Dessert: United States – Mid-Atlantic United States (New York) – Apple Cider Donuts

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 50 min

Cook 5 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 1 cup (240 ml) fresh apple cider, reduced to about 1/2 cup (120 ml)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs (approx. 100 g)
- 1/4 cup (57 g) unsalted butter, melted and cooled
- 1/2 cup (120 ml) buttermilk
- 1 tbsp (15 ml) vanilla extract
- 2 1/2 cups (312 g) all-purpose flour, plus more for dusting
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (2.6 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (0.5 g) ground allspice (optional)
- 1/2 tsp (3 g) fine salt
- Vegetable oil, for frying, about 4 cups (960 ml)
- For coating: 1/2 cup (100 g) granulated sugar + 1 tbsp (8 g) ground cinnamon, mixed
- Optional for brushing: 2 tbsp (28 g) unsalted butter, melted, to help coating adhere

Instructions

Short Description:
Soft, cake-style donuts flavored with reduced fresh apple cider and warm spices, fried until golden and immediately coated in cinnamon sugar. These are the classic New York orchard-stand treat served warm in the fall.

Regional Notes:
This New York version uses fresh local apple cider reduced to concentrate the apple flavor, then folded into a cake-donut dough and fried. The emphasis on fresh NY cider (often from local apples) and the traditional cinnamon-sugar coating distinguish it from generic apple donuts or baked variants found elsewhere.

1. Reduce the cider: pour 1 cup (240 ml) fresh apple cider into a small saucepan and simmer over medium heat until reduced by about half, about 15–25 minutes, until syrupy and about 1/2 cup (120 ml). Cool to lukewarm.
2. Make the cinnamon-sugar: in a shallow bowl combine 1/2 cup (100 g) granulated sugar and 1 tbsp (8 g) ground cinnamon; set aside.
3. Whisk dry ingredients: in a large bowl combine 2 1/2 cups (312 g) all-purpose flour, 2 tsp (8 g) baking powder, 1/2 tsp (2.5 g) baking soda, 1 tsp (2.6 g) ground cinnamon, 1/4 tsp (0.5 g) ground nutmeg, 1/4 tsp (0.5 g) ground allspice (if using), and 1/2 tsp (3 g) salt. Whisk to blend.
4. Mix wet ingredients: in a separate bowl whisk together the reduced cider (about 1/2 cup / 120 ml), 1/2 cup (120 ml) buttermilk, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 2 large eggs (approx. 100 g), 1/4 cup (57 g) melted butter, and 1 tbsp (15 ml) vanilla until smooth.
5. Combine to form dough: pour the wet mixture into the dry ingredients and stir with a wooden spoon until a soft, slightly sticky dough forms. Do not overmix.
6. Chill briefly: cover the bowl and refrigerate the dough 20–30 minutes to firm slightly; this makes rolling easier.
7. Prepare for cutting: on a lightly floured surface, turn the chilled dough out and gently pat or roll to about 1/2 inch (1.3 cm) thickness. Flour a 3-inch (7.5 cm) round cutter and a smaller 1-inch (2.5 cm) cutter for the center hole; cut donuts and transfer to a parchment-lined tray. Re-roll scraps once or twice.
8. Heat oil: in a heavy pot or deep fryer heat vegetable oil to 350°F (175°C). Maintain temperature; adjust heat as needed so donuts fry evenly.
9. Fry donuts: working in batches (do not overcrowd), carefully slide donuts into the hot oil and fry until golden, about 45–60 seconds per side. Use a slotted spoon or spider to turn and remove; total frying time about 1.5–2 minutes per donut. Transfer to a wire rack set over a sheet pan to drain briefly.
10. Coat while warm: if using, brush each donut lightly with melted butter (2 tbsp / 28 g) then toss or dredge in the cinnamon-sugar until evenly coated. Alternatively, toss directly in the cinnamon-sugar without butter for a drier finish.
11. Serve: allow donuts to cool just enough to handle—best served warm the same day. Leftovers can be reheated briefly in a low oven (300°F / 150°C) to refresh.