Apple cider donuts are a classic fall treat, typically made by reducing fresh apple cider to a concentrated syrup and mixing it into a tender, spiced cake batter. These baked or fried rings are coated in cinnamon sugar and offer a moist crumb with a tangy apple flavor that comes from the cider itself. This recipe gives you a genuinely useful, homemade version with full nutrition information per donut, so you know exactly what you are eating.
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 (113 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk, room temperature
- For coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°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 and simmer until it reduces to about 1/4 cup (60 ml), roughly 10–12 minutes. Remove from heat and let cool completely.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, vanilla, buttermilk, and the cooled reduced cider until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the donut pan, filling each cavity about 2/3 full.
- Bake for 10–12 minutes, 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 turn out onto a wire rack.
- While still warm, brush each donut lightly with melted butter (or dip quickly) and toss in the cinnamon-sugar coating. Serve immediately.
Tips
- Reducing the cider: Don’t skip this step. Boiling down the cider concentrates its flavor and removes excess water, which would make the batter too thin. Watch it closely to avoid burning.
- Room temperature ingredients: Eggs and buttermilk should be at room temperature to blend evenly into the batter, preventing a dense texture.
- Donut pan alternative: No donut pan? Use a muffin tin and bake for 15–18 minutes; adjust nutrition per muffin. Or use a mini donut maker if you have one.
- Coating stick: For a thicker coating, dip the donuts in melted butter first, then roll in the sugar. For a lighter coating, just brush with butter.
Serving Suggestions
Serve these donuts warm with a glass of cold milk or a hot cup of coffee. They also pair wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce for dessert. For a classic fall brunch, serve alongside a pumpkin spice latte or a mug of spiced apple cider (the drink).
Variations
- Glazed: Skip the cinnamon-sugar coating and dip the cooled donuts in a simple glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) milk, and 1/2 teaspoon vanilla.
- Spiced: Add 1/4 teaspoon ground cloves or allspice to the dry ingredients for a deeper spice profile.
- Whole wheat: Substitute half the all-purpose flour with whole wheat flour for a slightly nuttier flavor and denser texture.
- Vegan: Use melted coconut oil instead of butter, flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), and almond milk with 1 teaspoon lemon juice instead of buttermilk.
Storage and Reheating
Store unfrosted donuts in an airtight container at room temperature for up to 2 days. They are best eaten within 24 hours. For longer storage, freeze the uncoated donuts in a single layer in a freezer bag for up to 2 months. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or microwave for 10–15 seconds. Add the cinnamon-sugar coating after reheating if you stored them uncoated.
Frequently Asked Questions
How many calories are in an apple cider donut?
This recipe yields 12 donuts, and each donut (including the cinnamon-sugar coating) contains approximately 230 calories. The exact number depends on your specific ingredients and how much coating you use.
Can I use store-bought apple cider instead of reducing it?
Yes, but the batter will be too thin and the flavor too weak. Reducing the cider concentrates the apple taste and removes excess liquid, which is essential for the right texture. If you skip it, reduce the buttermilk to 1/4 cup (60 ml).
Why are my donuts dry?
Overmixing the batter or overbaking are the usual culprits. Mix just until the flour disappears, and check for doneness at 10 minutes. Also, make sure you measure the flour correctly—spoon it into the cup and level it off, don’t scoop directly.
Can I fry these instead of baking?
Yes, but the recipe is formulated for baking. To fry, heat 2 inches of oil to 350°F (175°C) and drop spoonfuls of batter (or use a donut cutter) into the oil. Fry for 1–2 minutes per side. The texture will be denser and richer. Note that frying adds significant calories and fat.
Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours. However, the baking powder will lose some lift, so the donuts may be slightly flatter. Let the batter come to room temperature for 30 minutes before piping and baking.
Are these donuts safe for people with nut allergies?
Yes, this recipe is nut-free. However, always check your ingredients (like vanilla extract) for potential cross-contamination if you are serving someone with a severe allergy.
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