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88% would make again

Apple Cider Doughnuts

Tasty Team


for 12 doughnuts

  • 2 ½ cups apple cider (590 mL), reduced down to 1/2 cup (120 ml)
  • ¼ cup butter (55 g)
  • 1 cup granulated sugar (200 g)
  • ½ cup light brown sugar (110 g)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ¾ cup sour cream (175 g)
  • 4 cups flour (500 g)
  • 1 ½ teaspoons salt
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • canola oil, for frying
  • cinnamon sugar, for coating

Nutrition Info

Shop ingredients with
    Calories 359
    Fat 10g
    Carbs 58g
    Fiber 1g
    Sugar 22g
    Protein 6g

Estimated values based on one serving size.


  1. Bring apple cider to a boil over medium-high heat. Reduce down to ½ cup (120 ml) (takes about 20-25 minutes).
  2. Pour into a large glass measuring cup.
  3. Add butter to hot cider and stir to melt. Set aside, cool.
  4. In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.
  5. In a large bowl or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.
  6. Using a wooden spoon, mix dry ingredients into the wet until just incorporated.
  7. Cover and chill for 1 hour.
  8. On a very well-floured surface, roll out the cooled dough to about ¾-inch (2 cm) thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Chill cut donuts 10 minutes more if necessary.
  9. Heat oil to 350˚F (180˚C).
  10. Fry donuts, 3-4 at a time, flipping occasionally until golden on both sides.
  11. Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.
  12. Enjoy!

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