Apple cider donuts are a beloved fall treat, especially in Stowe, Vermont, where orchard-fresh cider and cozy mountain air make them a seasonal icon. These cake-style donuts are made with reduced apple cider for a concentrated, tangy-sweet apple flavor, then rolled in cinnamon sugar for a crisp, sparkly coating. This recipe recreates that New England classic at home, using simple ingredients and a straightforward method that yields tender, moist donuts with a perfect crumb.
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 (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk, room temperature
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Reduce the cider: Pour the apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the cider is reduced to about 1/4 cup (60 ml), which takes 15–20 minutes. Watch it closely toward the end to prevent burning. Set aside to cool completely.
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan (or two pans if you have them) with butter or nonstick spray.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla.
- Add dry and wet alternately: With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry. Mix just until combined—do not overmix. Gently fold in the cooled reduced cider.
- Fill the pan: Spoon the batter into a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the donut pan, filling each cavity about 3/4 full. Smooth the tops with a spatula if needed.
- Bake: Bake for 10–12 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted into the thickest part comes out clean. Let them 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, dip each one into the cinnamon sugar mixture, turning to coat all sides. Place on a rack to set.
- Repeat: If you have more batter, let the pan cool slightly, re-grease, and bake the remaining donuts. Serve warm or at room temperature.
Tips
- Don’t skip reducing the cider: This concentrates the apple flavor and removes excess water that would make the donuts soggy. 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 nuanced.
- Room-temperature ingredients: Make sure the buttermilk and eggs are at room temperature before mixing. Cold ingredients can make the batter curdle and result in a denser donut.
- Don’t overmix: Overmixing develops gluten, which makes donuts tough. Mix just until the flour disappears, and use a gentle hand when folding in the cider.
- Use a donut pan, not a deep fryer: This recipe is designed for baking. If you want to fry, you’ll need to adjust the batter consistency and cooking time—this version is for the easier baked method.
Serving Suggestions
Serve these donuts warm with a glass of cold apple cider or a hot cup of coffee. For a decadent treat, split one open and add a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re also great for breakfast, brunch, or as a snack on a crisp autumn day.
Variations
- Maple glaze: Instead of cinnamon sugar, whisk 1 cup (120 g) powdered sugar with 2 tablespoons (30 ml) maple syrup and 1–2 teaspoons milk. Dip the cooled donuts in the glaze.
- Spice blend: Add 1/4 teaspoon ground cloves or allspice to the dry ingredients for a warmer spice profile.
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Apple chunks: Fold in 1/2 cup (75 g) finely chopped fresh apple (peeled) for extra moisture and texture.
Storage and Reheating
Store the donuts in an airtight container at room temperature for up to 2 days. They are best eaten within 24 hours. To freeze, place uncoated donuts in a single layer in a freezer bag for up to 2 months. Thaw at room temperature, then reheat in a 350°F (175°C) oven for 5–7 minutes, or microwave for 10–15 seconds. Coat with cinnamon sugar after reheating if desired.
Frequently Asked Questions
Can I make these without a donut pan? Yes, you can use a muffin tin to make donut muffins. Fill each muffin cup about 2/3 full and bake for 15–18 minutes. The texture will be slightly different, but they’ll taste just as good.
Why is my batter too thick or too thin? The batter should be thick and scoopable, similar to a muffin batter. If it’s too thick, add a tablespoon of buttermilk. If it’s too thin, add a tablespoon of flour. This can vary based on the cider reduction and flour brand.
Can I use apple juice instead of cider? Yes, but the flavor will be milder and less tangy. Reduce the juice the same way, but you may want to add a pinch of apple pie spice to boost the apple flavor.
How do I get the cinnamon sugar to stick better? The donuts need to be warm but not piping hot. If they’re too cool, the coating won’t adhere. You can also brush them lightly with melted butter before rolling in the sugar.
Can I make the batter ahead of time? Yes, you can prepare the batter and refrigerate it for up to 1 day. Let it come to room temperature for 30 minutes before baking, then proceed with the recipe.
Are these donuts vegan? No, but you can substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and the buttermilk with almond milk mixed with 1 teaspoon vinegar. The texture will be slightly different but still delicious.
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