Apple cider donuts are one of those fall traditions that never lose their place. Sweet cider simmered down until it’s thick and syrupy, dough scented with cinnamon and nutmeg, fried until golden, and rolled in warm sugar. Simple ingredients, but unforgettable when cooked in cast iron.
We fry ours in a Field No.10 or No.12 Skillet, with just enough space to work in batches. Cast iron’s steady heat keeps the oil right where it needs to be so the donuts come out crisp and light instead of heavy. Every batch strengthens the skillet’s surface too, which means these donuts are as good for your pan as they are for your table.
Field Notes
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Steady Heat: Cast iron holds oil at a consistent 350°F, so donuts fry evenly and come out crisp, never greasy.
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Seasoning Boost: Frying in hot oil strengthens your skillet’s surface with every batch.
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Right Size Matters: Use a No.10 for small-batch frying, or the No.12 for more space when you’re cooking for a crowd.
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Plan Ahead: The dough can chill for 1 hour, or overnight. Mix it the night before and fry them off fresh in the morning.
Variations
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Apple Bits: Fold 1 chopped apple into the dough for extra texture and flavor.
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Maple Glaze: Whisk powdered sugar with maple syrup until thick and dippable, then dip warm donuts instead of rolling in cinnamon sugar.
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