Vermont's defining autumn pastry: a cake-style donut made with fresh-pressed cider and warm spices, fried hot and rolled in cinnamon sugar at orchards and farmers markets September through November.

Apple cider donuts grew out of New England's apple-orchard tradition in the early 20th century, when farmers reduced cider into a concentrate to fold into donut dough. Modern Vermont cider donuts shifted to cake-style batter in the postwar period for speed; Cold Hollow Cider Mill in Waterbury (founded 1974) helped standardise the cinnamon-sugar coating and the on-site fry. In Burlington proper, the donuts appear at the Burlington Farmers Market through autumn, at Champlain Orchards stands, and at August First Bakery, which runs a Vermont-cider-and-maple version.

Where to eat Apple Cider Donut in Burlington

3 editor picks for Apple Cider Donut in Burlington, ranked by editorial score. All Burlington signature dishes · Apple Cider Donut across every city.

Make it at home

Serves 181 hr 30 minIntermediate

Ingredients

  • 500ml fresh Vermont apple cider (unfiltered, unpasteurised if possible)
  • 300g all-purpose flour
  • 60g whole-wheat flour
  • 200g granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 60g unsalted butter, melted and cooled
  • 1 large egg plus 1 yolk
  • 120ml buttermilk
  • 1 tsp vanilla extract
  • 1.5L neutral oil for frying (canola or peanut)
  • For coating: 200g granulated sugar mixed with 2 tbsp ground cinnamon and 1/4 tsp salt

Method

  1. Reduce the apple cider: pour into a wide saucepan and simmer over medium-high heat for 25 to 30 minutes until reduced to 120ml of dark amber syrup. Cool to room temperature; this is the structural flavour step.
  2. Whisk both flours, sugar, baking powder, baking soda, salt and spices in a large bowl.
  3. In a separate bowl, whisk the cooled cider reduction with the melted butter, egg, yolk, buttermilk and vanilla.
  4. Fold the wet into the dry just until combined; the dough will be soft and sticky. Cover and chill 30 minutes.
  5. Turn the dough onto a heavily floured surface, pat to 1.5cm thick. Cut with a 7cm donut cutter (or two concentric round cutters), reserving the holes; press scraps together gently for one more round of cutting.
  6. Heat the oil in a deep heavy pot to 175 degrees Celsius.
  7. Fry the donuts in batches of three, about 90 seconds per side, until deep golden brown and floating; fry the holes 60 to 75 seconds each.
  8. Drain briefly on paper, then while still hot, roll thoroughly in the cinnamon-sugar coating.
  9. Eat warm within 2 hours for the canonical Vermont orchard experience; the texture is best at first hour.

Editor tip. The cider reduction must be cooked down to syrup; using cider straight from the jug gives bland donuts with a soggy crumb. A drum thermometer in the oil is essential; temperature swings give greasy donuts.

Common allergens: Gluten, Dairy, Egg.