Nothing captures the essence of fall quite like the warm, spiced aroma of freshly baked Apple Cider Donuts. These tender, golden treats are infused with reduced apple cider, offering a burst of sweet-tart flavor in every bite. The outside is lightly crisp, dusted with cinnamon sugar, while the inside remains irresistibly fluffy.
In just over an hour, you can create a dozen bakery-worthy donuts that fill your kitchen with cozy, nostalgic vibes. Perfect for sharing or savoring with a morning coffee, they’re a delicious way to celebrate the season.
With a prep time of 45 minutes and a quick 10-minute bake, these donuts are surprisingly simple to make. The apple cider reduction adds depth and richness, while a hint of cinnamon and nutmeg enhances the comforting autumnal flavors. Each donut is a delightful balance of sweetness and spice, making them a crowd-pleasing treat for gatherings or weekend baking projects. Whip up a batch, and let the irresistible aroma and soft texture transport you to cider mill bliss.
Ingredients for Apple Cider Donuts
- For Donuts:
- 2 ¼ cups (530 ml) apple cider
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon allspice (optional, but enhances the apple cider flavor!)
- 1 large egg
- ½ teaspoon vanilla extract
- 2 Tablespoons unsalted butter, melted
- For Topping:
- ½ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons salted butter, melted
Step-by-Step Instructions
- Reduce the Apple Cider: Pour apple cider into a medium saucepan and cook over medium heat until reduced to ¾ cup (175 ml). Use a liquid measuring cup to check the volume. This usually takes about 10 minutes. Let it cool completely (you can refrigerate to speed this up).
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 12-count donut pan with baking spray and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until well combined.
- Combine Wet Ingredients: In a separate bowl or large measuring cup, whisk together the reduced apple cider, egg, and vanilla extract. Stir in the melted butter (it’s okay if it separates).
- Mix Batter: Pour the wet ingredients into the dry ingredients. Use a spatula to gently stir until just combined (over-mixing will make the donuts dense).
- Fill the Pan: Spoon or pipe the batter evenly into the prepared donut pan. A piping bag or Ziploc bag with a corner snipped off works well for this.
- Bake: Bake for 9-10 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean or with a few moist crumbs.
- Cool: Let the donuts cool in the pan for 5 minutes, then transfer them to a cooling rack.
- Prepare the Topping: In a shallow dish, whisk together granulated sugar and cinnamon.
- Coat the Donuts: Use a pastry brush to lightly coat both sides of the donuts with melted butter, then immediately dip them in the cinnamon-sugar mixture.
- Serve: Enjoy warm! Store leftovers in an airtight container for up to two days, but they’re best fresh.
Perfect Pairings: Serving Suggestions
Apple cider donuts are a delightful treat on their own, but they shine even brighter with a warm beverage. Pair them with a steaming cup of spiced apple cider or a creamy pumpkin spice latte for a cozy fall experience. For a fun twist, serve with a side of vanilla ice cream or a dollop of whipped cream for a dessert-like treat.
Keep Them Fresh: Storage and Reheating Tips
To maintain their freshness, store the donuts in an airtight container at room temperature for up to two days. If you’d like to enjoy them warm, pop them in the microwave for 10-15 seconds or reheat in a 350°F (175°C) oven for 3-5 minutes. For longer storage, freeze them in a single layer and thaw at room temperature before reheating.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the cinnamon-sugar topping for a maple glaze by mixing 1 cup powdered sugar with 2 tablespoons maple syrup and a splash of milk. You can also add chopped apples or walnuts to the batter for extra texture. For a vegan version, use a flax egg and plant-based butter.
Time-Saving Hacks
To streamline the process, reduce the apple cider a day ahead and store it in the fridge. Use a large piping bag or a Ziploc bag with a corner snipped to quickly and evenly fill the donut pan. If you’re short on time, skip the topping and enjoy the donuts plain—they’re still delicious!
Essential Equipment Guidance
For this recipe, a 12-count donut pan is a must. If you don’t have one, you can use a muffin tin, though the shape will differ. A liquid measuring cup is handy for checking the reduced cider, and a pastry brush makes applying the melted butter for the topping a breeze. Don’t forget a cooling rack to ensure your donuts don’t get soggy!
Apple Cider Donuts
Ingredients
For Donuts
- 2 ¼ cups apple cider
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon allspice optional, but brings out the apple cider flavor!
- 1 large egg
- ½ teaspoon vanilla extract
- 2 Tablespoons unsalted butter melted
For Topping
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons salted butter melted
Instructions
- Pour apple cider into a medium-sized saucepan and cook over medium heat until the liquid has been reduced to just ¾ cup (175ml). You will need to keep a liquid measuring cup handy and pour the cider back into the measuring cup to be sure it has reduced enough. How long this takes will vary depending on your particular stovetop, for me it usually takes about 10 minutes.
- Allow apple cider to cool completely before proceeding. You can speed this up by placing it in the refrigerator. If you prepared the apple cider in advance, simply store covered in the refrigerator.
- Preheat oven to 350F (175C) and lightly grease a 12-count donut pan with baking spray. Set aside.
- In a large bowl, whisk together flour, sugars, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until well-combined.
- In a separate bowl (I like to use a large measuring cup), whisk together reduced apple cider, egg, and vanilla extract. Stir in melted butter (this will separate from the cider, that’s fine).
- Pour liquid ingredients into dry ingredients and use a spatula to gently stir everything together until just combined (don’t over-mix or your donuts will be dense and dry).
- Spoon or pipe batter evenly into prepared donut pan (I like to pour the batter into a large piping bag or large Ziploc bag and then just snip off one corner for easy piping).
- Transfer to 350F (175C) oven and bake for 9-10 minutes or until a toothpick inserted in the thickest part of the donut comes out clean or with a few moist crumbs.
- Allow donuts to cool in the pan for 5 minutes then carefully remove to a cooling rack.
- Whisk together granulated sugar and cinnamon in a shallow dish and set aside.
- Use a pastry brush to lightly brush donuts on both sides with melted butter and then immediately dip on both sides in cinnamon/sugar mixture.
- Serve warm! Donuts will keep in an airtight container for up to two days but are hands-down best served warm.