Vermont Cider Donuts with Cinnamon Sugar

Vermont cider donuts are tender, warmly spiced cake donuts made with apple cider reduced to concentrate its flavor, then rolled in cinnamon sugar. This baked version captures the familiar orchard-style flavor without a deep fryer; Vermont recipes vary, and frying remains a traditional option for a crisper exterior.

Ingredients

2 cups (475 ml) apple cider, preferably fresh, for reducing
2 cups (250 g) all-purpose flour, plus a little for the pan if needed
¾ cup (150 g) granulated sugar
1½ teaspoons baking powder (6 g)
½ teaspoon baking soda (2.5 g)
1 teaspoon ground cinnamon (2.5 g)
½ teaspoon freshly grated or ground nutmeg (1 g)
½ teaspoon fine salt (3 g)
1 large egg (about 50 g without shell), at room temperature
¼ cup (60 ml) neutral oil, such as canola
¼ cup (60 g) sour cream, at room temperature
1 teaspoon vanilla extract (5 ml)
2 tablespoons (28 g) unsalted butter, melted, for coating
½ cup (100 g) granulated sugar, for coating
1 teaspoon ground cinnamon (2.5 g), for coating

Instructions

Reduce the cider. Pour the apple cider into a small saucepan and bring it to a steady simmer over medium heat. Simmer uncovered, stirring occasionally, until reduced to ½ cup (120 ml), about 15–20 minutes. Keep the simmer controlled so it does not scorch. Pour into a heatproof measuring cup and cool for about 10 minutes; it should be warm or room temperature, not hot.
Prepare the pan and oven. While the cider cools, heat the oven to 350°F (175°C). Lightly grease a 12-cavity standard donut pan. If you have only a six-cavity pan, bake in two batches and grease it again before the second batch.
Mix the dry ingredients. In a medium bowl, whisk together the flour, ¾ cup (150 g) sugar, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. Break up any lumps in the sugar so the leavening and spices are evenly distributed.
Mix the wet ingredients. In a separate bowl, whisk the egg, oil, sour cream, vanilla, and cooled reduced cider until smooth. Add the wet mixture to the dry ingredients and stir just until no dry flour remains. The batter will be thick; avoid beating it, which can make the donuts dense.
Fill the cavities. Spoon the batter into a piping bag or a sturdy resealable bag and snip off a corner about ½ inch (1.25 cm) wide. Pipe batter evenly into the prepared donut cavities, filling each about two-thirds full. You can spoon it in instead, then smooth the tops with a damp fingertip. Do not overfill, or the center holes may close as the donuts rise.
Bake. Bake for 10–12 minutes, until the donuts spring back when lightly touched and a toothpick inserted in the thickest part comes out clean or with a few moist crumbs. Let them cool in the pan for 5 minutes, then carefully turn them out onto a rack. If baking a second batch, allow the pan to cool slightly before refilling.
Coat while warm. Stir the remaining ½ cup (100 g) sugar and 1 teaspoon cinnamon together in a shallow bowl. Brush each warm donut lightly with melted butter, then turn it in the cinnamon sugar to coat. Set on the rack and serve warm or at room temperature.

Tips

Measure the reduction after simmering. Start with the full 2 cups of cider and reduce it to ½ cup. The concentrated cider gives the donuts their apple flavor; adding the unreduced amount would make the batter too wet.
Use room-temperature ingredients. A cold egg or sour cream can make the batter less uniform. If short on time, set the egg in warm—not hot—water for several minutes.
Keep mixing brief. Stir only until the flour disappears. A few small lumps are preferable to overmixing, which can create chewy donuts.
No donut pan? Bake the batter in a greased standard muffin tin, filling the cups about two-thirds full. Begin checking at 14 minutes; the result will be a cider muffin rather than a ring donut.

Serving Suggestions

These donuts are best while still a little warm, when the cinnamon-sugar coating is fragrant and the crumb is soft. Serve them with hot coffee, black tea, or a mug of warm cider for a Vermont-inspired breakfast or afternoon snack. For a dessert plate, add sliced apples or pears and a small bowl of softly whipped cream. If serving a crowd, coat only the donuts you expect to eat soon and keep the rest plain until needed.

Variations

More pronounced spice: Add ¼ teaspoon ground cloves or allspice to the batter, keeping the cinnamon and nutmeg as written. These spices are potent, so a small amount is enough.

Maple finish: Replace 2 tablespoons (25 g) of the batter’s granulated sugar with 2 tablespoons (30 ml) pure maple syrup. The batter will be slightly looser and the maple note subtle; do not replace all the sugar, since it also affects the donuts’ structure.

Fried-style option: This batter is formulated for baking, not deep-frying. For fried cider donuts, use a tested yeast or cake-donut dough recipe designed for frying rather than dropping this batter into hot oil.

Gluten-free option: Substitute a cup-for-cup gluten-free flour blend that includes xanthan gum. Texture can vary by blend; let the mixed batter stand for 5 minutes before piping, then bake as directed and check for doneness.

Storage and Reheating

Let donuts cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days; the cinnamon-sugar coating gradually absorbs moisture, so it is freshest on the day they are made. Refrigeration is not recommended because it can dry the crumb. For longer storage, freeze uncoated donuts in a freezer-safe container or bag for up to 2 months, separating layers with parchment. Thaw at room temperature, then warm in a 300°F (150°C) oven for 5–7 minutes and brush with a little melted butter before adding fresh cinnamon sugar. Discard donuts left at room temperature for more than 2 hours if they have been topped or served with perishable ingredients.

Frequently Asked Questions

Can I use unfiltered or fresh-pressed cider?
Yes. Fresh-pressed, unfiltered apple cider works well and is common in orchard-style versions. Shake or stir it before measuring if sediment has settled. Do not use hard cider, which is fermented and has a different flavor and alcohol content.

Can I skip reducing the cider?
It is not recommended for this recipe. The reduction concentrates apple flavor while limiting extra liquid. If you skip it, the batter’s moisture and flavor will change, and the donuts may be less tender or less distinctly apple-flavored.

Can I make the batter ahead?
For the best rise, bake soon after mixing because the baking powder and baking soda begin working once the wet and dry ingredients meet. You can reduce the cider a day ahead and refrigerate it; bring it to room temperature before mixing.

Why did my donuts turn out dense?
Common causes are overmixing, measuring too much flour, or using old baking powder or baking soda. Spoon flour into the measuring cup and level it rather than scooping and packing it, and stir the batter only until combined.

How can I tell when they are done?
The tops should spring back when gently pressed, and a toothpick inserted into a donut should come out clean or with a few moist crumbs. Start checking at 10 minutes because oven temperatures and donut-pan materials vary.

Can I make these without dairy?
Use an unsweetened dairy-free sour cream alternative and a dairy-free baking stick or neutral oil in place of the butter coating. Choose products that are suitable for baking; flavor and browning may differ slightly.

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