Lauren Kroesser’s Apple Cider Donuts

Katie Noble via Honeycomb Instagram

Fall is right around the corner and with it, apple picking season. Sate your craving after a long day in the orchards (or at work, or at home – wherever, really) with one of these delectable homemade donuts from Lauren Kroesser of Honeycomb in Hamilton. Easier to make than a yeasted donut but no less delicious, these little beauties are the perfect autumnal treat.


Servings: 8


  • 2 cups cider
  • 2 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2 ounces butter, softened
  • 1 cup dark brown sugar
  • 2 eggs
  • 1/4 cup + 1 tablespoon buttermilk
  • neutral oil for frying


  1. Reduce the cider over medium high heat until it measures about ½ cup. Let the mixture cool slightly before using.
  2. Meanwhile, cream together the butter and sugar. Add the eggs one at a time, and then add the buttermilk.
  3. In a separate bowl, mix together the flours, baking powder, baking soda, salt and spices. Gradually add the dry ingredients into the butter mixture.
  4. Lastly, stream in the reduced cider and mix until everything is incorporated.
  5. Roll the dough out on a lightly floured surface until it is 1/2 inch thick and punch out 3 inch donuts using a cutter.
  6. Refrigerate the donuts for at least 30 minutes.
  7. While the dough chills, add enough oil to a heavy-bottomed pot to come up about three inches. Heat over medium-high heat until a thermometer reads 325 degrees.
  8. Fry two to three donuts at a time until they are golden brown, about one to two minutes per side. Remove donuts from the oil and let drain before serving.

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