Emily Layden’s Apple Cider Doughnuts

A book club recipe for Apple Cider Doughnuts inspired by Emily Layden's ALL GIRLS, from


  • 3 cups apple cider
  • 1 cup granulated sugar
  • 4 1/2 teaspoons ground cinnamon, divided
  • 3 1/2 cups all-purpose flour
  • 2/3 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 6 tablespoons butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 2 cups vegetable oil


  1. Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1 cup, about 15-20 minutes. Let cool completely.
  2. In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside.
  3. In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg, and remaining 1 1/2 teaspoons cinnamon.
  4. In a large glass measuring cup or another bowl, whisk together butter, eggs, and apple cider. Pour mixture over dry ingredients and stir using a rubber spatula just until moist; cover and place into the refrigerator until chilled, about 1 hour.
  5. Divide dough in half. Working on a lightly floured surface, roll dough into 1/2-inch thick rounds; cut out rounds with a 2 1/2-inch doughnut cutter.
  6. Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat until a deep-fry thermometer registers 375 degrees °F. Working in batches, add doughnuts to the Dutch oven and cook until evenly golden and crispy, approximately 1 minute per side. Transfer to a paper towel-lined plate for 30 seconds. Roll warm doughnuts in cinnamon sugar mixture to coat. Serve warm.


Recipe from

Use a doughnut cutter, or two biscuit cutters to cut dough.  



Keywords: Apple Cider Doughnuts, Banana Cake, Breakfast, Desserts, Doughnuts, Snacks