This article is your complete guide to the Cider Donut 5K in Plymouth, a fun run that pairs a 5K course with the classic fall treat. While I can’t provide the official race route or registration details (those change yearly and are best found on the event’s official website), I can give you a foolproof recipe for the cider donuts you’ll crave at the finish line. These baked donuts are spiced with cinnamon and nutmeg, made with real apple cider, and coated in cinnamon sugar—just like the ones at the race.
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, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) apple cider, reduced to 1/4 cup (60 ml) (see step 1)
- 1/2 cup (120 ml) buttermilk
- For the coating: 1/2 cup (100 g) granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Reduce the cider: 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 minutes. Set aside to cool.
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 12-cup donut pan (or two 6-cup pans) with butter or non-stick spray.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 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 minutes. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
- Add cider and buttermilk: Stir in the reduced cider and buttermilk until combined. The mixture may look slightly curdled—that’s okay.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fill the pan: 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 a corner snipped for easier filling.
- Bake: Bake for 12–15 minutes, or until the donuts spring back when lightly touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
- Coat: While still warm, brush each donut with a little melted butter (optional) and dip in the cinnamon-sugar mixture. Serve immediately.
Tips
- No donut pan? Use a muffin tin: fill each cup 2/3 full and bake for 18–20 minutes. You’ll get 8–10 muffin-style donuts.
- Reducing the cider is key: This concentrates the apple flavor. Don’t skip it—using regular cider will make the batter too wet.
- Don’t overmix: Overmixing develops gluten, making the donuts tough. Mix until the flour just disappears.
- Cool before coating: If the donuts are too hot, the coating will melt and slide off. Wait until they’re warm but not hot.
Serving Suggestions
Serve these donuts fresh with a glass of cold apple cider or a warm cup of coffee. They’re perfect for a post-race snack or a cozy fall brunch. For a more indulgent treat, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Variations
- Apple Cider Glaze: Instead of cinnamon sugar, whisk 1 cup (120 g) powdered sugar with 2 tablespoons (30 ml) apple cider and 1/2 teaspoon vanilla. Dip the cooled donuts in the glaze.
- Spiced Sugar: Add a pinch of cardamom or ginger to the cinnamon-sugar coating for extra warmth.
- Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for a heartier texture.
Storage and Reheating
Store the donuts in an airtight container at room temperature for up to 2 days. The coating may soften, but they’ll still taste great. To reheat, microwave for 10–15 seconds or warm in a 350°F (175°C) oven for 5 minutes. For longer storage, 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 a completely different ingredient. Use real apple cider (the drink) for flavor. If you don’t have cider, you can use apple juice, but the flavor will be milder.
Can I make these donuts gluten-free? Yes, substitute a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more crumbly, but they’ll still be delicious.
Why did my donuts come out dry? Overbaking is the most common cause. Check them at 12 minutes and remove as soon as they spring back. Also, make sure you measure the flour correctly—spoon it into the cup and level it off.
Can I fry these instead of baking? Yes, but the batter is quite soft. You’d need to chill it for 30 minutes, then fry in 350°F (175°C) oil for 1–2 minutes per side. However, baked donuts are easier and healthier.
How do I get the cinnamon sugar to stick without butter? You can spray the warm donuts with a little cooking spray, or dip them in milk first. But a light brush of melted butter gives the best flavor and adhesion.
Can I prepare the batter ahead of time? Yes, you can make the batter and refrigerate it for up to 24 hours. Fill the donut pan just before baking. You may need to add 1–2 minutes to the bake time if the batter is cold.
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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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