Apple Cider Donuts (Printable Version)

Soft cake-style donuts infused with apple cider and coated in fragrant cinnamon sugar.

# Ingredient List:

→ Wet Ingredients

01 - 1 cup apple cider
02 - 2 tablespoons unsalted butter, melted
03 - 2 large eggs
04 - 1/2 cup whole milk
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 2 teaspoons baking powder
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon salt

→ Coating

12 - 1/2 cup granulated sugar
13 - 1 tablespoon ground cinnamon
14 - 4 tablespoons unsalted butter, melted

# How to Prepare:

01 - Pour the apple cider into a small saucepan and simmer over medium heat until reduced to 1/2 cup, about 10 to 12 minutes. Allow to cool completely.
02 - Preheat the oven to 350°F and grease a standard donut pan thoroughly.
03 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined.
04 - In a separate bowl, whisk together the reduced apple cider, melted butter, eggs, whole milk, and vanilla extract until smooth.
05 - Pour the wet mixture into the dry ingredients. Fold gently until just combined to avoid overmixing the batter.
06 - Spoon or pipe the batter into the prepared donut cavities, filling each approximately three-quarters full.
07 - Bake the donuts for 12 to 15 minutes, until they spring back lightly when touched.
08 - Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
09 - Combine granulated sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter, then dip thoroughly into the cinnamon sugar mixture to coat evenly.
10 - Enjoy the donuts warm or at room temperature for best flavor.

# Expert Suggestions:

01 -
  • The apple cider reduces down into something almost caramel-like, giving every bite a warm, tangy sweetness that tastes like autumn itself.
  • These bake in a pan, so theres no hot oil to babysit or splatter to clean up afterward.
  • The cinnamon sugar coating clings to the warm donuts in a way that feels indulgent but comes together in seconds.
02 -
  • If you skip reducing the cider, the donuts will taste like plain cake with a hint of apple. The reduction is where all the flavor lives.
  • Dont overfill the donut pan or the batter will spill over and bake into weird shapes. Three-quarters full is the sweet spot.
  • Brush the donuts with butter while theyre still warm so the cinnamon sugar sticks. If they cool too much, the coating just slides off.
03 -
  • Use a kitchen scale to measure your flour if you have one. It keeps the batter from getting too thick or too thin.
  • If you dont have a donut pan, bake these in a mini muffin tin and roll them in cinnamon sugar while theyre still warm. Theyll turn into little donut holes that are just as addictive.
  • Save any leftover reduced cider and stir it into oatmeal or drizzle it over pancakes. It's too good to waste.
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