Air Fryer Apple Cider Donuts (No Oil, Cinnamon-Sugar)

You can smell the nostalgia before the donuts even hit the oil—warm spice, apple steam, and that crispy sugar shell flexing on your taste buds. Forget the orchard lines and $6-a-donut sticker shock; you can make the exact flavor you crave at home. The magic?

Reduced cider, butter, and a soft cake crumb that tastes like sweater weather. This is the donut you bring to a party and suddenly become everyone’s favorite person. If you want bakery-level results without bakery-level drama, this is your playbook.

What Makes This Recipe Awesome

• Real apple flavor from reduced cider—not fake extract.You’ll simmer it until it’s syrupy and intense.
• Perfect texture: tender cake donut inside, slight exterior crunch, and a sugar-cinnamon coating that sticks like a hug.
• Balanced sweetness so you can actually taste the spice and the apple, not just sugar.
• Fry or bake: You’ll get instructions for both, and yes, the fried version wins—but the baked ones are still seriously good.
• Make-ahead friendly: Dough chills like a champ for clean cuts and better flavor.

What Goes Into This Recipe – Ingredients

• Apple cider – 2 cups, reduced to 1/2 cup
• Unsalted butter – 6 tablespoons, melted and cooled
• Granulated sugar – 3/4 cup
• Light brown sugar – 1/4 cup, packed
• Large eggs – 2
• Sour cream – 1/2 cup (or plain Greek yogurt)
• Vanilla extract – 2 teaspoons
• All-purpose flour – 3 cups (spooned and leveled)
• Baking powder – 2 teaspoons
• Baking soda – 1/2 teaspoon
• Kosher salt – 3/4 teaspoon
• Ground cinnamon – 2 teaspoons
• Ground nutmeg – 1/2 teaspoon (freshly grated if possible)
• Ground cloves – 1/4 teaspoon
• Neutral oil for frying – about 2 quarts (canola or peanut)
• Coating: 1 cup granulated sugar + 2 teaspoons cinnamon + pinch of salt
• Optional glaze: 1 cup powdered sugar + 2–3 tablespoons reduced cider or milk

The Method – Instructions

1. Reduce the cider. Simmer 2 cups apple cider in a saucepan over medium heat until you have about 1/2 cup, 20–25 minutes. Cool to room temp. This is the flavor bomb.
2. Mix wet ingredients. In a large bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, sour cream, vanilla, and the cooled reduced cider until smooth.
3. Combine dry ingredients. In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Make the dough. Add dry to wet and stir with a spatula until just combined.The dough will be soft and slightly sticky—perfect.
5. Chill. Cover and refrigerate 1–2 hours (or up to overnight). This firms the dough for easy cutting and better texture.
6. Prep the coating. Stir sugar, cinnamon, and a pinch of salt in a shallow bowl. Set aside.
7. Heat the oil. Pour 2 inches of oil into a heavy pot.Heat to 360–365°F, maintaining 350–365°F while frying. Use a thermometer—guessing is how donuts get greasy.
8. Roll and cut. On a lightly floured surface, roll dough to 1/2-inch thick. Cut with a 3-inch donut cutter (or a 3-inch and 1-inch round).Gently re-roll scraps once.
9. Fry like a pro. Fry 2–3 at a time, 60–90 seconds per side, until deep golden. Holes take less time. Transfer to a wire rack set over a sheet pan.
10. Coat while warm. Toss warm donuts in the cinnamon sugar.For glaze, let them cool 5 minutes, then dip tops in cider glaze.
11. No-fry option (baked). Pipe into greased donut pans, bake at 350°F for 10–12 minutes until springy. Brush with melted butter and coat in cinnamon sugar.

