Classic Apple Cider Doughnuts with Cinnamon Sugar Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, consider browning the butter before adding it to the dough. This adds a subtle, nutty richness that pairs exceptionally well with the apple and spice profile. Simply cook the butter in a small pan until it turns golden brown and smells fragrant, then let it cool slightly before mixing it into your dough base.

If you prefer a more complex spice profile, you can add a small pinch of ground ginger or cloves to the dry ingredients. These spices enhance the warmth of the cinnamon and nutmeg, making the doughnuts feel even more seasonal.

Be careful not to add too much, as these potent spices can easily overpower the delicate apple flavor if used in excess.

Variations

• Maple Glazed: Instead of cinnamon sugar, whisk together one cup of confectioners' sugar with two tablespoons of pure maple syrup and a splash of milk to create a smooth, rich glaze. Dip the warm doughnuts into the glaze and let them set on a wire rack before serving.
• Apple Pie Spice: Substitute the individual cinnamon and nutmeg measurements with an equal amount of high-quality apple pie spice blend. This gives the doughnuts a more complex and professional flavor profile that highlights the autumn theme even more effectively.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freeze uncooked dough rings for up to 1 month; thaw completely before frying.

Reheat

Warm briefly in a 300°F oven for 5 minutes to restore the crisp texture.

Store any leftovers in an airtight container at room temperature for up to two days. Because these are fresh doughnuts, they are best enjoyed as soon as possible after frying.

If you must keep them longer, store them in a cool, dry place away from direct sunlight to maintain the integrity of the sugar coating and the texture of the crumb.

You can prepare the apple cider reduction up to three days in advance and keep it refrigerated in a sealed jar.

The dough itself can be mixed and refrigerated for up to 24 hours before frying, which can actually help the flavors meld and improve the final texture. Just ensure the dough is brought to room temperature before rolling and cutting.

Serving ideas

Serve these doughnuts warm for the best experience. The combination of the hot, fried exterior and the aromatic, spiced crumb is truly at its best when fresh. Offer them alongside a pot of hot coffee, spiced tea, or even a glass of warm apple cider to enhance the seasonal theme of the dessert.

For a more indulgent presentation, you can serve these with a side of lightly whipped cream or a simple caramel drizzle.

While they are perfect on their own, these additions provide a lovely textural contrast that elevates the doughnuts into a complete dessert experience, suitable for hosting guests or enjoying as a special weekend treat.

Frequently asked questions

Recipe card

Classic Apple Cider Doughnuts with Cinnamon Sugar

Prep 20 minCook 15 minTotal 35 minServes 12

Ingredients

• 500 ml fresh pressed apple cider
• 350 g all-purpose flour
• 1/2 cup brown sugar
• 4 tbsp butter, softened
• 2 eggs
• 1/4 tsp ground nutmeg
• 1 tsp ground cinnamon
• 4 cups vegetable oil for frying
• 1 cup caster sugar mixed with 1 tbsp cinnamon

Instructions

1. Pour the apple cider into a medium saucepan over medium-high heat. Bring to a gentle boil and simmer until the liquid reduces down significantly to 120 ml of concentrated apple syrup. Remove from heat and allow to cool slightly before incorporating into the dough mixture.
2. In a large mixing bowl, combine the flour, brown sugar, nutmeg, and cinnamon. Add the softened butter and eggs, then pour in the apple cider reduction. Mix until a cohesive dough forms. Handle the dough gently to ensure a tender crumb in the final doughnuts. To ensure the eggs are fully cooked, the internal temperature of the dough must reach 160°F (71°C).
3. Roll out the dough and use a doughnut cutter to shape the rings. Heat the vegetable oil in a deep pot to 350°F (177°C). Carefully drop the rings into the oil and fry for 90 seconds per side until deeply golden and crisp. Remove, drain briefly, and toss immediately in the cinnamon caster sugar mixture while still hot.

Contains: gluten, eggs, milk

Food safety: These doughnuts contain eggs that are not fully cooked through. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

280

Protein

3.5 g

Carbohydrates

38 g

Fat

12 g

Fiber

1 g

Sugar

18 g

Sodium

150 mg

Automatic estimate from the ingredient list, not laboratory-verified.