Dessert

Traditional Apple Cider Doughnuts

October 13, 2026

Can we all agree that most, if not all, store-bought apple cider doughnuts are a massive letdown? It’s as if we’ve romanticized them to such an extent that we’ve collectively forgotten their often dry and flavorless reality. I’d argue this is a classic case of the Mandela Effect—a phenomenon in which a large group of people shares the same false memory. In this case, the memory of a truly delicious apple cider doughnut. And because ACD (apple cider doughnut) season is fleeting, and apparently so are our memories, we return year after year, perpetuating a vicious cycle that allows orchards and bakeries alike to continue churning out a mediocre product. Well, I’m here to break the cycle. Fair warning: these doughnuts will ruin all store bought versions for the rest of your life.

Hot Tip: these can be made ahead of time and stored in the freezer for up to 3 months.

Traditional Apple Cider Doughnuts

yields :8-10 doughnuts

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Ingredients

1¾ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp cinnamon, plus more for sprinkling
½ cup apple cider concentrate
½ cup packed light brown sugar
1 large egg
¼ tsp vanilla extract
1½ tsp Calvados apple brandy (optional)
3 tbsp unsalted butter, melted
⅓ cup granulated sugar, for sprinkling
Vegetable oil for frying

Instructions

Make the dough: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate large mixing bowl whisk together the apple cider, light brown sugar, eggs, vanilla extract, Calvados (if using) and melted butter. Mix the dry ingredients into the wet in batches until no dry streaks remain, careful not to over mix. The dough will be very sticky.
First Rise: Cover and set the dough aside for about 30-60 minutes.
Transfer the dough to a clean work surface dusted with flour and gently roll into a rectangle about a ½ inch thick. Use a 3 inch and 1 inch cookie or biscuit cutters to punch out the dough into rounds then punch out the center. You should get about 8-10 doughnuts and doughnut holes.
Second Rise: Transfer the doughnuts to parchment lined baking sheets lightly dusted with flour, and loosely cover with plastic wrap and let rest for 20 minutes.
Make the cinnamon sugar: combine ⅓ cup of granulated sugar, 1 tbsp of cinnamon, and freshly grated nutmeg in a large mixing bowl.
Fry the Doughnuts: In a deep fryer or deep heavy bottomed pot, heat at least 2-3 inches of vegetable oil to about 350 degrees. Working in batches, gently lower the doughnuts into the hot oil and fry for 1-2 minutes per side.
Use a slotted spoon to remove the doughnuts from the oil and transfer to a wire rack lined sheet pan allowing excess oil to drain off as they cool*. While they’re still slightly warm, toss in cinnamon sugar mixture. Serve immediately.
*If making in advance: Allow the cooked doughnuts to cool to room temperature. Cover with plastic wrap and store in the refrigerator for up to 2 days, or in the freezer for up to 3 months. To reheat, bake in a 325 degree oven for 4 minutes or 8-12 minutes from frozen. After reheating, toss in cinnamon sugar and serve immediately.