Apple Cider Donuts

I pulled a tray of these from the oven on a chilly October morning, and the smell alone made my neighbor knock on the door. She thought I'd opened a bakery overnight. The truth is, I'd been experimenting with apple cider all week, trying to get that deep, concentrated flavor without the donuts turning dense. When I finally nailed the reduction, everything clicked.

I made a double batch for a school fundraiser once, and they vanished before the coffee was even brewed. A dad came back three times asking if I had more hidden somewhere. His kid told me later that he ate four in the car on the way home. Thats when I realized these werent just donuts, they were the kind of thing people remember.

Ingredients

• Apple cider: This is the star, and reducing it down concentrates all that apple flavor into something almost syrupy. Dont skip this step or the donuts will taste flat.
• Unsalted butter, melted: Keeps the crumb tender and adds richness without making the batter greasy. I always melt it gently so it doesnt cook the eggs when you mix.
• Eggs: They bind everything together and give the donuts structure. Room temperature eggs blend more smoothly into the batter.
• Whole milk: The fat in whole milk makes these soft and moist. Ive tried skim once, and they turned out a little dry.
• Vanilla extract: Just a teaspoon, but it rounds out the spices and makes the whole kitchen smell like a hug.
• All-purpose flour: The backbone of the batter. I spoon it into the measuring cup and level it off so I dont accidentally pack in too much.
• Granulated sugar: Sweetens the donuts without overpowering the cider. The coating uses more, and thats where the magic happens.
• Baking powder: Gives the donuts their lift. Make sure its fresh or theyll come out flat and sad.
• Ground cinnamon: Warm and cozy, it shows up in both the batter and the coating. I use a little extra in the coating because I love that first spicy bite.
• Ground nutmeg: Just a whisper of it deepens the spice without taking over. Freshly grated is incredible if you have it.
• Salt: Balances the sweetness and makes all the other flavors pop.

Instructions

Reduce the cider:

Pour the apple cider into a small saucepan and let it simmer over medium heat until it reduces to half a cup. This takes about 10 to 12 minutes, and youll see it thicken and darken slightly. Let it cool completely before using, or it might scramble the eggs.

Prep your pan:

Preheat the oven to 350°F and grease a standard donut pan generously. I use butter or nonstick spray, making sure to get into all the crevices so the donuts release cleanly.

Mix the dry ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until everything is evenly distributed. This step matters more than you think because it keeps the spices from clumping.

Combine the wet ingredients:

In a separate bowl, whisk together the cooled reduced cider, melted butter, eggs, milk, and vanilla until smooth. The mixture should look pale and slightly frothy.

Bring it together:

Pour the wet ingredients into the dry and stir gently with a spatula until just combined. The batter will be thick and a little lumpy, and thats perfect. Overmixing makes the donuts tough.

Fill the pan:

Spoon or pipe the batter into the donut pan, filling each cavity about three-quarters full. I use a piping bag because it keeps things neat, but a spoon works just fine.

Bake until golden:

Slide the pan into the oven and bake for 12 to 15 minutes. The donuts are done when they spring back lightly when you touch the top.

Cool briefly:

Let the donuts rest in the pan for 5 minutes, then turn them out onto a wire rack. They firm up just enough to handle without falling apart.

Coat in cinnamon sugar:

Mix the sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter, then dip it generously into the cinnamon sugar mixture, turning to coat all sides.

Serve warm:

These are best enjoyed while theyre still a little warm and the coating is fresh. Theyll keep for a couple of days in an airtight container, but theyre never quite as good as that first bite.

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I brought these to a bonfire one November, and someone asked if I'd brought them from a farm stand. When I said I'd baked them that afternoon, she made me text her the recipe right there in the dark. Her phone screen lit up her face, and she looked so happy. Thats the moment I knew this recipe was a keeper.

Making Them Your Own

If you want extra apple flavor, fold in half a cup of finely diced peeled apple after you mix the batter. It adds little pockets of softness and a fresh bite. I've also swapped the nutmeg for cardamom when I'm feeling adventurous, and it gives the donuts a slightly floral, unexpected edge. Some people like to drizzle them with a thin maple glaze instead of the cinnamon sugar, and honestly, that's delicious too.

Storage and Reheating

These donuts are at their best the day you make them, but they hold up surprisingly well for a day or two in an airtight container. If they lose their softness, pop one in the microwave for about 10 seconds and it comes back to life. You can also freeze them before coating, then thaw and dip in cinnamon sugar when you're ready. I did that once for a brunch, and no one could tell they hadn't just come out of the oven.

Serving Suggestions

I love pairing these with hot apple cider or a strong cup of coffee. The warmth of the drink cuts through the sweetness and makes the cinnamon sing. If you're feeling fancy, serve them with a little bowl of salted caramel sauce for dipping. It sounds over the top, but trust me, it works.

• Set out a platter of these at a fall gathering and watch them disappear faster than you can refill the tray.
• Pack one in a lunchbox with a thermos of warm cider for a surprise that feels like a hug.
• Make a double batch and freeze half so you can pull out a treat whenever the mood strikes.

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Every time I pull these out of the oven, I'm reminded that the best recipes are the ones that make people linger in your kitchen, asking questions and sneaking seconds. I hope these donuts do that for you too.

Recipe FAQs

→ What type of cider is best to use?

Use fresh apple cider for the richest, most natural flavor. Avoid sweetened or spiced versions to control the taste and sweetness.

→ Can these donuts be made ahead of time?

Donuts are best enjoyed fresh but can be stored in an airtight container for up to two days without losing much moisture.

→ How do I achieve the cinnamon sugar coating?

Brush warm donuts with melted butter, then generously dip them in a mixture of granulated sugar and ground cinnamon for a fragrant, sweet crust.

→ Can I add fresh apple pieces to the batter?

Yes, adding finely diced peeled apples to the batter enhances the apple flavor and adds a subtle texture contrast.

→ What baking tools are needed?

A donut pan, mixing bowls, a whisk, a small saucepan for reducing cider, and a pastry brush for coating are necessary for preparation.