Apple cider donuts are a fall favorite, especially in Austin, Texas, where local orchards and bakeries put their own spin on this classic treat. This recipe delivers a moist, tender cake donut with a concentrated apple cider flavor and a crunchy cinnamon-sugar coating, just like the ones you’d find at a Texas pumpkin patch or farmers’ market. By reducing the cider to a syrup and using a simple baking method, you get that authentic, deep apple taste without needing a deep fryer.
Ingredients
- 1 cup (240 ml) apple cider
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
For the coating:
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup (57 g) unsalted butter, melted, for brushing
Instructions
- Reduce the cider: In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1/4 cup (60 ml), roughly 15–20 minutes. Watch it closely at the end to prevent burning. Remove from heat and let cool completely.
- Preheat oven and prep pan: Preheat your oven to 350°F (175°C). Grease a 12-cavity donut pan with butter or nonstick spray. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla, buttermilk, and the cooled reduced cider.
- Combine: Pour the dry ingredients into the wet mixture and stir with a spatula just until no streaks of flour remain. Do not overmix; the batter will be thick and slightly lumpy.
- Fill the pan: 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 the corner snipped off for cleaner filling.
- Bake: Bake for 12–15 minutes, until the donuts spring back when lightly touched 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.
- Coat: While the donuts are still warm but not too hot to handle, brush each with melted butter. In a shallow bowl, mix the coating sugar and cinnamon. Dip each buttered donut into the sugar mixture, turning to coat evenly. Place on a rack to set.
Tips
- Don’t skip reducing the cider: This step concentrates the apple flavor and removes excess liquid that would make the batter too thin. If you’re short on time, you can use 1/4 cup of apple cider concentrate, but the flavor will be less nuanced.
- Room temperature ingredients matter: Cold eggs and buttermilk can make the batter seize and result in a denser crumb. Take them out of the fridge 30 minutes before starting.
- Use a piping bag: Filling the donut cavities with a spoon is messy and can leave air pockets. A piping bag gives you even, full cavities without drips.
- Don’t overbake: These donuts are best when they’re just set. Overbaking dries them out. Start checking at 12 minutes; ovens vary.
- Substitution: No buttermilk? Mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit for 5 minutes. The acidity helps tenderize the crumb.
Serving Suggestions
Serve these donuts fresh, still slightly warm from the oven, with a hot cup of coffee or cold apple cider. They’re perfect for a fall brunch, a Halloween party, or a weekend treat. For an extra indulgence, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Variations
- Spiced glaze: Instead of cinnamon-sugar, whisk 1 cup powdered sugar with 2 tablespoons apple cider and 1/4 teaspoon cinnamon. Dip the tops of cooled donuts into the glaze.
- Add-ins: Fold 1/2 cup of finely diced fresh apple or 1/2 cup of chopped pecans into the batter for extra texture.
- Vegan version: Substitute the butter with coconut oil or vegan butter, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use almond milk mixed with 1 teaspoon vinegar instead of buttermilk. The texture will be slightly denser but still delicious.
- Maple twist: Replace the vanilla extract with 1 teaspoon maple extract, and add 1 tablespoon of maple syrup to the coating sugar.
Storage and Reheating
These donuts are best enjoyed the day they’re made. Store any leftovers in an airtight container at room temperature for up to 2 days. To refresh them, microwave each donut for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes. The coating may soften over time, but they’ll still taste great. You can also freeze uncoated donuts for up to 2 months; thaw at room temperature, then brush with butter and coat with sugar after reheating.
Frequently Asked Questions
Can I make these without a donut pan? Yes, you can use a mini muffin tin (fill each cup about 2/3 full and bake for 10–12 minutes) or just drop the batter onto a baking sheet like drop biscuits, though the shape will be different. The baking time will vary, so check for doneness with a toothpick.
Why did my donuts turn out dry? Overbaking is the usual culprit. Since these are baked, not fried, they have less fat than fried donuts. Check them at the 12-minute mark and remove them as soon as they’re set. Also, make sure you measure your flour correctly—spoon it into the cup and level it off, don’t scoop directly from the bag.
Can I use apple cider vinegar instead of apple cider? No, apple cider vinegar is not a substitute. It’s far too acidic and will ruin the flavor. Use real apple cider (unfiltered is fine) or apple juice, though juice won’t have as strong an apple taste.
Do I have to reduce the cider? Can I just use it straight? You can, but the batter will be too wet and the donuts may not rise properly. Reducing the cider concentrates the flavor and removes excess water, which is essential for the right texture. If you skip it, your donuts will be flat and gummy.
How do I get the cinnamon-sugar to stick better? Brushing the donuts with melted butter while they’re still warm is key. If the donuts have cooled completely, the butter won’t soak in as well. You can also dip the donuts in the butter first, then roll in the sugar mixture.
Can I make the batter ahead of time? Yes, you can prepare the batter and refrigerate it in an airtight container for up to 24 hours. Let it come to room temperature for 30 minutes before baking. The baking powder will still work, but the donuts may be slightly less fluffy.
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