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There is nothing quite like biting into a soft apple cider donut still warm from the oven. These donuts capture the essence of autumn in every bite with cozy spices and a deep apple flavor thanks to reduced apple cider. It is a recipe I make whenever the weather turns crisp or I want a sweet breakfast treat for my family.
My kids ask for these every September because they remind them of apple picking days and orchard visits. The smell in the kitchen alone is enough to draw everyone in before they cool.
Ingredients
- All-purpose flour: provides the structure of the donut for a tender crumb use a fresh bag if possible for best texture
- Baking powder: gives the donuts their lift check that your baking powder is not expired for fluffiness
- Baking soda: boosts the rise and helps balance acidity in the batter
- Salt: enhances sweetness and overall flavor a fine sea salt works best for even mixing
- Ground cinnamon: delivers that classic warm spiced note choose a fresh aromatic cinnamon for max flavor
- Apple pie spice: rounds out the flavor with a mix of nutmeg and cloves use a high-quality blend for depth
- Unsalted butter: adds richness and moisture always melt it gently for easy mixing
- Eggs: bind everything together and give the donuts lift go for large eggs at room temperature for even results
- Brown sugar: brings a mellow molasses sweetness and extra moisture light or dark brown sugar both work
- Granulated sugar: sweetens and ensures a tender crumb
- Milk: makes the batter smooth and adds moisture whole milk is my favorite here
- Vanilla extract: boosts the warming notes an authentic vanilla gives richer flavor
- Apple cider: delivers a punch of orchard-fresh taste reduce it on the stove for a concentrated apple hit
- For the topping granulated sugar and cinnamon: coat each donut in a sweet crust look for superfine sugar for best stick
Step-by-Step Instructions
- Make the Batter:
- In a large mixing bowl gently whisk together the flour baking powder baking soda salt cinnamon and apple pie spice until thoroughly combined and there are no lumps. In a separate bowl whisk the melted butter with eggs brown sugar and granulated sugar until you have a glossy smooth mixture. Add milk vanilla extract and cooled reduced apple cider then blend well. Carefully pour the wet mixture into the dry ingredients using a spatula or wooden spoon stir just until everything is barely combined and you no longer see streaks of flour—do not overmix or the donuts may get tough.
- Fill the Donut Pan:
- Lightly grease a donut pan with nonstick spray to prevent sticking. Spoon the batter into the pan filling each donut well about three quarters full for even baking and a classic donut shape.
- Bake the Donuts:
- Slide the pan onto the center oven rack and bake at 350 degrees Fahrenheit for about 10 to 12 minutes. The donuts should look set and just slightly golden. Gently press the top a donut should spring back when done.
- Cool and Coat:
- Let the donuts rest in the pan for five minutes. Run a thin spatula around each donut to loosen. Transfer carefully to a wire rack while still warm. Brush each donut with a little melted butter then roll generously in the prepared cinnamon sugar so each donut gets an even coating.
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The reduced apple cider is my personal favorite part of this recipe. It takes a bit of extra time to simmer it down but the concentrated apple flavor is unbeatable. My family always gathers around as the house fills with an irresistible aroma.
Storing Your Apple Cider Donuts
Keep any extras in an airtight container at room temperature for up to two days. Place parchment between layers to avoid sticking. If you need to store longer wrap each cooled donut in plastic and freeze in a zip-top bag—let thaw at room temp and re-roll in cinnamon sugar for the best texture. Avoid keeping them uncovered or in the fridge which will dry them out.
Ingredient Swaps
You can swap apple pie spice with extra cinnamon and a pinch of nutmeg and cloves if you do not have the blend. Dairy-free milk works just fine in place of cow’s milk and coconut oil can be used instead of butter for a different twist on richness. For a deeper sweetness try dark brown sugar.
Serving Suggestions
Serve these donuts fresh and warm with a mug of hot cider or coffee. They are wonderful on a brunch board or cut in half and spread with apple butter. Kids love them slipped into lunchboxes for a special treat.
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A Brief Apple Cider Donut Story
Apple cider donuts are a country fair classic especially in Northeastern orchards every fall. They are part of many family traditions of apple picking in the crisp autumn air. This home-baked version brings that old-fashioned farmstand treat right to your kitchen with simple steps.
Frequently Asked Questions
- → Why reduce the apple cider?
Reducing apple cider concentrates its flavor, giving the donuts a rich, pronounced apple taste without excess moisture.
- → What makes the donuts so fluffy?
Gentle mixing and a blend of baking powder and soda allow the donuts to rise, creating a soft, airy crumb.
- → How do I keep donuts fresh?
Store cooled donuts in an airtight container at room temperature and avoid direct sunlight to preserve softness.
- → Can I freeze apple cider donuts?
Yes, wrap each donut individually, then freeze in a bag. Thaw at room temperature or warm before serving.
- → How do I get the cinnamon-sugar coating to stick?
Dip warm donuts in melted butter, then roll in cinnamon-sugar for better adhesion and a crisp, sweet coating.