Cider belly donuts are a fall favorite: tender, cakey donuts with a double hit of apple cider—reduced into a concentrated syrup in the batter and used again in the glaze. The reduction gives them a deep, tangy apple flavor without extra liquid that would make the batter too wet. They’re baked, not fried, so they’re simple to make at home and come out perfectly fluffy with a crisp, cinnamon-sugar coating.
Ingredients
- 1 cup (240 ml) apple cider
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
For the glaze and coating:
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) reduced apple cider (from above)
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
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 heat. Reduce heat to a simmer and cook until it has reduced to about 1/4 cup (60 ml), roughly 10–12 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each. Then whisk in the buttermilk, vanilla, and 2 tablespoons (30 ml) of the reduced cider (save the rest for the glaze).
- Pour the wet ingredients into the dry ingredients and stir with a spatula 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 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 into the thickest part comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- While the donuts cool, make the glaze: whisk the powdered sugar with the remaining 2 tablespoons (30 ml) of reduced cider until smooth. In a separate shallow bowl, mix the 1/2 cup granulated sugar with 1 teaspoon cinnamon.
- When the donuts are cool enough to handle but still slightly warm, dip the top of each into the glaze, letting the excess drip off. Then immediately dip the glazed side into the cinnamon sugar. Place on a wire rack to set.
Tips
- Don’t skip reducing the cider: This concentrates the apple flavor. If you use regular cider, the batter will be too thin and the donuts will be bland.
- Room temperature ingredients matter: Cold eggs and buttermilk can make the batter curdle. Set them out 20 minutes before starting.
- Use a piping bag for even filling: A spoon works but can be messy. A zip-top bag with a corner cut off is the easiest way to get clean, even rings.
- Don’t overmix: Overmixing develops gluten, making the donuts tough. Stir just until the flour disappears.
Serving Suggestions
Serve these donuts fresh on the day they’re made, with a hot cup of coffee or spiced chai. They’re perfect for a fall brunch, a harvest party, or a cozy weekend breakfast. For a special treat, warm them for 10 seconds in the microwave and serve with a scoop of vanilla ice cream.
Variations
- Spiced cider donuts: Add 1/4 teaspoon ground ginger and a pinch of cloves to the dry ingredients.
- Maple glaze: Replace the reduced cider in the glaze with 2 tablespoons maple syrup and 1 tablespoon milk.
- Whole wheat option: Substitute 1 cup (125 g) of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Vegan version: Use melted coconut oil instead of butter, flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and a plant-based buttermilk (1/2 cup non-dairy milk + 1 teaspoon lemon juice).
Storage and Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best within 24 hours. To freeze, place unglazed donuts in a single layer in a freezer-safe bag for up to 2 months. Thaw at room temperature, then reheat in a 350°F (175°C) oven for 5 minutes, or microwave for 15 seconds. Glaze after reheating for the freshest texture.
Frequently Asked Questions
Can I use apple juice instead of apple cider? Yes, but the flavor will be milder and less tangy. Apple juice is thinner, so you may need to reduce it a little longer to get the same concentration.
Do I need a donut pan? You can bake the batter as muffins instead—just fill muffin cups 3/4 full and bake for 15–18 minutes. The texture will be slightly different, but just as delicious.
Why are my donuts dry? Overbaking or overmixing are the usual culprits. Check them at 10 minutes and remove as soon as a toothpick comes out clean.
Can I make the batter ahead of time? Yes, you can refrigerate the batter in a covered bowl for up to 24 hours. Give it a gentle stir before piping. You may need to add a minute or two to the baking time if the batter is cold.
How do I get a thicker glaze? Add more powdered sugar, a tablespoon at a time, until it reaches the consistency you like. For a thinner glaze, add a few drops of milk.
Can I fry these instead of baking? This batter is designed for baking. For fried cider donuts, you’d need a different recipe with more flour and yeast. If you try to fry this batter, it will absorb too much oil and fall apart.
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