Apple Cider Donuts, Two Ways
A Cozy Celebration of Fall’s Favorite Treat
Fall has a rhythm. Crisp mornings, golden light, and the unmistakable scent of apples simmering low and slow. It’s a season that invites gathering—and if you ask us, it’s also the perfect excuse to make donuts. Apple cider donuts, to be exact. The kind that taste like orchard walks and cinnamon-laced memories.
At Happily Gathered, we believe in options. In curiosity. In making space for both the wholesome and the indulgent. So today, we’re sharing two versions of our favorite fall donut: one baked, one fried. Each with its own charm. Each ready to turn your kitchen into a cozy, cinnamon-scented haven.
Version One: The Baked Beauties
Tender, spiced, and quietly wholesome, these baked donuts are brushed with butter and rolled in cinnamon sugar. They’re the kind of treat that feels like a warm hug—simple, satisfying, and just a little bit dressed up.
Perfect for:
Weekday mornings when you want a touch of magic before the rush.
Hosting friends who appreciate a lighter bite (but still reach for seconds).
Pairing with warm cider and wool socks on a quiet afternoon.
Bonus: They freeze beautifully, which means you can tuck a few away for later. Donuts on demand? Yes, please.
Ingredients
1 1/2 cups apple cider (reduced to 1/2 cup for concentrated flavor)
2 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1 3/4 tsp ground cinnamon
1 1/2 tsp apple pie spice (or a mix of nutmeg, allspice, and cardamom)
1/4 tsp salt
8 tbsp unsalted butter, melted
1 large egg
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup milk (or buttermilk for extra tenderness)
1 tsp vanilla extract
Topping
4 tbsp melted butter
1/2 cup granulated sugar
1 tbsp cinnamon
1/2 tsp apple pie spice
Instructions
Reduce the cider: Simmer 1 1/2 cups apple cider over low heat until it reduces to 1/2 cup (about 20 minutes). Cool completely.
Preheat oven to 350°F (175C°). Grease your donut pan.
Mix dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, cinnamon, apple pie spice, and salt.
Mix wet ingredients: In another bowl, whisk melted butter, egg, sugars, milk, vanilla, and cooled cider.
Combine: Pour wet into dry and whisk until smooth. Batter will be slightly thick.
Pipe into pan: Use a zip-top bag with the corner snipped to pipe batter into donut cavities, filling halfway.
Bake: 10-11 minutes, until tops spring back when touched. Cool for 2 minutes, then transfer to a wire rack.
Dip & coat: Brush warm donuts with melted butter, then dunk in cinnamon sugar topping.
Version Two: The Fried Showstoppers
Golden, crisp-edged, and unapologetically cozy, these donuts are the kind you’d drive out of your way for. Fried to perfection and tossed in spiced sugar, they’re a celebration of fall’s boldest flavors.
Perfect for:
Saturday mornings when you want to make memories (and maybe a little mess).
Impressing guests with something warm, nostalgic, and joyfully homemade.
Serving with apple butter or maple glaze for a truly unforgettable bite.
Bonus: The donut holes are dangerously good. Consider hiding a few for yourself.
Ingredients
1 1/2 cups apple cider (reduced to 1/2 cup for concentrated flavor)
3 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
For Frying
Neutral oil (canola or vegetable), for deep frying
For Coating
1/2 cup granulated sugar
1 tbsp cinnamon
Optional: pinch or cardamom or clove for a boutique twist
Instructions
Reduce the cider: Simmer 1 1/2 cups apple cider over low heat until it reduces to 1/2 cup (about 20 minutes). Cool completely.
Make the dough: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a stand mixer, cream butter and sugars until fluffy. Add eggs one at a time, then mix in sour cream, vanilla, and cooled cider reduction. Gradually add dry ingredients until a soft, slightly sticky dough forms. Chill for 1 hour (or overnight for deeper flavor).
Shape the donuts: Roll dough on a floured surface to about 1/2-inch thickness. Cut with a donut cutter (or improvise with two round cutters). Chill again for 15 minutes- this helps them hold shape when frying.
Fry to golden perfection: Heat oil to 350°F (175°C). Fry donuts in batches, 1-2 minutes per side, until deep golden brown. Don’t overcrowd the pan. Drain on paper towels.
Coat in cinnamon sugar: While still warm, toss donuts in cinnamon and sugar mixture. For extra charm, add a pinch of cardamom or clove to the sugar blend.
Optional twists
Maple glaze drizzle: Skip the cinnamon sugar coating and instead mix powdered sugar, maple syrup, and a splash of cider for a glossy finish.
Apple butter dip: Serve warm donuts with a ramekin of spiced apple butter.
Mini donut holes: Fry the centers and coat in spiced sugar-perfect for little hands or party platters.
So Which One Should You Make?
Honestly? Both.
Bake a batch midweek to brighten the everyday. Fry a batch on the weekend when you’ve got time to linger. Or make both for your next gathering and let guests choose their favorite. (We won’t judge if you sneak one of each.)
From the Kitchen Counter at Happily Gathered
These donuts aren’t just recipes—they’re invitations. To slow down. To savor. To gather with intention and joy. Whether you’re team baked or team fried, we hope they bring warmth to your season and sweetness to your table.
Now go ahead—reduce that cider, preheat the oven, heat the oil. And gather happily.