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Apple Cider Doughnuts

Celebrate fall with these apple cider doughnuts that are both soft and cakey. The warm spices and tangy apple cider create a delicious seasonal treat that's perfect for breakfast or dessert.

Tasty Team
83% would make again
Apple Cider Doughnuts


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

  • Calories 352
  • Fat 9g
  • Carbs 59g
  • Fiber 46g
  • 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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Apple Cider Doughnuts