Apple cider donuts are a beloved fall treat in Tacoma, Washington, where local orchards and bakeries put their own spin on this classic. 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. They are perfect for a weekend breakfast or a seasonal dessert, and this recipe brings the taste of a Tacoma apple orchard right to your kitchen.
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 ground cinnamon
- 1/4 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, room temperature
- 1/2 cup (120 ml) buttermilk, room temperature
- 1 teaspoon vanilla extract
- For coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Grease a donut pan (two 6-well pans or bake in batches) with non-stick spray or butter.
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until it reduces to about 1/4 cup (60 ml), about 10-12 minutes. Remove from heat and let cool to room temperature.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a small bowl, combine the buttermilk and the cooled reduced cider. With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture to the butter mixture, starting and ending with the flour. Mix just until combined; do not overmix.
- Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the prepared donut wells, filling each about 3/4 full.
- Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into a donut comes out clean. Let cool in the pan for 5 minutes, then transfer 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 crucial; it intensifies the apple flavor. Do not skip this step, as using full-strength cider will make the batter too thin and the donuts less flavorful.
- If you don’t have a donut pan, you can bake these as muffins. Fill a standard muffin tin about 2/3 full and bake for 15-18 minutes. Adjust the coating accordingly.
- Use room-temperature eggs and buttermilk to ensure a smooth batter. Cold ingredients can cause the batter to curdle.
- Don’t overmix the batter; overmixing develops gluten and results in tough donuts. Mix just until the flour disappears.
Serving Suggestions
Serve these donuts warm with a cup of hot apple cider or coffee. They are also delicious with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a true Tacoma experience, pair them with a crisp local apple from a farmers market.
Variations
- Spiced: Add 1/4 teaspoon of ground cloves or allspice to the dry ingredients for a warmer spice profile.
- Glazed: Instead of cinnamon sugar, dip the cooled donuts in a simple glaze made from 1 cup (120 g) powdered sugar and 2-3 tablespoons of apple cider.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Vegan: Use plant-based butter and buttermilk (1 tablespoon vinegar plus plant milk), and replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Storage and Reheating
Store the donuts in an airtight container at room temperature for up to 2 days. They are best eaten the day they are made. To reheat, place them in a 350°F (175°C) oven for 3-5 minutes or microwave for 10-15 seconds. You can also freeze uncoated donuts for up to 2 months; thaw and reheat, then coat with cinnamon sugar.
Frequently Asked Questions
Can I use apple cider vinegar instead of apple cider? No, apple cider vinegar is not a substitute; it will ruin the flavor. Use fresh apple cider or apple juice, though the latter will be less tart.
Why are my donuts dry? Overbaking is the most common cause. Check them at the 10-minute mark; they should be just set and springy. Also, ensure you measure the flour correctly by spooning it into the cup and leveling it off.
Can I make these without a donut pan? Yes, you can use a mini muffin pan or even a standard muffin tin. The baking time will vary; start checking at 10 minutes for mini muffins and 15 minutes for regular muffins.
Can I use apple cider that hasn’t been reduced? You can, but the flavor will be much weaker and the batter will be thinner, resulting in flatter donuts. Reducing the cider is highly recommended for the best taste.
How do I get a perfect cinnamon-sugar coating? Dip the donuts while they are still warm but not too hot to handle. The warmth helps the sugar stick. If they have cooled, you can brush them with a little melted butter before coating.
Can I add chunks of apple to the batter? Yes, you can fold in 1/2 cup of finely chopped apple (peeled) into the batter. This adds moisture and texture, but be sure to pat the apple dry to avoid excess liquid.
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