cider doughnut

Apple donuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh apple cider donut.
A wonderful comfort Doughnut…I’m headed to the kitchen to make it again …looks yummy! Recommended!!
Years ago, I published my favorite recipe for baked apple cider donuts on my blog. I’ve made the donuts at least once every fall season since then, but I updated the recipe for even more apple spice flavor. I also added apple spice to the cinnamon sugar topping– and had a heavy hand while coating them. No complaints here!

Break out your donut pan and let’s do this. 🙂

This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan.

Fluffy and cakey on the inside with a crispy sweet exterior, our Apple Cider Doughnuts will make you fall in love with doughnuts again. Spiced with cinnamon, nutmeg, and allspice, the dough for these treats is rich with reduced apple cider, apple butter, and buttermilk—making for a classic and unmistakable flavor that celebrates the South’s most beloved fall fruit. Since no yeast is used in making these doughnuts, you only have to wait a total of 30 minutes for the dough to chill before frying. If you don’t have a fryer on hand, a Dutch oven or a large sturdy pot will work just fine. And as soon as the doughnuts come out of the oil and have a few moments to drain on a paper towel-lined plate, the doughnuts are immediately rolled in cinnamon sugar that sticks to the surface and fills in the cracks decorating the craggy surface. Grab one of these with a cup of coffee in the morning, and rest assured that your morning can’t get any better.


– 1 cup sugar
– 1 tsp nutmeg
– 1 tsp baking soda
– 1/2 tsp salt
– 2 eggs
– 1 tablesppoon shortening
– 1 cup sour milk
– 6 cups flour
– Original recipe makes 1 Servings


Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Make sure to heat shortening to 375°F then drop doughnuts in, turn several times. Drain on soft crumpled paper. Use either powdered sugar, or granulated sugar and or cinnamon to cool and dust, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.

Note: add 1 Tbsp vinegar to 1 cup fresh to get milk soured.

White Doughnut Glaze;

– 2 cups of powdered sugar
– 1 tsp of vanilla extract
– 4 to 6 Tbsp of milk

Mix powdered sugar, vanilla and milk with a fork to desired consistency. You can thicken with powdered sugar or thin down with milk as desired.