Apple Cider Donuts Utah: A Local Favorite

Apple cider donuts are a beloved fall treat in Utah, especially at local orchards and pumpkin patches. These cake-style donuts are made with real apple cider, which is reduced to concentrate its flavor, giving them a tender crumb and a tangy, fruity taste. Coated in cinnamon sugar, they’re the perfect companion to a crisp autumn day.

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 (113 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) brown sugar, packed
2 large eggs, at room temperature
1/2 cup (120 ml) buttermilk, at room temperature
1 teaspoon vanilla extract
For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions

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), approximately 15-20 minutes. Remove from heat and let cool completely.
Preheat your oven to 350°F (175°C). Grease a donut pan (or two, if you have them) with non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the softened 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. Stir in the vanilla extract.
In a small bowl, mix the cooled reduced cider with the buttermilk.
Add the dry ingredients to the butter mixture in three additions, alternating with the cider-buttermilk mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each mold about 3/4 full.
Bake for 12-15 minutes, or until the donuts spring back when lightly touched. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
While still warm, dip each donut into the cinnamon-sugar mixture, coating all sides. Serve warm or at room temperature.

Tips

Don’t skip reducing the cider: This concentrates the apple flavor and removes excess water, which would make the donuts soggy. You can reduce it ahead of time and refrigerate it for up to 3 days.
Room temperature ingredients: Butter, eggs, and buttermilk should be at room temperature to ensure a smooth, evenly mixed batter.
Use a donut pan: If you don’t have one, you can bake these as muffins in a muffin tin, but reduce the baking time to 15-18 minutes.
Don’t overmix: Overmixing develops gluten, which will make the donuts tough. Mix until the flour just disappears.

Serving Suggestions

Serve these donuts fresh from the oven with a glass of cold apple cider or a hot cup of coffee. They’re also wonderful alongside a scoop of vanilla ice cream or a drizzle of caramel sauce for dessert. For a classic Utah orchard experience, pack them in a paper bag and enjoy them on a hayride or after picking apples.

Variations

Spiced Apple Cider Donuts: Add 1/4 teaspoon of ground cloves or allspice to the dry ingredients for a warmer spice profile.
Maple Glaze: Skip the cinnamon sugar and instead whisk together 1 cup (120 g) powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk. Dip the cooled donuts in the glaze.
Apple Cider Donut Holes: Use a mini donut pan or a mini muffin tin and reduce baking time to 8-10 minutes.
Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a slightly heartier texture.

Storage and Reheating

Store the donuts in an airtight container at room temperature for up to 2 days. They are best enjoyed within the first 24 hours. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5 minutes, or microwave for 10-15 seconds. You can also freeze the uncoated donuts for up to 3 months; thaw at room temperature, then reheat and coat with cinnamon sugar.

Frequently Asked Questions

Can I use store-bought apple cider instead of reducing it? No, reducing is essential. Store-bought cider is too watery, and using it straight will result in a weak flavor and a gummy texture. Reducing concentrates the apple taste and creates a more intense, syrupy base.

Do I have to use a donut pan? No, you can use a mini muffin tin or a standard muffin tin. Just adjust the baking time accordingly. Mini muffins bake for about 10-12 minutes, while regular muffins take 15-18 minutes. The texture will be slightly different but still delicious.

Why are my donuts dry? Overbaking is the most common cause. Check them a couple of minutes early, and remember they continue to cook slightly after being removed from the oven. Also, be sure to measure your flour correctly by spooning it into the cup and leveling it off.

Can I make the batter ahead of time? Yes, you can prepare the batter and refrigerate it in a piping bag for up to 24 hours. When ready to bake, pipe the batter directly into the pan and bake as directed. You may need to add a minute or two to the baking time since the batter will be cold.

Can I use apple cider vinegar instead of buttermilk? Yes, you can make a quick buttermilk substitute by adding 1 tablespoon of apple cider vinegar to 1/2 cup (120 ml) of milk and letting it sit for 5 minutes. This will work in the recipe, but the flavor will be slightly more acidic.

Are these donuts vegan? No, they contain butter, eggs, and buttermilk. To make them vegan, you could try substituting plant-based butter, flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and a plant-based buttermilk (1 tablespoon vinegar plus 1/2 cup plant milk). The texture will be a bit different, but they should still be tasty.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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