Apple cider donuts are a fall favorite, but in Las Vegas, you can enjoy them year-round at several local bakeries and donut shops. These cake-style donuts are made with reduced apple cider, which concentrates the flavor, and are coated in cinnamon sugar for a crisp, sweet finish. This recipe brings that classic taste home, using simple ingredients and a baked method that’s easier than frying.
Ingredients
- 1 cup (240 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
- 1/2 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
- 1 tablespoon ground cinnamon
- 4 tablespoons (60 g) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cavity donut pan (or two 6-cavity pans) with 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), about 10-12 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the buttermilk, vanilla, and the reduced apple cider.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix; the batter should be smooth but slightly thick.
- 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 a corner cut off for easier filling.
- Bake for 10-12 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
- While the donuts are still warm, brush each one with melted butter, then dip in the cinnamon-sugar mixture to coat evenly. Serve immediately or let cool completely.
Tips
- Use real apple cider: Not apple juice. Cider has more flavor and reduces better. If you only have juice, the donuts will be less apple-forward.
- Don’t overmix: Overmixing develops gluten, making the donuts tough. Stir until the flour just disappears.
- Cool before coating: If the donuts are too hot, the butter melts and the sugar slides off. Wait about 5 minutes after removing from the pan.
- Substitutions: No buttermilk? Use 1/2 cup (120 ml) milk mixed with 1 teaspoon lemon juice and let sit for 5 minutes. For a dairy-free version, use plant-based butter and buttermilk substitute.
Serving Suggestions
These donuts are best enjoyed fresh from the oven with a cup of hot coffee or cold apple cider. For a Las Vegas twist, serve them alongside a scoop of vanilla ice cream or a drizzle of salted caramel sauce. They’re also great for brunch, packed in lunchboxes, or as a sweet treat after a hike in Red Rock Canyon.
Variations
- Spiced: Add 1/4 teaspoon ground ginger or cloves for a more warming spice blend.
- Glazed: Instead of cinnamon sugar, whisk 1 cup (120 g) powdered sugar with 2 tablespoons apple cider and drizzle over the cooled donuts.
- Apple chunks: Fold in 1/2 cup (75 g) finely diced fresh apple (like Honeycrisp) for extra texture.
- Whole wheat: Replace half the all-purpose flour with whole wheat pastry flour for a heartier texture.
Storage and Reheating
Store the donuts in an airtight container at room temperature for up to 2 days. They are best within the first 24 hours. To freeze, place them in a single layer in a freezer-safe bag for up to 2 months. Thaw at room temperature for 30 minutes. To reheat, microwave each donut for 10-15 seconds, or warm in a 350°F (175°C) oven for 5 minutes to restore the crisp coating.
Frequently Asked Questions
Can I make these without a donut pan? Yes, you can use a muffin tin and bake for 15-18 minutes, making donut muffins. Or, you can pipe the batter into a skillet and make a donut cake, adjusting baking time to about 25-30 minutes.
Why did my donuts turn out dry? Overbaking is the most common cause. Check at 10 minutes and remove as soon as a toothpick comes out clean. Also, be sure to measure flour correctly—spoon it into the cup and level it off, don’t scoop.
Can I fry these instead of baking? Yes, you can. Heat 2 inches of oil to 350°F (175°C) and fry for 1-2 minutes per side. The texture will be denser and more like a cake donut. Ensure the oil is at the right temperature to avoid greasy donuts.
Can I use apple cider vinegar instead of apple cider? No, that will completely change the flavor. Stick with real apple cider or apple juice concentrate.
Do I need to refrigerate these donuts? No, they are fine at room temperature for up to 2 days. Refrigerating can dry them out. If you live in a hot, humid climate, you may refrigerate them to prevent mold, but bring to room temperature before serving.
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 give it a gentle stir.
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