Apple cider donuts are a beloved fall treat, especially in Virginia, where apple orchards and cider mills draw crowds each autumn. These cake-style donuts are made with fresh apple cider, warm spices like cinnamon and nutmeg, and are typically coated in cinnamon sugar. The cider is reduced to concentrate its flavor, giving the donuts a deep, tangy apple taste that pairs perfectly with the sweet, crunchy coating. This recipe delivers a moist, tender crumb and a crisp exterior, just like the ones you’d find at a Virginia orchard stand.
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 (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (80 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup donut pan with non-stick spray or butter.
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the cider is reduced to about 1/4 cup (60 ml), which takes about 10–12 minutes. Remove from heat and let it cool completely.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Stir in the cooled reduced cider and the buttermilk. The mixture may look slightly curdled; that’s okay.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. Use a piping bag or a zip-top bag with the corner snipped off for easier filling.
- Bake for 12–14 minutes, until the donuts spring back when lightly pressed and a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
- While the donuts are still warm (but not too hot to handle), toss each one in the cinnamon-sugar mixture until fully coated. Serve immediately or let cool completely.
Tips
- Don’t skip reducing the cider: This concentrates the apple flavor and removes excess liquid, which would otherwise make the donuts soggy. If you’re short on time, you can use 1/4 cup (60 ml) of frozen apple juice concentrate instead, but the flavor will be slightly different.
- Room temperature ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps the batter emulsify properly, resulting in a lighter crumb.
- Don’t overmix the batter: Overmixing develops gluten, which can make the donuts tough. Mix until the flour is just incorporated, even if a few streaks remain.
- Use a piping bag: Filling the donut pan with a spoon can be messy and uneven. A piping bag or a zip-top bag with a corner cut off makes it easy and neat.
Serving Suggestions
These donuts are best enjoyed fresh and warm, but they’re also delicious at room temperature. Serve them with a hot cup of apple cider or coffee for a classic fall pairing. They’re perfect for breakfast, brunch, or as an afternoon snack. For an extra treat, warm them in the microwave for 10–15 seconds and serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Variations
- Glazed donuts: Instead of cinnamon sugar, dip the cooled donuts in a simple glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) apple cider, and 1/2 teaspoon vanilla extract. Whisk until smooth and dip the tops.
- Spiced cider donuts: Add 1/4 teaspoon ground cloves and 1/4 teaspoon ground allspice to the dry ingredients for a more complex spice profile.
- Whole wheat version: Substitute 1 cup (125 g) of the all-purpose flour with whole wheat flour for a slightly denser, nuttier flavor. You may need to add 1–2 tablespoons of buttermilk to keep the batter moist.
- Baked donut holes: Use a mini donut pan or a mini muffin tin and bake for 8–10 minutes. Adjust the coating amount as needed.
Storage and Reheating
Store the donuts in an airtight container at room temperature for up to 2 days. They’re best eaten within 24 hours, as they tend to dry out. To reheat, place them in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds per donut. If you’ve coated them in cinnamon sugar, reheat them before coating to keep the sugar from melting. You can also freeze the uncoated donuts for up to 2 months. Thaw overnight in the refrigerator, then reheat and coat as directed.
Frequently Asked Questions
Can I use store-bought apple cider? Yes, any unfiltered apple cider works well. Avoid apple juice, as it’s sweeter and less tart, which will alter the flavor.
Do I need a donut pan? Yes, a donut pan is essential for the classic ring shape. If you don’t have one, you can use a muffin tin to make donut muffins, but the baking time will be longer (about 18–20 minutes).
Why did my donuts stick to the pan? Make sure you grease the pan thoroughly, including the center post. Using a non-stick spray with flour, like Baker’s Joy, works best. Let the donuts cool for 5 minutes before trying to remove them.
Can I make the batter ahead of time? The batter can be made up to 1 day ahead and stored in the refrigerator. Let it come to room temperature for 30 minutes before baking, and give it a gentle stir.
Can I fry these instead of baking? Yes, you can fry them. Heat vegetable oil to 350°F (175°C) in a deep pot. Drop the batter by spoonfuls (or use a donut cutter) and fry for 1–2 minutes per side, until golden brown. Drain on paper towels and coat while warm. The texture will be denser and richer.
Is it necessary to reduce the cider? Yes, reducing the cider is crucial for flavor and texture. It concentrates the apple taste and removes excess water, which would make the donuts gummy. Don’t skip this step.
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