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
- 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
- Preheat oven to 375°F (190°C). Grease a donut pan.
Step 3: Mix Dry
- Whisk flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
Step 4: Mix Wet
- In another bowl, whisk eggs, oil, buttermilk, vanilla, and reduced cider.
Step 5: Combine
- Pour wet into dry. Stir until just combined (don’t overmix).
Step 6: Bake
- Spoon batter into donut pan, filling about ¾ full.
- Bake 10-12 minutes until springy to the touch.
Step 7: Coat
- Let donuts cool 2 minutes. Brush with melted butter. Toss in cinnamon-sugar mixture.
Step 8: Serve
- 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.
