Give your family and friends that fresh-from-the-cider-mill taste with some homemade apple cider donuts – they’re almost as easy to make as they are to eat!

Servings: 12


  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3 cups apple cider
  • 2 large eggs
  • 6 tablespoons butter, melted and cooled
  • 3 1/2 cups all-purpose flour, spooned and leveled, plus more for work surface
  • 2/3 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons apple pie spice
  • 1 48-ounce bottle canola oil

Step 1: Combine the granulated sugar and cinnamon in a paper bag and shake to mix.

Step 2: Boil the cider in a large skillet over high heat until reduced to 1 cup, about 15 to 20 minutes. Allow to cool completely. Whisk together the eggs, butter and reduced cider in a bowl.

Step 3: Beat the flour, brown sugar, baking powder, salt, baking soda and pie spice with an electric mixer until combined, about 30 seconds. Then beat in the cider mixture just until moistened. Cover and chill for at least one hour.

Step 4: Heat the oil in a large pot over medium heat to 365 degrees Fahrenheit. Line a baking sheet with paper towels, and then divide the dough in half. Working with one half at a time, on a floured work surface, roll the dough to 1/2-inch thick and cut into circles with a floured 3-inch donut cutter. Repeat with the remaining dough, re-rolling scraps once.

Step 5: Fry the donuts and holes in batches until golden brown, about 45 seconds to 1 minute per side. Drain on the baking sheet lined with paper towels for about 30 seconds, then gently toss the warm donuts in cinnamon sugar.

Step 6: Serve warm or at room temperature.

This dish is best served at breakfast or brunch with a side of bacon or sausage and fresh fruit. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.