This Cider Donut Dash is a quick, baked version of the classic apple cider donut, capturing the warm, tangy-sweet flavor of fresh cider in a tender, cake-like treat. Instead of deep-frying, these donuts are baked in a donut pan, making them a practical and less messy option for a fall breakfast or snack. The key is reducing the cider to concentrate its flavor, ensuring every bite is packed with apple goodness.
Ingredients
- 1 cup (240 ml) apple cider
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) vegetable oil
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup (100 g) granulated sugar
- 1 tsp ground cinnamon
- 4 tbsp (56 g) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-well donut pan with non-stick spray or butter.
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat to medium and simmer until the cider is reduced to about 1/4 cup (60 ml), which should take about 10-12 minutes. Remove from heat and let it cool to room temperature.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the buttermilk, vegetable oil, eggs, vanilla extract, and the cooled reduced cider until well combined.
- Pour the wet ingredients into the dry 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 wells, filling each about 3/4 full.
- Bake for 12-15 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly.
- While the donuts are still warm, brush each one with melted butter, then dip it in the cinnamon-sugar mixture to coat evenly. Serve warm or at room temperature.
Tips
- Don’t skip the cider reduction: This step concentrates the apple flavor. If you skip it, your donuts will taste faintly of cider. You can reduce the cider up to a day ahead and store it in the fridge.
- Room temperature ingredients: Make sure the buttermilk and eggs are at room temperature so they incorporate smoothly into the batter, creating a more tender crumb.
- Don’t overmix: Overmixing the batter develops gluten, which can make the donuts tough. Stir just until the flour disappears.
- No donut pan? You can bake this batter in a greased 12-cup muffin tin. Bake for 18-20 minutes, and you’ll have delicious cider donut muffins.
Serving Suggestions
These donuts are perfect on their own with a cup of hot coffee, spiced tea, or a glass of cold milk. For a more indulgent treat, serve them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make a wonderful addition to a fall brunch spread alongside scrambled eggs and bacon.
Variations
- Apple Cider Glaze: Instead of the cinnamon-sugar topping, whisk together 1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) apple cider, and 1/2 teaspoon vanilla extract. Dip the cooled donuts in the glaze and let set.
- Spiced Cider: Add 1/4 teaspoon of ground cloves or allspice to the batter for a more complex spice profile.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and heartier texture.
- Vegan: Replace the buttermilk with 1/2 cup (120 ml) plant-based milk mixed with 1 teaspoon lemon juice, use 1/4 cup (60 ml) melted coconut oil instead of vegetable oil, and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) per egg. Use vegan butter for the topping.
Storage and Reheating
Store leftover donuts in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days. Reheat refrigerated donuts in a 350°F (175°C) oven for 5-7 minutes, or microwave for 15-20 seconds, to restore their softness. You can also freeze uncoated donuts for up to 3 months; thaw at room temperature and then coat with butter and cinnamon-sugar after reheating.
Frequently Asked Questions
Can I use apple juice instead of apple cider? Yes, but apple juice is thinner and less tart. The donuts will be slightly less flavorful and a bit sweeter. You may want to add a teaspoon of lemon juice to the batter to brighten the flavor.
Why do I need to reduce the cider? Reducing the cider removes excess water and intensifies the apple flavor. Without this step, the donuts would have a weak apple taste and a denser texture due to the extra liquid.
Can I make these donuts without a donut pan? Absolutely. Use a muffin tin and adjust the baking time to 18-20 minutes. You’ll get donut muffins, which are just as delicious and easier to make.
Why did my donuts come out dry? Overbaking is the most common cause. Check them at the 12-minute mark and remove them as soon as a toothpick comes out clean. Also, be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
Can I make the batter ahead of time? Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before piping and baking, as cold batter will need a few extra minutes in the oven.
Can I freeze these donuts? Yes, freeze uncoated donuts in a single layer on a baking sheet, then transfer to a freezer bag. They will keep for up to 3 months. Thaw at room temperature, then reheat and coat with the cinnamon-sugar topping.
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