Apple cider donuts are a classic fall treat, typically found at orchards and farm stands. This baked version delivers the same tender, cake-like crumb and tangy apple flavor as the fried original, but with less fuss and mess. By reducing the cider to a concentrated syrup, you get a deep, true apple taste in every bite, and a simple cinnamon-sugar coating adds the perfect finishing touch.
Ingredients
- 1 cup (240 ml) apple cider
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
For the coating:
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup (56 g) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cavity donut pan with butter or nonstick spray.
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce to a simmer and cook until it reduces to about 1/4 cup (60 ml), which should take 10–15 minutes. Set aside to cool slightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the melted butter, granulated sugar, and brown sugar until combined. Add the eggs one at a time, whisking well after each, then stir in the vanilla and the reduced cider.
- Alternately add the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry. Mix just until no streaks of flour remain; do not overmix.
- Spoon the batter into a piping bag or a zip-top bag with a 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 them cool in the pan for 5 minutes, then transfer to a wire rack.
- While the donuts are still warm, prepare the coating: mix the sugar and cinnamon in a shallow bowl. Dip each donut in the melted butter, then toss in the cinnamon sugar until fully coated. Serve immediately.
Tips
- Don’t skip reducing the cider: This step concentrates the apple flavor. If you skip it, your donuts will taste bland and watery.
- Use a piping bag: Filling the pan with a spoon can be messy and uneven. A piping bag (or a zip-top bag with a corner cut) gives you clean, even rings.
- Don’t overmix: Overmixing develops gluten, which makes donuts tough. Mix just until the batter comes together.
- Substitutions: No buttermilk? Mix 1/2 cup (120 ml) milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes. You can also use whole milk plain, but the donuts will be slightly less tender.
Serving Suggestions
These donuts are best enjoyed warm, right after coating. Serve them with a hot cup of coffee, spiced tea, or a glass of cold apple cider. For a brunch spread, pair them with scrambled eggs and bacon, or serve them as a sweet ending to a fall dinner.
Variations
- Maple glaze: Instead of the cinnamon-sugar coating, whisk 1 cup (120 g) powdered sugar with 2 tablespoons maple syrup and 1–2 tablespoons milk, and dip the cooled donuts.
- Spice it up: Add 1/4 teaspoon ground ginger or cloves to the dry ingredients for a warmer spice profile.
- Apple chunks: Fold 1/2 cup (60 g) finely diced fresh apple into the batter for extra moisture and texture.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best eaten the first day. To reheat, microwave a donut for 10–15 seconds, or warm them in a 300°F (150°C) oven for 5 minutes. You can also freeze uncoated donuts for up to 2 months; thaw at room temperature, then reheat and coat fresh.
Frequently Asked Questions
Can I make these without a donut pan? Yes, you can use a muffin tin to make donut holes or mini muffins. Adjust the baking time to 8–10 minutes for mini muffins, or 15–18 minutes for regular muffins.
Why did my donuts stick to the pan? Make sure you grease the pan thoroughly, even if it’s nonstick. A light coating of butter or nonstick spray works best. Let the donuts cool for 5 minutes before trying to remove them.
Can I use store-bought apple cider? Yes, any apple cider works. Just make sure it’s 100% cider, not apple juice, which is thinner and less flavorful.
Can I make the batter ahead of time? You can prepare the batter and refrigerate it for up to 24 hours. Let it come to room temperature for 30 minutes before piping and baking.
Why are my donuts dry? Overbaking is the most common cause. Check them at 10 minutes and remove as soon as a toothpick comes out clean. Also, be sure to measure your flour correctly—spoon it into the cup and level off, rather than scooping.
Can I fry these instead of baking? Yes, you can fry the batter in a donut cutter or drop by spoonfuls into 350°F (175°C) oil for 1–2 minutes per side. The texture will be denser and more cake-like, similar to a traditional cider donut.
Related
- Strawberries Taste Like Acetone: Fix & Prevent It
- Tanghulu Recipe: Crunchy Candied Strawberries
- Strawberries: The Only Fruit With Seeds on the Outside
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).