2 hours


30 mins


12 doughnuts

The scent of fall is in the air. You’re at a pumpkin patch or apple orchard sipping on cider. You’ve plucked your harvest and just before you leave you see that they’re selling the most festive of all fall treats —apple cider cake doughnuts. You order a dozen for the road, but what happens when you eat them all before you even get home? You use this recipe! Enjoy the taste and aromas of fall. 


  • 3 Cups all purpose flour (plus more for dusting)
  • 1 tsp baking powder
  • 1 ¼ tsp fine salt
  • ¼ tsp ground nutmeg
  • 1 Cup apple cider
  • ¼ tsp fine ground black pepper
  •  Cup fine white sugar
  • 2 Tbsp vegetable shortening
  • 1 Large whole egg
  • 1 Large egg yolk 
  •  Cup whole milk
  • 10 Cups vegetable oil, for frying

For dusting:

  • ¾ Cup fine sugar
  • ½ tsp of cinnamon
  • A few scrapes of nutmeg


1. In a small saucepot, reduce cider to about ¼ cup, add spices.

2. Sift together flour, baking powder, and salt.

3. In a stand mixer using the paddle attachment, mix sugar and shortening on low speed until sandy (about 1 minute).

4. Add egg and yolk and mix on medium speed for 1 more minute, scraping the sides of the bowl. Mixture will become light and thick.

5. Add dry ingredients to the wet ingredients in three separate portions, alternating with the milk, mixing on low speed until just combined. The dough will be very wet and sticky, like cookie dough. Transfer to a container and cover and store for 1 hour (up to 24 hours).

6. Combine the dusting sugar in a medium bowl.

7. Heat a heavy 5-quart pot on medium-high heat, filled with about 2 ½-inches vegetable oil. Heat until a thermometer registers about 370°F.

8. Meanwhile, roll out your dough onto a well-floured surface. Flour the rolling pin as well. Rough the dough out to 1-inch thick, working as quickly as possible so as not to overwork the dough.

9. Cut out the doughnuts and set aside, refolding the dough as many times as needed to use it up.

10. Shake off any excess flour before carefully adding them to the hot oil, a few at a time. Fry for about 60 seconds per side or until a deep golden brown. The easiest way to flip the doughnuts is by using two chopsticks, pulling from the center and the outside of the doughnut. Remove using a wire “spider” or strainer. You’ll know the doughnuts are ready to turn the first time when you see the golden brown color creeping up the sides of the doughnut.

11. Drain the doughnuts on paper towels. Once they are cool enough to handle, toss them in the spice dusting bowl.


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