Apple Cider Doughnuts

No apple picking adventure is complete without sugar-dusted doughnuts hot out of the fryer—it's pretty easy to come home with more doughnuts than apples! These homemade apple cider doughnuts will bring you right back to the orchard: they're packed with apple flavor, thanks to the cider and a secret ingredient (shhh, it's apple butter!) in the batter. Apple pie spice stands in for cinnamon in the sugar coating for an even bigger taste of fall. Be sure to add this apple recipe to your baking to-do list this fall!

Are doughnuts better fried or baked?

It depends on what you like! Fried doughnuts often have yeast in the batter for a light, airy texture, while baked doughnuts have baking soda for a more cake-like texture. This recipe can be fried or baked.

Can doughnuts be made ahead?

Doughnuts are best made, fried, and served on the same day. This way, they'll be at their fluffiest when fried and at their best-tasting when served warm. The apple cider can be reduced up to 3 days ahead and refrigerated, then gently warmed with the apple butter as a fall breakfast idea.

What's the difference between apple juice and apple cider?

There are a few differences between apple cider versus apple juice: Apple cider is unfiltered— that's what gives it that cloudy look. Apple juice is clearer and much sweeter than cider, but doesn't have as much apple flavor. Be sure to use apple cider in this recipe.

What does apple pie spice contain?

This blend includes cinnamon, allspice, and nutmeg (some store-bought brands might also add cardamom and ginger). Find it in the spice aisle or easily make your own apple pie spice substitute at home.