Cider Doughnut Recipe Fried: Crispy Spiced Rings With Cinnamon Sugar

This cider doughnut recipe delivers the crispy, spiced perfection you crave from autumn fairs. The apple cider in the batter creates a tender crumb while the hot oil ensures that signature golden exterior.

I’ve tested this method extensively to guarantee consistent results. The dough comes together quickly with basic pantry staples, and frying at the right temperature ensures even cooking without greasiness. A cinnamon sugar coating adds the final touch.

These doughnuts emerge from the fryer with a satisfying crunch that gives way to a moist, apple-spiced interior. The aroma alone is irresistible, and the flavor improves as they cool slightly.

Serve warm for the best texture. This recipe makes about a dozen, perfect for sharing or savoring throughout the week.

Ingredients for Cider Doughnut Recipe Fried

Basic pantry staples plus apple cider create these irresistible fried doughnuts with spiced coating.

The apple cider is key—use fresh, unfiltered cider from a local orchard or Trader Joe’s for best results. Reducing it concentrates the apple flavor and removes excess liquid. King Arthur Flour is my go-to for consistent texture, but any all-purpose works. The spices should be fresh; old cinnamon loses its punch fast (check the expiration date).

No apple cider? Apple juice reduced by half works in a pinch, though the flavor won’t be as deep. Out of nutmeg? Allspice at half the amount adds similar warmth. For a lighter texture, replace 1 cup flour with cake flour. The oil must be 350-375°F—use a thermometer for accuracy (eyeballing leads to greasy doughnuts).

Doughnuts are best eaten the day they’re made but keep 2-3 days in an airtight container. Reheat briefly in a 350°F oven to restore crispness. Freeze unfrosted doughnuts for up to 1 month—thaw and fry fresh for best texture.

Step-by-Step Instructions for Cider Doughnuts Fried

This method ensures crispy, spiced doughnuts with a perfect cinnamon sugar coating every time.

Step 1: Reduce and Mix Wet Ingredients

Simmer the 1 cup Apple Cider in a saucepan over medium heat for 10-12 minutes until reduced to ¼ cup. This concentrates the apple flavor and removes excess liquid. Let it cool completely before proceeding.

In a large bowl, whisk together the reduced cider, 0.75 cup Granulated Sugar, 4 tbsp Unsalted Butter (melted and cooled), and 2 whole Large Eggs. The mixture should be smooth and slightly frothy. I always use room temperature eggs for even incorporation.

Step 2: Combine Dry Ingredients and Form Dough

In a separate bowl, sift together the 4 cups All-Purpose Flour, 2 tsp Baking Powder, 0.5 tsp Baking Soda, 1 tsp Salt, 1.5 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, and 0.25 tsp Ground Cloves. This ensures even distribution of leavening agents and spices.

Gradually add the dry mixture to the wet ingredients, stirring just until combined. The dough will be sticky and slightly shaggy—don’t overmix. Cover the bowl and refrigerate the dough for 1 hour to make it easier to handle.

Step 3: Roll, Cut, and Shape the Doughnuts

Turn the chilled dough onto a floured surface and roll it to a ½-inch thickness. Use a 3-inch round cutter to cut out doughnuts, then use a 1-inch cutter to create the holes. Re-roll scraps as needed, but avoid overworking the dough.

Place the shaped doughnuts and holes on a floured baking sheet. Cover loosely with a clean towel and let them rest for 10 minutes while you heat the oil. This brief rest relaxes the gluten for a more tender texture.

Step 4: Fry to Golden Perfection

In a deep, heavy pot, heat the 6 cups Vegetable Oil to 360°F over medium-high heat. Use a thermometer for accuracy—oil temperature is critical for crispy results. Fry the doughnuts in batches, 2-3 at a time, to avoid crowding the pot.

Fry for 1-2 minutes per side until deep golden brown. The doughnuts will float to the surface as they cook. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Maintain the oil temperature between batches by adjusting the heat as needed.

Step 5: Coat in Cinnamon Sugar

While the doughnuts are still warm, toss them in a mixture of 0.5 cup Granulated Sugar and 1 tsp Ground Cinnamon (reserve this from the original 0.75 cup Granulated Sugar and 1.5 tsp Ground Cinnamon). I like to use a paper bag for easy coating—just add the doughnuts and sugar, then shake gently.

The sugar should adhere to the warm, slightly oily surface, creating a crackly, fragrant coating. Serve the doughnuts immediately for the best texture. They’re at their peak when fresh and warm, with a crisp exterior and tender, spiced interior.

Storing and Reheating cider doughnut recipe fried

Room Temperature Storage

These doughnuts are best enjoyed fresh but will keep at room temperature for 6-8 hours in an airtight container. I use a glass cake stand with lid to maintain crispness while showing them off. The cinnamon sugar stays crunchy if you avoid plastic wrap.

Refrigerator Storage

For longer storage, place cooled doughnuts in a single layer in an airtight container with parchment between layers. They’ll stay fresh for 2-3 days at 40°F or below. The texture softens slightly but revives beautifully when reheated. ❄️

Freezing for Later

Freeze unfrosted doughnuts in a single layer on a baking sheet first, then transfer to a freezer bag with parchment between each. They’ll keep for 1 month without losing flavor. Thaw overnight in the fridge before reheating.

Oven Reheating

Preheat your oven to 350°F and place doughnuts directly on the rack or a baking sheet. Heat for 5-7 minutes until warm and crisp. This method works best for restoring that fresh-fried texture. 🔥

Microwave Quick Fix

For a fast option, microwave individual doughnuts on a paper towel for 15-20 seconds. This softens them but won’t restore full crispness. I recommend this only when you’re really in a hurry.

Air Fryer Revival

Set your air fryer to 350°F and reheat for 2-3 minutes. This gives surprisingly good results, almost like fresh-fried. Just watch closely to prevent over-browning.

Frequently Asked Questions