Preservation Guide

• Same-day best: Peak texture is within 4–6 hours of frying. That’s just donut physics.
• Storage: Keep at room temp in an airtight container for up to 2 days.Add a paper towel to absorb moisture.
• Reheating: 350°F oven for 5–7 minutes or air fryer at 320°F for 3–4 minutes to re-crisp. Avoid microwaves unless you like sadness.
• Freezing: Freeze uncoated donuts up to 2 months. Thaw, warm in oven, then coat with cinnamon sugar or glaze.
• Make-ahead dough: Chill the dough up to 24 hours.Flavor actually improves slightly, FYI.

Benefits of This Recipe

• High-control flavor: Reduced cider = pure apple intensity without artificial notes.
• Less greasy outcome: Proper temperature control prevents oil absorption and yields a clean bite.
• Flexible method: Fry for authenticity, bake for convenience—it’s a win either way.
• Budget-friendly bakery vibes: A dozen-plus donuts for what a couple at the farm stand would cost.
• Season-proof: Works with bottled cider year-round, not just fall.

Avoid These Mistakes

• Skipping the reduction: You’ll end up with “sweet donut” instead of “apple cider donut.” Not the same league.
• Warm ingredients: If the melted butter or cider is hot, you’ll curdle the eggs and wreck the texture.
• Flour overload: Over-flouring the surface or over-mixing makes tough donuts. Keep it gentle.
• Wrong oil temp: Below 340°F = greasy. Above 375°F = dark outside, raw inside.Use a thermometer, not vibes.
• Coating too late: Cinnamon sugar needs warmth to stick. Coat within minutes of frying.

Recipe Variations

• Brown Butter Boost: Brown the butter before mixing for nutty depth. Cool fully or it’ll melt the dough.
• Apple Pie Glaze: Powdered sugar, reduced cider, pinch of cinnamon and allspice.Drizzle generously.
• Maple Sugar Finish: Swap cinnamon sugar for maple sugar + cinnamon for a Vermont flex.
• Whole Wheat Twist: Replace 1 cup AP flour with white whole wheat. Slightly heartier, still tender.
• Baked Mini Donuts: Use mini pans, bake 8–9 minutes, roll in butter and cinnamon sugar. Party-friendly.
• Stuffed Donut Holes: Inject warm holes with apple butter or salted caramel.Dangerous in the best way.

FAQ

Can I use apple juice instead of apple cider?

Yes, but choose unfiltered if possible and still reduce it. Cider has more body and tang, so juice will be slightly lighter in flavor. Add a squeeze of lemon if it tastes flat.

Do I really need to chill the dough?

Absolutely.

Chilling relaxes gluten, firms the dough for clean cuts, and reduces oil absorption. Skipping it is a shortcut to mediocre.

What oil is best for frying donuts?

Use a neutral, high-smoke-point oil like canola or peanut. Olive oil is a no-go here—its flavor clashes and it smokes too early.

How do I know the donuts are cooked through?

They’ll be deep golden and spring back when pressed.

If you want to be extra, the internal temp should hit around 200°F in the center.

Why are my donuts oily?

Your oil was too cool, the dough was too warm, or you overcrowded the pot. Fry in small batches and keep temps in the 350–365°F lane.

Can I make the dough ahead of time?

Yes—up to 24 hours in the fridge. You can also cut the donuts, place them on a parchment-lined sheet, cover, and chill for a few hours before frying.

Are baked donuts worth it?

They’re different but legit.

Think soft, cakey, and lighter. For max nostalgia, fry; for weeknight ease, bake. Both will vanish quickly, IMO.

Can I reduce the sugar?

A bit.

Cut granulated sugar to 1/2 cup and keep the brown sugar. Note: less sugar can slightly change moisture and browning.

The Bottom Line

Traditional Apple Cider Donuts are the rare treat that’s simple, craveable, and wildly rewarding to make at home. Reduce the cider, chill the dough, mind the oil, and you’ll get that iconic crackly sugar crust with a tender, apple-forward crumb.

Whether you fry for the classic vibe or bake for convenience, these donuts deliver fall-in-a-bite any month you want. Warm them up, pass them around, and watch them disappear like you planned it all along.