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These apple cider donut holes are the cozy sign that fall is finally here. Warm, cinnamon-sugar coated, and impossibly soft inside — these little bites taste exactly like the ones from your favorite orchard, except you can make a fresh batch any time the craving hits.

why make this recipe

Apple cider donut holes capture everything people love about fall in a single bite: warm spice, concentrated apple flavor, and that irresistible crackly cinnamon-sugar coating. Reducing the apple cider down to a syrupy concentrate before mixing it into the dough is the secret that gives these donut holes their deep, real apple flavor instead of tasting like a plain sugar donut. They fry up golden in just a couple of minutes, making them one of the fastest homemade treats you can serve warm, and they’re endlessly shareable — perfect for filming that dramatic golden-fry moment for content.

how to make Apple Cider Donut Holes

Ingredients

For the apple cider reduction

2 cups apple cider

For the donut dough

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ cup granulated sugar
¼ cup light brown sugar
2 large eggs
4 tablespoons unsalted butter, melted
¼ cup buttermilk
1 teaspoon vanilla extract
Vegetable oil, for frying (about 3 inches deep in the pot)

For the cinnamon-sugar coating

1 cup granulated sugar
1 tablespoon ground cinnamon

Directions

Reduce the cider: Pour the apple cider into a small saucepan and simmer over medium heat for 15-20 minutes, until reduced to about ½ cup. Remove from heat and let cool slightly.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix the wet ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, eggs, melted butter, buttermilk, vanilla, and the cooled apple cider reduction until smooth.
Form the dough: Pour the wet ingredients into the dry ingredients and stir until just combined into a soft, slightly sticky dough. Do not overmix.
Chill briefly: Cover and refrigerate the dough for 20-30 minutes so it’s easier to handle.
Heat the oil: Fill a heavy pot with about 3 inches of vegetable oil and heat to 360-375°F, using a thermometer for accuracy.
Shape and fry: Scoop tablespoon-sized portions of dough and carefully drop them into the hot oil, frying in small batches of 4-5 at a time so the temperature doesn’t drop. Fry for 2-3 minutes, flipping halfway, until deep golden brown on all sides.
Drain: Remove with a slotted spoon and transfer to a wire rack or paper towel-lined plate to drain excess oil for about 1 minute.
Coat in cinnamon sugar: While still warm, mix the cinnamon and sugar in a shallow bowl and roll each donut hole until fully coated.
Serve warm: Enjoy immediately while still warm and soft in the center.

how to serve Apple Cider Donut Holes

Apple cider donut holes are best served warm, straight from the fryer, piled into a parchment-lined basket or bowl for that classic orchard-stand presentation. Pair them with a mug of hot apple cider, coffee, or spiced chai for the ultimate cozy fall pairing. They also make a great addition to a fall brunch spread or dessert table, especially with a small bowl of caramel or apple butter on the side for dipping.

Bowl of cinnamon sugar apple cider donut holes on a fall kitchen counte

how to store Apple Cider Donut Holes

Store leftover donut holes in an airtight container at room temperature for up to 2 days, though they’re best enjoyed the day they’re made since the coating softens over time. To refresh, warm them in a 300°F oven for 3-5 minutes before serving. Freezing is not recommended, as the texture becomes dense and the cinnamon-sugar coating turns soggy once thawed.

tips to make Apple Cider Donut Holes

Reduce the apple cider all the way down to a thick, syrupy consistency — this concentrates the apple flavor so it doesn’t get lost in frying.
Keep the oil temperature steady between 360-375°F using a thermometer; too hot and the outside burns before the inside cooks, too cool and the donuts soak up excess oil.
Fry in small batches to avoid crowding the pot, which drops the oil temperature and leads to greasy, unevenly cooked donut holes.
Roll the donut holes in cinnamon sugar while they’re still warm so the coating sticks properly.
Chill the dough briefly before frying to make it easier to scoop and shape.

variation

Swap the cinnamon-sugar coating for a simple apple cider glaze made with reduced cider and powdered sugar for a glazed version. Add a pinch of ground cardamom or cloves to the dough for a spicier, more complex flavor profile. For a baked, lower-mess version, portion the dough into a greased mini muffin tin and bake at 350°F for 9-11 minutes, then brush with butter and roll in cinnamon sugar. You can also fold in finely diced fresh apple for extra texture and bursts of fruit flavor.

FAQs

Why do you reduce the apple cider first?
Reducing the cider concentrates its natural sugars and apple flavor, so the donut holes taste distinctly like apple cider instead of a plain sugared donut.

What oil is best for frying donut holes?
A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, works best and won’t compete with the apple and cinnamon flavors.

Can I make these without a thermometer?
It’s possible, but a thermometer is highly recommended for consistent results — drop a small piece of dough into the oil, and if it sizzles and rises within a few seconds, the oil is ready.

Can I bake these instead of frying?
Yes, though the texture will be softer and more cake-like rather than crisp-edged. Bake in a mini muffin tin at 350°F for 9-11 minutes, then coat in cinnamon sugar while warm.

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