Fry from chilled (or partially thawed 5–10 minutes), adding 15–30 seconds to cook time. Uncoated fried doughnuts can be frozen up to 1 month; reheat at 350°F (175°C) for 6–8 minutes, then toss in fresh cinnamon sugar.

Nutrition (per serving)

Approximate per doughnut (coated): 320 calories; 14 g fat; 45 g carbohydrates; 20 g sugar; 4 g protein; 260 mg sodium.