These cider donuts are a Northlake classic—spiced, tender cake donuts with a crisp exterior and a double dose of apple cider flavor. The secret is reducing fresh cider to a concentrated syrup, which amps up the apple taste without making the batter too wet. They’re baked, not fried, so they’re easier to make at home, and the cinnamon-sugar coating gives them that signature bakery finish.
Ingredients
- 1 cup (240 ml) fresh apple cider (unfiltered preferred)
- 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
- 1/4 teaspoon salt
- 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
- 1/2 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
- For the glaze (optional): 1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) apple cider, 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cavity donut pan with butter or nonstick spray.
- In a small saucepan, bring the 1 cup (240 ml) apple cider to a boil over medium-high heat. Reduce to a simmer and cook, stirring occasionally, until reduced to about 1/4 cup (60 ml), roughly 15–20 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 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.
- With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry. Mix until just combined—do not overmix.
- Gently fold in the reduced cider syrup until evenly distributed. The batter will be thick and slightly sticky.
- Spoon or pipe 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 clean filling.
- Bake for 12–15 minutes, until the donuts spring back when lightly pressed and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- While still warm, brush each donut with a little melted butter (or dip briefly in the glaze), then toss in the cinnamon-sugar mixture to coat. If glazing, dip the tops in the glaze instead of the cinnamon-sugar, or do both for extra sweetness.
- Serve warm or at room temperature.
Tips
- Don’t skip the cider reduction: Boiling the cider concentrates its flavor and removes excess water, which would otherwise make the donuts soggy. If you’re short on time, use 1/4 cup (60 ml) of store-bought apple cider concentrate or apple butter, but note the texture will be slightly denser.
- Room-temperature ingredients matter: Cold butter and eggs can cause the batter to curdle. Let them sit out for 30 minutes before starting.
- Don’t overmix: Overmixing develops gluten, making donuts tough and rubbery. Stir until the flour just disappears.
- Substitutions: No buttermilk? Add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup (120 ml) of regular milk and let sit for 5 minutes. For a nuttier flavor, replace 1/2 cup (65 g) of all-purpose flour with whole wheat flour.
Serving Suggestions
These donuts are perfect with a hot cup of spiced chai, mulled cider, or black coffee. For a weekend brunch, serve them alongside a frittata or scrambled eggs and fresh fruit. They’re also great for packing into lunchboxes or taking on a fall hike—just store them in an airtight container so they stay soft.
Variations
- Maple Glaze: Swap the apple cider in the glaze for 2 tablespoons (30 ml) of maple syrup and 1 tablespoon (15 ml) of milk. Drizzle over the baked donuts.
- Spiced Sugar: Add 1/4 teaspoon of ground ginger or allspice to the cinnamon-sugar coating.
- Apple Chunks: Fold in 1/2 cup (75 g) of finely diced fresh apple (like Honeycrisp) to the batter for extra texture.
- Vegan Option: Use vegan butter, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and a plant-based milk with 1 teaspoon vinegar in place of buttermilk.
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-safe bag for up to 3 months. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15–20 seconds—but note that microwaving can make the coating slightly sticky. If frozen, thaw at room temperature for 30 minutes before reheating.
Frequently Asked Questions
Can I make these without a donut pan? Yes, you can bake the batter in a greased muffin tin for 15–18 minutes, or use a mini muffin pan for donut holes. Adjust baking time accordingly.
Why did my donuts come out dry? Overbaking is the usual culprit. Check them at the 12-minute mark; they should be just set and lightly golden. Also, make sure you measured the flour correctly—scoop and level, don’t pack it.
Can I use apple juice instead of cider? Apple juice is thinner and less flavorful, so the reduced syrup will be milder. You can use it, but the apple taste will be subtler. Add a pinch of cinnamon to the juice while reducing to help.
Can I fry these instead of baking? Yes, you can drop spoonfuls of the batter into 350°F (175°C) oil for 2–3 minutes per side, but the texture will be more like a fritter. The baked version is lighter and easier.
How do I get a perfect coating? Toss the warm donuts in the cinnamon-sugar immediately after brushing with butter. The butter helps the sugar stick. If they’re too cool, the coating won’t adhere well.
Can I make the batter ahead? The batter can be made up to 1 day in advance and stored in the refrigerator. Let it come to room temperature for 30 minutes before baking, and give it a gentle stir.
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