Apple cider donuts are a classic fall treat, and this recipe brings the cozy flavors of a Denver autumn right to your kitchen. These cake-like donuts are made with real apple cider, which is reduced to concentrate its flavor, and are coated in cinnamon sugar for that perfect crunchy-sweet exterior. They’re easy to make at home without any special equipment, and they’re sure to become a seasonal favorite.
Ingredients
- 1 cup (240 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 brown sugar
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1 teaspoon vanilla extract
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°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-high heat. Reduce heat to medium and simmer until reduced to about 1/4 cup (60 ml), roughly 10 minutes. Remove from heat and let cool completely.
- 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 addition. Mix in the reduced cider, buttermilk, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes, or until the donuts spring back when lightly pressed. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
- While the donuts are still warm, dip each one into the cinnamon-sugar mixture, coating both sides. Serve immediately or let cool completely.
Tips
- Reducing the cider is key—don’t skip it. It intensifies the apple flavor and concentrates the sugars, giving the donuts that authentic cider taste.
- If you don’t have a donut pan, you can use a mini muffin tin and adjust the baking time to 8-10 minutes. The texture will be slightly different but still delicious.
- Make sure your butter and eggs are at room temperature. This helps the batter emulsify properly, resulting in a lighter, more tender crumb.
- For a deeper apple flavor, substitute half the buttermilk with additional reduced cider (cooled). This will make the batter slightly more liquid, so add an extra 2 tablespoons of flour to compensate.
Serving Suggestions
Serve these donuts warm with a glass of cold apple cider or a hot cup of coffee. They’re perfect for a fall brunch, a Halloween party, or a cozy weekend breakfast. You can also dust them with powdered sugar instead of cinnamon sugar for a softer finish.
Variations
- Glazed: Instead of cinnamon sugar, whisk together 1 cup (120 g) powdered sugar, 2 tablespoons apple cider, and 1/2 teaspoon vanilla extract. Dip the cooled donuts into the glaze.
- Spiced: Add 1/4 teaspoon ground cloves and 1/4 teaspoon ground ginger to the dry ingredients for a more complex spice profile.
- Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and a slightly denser texture.
- Baked vs. Fried: This recipe is for baked donuts, which are easier and less messy than frying. If you prefer fried donuts, you can use this batter but it may need additional flour to hold its shape in hot oil.
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 in a 350°F (175°C) oven for 3-5 minutes, or microwave for 15 seconds. If you’ve already coated them in cinnamon sugar, reheating will make the coating slightly sticky—that’s fine.
Frequently Asked Questions
Can I use apple cider vinegar instead of apple cider? No, apple cider vinegar is not a substitute. It has a completely different flavor and acidity. Stick with real apple cider (the unfiltered, non-alcoholic kind).
Do I have to reduce the cider? Yes, reducing the cider is essential. It concentrates the apple flavor and removes excess water, which would otherwise make the donuts soggy. The reduction takes about 10 minutes, but it’s worth it.
Can I make the batter ahead of time? You can prepare the batter and refrigerate it for up to 24 hours before baking. Let it come to room temperature for 30 minutes before piping and baking. The donuts may not rise quite as high, but they’ll still be delicious.
Why are my donuts dry? Overmixing the batter or overbaking are the most common causes. Mix until just combined, and check the donuts at the 10-minute mark. They should be lightly golden and spring back when touched.
Can I use a donut maker (like a Babycakes)? Yes, you can. Preheat the machine and fill the wells about 2/3 full. Cook according to the manufacturer’s instructions, usually about 4-5 minutes. The texture may be slightly different, but they’ll be tasty.
Can I freeze these donuts? Yes, you can freeze uncoated donuts for up to 2 months. Wrap them tightly in plastic wrap and place in a freezer bag. Thaw at room temperature, then reheat and coat with cinnamon sugar.
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