Apple cider donuts are a fall classic, especially beloved in DC where the changing leaves and crisp air call for something warm and spiced. This recipe captures that bakery-style flavor with a tender, cakey crumb and a double dose of apple cider — reduced to a syrup for intense taste and used whole for moisture. The result is a donut that’s perfectly spiced, not too sweet, and coated in cinnamon sugar, just like the ones from your favorite orchard stand.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup (120 ml) apple cider, reduced to 1/4 cup (60 ml) (see step 1)
- 1/2 cup (120 ml) apple cider, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) vegetable oil
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 tsp ground cinnamon
- Optional: 1/4 cup (60 g) unsalted butter, melted, for brushing
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cavity donut pan with nonstick spray or butter.
- In a small saucepan, bring 1/2 cup (120 ml) apple cider to a boil over medium heat. Reduce to a simmer and cook until it has reduced to 1/4 cup (60 ml), about 5–7 minutes. Remove from heat and let cool to room temperature.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the reduced cider, remaining 1/2 cup (120 ml) cider, granulated sugar, brown sugar, buttermilk, oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are fine.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake for 10–12 minutes, until the donuts spring back when lightly pressed and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then turn out onto a wire rack.
- While the donuts are still warm, brush each with melted butter (if using) and dip in the cinnamon-sugar mixture until fully coated.
Tips
- Reducing the cider is crucial for concentrated flavor; don’t skip it. If you’re short on time, you can use 1/4 cup (60 ml) apple cider concentrate (like frozen apple juice concentrate, thawed) plus 1/4 cup (60 ml) water, but the flavor will be less intense.
- Make sure all wet ingredients are at room temperature to prevent the batter from curdling and to ensure a tender crumb.
- Don’t overmix the batter; overmixing develops gluten and makes the donuts tough. Mix until the flour just disappears.
- If you don’t have a donut pan, you can bake these as muffins in a standard 12-cup muffin tin. Bake for 15–18 minutes, and adjust the coating accordingly.
Serving Suggestions
Serve these donuts warm, right after coating, for the best texture. They pair wonderfully with a hot cup of spiced apple cider, coffee, or a chai latte. For a DC twist, enjoy them with a local cider from a farmers market. They’re perfect for a weekend brunch, a fall picnic, or a Halloween party.
Variations
- Maple Glaze: Instead of cinnamon sugar, whisk 1 cup (120 g) powdered sugar with 2 tbsp maple syrup and 1–2 tsp milk, and dip the tops.
- Spiced Sugar: Add 1/4 tsp ground ginger or cardamom to the cinnamon-sugar coating.
- Apple Chunks: Fold 1/2 cup (75 g) finely diced fresh apple (like Honeycrisp) into the batter for extra texture.
- Whole Wheat: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor; add 1 tbsp extra buttermilk.
Storage and Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best the day they’re made. To reheat, microwave each donut for 10–15 seconds, or warm in a 300°F (150°C) oven for 5 minutes. If you’ve glazed them, reheat gently to avoid melting the glaze. You can also freeze uncoated donuts for up to 2 months; thaw at room temperature and reheat before coating.
Frequently Asked Questions
Can I make these donuts without a donut pan? Yes, use a standard 12-cup muffin tin and bake for 15–18 minutes. The texture will be slightly more muffin-like, but still delicious.
Can I use apple cider vinegar instead of buttermilk? Yes, mix 1/2 cup (120 ml) milk with 1/2 tbsp lemon juice or white vinegar, let sit for 5 minutes, and use as buttermilk.
Why do I need to reduce the apple cider? Reducing concentrates the apple flavor and removes excess water, which would make the donuts soggy. It’s the key to a strong cider taste.
Can I make the batter ahead of time? You can prepare the batter and refrigerate it for up to 24 hours, but bring it to room temperature before baking. The leavening may lose some potency, so add an extra 1/4 tsp baking powder.
Are these donuts vegan? They can be made vegan by using a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), plant-based buttermilk (1/2 cup plant milk + 1/2 tbsp lemon juice), and a neutral oil like canola. The texture will be slightly denser.
How do I get a perfect cinnamon-sugar coating? Brush the donuts with melted butter while they’re still warm, then toss them in the sugar mixture in a shallow bowl. The butter helps the sugar stick and adds richness.
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