Apple cider donut holes are everything you love about a fall trip to the orchard without actually having to leave the house. You know that feeling when you grab a warm cider donut from a little paper bag and it's just perfect? That's exactly what we're recreating here, but in bite-sized form. Crispy on the outside, fluffy on the inside, and totally bursting with real apple cider flavor.
The secret is reducing the cider down before it goes into the batter. That extra step concentrates all that sweet, apple-y goodness so every single donut hole is packed with flavor. And you get to choose your coating - roll them through spiced cinnamon sugar for that classic orchard vibe, or dip them in an apple cider glaze for something a little more special.
Growing up, fall always meant apple picking with apple cider donuts involved. There's something about that warm, cinnamon-spiced bite fresh out of the fryer that just does something. I wanted to make a version at home that actually delivered on that real apple flavor, a fluffy interior, and that irresistible crispy outside.
The big thing I kept coming back to was the reduced cider. A lot of recipes skip that step, and honestly, you can taste the difference. Taking five minutes to cook it down makes the apple flavor come through loud and clear in the finished donut hole.
These come together faster than you'd think, and they are 100% worth the little bit of oil on the stovetop. If you're already in fall baking mode, add some apple fritter donuts to use up the extra oil, or reduce more apple cider for some apple cider donut bread!
Jump to:
Why We Love It!
- Two coating options - Roll them in spiced cinnamon sugar for the classic orchard donut experience, or dip them in an apple cider glaze for a sticky, sweet finish. Or, do half and half!
- Real apple cider flavor - Reducing the cider concentrates everything, so the flavor actually comes through in every single bite.
- No yeast required - This is a simple drop batter. No kneading, no rising time, no waiting around. Just mix and fry.
- Bite-sized and shareable - These are dangerous in the best way. Great for a crowd and a fall brunch spread.
Ingredients
- Apple cider. Use real apple cider here, not apple juice. The flavor is deeper, more tart, and reduces down beautifully. This is what makes the whole recipe.
- Baking powder. This is the lift here since there's no yeast. Make sure yours isn't expired or the donut holes won't puff up the way they should.
- Whole milk. Full-fat milk keeps the batter rich and tender. Don't swap it for a lower-fat version.
- Melted butter. Adds flavor and keeps the insides soft.
- Spiced sugar. The mix of cinnamon, nutmeg, and cloves is what gives these that classic apple cider donut taste. You can also use 2 teaspoons of apple pie spice in place of all three spices!
- Powdered sugar. If you want to go the apple cider glaze route, you'll need the powdered sugar for that classic donut glaze.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Swap the individual spices (cinnamon, nutmeg, cloves) for 2 teaspoons of apple pie spice.
- Add a pinch of cardamom to the spiced sugar for a slightly more complex flavor.
- Add 1 teaspoon of apple pie spice directly into the batter for an extra hit of fall flavor.
- Use any neutral oil (like canola or vegetable) for frying.
📸 Step By Step Overview
This is a quick visual overview. See the recipe card for full, detailed instructions.
- Step 1: Boil the apple cider until reduced by half.
- Step 2: Mix the dry ingredients in a large bowl, and the wet ingredients in another bowl.
Pro tip
Apple Cider Reduction
Don't skip the reduce step on the cider. It takes about 5-7 minutes and makes a huge difference in the final apple flavor. You'll go from 1 cup down to about ½ cup.
- Step 3: Add the wet ingredients to the dry ingredients and mix until just combined.
- Step 4: Mix the spiced sugar in one bowl and the apple cider glaze in another bowl while you heat the oil.
- Step 5: Scoop flush scoops of dough using a 1-inch cookie scoop.
- Step 6: Drop the spoonfuls of batter into the hot oil. Don't overcrowd the pot!
Pro tip
Deep Frying
Keep the oil temperature as steady as possible between batches. If it drops, the donut holes absorb more oil. If it gets too hot, they'll brown on the outside before cooking through. A clip-on or probe thermometer is your best friend here.
- Step 7: Flip the donuts so they get a nice, even golden brown.
- Step 8: Remove the fried donut holes to a wire rack and continue frying batches.
