Apple cider donuts are a fall classic, but this West Palm Beach-inspired version brings a touch of Florida warmth with a hint of citrus and a crunchy cinnamon-sugar coating. These baked donuts are moist, tender, and packed with real apple cider flavor, making them a perfect treat for any time of year. They come together quickly with simple ingredients and no frying, so you can enjoy that cozy donut shop taste right at home.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) apple cider, reduced to 1/4 cup (60 ml) (see step 1)
- 1/4 cup (60 ml) buttermilk, room temperature
- 1 tablespoon orange zest (from about 1 orange)
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
- For the glaze (optional): 1 cup (120 g) powdered sugar, 2 tablespoons apple cider, 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cavity donut pan with nonstick spray or butter.
- In a small saucepan, bring the 1/2 cup (120 ml) apple cider to a simmer over medium heat. Cook until it reduces to 1/4 cup (60 ml), about 5-7 minutes. Remove from heat and let cool completely. This concentrates the apple flavor.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until combined. Whisk in the eggs one at a time, then the vanilla, reduced cider, buttermilk, and orange zest until smooth.
- Add the dry ingredients to the wet ingredients and stir with a spatula until just 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 prepared donut pan, filling each cavity about 3/4 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, dip each donut into the cinnamon-sugar mixture, coating both sides. If using the glaze, dip the tops into the glaze instead and let set on a rack.
Tips
- Reducing the cider is key—it intensifies the apple flavor without adding too much liquid. If you skip this, the donuts may be too wet and less flavorful.
- Use a light hand when mixing. Overmixing develops gluten, making the donuts tough and dense.
- If you don’t have buttermilk, make a quick substitute: add 1 teaspoon of lemon juice or white vinegar to 1/4 cup (60 ml) of regular milk and let it sit for 5 minutes.
- For a dairy-free version, use melted coconut oil instead of butter and plant-based milk with 1 teaspoon vinegar instead of buttermilk.
Serving Suggestions
Serve these donuts warm with a cup of hot coffee or spiced chai. For a West Palm Beach twist, pair them with a cold glass of fresh orange juice or a tropical fruit smoothie. They’re also great for brunch alongside scrambled eggs and fresh fruit.
Variations
- Add a crunchy topping of chopped pecans or walnuts mixed into the cinnamon-sugar coating.
- Swap the orange zest for lemon zest for a brighter citrus note.
- For a spiced version, add 1/4 teaspoon of ground ginger and a pinch of cloves to the dry ingredients.
- Make it a glaze instead of cinnamon-sugar: whisk powdered sugar with apple cider and a touch of maple syrup for a maple-apple glaze.
Storage and Reheating
Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them 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 15-20 seconds. If frozen, thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I make these donuts without a donut pan? Yes, you can use a muffin pan to make donut muffins. Fill the muffin cups about 2/3 full and bake for 15-18 minutes. Adjust the coating accordingly.
Can I use apple cider vinegar instead of apple cider? No, apple cider vinegar is not a substitute. Use real apple cider (the sweet, non-alcoholic kind found in the refrigerated section). If you can’t find it, you can use apple juice, but the flavor will be milder.
Why did my donuts come out dry? Overbaking is the most common cause. Check them at the 10-minute mark and remove as soon as a toothpick comes out clean. Also, make sure you measure the flour correctly—spoon it into the cup and level it off, rather than scooping directly.
Can I fry these donuts instead of baking? This recipe is specifically designed for baking. Frying requires a different batter consistency, so it’s not recommended. If you want fried donuts, look for a yeast-based recipe.
How do I reduce the apple cider properly? Simmer it over medium-low heat, watching closely, until it reduces by half. It should be syrupy and concentrated. Let it cool completely before adding to the batter, or it could cook the eggs.
Can I make the batter ahead of time? Yes, you can make the batter up to 1 day ahead and store it in the refrigerator. Let it come to room temperature for 15 minutes before piping and baking.
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