These apple cider donuts bring the cozy, spiced flavor of a New England cider mill to Palm Beach Gardens. They’re made with reduced apple cider for a concentrated, tangy apple taste, and coated in cinnamon sugar for that classic crunchy-sweet finish. This recipe uses a simple cake donut method—no yeast, no proofing—so you can have warm, fresh donuts on the table in about an hour.
Ingredients
- 2 cups (480 ml) apple cider
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar, packed
- 2 large eggs
- 1/4 cup (60 ml) buttermilk
- 1/4 cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
- For the coating:
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons (57 g) unsalted butter, melted
Instructions
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to about 1/2 cup (120 ml), about 15–20 minutes. Set aside to cool completely (you can speed this up by placing the pan in an ice bath).
- Preheat your oven to 350°F (175°C). Grease a 12-cavity donut pan with nonstick spray or butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk the granulated sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth. Whisk in the cooled reduced cider.
- Add the dry ingredients to the wet mixture and stir with a spatula 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 cleaner filling.
- Bake for 12–15 minutes, until the donuts spring back when lightly pressed and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- While the donuts are still warm, brush each with melted butter, then dip in the cinnamon-sugar mixture (mix the 1/2 cup sugar and 1 tablespoon cinnamon in a shallow bowl). Coat all sides.
- Serve immediately or let cool completely.
Tips
- Don’t skip reducing the cider: This concentrates the apple flavor; without it, the donuts will taste faintly of cider. If you’re short on time, use 1/2 cup of store-bought apple cider concentrate (like frozen apple juice concentrate, thawed) instead.
- Use a donut pan: If you don’t have one, you can bake these as muffins—just increase the baking time to 18–20 minutes. The texture will be slightly more cakey, but still delicious.
- Don’t overmix: Overmixing develops gluten, making the donuts tough. Stir until the flour is just moistened; a few streaks are okay.
- Cool the reduced cider completely: If it’s warm, it can curdle the eggs or make the batter too thin. Chill it in the freezer for 5–10 minutes if needed.
Serving Suggestions
These donuts are best enjoyed warm, fresh from the oven. Serve them with a hot cup of coffee, spiced chai, or a glass of cold apple cider. For a Palm Beach Gardens twist, pair them with a scoop of vanilla ice cream or a drizzle of caramel sauce for dessert. 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 to make a glaze. Dip the cooled donuts.
- Spiced Variation: Add 1/2 teaspoon of ground ginger or cardamom to the dry ingredients for an extra layer of warmth.
- Apple Bits: Fold 1/2 cup (60 g) finely diced fresh apple (like Honeycrisp) into the batter for bursts of fruit.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but still great.
Storage and Reheating
Store unfrosted donuts in an airtight container at room temperature for up to 2 days. The cinnamon sugar coating will soften over time, but they’ll still taste good. For longer storage, freeze the uncoated donuts in a zip-top bag for up to 2 months. Thaw at room temperature, then reheat in a 350°F (175°C) oven for 5–6 minutes, or microwave for 15–20 seconds. Reheat only what you plan to eat, as reheated donuts can become dry.
Frequently Asked Questions
Can I use apple juice instead of apple cider? Yes, but apple juice is thinner and less tangy. You’ll still need to reduce it to 1/2 cup, but the flavor will be milder. Consider adding 1/2 teaspoon of apple cider vinegar to the batter to mimic cider’s acidity.
Do I need a donut pan? No, you can make donut holes using a mini muffin pan (bake for 10–12 minutes) or drop tablespoons of batter into a preheated donut hole maker. Muffins work too, as noted above.
Why are my donuts dry? Overbaking is the most common culprit. Check them at 12 minutes and remove as soon as a toothpick comes out clean. Also, be sure to measure the flour correctly—spoon it into the cup and level it off, rather than scooping, which packs in too much.
Can I make the batter ahead of time? Yes, you can mix the batter and refrigerate it for up to 24 hours. Let it come to room temperature for 15 minutes before filling the pan, as cold batter will spread less evenly and may bake unevenly.
How do I get the cinnamon sugar to stick better? The melted butter is key. Make sure the donuts are still warm when you brush them, and don’t be shy with the butter—it helps the sugar adhere. If the sugar isn’t sticking, try dipping the donut directly into the butter instead of brushing.
Can I fry these instead of baking? Yes, you can. Heat 2 inches of vegetable oil to 375°F (190°C) and fry the donuts (using a donut cutter) for 1–2 minutes per side until golden. Drain on paper towels, then coat. Frying yields a richer, more traditional texture, but it’s messier and adds fat.
Related
- Apple Cider Donuts Austin Style: Easy Baked Recipe
- Zupas Dubai Chocolate Strawberries Recipe
- 9×13 Hummingbird Cake Recipe for a Big Crowd
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).