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Apple Cider Donut Recipe

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These tender, cake-style Apple Cider Donuts are bursting with concentrated apple flavor and coated in cinnamon sugar perfection. Baked instead of fried, they’re easier to make at home and just as delicious as the donuts you’d find at your favorite apple orchard!

Ingredients

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For the Donuts:

  • 1½ cups apple cider
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 1 large egg, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ⅓ cup buttermilk, room temperature
  • ⅓ cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract

For the Cinnamon-Sugar Coating:

  • 6 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Reduce the apple cider: Pour 1½ cups apple cider into a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer uncovered for 20-25 minutes, stirring occasionally, until reduced to about ⅓ cup (it should look thick and syrupy). Remove from heat and let cool completely while you prep other ingredients.
  2. Preheat and prep: Preheat your oven to 350°F (175°C). Generously spray two 6-cavity donut pans with non-stick cooking spray, making sure to coat all the nooks and crannies.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
  4. Combine wet ingredients: In a medium bowl, whisk together the cooled reduced apple cider, melted butter, egg, granulated sugar, brown sugar, buttermilk, sour cream, and vanilla extract until smooth and well combined.
  5. Create the batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold together until just combined. Don’t overmix – a few small lumps are perfectly fine. Overmixing will create tough, dense donuts.
  6. Fill the donut pans: Transfer the batter to a large piping bag or a gallon-sized zip-top bag with one corner snipped off (about ¾-inch opening). Pipe the batter into the prepared donut cavities, filling each about ⅔ to ¾ full. Tap the pans gently on the counter to release any air bubbles.
  7. Bake: Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean or with just a few moist crumbs. Don’t overbake or they’ll be dry.
  8. Cool slightly: Let the donuts cool in the pans for about 5 minutes, then carefully turn them out onto a wire cooling rack. Let them cool for just 2-3 more minutes – you want them still warm for coating.
  9. Prepare the coating: While donuts cool slightly, melt 6 tablespoons butter in a small bowl. In another shallow bowl, whisk together the sugar and cinnamon for the coating.
  10. Coat the donuts: Working one at a time, brush each warm donut all over with melted butter (or quickly dip both sides), then immediately toss in the cinnamon-sugar mixture, coating completely. Place coated donuts back on the wire rack.
  11. Serve: These are absolutely best enjoyed while still slightly warm! Serve immediately with hot apple cider, coffee, or your favorite fall beverage.

Notes

  • Cider reduction is key: Don’t rush this step! The reduced cider should be thick and syrupy, measuring about ⅓ cup. This concentrates the apple flavor significantly.
  • Room temperature matters: Cold ingredients can cause the melted butter to solidify. Let buttermilk, sour cream, and egg sit out for 30 minutes before using.
  • Don’t overmix: Fold the batter just until combined. Overmixing develops gluten and creates tough, dense donuts.
  • Donut pan alternatives: No donut pans? Use a muffin tin instead! The recipe will make about 12-14 donut holes or muffins. Adjust baking time to 12-14 minutes.
  • Coat while warm: The cinnamon sugar adheres best to warm donuts. If they cool too much, the coating won’t stick as well.
  • Apple cider vs. apple juice: Always use apple cider, not apple juice! Cider is unfiltered and has much more intense apple flavor.

Nutrition

Find it online: https://focialy.com/apple-cider-donut-recipe/