Apple Cider Donuts Recipe
There’s something undeniably magical about apple cider donuts, especially during the crisp fall season. Their light, fluffy texture, combined with the warm spices of cinnamon and apple pie spice, creates the ultimate seasonal treat. Perfect for cozy gatherings, autumn brunches, or just enjoying a moment of indulgence on a cool morning, these donuts bring the rich flavors of apple cider to life with every bite.
Ingredients Breakdown
Apple cider is the heart of this recipe, providing a deep, concentrated fruity essence. When reduced, it transforms from a simple beverage into a robust syrup, elevating the flavor profile of these donuts. Complementing the apple cider are warm spices, such as cinnamon and apple pie spice, which add that quintessential fall warmth. A mix of both brown sugar and granulated sugar brings the perfect balance of sweetness and caramel-like depth. The all-purpose flour, baking soda, and baking powder act as the base and leaveners, while unsalted butter, milk, and eggs provide the necessary moisture and richness for a soft and tender crumb.
Step-by-Step Guide to Making Apple Cider Donuts
To begin, the apple cider must be reduced, which is a crucial step in concentrating its flavor. Slowly simmering it down to half its volume enhances the apple notes, ensuring they shine through in the final donut. As the cider reduces, the wet and dry ingredients can be prepared. Combining flour, leavening agents, spices, and salt in one bowl ensures an even distribution of the dry ingredients. In a separate bowl, whisk together the wet ingredients—melted butter, egg, sugars, milk, and vanilla—until smooth. Once combined, the reduced apple cider is added, creating a batter that is slightly thick but easy to work with.
Transferring the batter into a donut pan is made simpler by using a large zip-top bag as a piping tool. This technique allows for even filling, ensuring consistent donut shapes. When baked, the donuts take on a golden hue, with a springy texture that signals they’re ready to be pulled from the oven. A light touch is essential—pressing the top of the donut should result in a gentle bounce back, a sure sign of doneness.
How to Make the Perfect Spiced Sugar Topping
No apple cider donut is complete without its signature spiced sugar coating. Preparing the topping is simple but essential to achieving that perfect balance of sweetness and spice. The cinnamon and apple pie spice are combined with granulated sugar, creating a fragrant blend that clings to the warm donuts. As soon as the donuts are cool enough to handle, each one is dipped into melted butter, ensuring that the spiced sugar adheres evenly to the surface. The butter also adds an extra layer of richness, complementing the fluffy interior of the donut. Every bite becomes a harmonious balance of buttery softness and spiced sweetness.
Recipe Tips & Frequently Asked Questions
To ensure the apple cider reduces without burning, keep the heat low and stir occasionally. The aim is to let the liquid simmer gently, allowing it to condense into a rich, flavorful syrup.
If you don’t have a donut pan, try using a muffin tin and shaping foil into small, donut-sized rings to create the classic hole-in-the-middle shape.
For those looking to save time, the batter can be made ahead and stored in the refrigerator overnight. This is especially helpful when preparing for larger batches or gatherings.
Can I fry these donuts instead of baking them?
Yes, you can. However, these baked donuts are designed to be lighter, whereas frying would create a denser, richer texture similar to traditional fried donuts.
How long does it take to reduce the apple cider?
On average, it takes about 20 minutes, but it’s best to check from the 10-minute mark onwards to avoid over-reducing. The goal is to end up with 1/2 cup of cider.
What can I substitute for apple pie spice?
You can make your own apple pie spice by combining cinnamon, nutmeg, and allspice. A typical ratio would be 2 parts cinnamon to 1 part nutmeg and 1 part allspice.
Can I store these donuts for longer than 5 days?
While they can be refrigerated for up to 5 days, freezing them is a better option if you want to keep them fresh for longer. When stored properly, they can last up to a month in the freezer.
What to Serve With This Recipe
Apple cider donuts are wonderfully versatile and can be paired with a variety of beverages and dishes. A cup of warm apple cider enhances the fruity flavors in the donut, while a strong cup of coffee or spiced tea can provide a contrasting bitterness that balances out the sweetness. For a cozy brunch, serve the donuts alongside fresh fruit, scrambled eggs, and a light salad. They also work well as a dessert, paired with a scoop of vanilla ice cream or drizzled with caramel sauce for a decadent finish.
Storing and Reheating Apple Cider Donuts
To keep your donuts fresh, store them in an airtight container at room temperature for up to 2 days. If you plan to enjoy them over a longer period, refrigerating them can extend their shelf life to 5 days. When ready to eat, reheating them in a low-temperature oven (around 300°F) for a few minutes will restore their softness and warmth. If freezing, ensure the donuts are wrapped tightly to prevent freezer burn. They can be frozen for up to a month, and reheating them directly from frozen is simple—just pop them in the oven until they’re warmed through.
