Cider donuts are a New England fall classic, and Boston has its own beloved version: dense, moist, and deeply apple-flavored, often coated in cinnamon sugar. This recipe captures that authentic taste using reduced apple cider for a concentrated flavor, baked instead of fried for a simpler, less messy process that still delivers a tender, cakey crumb. The key is reducing the cider to a syrup, which intensifies the apple essence without making the batter too wet.
Ingredients
- 2 cups (480 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
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cavity donut pan (or two 6-cavity pans) 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 has reduced to about 1/2 cup (120 ml), which takes roughly 15-20 minutes. Stir occasionally. Let it cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each, then stir in the vanilla.
- Stir the cooled reduced cider and buttermilk into the butter mixture. The batter may look slightly curdled—that’s okay.
- Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix; a few lumps are fine.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full. Use a piping bag or a zip-top bag with a corner snipped off for easier filling.
- Bake for 10-12 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted into the thickest part comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
- While still warm (but not too hot to handle), dip each donut into the cinnamon-sugar mixture, coating both sides. Serve immediately or let cool completely.
Tips
- Don’t skip the cider reduction: This is what gives the donuts their intense apple flavor. If you’re short on time, you can use 1/2 cup (120 ml) of apple juice concentrate, but the texture will be slightly different.
- Use a piping bag: Filling the donut pan with a spoon can be messy and uneven. A piping bag (or a plastic bag with a cut corner) makes it quick and neat.
- Don’t overmix the batter: Overmixing develops gluten, which makes donuts tough. Stir just until the flour disappears.
- Check your pan: If you have a silicone donut pan, you may not need to grease it as heavily. Metal pans usually need a good coating to ensure easy release.
Serving Suggestions
These donuts are perfect with a hot cup of coffee or cold apple cider. For a true Boston experience, serve them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re also great for brunch alongside scrambled eggs and bacon.
Variations
- Maple Glaze: Instead of cinnamon sugar, whisk 1 cup (120 g) powdered sugar with 2 tablespoons maple syrup and 1-2 tablespoons milk. Dip the tops of the cooled donuts.
- Apple Cider Donut Holes: Use a mini muffin tin and bake for 8-10 minutes. Roll the warm holes in cinnamon sugar.
- Spiced Version: Add 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves to the dry ingredients for a warmer spice profile.
- Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for a slightly nuttier flavor and denser texture.
Storage and Reheating
Store the donuts in an airtight container at room temperature for up to 2 days. They are best eaten within the first 24 hours. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5 minutes, or microwave for 10-15 seconds. Do not refrigerate, as this dries them out.
Frequently Asked Questions
Can I use apple cider vinegar instead of buttermilk? Yes, mix 1/2 tablespoon of vinegar with enough milk to make 1/2 cup (120 ml) and let it sit for 5 minutes. It will work similarly, though buttermilk gives a slightly richer flavor.
Why did my donuts stick to the pan? This usually happens if the pan wasn’t greased well enough or if they were underbaked. Make sure to grease every nook and cranny, and let them cool for the full 5 minutes before trying to remove.
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Let it come to room temperature for 15 minutes before baking, and note that the donuts may be slightly less fluffy.
Can I freeze these donuts? Absolutely. Freeze the uncoated donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and reheat, then toss in cinnamon sugar.
Do I really need to reduce the cider? Yes, it’s the key to getting a strong apple taste without making the batter too liquid. If you skip it, your donuts will be bland and may not set properly.
Can I make these gluten-free? Use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly more crumbly, but they’ll still be delicious.
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).