Apple Cider Donuts are homemade donuts made with apple cider and apple pie spice to give you the taste of apple in every bite! Try my Apple Cider Muffins for another apple spice treat.

Fried Apple Cider Donuts Stacked

Apple Cider Donuts

These homemade donuts are so homemade that they are even made with homemade apple cider and homemade apple pie spice! There are no apples to peel, core, and chop in this recipe. But, each donut is full of apple flavor and would be great with a cup of coffee, a snack, or just to satisfy your sweet tooth!

Raw Apple Cider Donuts on Sheet Pan

Apple Cider Donuts Ingredients

Apple Pie Spice: Homemade makes a difference and I happen to love my homemade recipe, but you can also purchase from your local grocery store.

Apple Cider: Again, props to homemade here! I love knowing every ingredient that goes into the food I am making for my family and this is no exception. The flavor is unbeatable!

Fried Apple Cider Donuts

Can This be Made Ahead of Time?

Yes! You can make the dough ahead of time, cut out your donuts and refrigerate them to make later! They can be refrigerated for up to 24 hours. Just make sure they are room temperature before frying.

Dipping Fried Apple Cider Donut in Cinnamon Sugar

How to Store Apple Cider Donuts

Although donuts are best served and enjoyed the same day, you can store them in an airtight container in the refrigerator for up to 3 days. To freeze the donuts, place them on a baking sheet lined with parchment paper. Freeze them for about 4 hours before transferring them to airtight, freezer-safe bags. They will last up to 3 months. 

Half Fried Apple Cider Donut on Cutting Board

More Donut Recipes

5 from 2 votes

Apple Cider Donuts

Prep Time 20 mins
Cook Time 2 mins
Proofing Time 1 hr
Total Time 1 hr 22 mins
Apple Cider Donuts are homemade donuts made with apple cider and apple pie spice to give you the taste of apple in every bite!

Ingredients

  • cups (312.5 g) all-purpose flour
  • cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon apple pie spice
  • ¼ teaspoon kosher salt
  • ¾ cup (186 g) apple cider
  • 1 large egg, room temperature, beaten
  • 5 tablespoons unsalted butter, melted
  • ¼ cup (71 g) Greek yogurt
  • 2 teaspoons vanilla extract
  • 4 cups vegetable oil, 2-3 inches deep in pot

Topping

Instructions

Donuts

  • In a large bowl, sift together flour, sugar, baking powder, apple pie spice, and salt.
  • Add in apple cider, egg, butter, Greek yogurt, and vanilla. Stir with a wooden spoon until ingredients are fully incorporated. (It will be sticky.) Cover with a damp towel and refrigerate for one hour.
  • When ready, roll out the dough to ¼-inch to ½-inch thick. (The thinner the dough, the more donuts you can make.) Try to make them as consistent in size as possible.
  • Once rolled out, use a donut cutter to cut out the shapes. If you do not have a donut cutter, use a round tool like a kitchen glass or a jar lid that is about 3-inches across. Use a bottle cap or small shot glass for the smaller hole.
  • Set the cut-out donuts on a baking sheet to let rest as you heat the oil.

Topping

  • In a small bowl, mix together the sugar and apple pie spice. Set aside.

Frying Donuts

  • Fill a large pot with 2-3 inches of oil. Heat to 350°F.
  • Once the oil is hot, drop in one donut at a time. Cook 45 seconds to a minute on each side.
  • Using a hand-held strainer, carefully remove the donut from the oil and set on a plate lined with paper towels. Repeat with the remaining donuts. Be sure to maintain 350°F oil temperature between donuts.
  • While donuts are warm, dip them into the sugar and apple pie spice mixture. Place the dipped donuts onto a baking sheet lined with parchment paper. Serve warm.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Does it matter what the protein percentage of the AP flour is? For ex., King Arthur’s AP flour has a fairly high percentage of protein. Will this affect the recipe? Thanks!

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