Apple cider donuts are a classic fall treat, beloved for their tender crumb, warm spice, and tangy apple flavor. This recipe uses a simple dry mix that you can prepare ahead of time, making it incredibly easy to whip up a batch of fresh, bakery-style donuts whenever the craving strikes. The key is using reduced apple cider, which concentrates the apple flavor into a rich, syrupy essence that infuses every bite.
Ingredients
- For the dry mix:
- 3 cups (375 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- For the wet ingredients:
- 1 cup (240 ml) apple cider, reduced to 1/2 cup (120 ml)
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- For the coating:
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60 g) unsalted butter, melted (for brushing)
Instructions
- Reduce the apple cider: In a small saucepan, bring 1 cup (240 ml) apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until it has reduced to 1/2 cup (120 ml), about 15–20 minutes. Set aside to cool completely. This step is essential for a deep apple flavor.
- Make the dry mix: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. If not using immediately, store the dry mix in an airtight container at room temperature for up to 2 weeks.
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-cavity donut pan with non-stick spray or melted butter.
- Combine wet ingredients: In a separate medium bowl, whisk together the cooled reduced cider, buttermilk, melted butter, eggs, and vanilla extract until well combined.
- Mix the batter: Pour the wet ingredients into the dry mix. Stir with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine. The batter will be thick and slightly sticky.
- Fill the pan: Transfer the batter to 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. Smooth the tops with a spatula if needed.
- Bake: Bake for 10–12 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly.
- Coat the donuts: While the donuts are still warm (but not too hot to handle), brush each one with melted butter. In a small bowl, mix the remaining 1/2 cup sugar and 1 teaspoon cinnamon. Dip each buttered donut into the cinnamon sugar mixture, turning to coat evenly. Serve immediately.
Tips
- Substitutions: No buttermilk? Make a quick version by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk, then let it sit for 5 minutes. For a dairy-free option, use plant-based buttermilk and melted coconut oil instead of butter.
- Don’t skip reducing the cider: This concentrates the flavor and removes excess water, which would otherwise make the donuts dense and soggy. If you skip this step, your donuts will lack that intense apple taste.
- Common mistake: Overmixing the batter develops gluten and results in tough, rubbery donuts. Mix just until the flour disappears—a few streaks are okay.
- Make ahead: The dry mix can be stored for up to 2 weeks, and the reduced cider can be made up to 3 days ahead and refrigerated. This makes the final assembly quick.
Serving Suggestions
These donuts are best enjoyed warm, right after coating. Serve them alongside a hot cup of apple cider, coffee, or chai tea. For a festive brunch, arrange them on a platter with fresh apple slices and a bowl of caramel sauce for dipping. They also make a great addition to a fall dessert table.
Variations
- Spiced Glaze: Instead of the cinnamon sugar coating, whisk together 1 cup (120 g) powdered sugar, 2 tablespoons apple cider, and 1/4 teaspoon cinnamon. Dip the tops of the cooled donuts into the glaze and let set.
- Maple Glaze: Mix 1 cup (120 g) powdered sugar with 3 tablespoons maple syrup and 1–2 tablespoons milk until smooth. Drizzle over the donuts.
- Add-ins: Fold 1/2 cup (60 g) finely chopped pecans or walnuts into the batter for extra crunch.
- Baked Donut Holes: Use a mini donut pan or a mini muffin tin and reduce the baking time to 8–10 minutes.
Storage and Reheating
Store any leftover donuts in an airtight container at room temperature for up to 2 days. They are best the day they are made, but they can be refreshed by reheating in a microwave for 10–15 seconds or in a 350°F (175°C) oven for 5 minutes. For longer storage, freeze uncoated donuts in a freezer-safe bag for up to 2 months. Thaw at room temperature, then reheat and coat with cinnamon sugar.
Frequently Asked Questions
Can I use apple juice instead of apple cider? Yes, but the flavor will be milder and sweeter. You may want to reduce the sugar in the recipe by 2 tablespoons to compensate.
Do I need a donut pan? If you don’t have a donut pan, you can use a muffin tin. The baking time will be longer—about 15–18 minutes—and you’ll get donut muffins instead of rings.
Why are my donuts dry? Overbaking is the most common cause. Check them at the 10-minute mark. Also, be sure to measure your flour correctly—spoon it into the measuring cup and level it off, rather than scooping directly from the bag.
Can I make the batter ahead of time? It’s best to bake the batter immediately after mixing, as the leavening agents start working right away. If you need to prep ahead, make the dry mix and the reduced cider separately.
Can I fry these instead of baking? Yes, you can. Heat 2 inches of vegetable oil to 350°F (175°C) and drop spoonfuls of batter into the oil. Fry for 1–2 minutes per side until golden brown. Drain on paper towels and coat while warm. Note that the texture will be denser and more cake-like.
How do I get a stronger apple flavor? You can add 1/2 teaspoon of apple extract or 1/4 cup of finely grated fresh apple (squeezed dry) to the wet ingredients. This will also add moisture, so reduce the buttermilk by 2 tablespoons if you add grated apple.
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