- Step 9: Add the donuts to the glaze and turn to coat completely, then return to the wire rack to set.
- Step 10: Or, roll the hot donuts through the spiced sugar to coat, then return to the wire rack.
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Tips for Success
- Reduce the cider all the way. You're going from 1 cup down to about ½ cup. It should look slightly thicker and smell intensely apple-y. This is the flavor backbone of the whole recipe.
- Don't overmix the batter. Mix until no dry bits remain and stop there. Overmixed batter leads to dense, tough donut holes.
- Keep the oil at 375°F. This is the sweet spot. Use a thermometer and adjust your heat as needed between batches.
- Fry in batches. Crowding the pot drops the oil temperature and makes the donut holes greasy. Give them space!
- Roll in spiced sugar while hot. The coating sticks so much better when the donut holes are still warm. Don't wait.
- Use a cookie scoop. A 1-tablespoon scoop (scraped along the side of the bowl) keeps the donut holes consistent in size so they cook evenly.
Common Questions
These are specifically designed to be fried, and baking won't give you the same texture. The outside won't get crispy and the inside won't have that fluffy donut quality. If you want something baked, my baked glazed blueberry donuts use a baked donut method and are incredible.
This batter is best used right away. Because it uses baking powder (not yeast), it starts reacting as soon as the wet and dry ingredients meet. Make the batter and fry immediately for the best results.
Use a neutral oil with a high smoke point - vegetable oil or canola oil are both great options. Avoid olive oil or anything with a strong flavor.
Look for a deep golden brown color all over and flip them as they fry so they color evenly. The outsides should be crispy and the insides should be fully cooked through. A 2-3 minute fry time at 375°F is the target.
Storage
Apple cider donut holes are absolutely best enjoyed fresh and warm - right after rolling in the spiced sugar or dipping in the glaze. That crispy exterior is at its peak in the first hour.
If you have leftovers, store them at room temperature in a loosely covered container for up to two days. The texture will soften as they sit, but they'll still taste great. Pop them in a 375°F oven for about 5 minutes to bring some of the crispiness back.
I don't recommend refrigerating them - the cold air really dries them out fast. I also don’t recommend freezing.
General Tid Bits
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Apple Cider Donut Holes (Two Ways - Glazed or Spiced Sugar)
Equipment
- Small saucepan
- Heavy bottomed pot
- Spider or slotted metal spoon
- Wire rack
Ingredients
Dough
- 1 cup apple cider
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1½ tablespoons baking powder
- ½ teaspoon kosher salt
- 1 large egg
- ¾ cup whole milk
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla
- Vegetable oil for frying
Spiced Sugar
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
Apple Cider Glaze
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- Pinch salt
- ¼ cup apple cider
Instructions
- Boil the apple cider over medium heat until it reduces by half and gets slightly stickier.1 cup apple cider
- Whisk together the flour, sugar, baking powder and salt in a large bowl.2½ cups all-purpose flour, ¼ cup granulated sugar, 1½ tablespoons baking powder, ½ teaspoon kosher salt
- In another bowl, whisk together the egg, milk, melted butter, vanilla, and reduced apple cider.1 large egg, ¾ cup whole milk, ¼ cup unsalted butter, 1 teaspoon vanilla
- Add the wet ingredients to the dry ingredients and use a rubber spatula to mix it until no floury bits remain.
- Heat 2-3 inches of vegetable oil in a heavy pot over medium heat until it reaches 375℉.Vegetable oil
- While the oil heats, mix together the ingredients for the spiced sugar topping.¾ cup granulated sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves
- In another bowl, mix the ingredients for the glaze until smooth and relatively thick.2 cups powdered sugar, 1 teaspoon cinnamon, Pinch salt, ¼ cup apple cider
- Use a 1 tablespoon cookie scoop to gently drop balls of batter into the oil. Do this in batches and don’t overcrowd the pot.
- Fry for 2-3 minutes until golden, flipping them so they get evenly browned.
- Remove with a metal slotted spoon or spatula onto a wire rack or a baking sheet with paper towels.
- Roll the fresh fried donuts through the spiced sugar mixture or apple cider glaze, then return to the rack or pan to finish cooling before enjoying.
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