Ingredients
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (120ml) milk, at room temperature
1 and 1/2 cups (360ml) apple cider
2 Tablespoons (28g) unsalted butter, melted
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 teaspoon apple pie spice*
2 cups (250g) all-purpose flour (spooned & leveled)*
3/4 teaspoon baking powder
Topping
1 cup (200g) granulated sugar
6 Tablespoons (85g) unsalted butter, melted
3/4 teaspoon apple pie spice*
3/4 teaspoon ground cinnamon
Instructions
Begin by reducing the apple cider: In a small saucepan, simmer the apple cider on low heat, stirring occasionally. Continue simmering until the liquid reduces to about 1/2 cup (120ml). This process typically takes around 20 minutes, but start checking from the 10-minute mark onwards. If you notice any spices or solids on the surface, leave them be. Once reduced, allow it to cool for 10 minutes.
Preheat your oven to 350°F (177°C). Lightly coat a donut pan with non-stick spray and set aside.
Prepare the donut batter: In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt. In a separate bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Gradually pour this wet mixture into the bowl of dry ingredients. Add the reduced apple cider and whisk everything together until a smooth, slightly thick batter forms.
To easily transfer the batter into the donut pan, spoon it into a large zipped-top bag. Snip off one corner of the bag and pipe the batter into the donut cavities, filling each halfway.
Bake the donuts for 10-11 minutes, or until the edges and tops are a light golden brown. To check doneness, gently press the top of a donut—if it springs back, it’s ready. Let the donuts cool in the pan for 2 minutes before transferring them to a wire rack. Re-grease the pan and bake the remaining batter.
For the topping: In a medium bowl, combine the granulated sugar, cinnamon, and apple pie spice. Once the donuts are cool enough to handle, dip each one in the melted butter, making sure both sides are covered, and then generously coat them in the spiced sugar mixture.
These donuts are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Apple Cider Donuts Recipe
Ingredients
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup 120ml milk, at room temperature
- 1 and 1/2 cups 360ml apple cider
- 2 Tablespoons 28g unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 100g packed light or dark brown sugar
- 1/2 cup 100g granulated sugar
- 1 teaspoon apple pie spice*
- 2 cups 250g all-purpose flour (spooned & leveled)*
- 3/4 teaspoon baking powder
Topping
- 1 cup 200g granulated sugar
- 6 Tablespoons 85g unsalted butter, melted
- 3/4 teaspoon apple pie spice*
- 3/4 teaspoon ground cinnamon
Instructions
- Begin by reducing the apple cider: In a small saucepan, simmer the apple cider on low heat, stirring occasionally. Continue simmering until the liquid reduces to about 1/2 cup (120ml). This process typically takes around 20 minutes, but start checking from the 10-minute mark onwards. If you notice any spices or solids on the surface, leave them be. Once reduced, allow it to cool for 10 minutes.
- Preheat your oven to 350°F (177°C). Lightly coat a donut pan with non-stick spray and set aside.
- Prepare the donut batter: In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt. In a separate bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Gradually pour this wet mixture into the bowl of dry ingredients. Add the reduced apple cider and whisk everything together until a smooth, slightly thick batter forms.
- To easily transfer the batter into the donut pan, spoon it into a large zipped-top bag. Snip off one corner of the bag and pipe the batter into the donut cavities, filling each halfway.
- Bake the donuts for 10-11 minutes, or until the edges and tops are a light golden brown. To check doneness, gently press the top of a donut—if it springs back, it’s ready. Let the donuts cool in the pan for 2 minutes before transferring them to a wire rack. Re-grease the pan and bake the remaining batter.
- For the topping: In a medium bowl, combine the granulated sugar, cinnamon, and apple pie spice. Once the donuts are cool enough to handle, dip each one in the melted butter, making sure both sides are covered, and then generously coat them in the spiced sugar mixture.
- These donuts are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Freezing Instructions: Freeze donuts (with or without toppings) for up to 2 months. Thaw overnight in the fridge and reheat in the microwave for a few seconds.
- Special Tools Needed: Saucepan, Donut Pan, Glass Mixing Bowls, Whisk, Large Zipped-Top Bag, Cooling Rack.
- Apple Pie Spice Substitute: If you can’t find apple pie spice, make your own with cinnamon, cardamom, and nutmeg.
- Milk Options: Buttermilk is ideal, but any milk (dairy or nondairy) works. For a denser texture, use 1/2 cup of plain yogurt or sour cream.
- No Donut Pan: Use a 12-cup muffin pan to make donut muffins. Grease or line the pan, fill each 3/4 full, and bake at 350°F (177°C) for 18-20 minutes. Yields 10-12 muffins.
- Mini Donuts: For mini donuts or donut holes, use a mini muffin pan. Grease, fill each 3/4 full, and bake at 350°F (177°C) for 8-9 minutes.