Apple Cider Donuts

It’s the moment you’ve all been waiting for!!!

Drum roll please!!!



Apple picking is by FAR one of my favorite fall activities and apple cider donuts are my favorite fall sweets (minus chocolate because this girl LOVES some high quality chocolate.) just thinking about making these donuts has me longing for flannels, timbs, and apple orchards.

There are only a few ingredients for this recipe and it’s super simple. Equipment is also fairly simple: you’ll need a heavy bottom pot or pan for frying and a donut cutter.

I made these donuts for the first Giants game of the season because donuts and football go great together aannnd because we were tailgating and wanted a dessert to go with our steak and eggs, and mimosas.. too boujee or absolutely perfect? I’ll go with the latter.

Any whoser, they were great despite the awful weather. It was rainy, but not pouring and cold, so cold. By halftime, my feet were numb and I realized my raincoat was only water resistant. And then the giants lost. BUT I HAD DONUTS IN THE CAR AND EVERYTHING WAS RIGHT IN THE WORLD.

I forgot to take a picture of the actual donuts rings when they were frying, so here’s a pic of some baby donut holes in the fat bath!!

It is super duper important to make sure your oil STAYS at 375 degrees the whole time you’re frying, so take time between batches and wait for the oil to come back up to temp. I definitely got too excited and put way too many donuts in the dryer at the same time and it dropped my temp by almost 100 degrees. Don’t be Bri. Take yo sweet azz time.

They’re worth it.


3 cups apple cider

1 cup granulated sugar

4 1/2 tsp cinnamon

3 1/2 cups gluten free AP flour

2/3 cups packed light brown sugar

2 tsp baking powder

3 tsp xanthan gum

1 tsp salt

1/2 tsp baking soda

1/2 tsp nutmeg

6 Tbsp melted and cooled butter

2 large eggs, lightly beaten

2 cups vegetable oil, for frying


1. Heat the apple cider in a large saucepan and reduce it down to one cup (about 20 minutes). Let cool in refrigerator for about 30 minutes.

2. Combine sugar and 1 Tbsp cinnamon in a small bowl or ziploc bag and reserve.

3. In a large bowl, combine flour, xanthan gum, brown sugar, baking powder, baking soda, and salt. Whisk together.

4. In a small bowl, mix together butter, apple cider, and eggs. Pour it over the dry ingredients and fold together with a rubber spatula until just combined. Chill in the refrigerator for about an hour or overnight.

5. On a lightly floured surface, roll out half the dough to about 1/2 inch thick and cut rounds with a donut cutter. Reserve the center for donut holes if desired. If not, combine scraps and re-roll until there is no more dough.

6. Heat vegetable oil in a large stockpot over medium high heat until a thermometer measures 375 degrees F.

7. Carefully add donuts to the oil and cook until golden (about 1 minute per side.) Transfer to a paper towel-lined plate to remove excess oil and then coat the warm donuts in the cinnamon sugar mixture to coat.


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