Apple Cider Donuts (Fall’s Greatest Gift to Your Mouth)

Apple cider donuts are fall in dessert form. The secret? Reduce the cider until it’s a flavor bomb. Then mix into a spiced, cakey batter. Roll in cinnamon sugar. Baked, not fried. No one will know. Everyone will beg for the recipe.

Ingredients

Makes 12-14 donuts.

For the Donuts:

• 1 cup (240ml) apple cider
• 2 cups (250g) all-purpose flour
• ¾ cup (150g) brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ tsp salt
• 2 large eggs
• ¼ cup (60ml) vegetable oil
• ¼ cup (60ml) buttermilk (or milk + 1 tsp vinegar)
• 1 tsp vanilla extract

For the Coating:

• ½ cup (100g) sugar
• 1 tbsp cinnamon
• ¼ cup (55g) melted butter (for brushing)

Step-by-Step Instructions

Step 1: Reduce Cider

1. Simmer apple cider in a small saucepan over medium heat until reduced to ¼ cup (about 15-20 minutes). Let cool.

Step 2: Preheat & Prep

1. Preheat oven to 375°F (190°C). Grease a donut pan.

Step 3: Mix Dry

1. Whisk flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.

Step 4: Mix Wet

1. In another bowl, whisk eggs, oil, buttermilk, vanilla, and reduced cider.

Step 5: Combine

1. Pour wet into dry. Stir until just combined (don’t overmix).

Step 6: Bake

1. Spoon batter into donut pan, filling about ¾ full.
2. Bake 10-12 minutes until springy to the touch.

Step 7: Coat

1. Let donuts cool 2 minutes. Brush with melted butter. Toss in cinnamon-sugar mixture.

Step 8: Serve

1. Serve warm with apple cider. Try not to eat all twelve.

Summary

Prep Time: 20 min | Bake Time: 12 min | Total: 32 min

Yield: 12-14 donuts | Difficulty: Easy

Storage Notes

Best day-of. Store airtight at room temperature for 2 days. Freeze uncoated donuts for 3 months. Reheat in oven or air fryer at 350°F for 5 minutes, then coat fresh. Never microwave — gets gummy.