Apple cider donuts are a beloved fall treat, especially in the Pacific Northwest, where fresh cider and crisp apples are abundant. This Seattle-style recipe uses reduced apple cider to concentrate its tangy, fruity flavor, resulting in a moist, tender cake donut with a classic cinnamon-sugar coating. The combination of whole wheat and all-purpose flour gives them a hearty texture that pairs perfectly with a hot cup of coffee.
Ingredients
- 1 cup (240 ml) apple cider
- 2 cups (250 g) all-purpose flour
- 1 cup (120 g) whole wheat flour
- 1 teaspoon baking powder
- 1 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 cup (200 g) granulated 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 350°F (175°C). Grease a standard 12-cup donut pan with non-stick spray.
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until the cider is reduced to about 1/4 cup (60 ml), which takes about 10–12 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter and 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 extract, and the reduced cider.
- Gradually add the dry ingredients to the wet mixture, stirring 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 10–12 minutes, or until a toothpick inserted into a donut comes out clean. The tops should spring back when lightly pressed.
- Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack. While still warm, dip each donut into the cinnamon-sugar mixture, coating all sides. Serve immediately or let cool completely.
Tips
- Reducing the cider is essential for concentrated flavor; don’t skip it. If you’re short on time, you can use 1/4 cup (60 ml) of store-bought apple cider concentrate, but the flavor will be less complex.
- For a lighter texture, use only all-purpose flour instead of the whole wheat. The whole wheat adds a nutty flavor and denser crumb, which some prefer.
- If you don’t have a donut pan, you can bake these as muffins. Fill a 12-cup muffin tin and bake for 18–20 minutes; adjust the coating amount accordingly.
- Be careful not to overmix the batter, as that can make the donuts tough. Mix until the flour is just incorporated.
Serving Suggestions
Serve these donuts warm with a hot cup of coffee, spiced apple cider, or a chai latte. They also make a wonderful addition to a fall brunch table alongside roasted apples or a simple fruit salad. For an extra indulgence, drizzle with a simple glaze made from powdered sugar and a little apple cider.
Variations
- Glazed: Instead of cinnamon-sugar, dip the cooled donuts in a glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons apple cider, and 1/2 teaspoon vanilla extract.
- Spiced: Add 1/4 teaspoon ground ginger and a pinch of ground cloves to the dry ingredients for a warmer spice profile.
- Apple chunks: Fold 1/2 cup (about 75 g) finely diced fresh apple into the batter for extra texture and flavor.
- Vegan: Substitute the butter with coconut oil, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use a plant-based buttermilk (1 tablespoon lemon juice plus 1 cup non-dairy milk).
Storage and Reheating
Store the donuts in an airtight container at room temperature for up to 2 days. They are best eaten fresh, but you can also refrigerate them for up to 4 days. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15–20 seconds. For longer storage, freeze uncoated donuts in a freezer-safe bag for up to 2 months; thaw at room temperature and reheat before coating with cinnamon-sugar.
Frequently Asked Questions
Can I use apple cider vinegar instead of apple cider? No, apple cider vinegar will not provide the same flavor. You need actual apple cider (the drink) for the recipe. If you don’t have cider, you can substitute apple juice, but the flavor will be milder.
Why do I need to reduce the cider? Reducing the cider concentrates its sugars and acids, giving the donuts a more intense apple flavor without adding too much liquid, which would make the batter too thin.
Can I make these gluten-free? Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Note that the texture may be slightly different, and you may need to add a little more liquid if the batter seems too dry.
Can I use a different pan? Absolutely. You can use a mini donut pan (reduce baking time to 6–8 minutes) or a muffin tin (increase baking time to 18–20 minutes). The coating amount may need to be adjusted for the number of donuts.
How do I know when they are done? Insert a toothpick into the center of a donut; it should come out clean or with a few moist crumbs. The donuts should also spring back when lightly pressed.
Can I make the batter ahead of time? It’s best to bake the donuts immediately after mixing, as the leavening agents will start to work. If you must prep ahead, you can mix the dry and wet ingredients separately, then combine just before baking.
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