These apple cider donuts are baked in a donut pan. The key step is that the cider is simmered down from 1 cup to about 1/2 cup before it goes into the batter, which concentrates the apple flavor. The warm donuts are then rolled in cinnamon sugar. The recipe makes 12 donuts and takes 27 minutes, with 15 minutes of prep and 12 in the oven.
Save this recipe for later:
The batter is mixed in two bowls and stirred together at the end. The one thing to watch is overmixing, which makes the donuts dense.
What Goes in the Batter
The amounts are in the recipe card at the bottom. These are the parts that shape the donuts.
- Apple cider (1 cup, reduced to about 1/2 cup): the main flavor. Fresh cider has a livelier taste than the bottled kind.
- All-purpose flour (2 cups): gives structure and a soft crumb.
- Granulated sugar (3/4 cup) and brown sugar (1/4 cup): sweetness and moisture.
- Baking powder and baking soda (1 teaspoon each): the leavening.
- Cinnamon (1 teaspoon) and nutmeg (1/2 teaspoon): the classic fall spices, with 1/2 teaspoon of salt to balance them.
- Melted butter (1/4 cup), eggs (2) and vanilla (1 teaspoon): the wet ingredients. Let the butter cool slightly after melting, because hot butter can cook the eggs when they are mixed.
- Cinnamon sugar (1/4 cup sugar, 1 teaspoon cinnamon): the coating.
Reducing the Cider and Baking
Preheat the oven to 350°F (175°C) and grease a donut pan. Bring the cider to a boil in a medium saucepan over medium heat, then lower the heat and simmer until it has reduced to about 1/2 cup. This takes roughly 15 to 20 minutes. Let it cool slightly.
Whisk the flour, both sugars, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. In another bowl, mix the melted butter, eggs, vanilla and the reduced cider. Pour the wet ingredients into the dry and stir until just combined. A few lumps are fine.
Spoon the batter into the donut pan, filling each cavity about two-thirds full. Bake for 10 to 12 minutes, until a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 5 minutes, then move them to a wire rack. While they are still warm, roll them in the cinnamon sugar.
No donut pan? Muffin tins work, though the shape will be different.
Variations
- Apples: fold 1/2 cup of finely chopped apples into the batter for extra moisture and a fruitier flavor.
- Nuts: walnuts or pecans in the batter add crunch.
- Glaze: drizzle on a simple glaze of powdered sugar and a little milk for a sweeter donut.
- Spices: a pinch of ginger or cardamom adds a different warmth.
What to Serve With Them
The donuts are best fresh. A dollop of whipped cream or a side of Greek yogurt works for dipping, and a fruit salad of strawberries, raspberries and blackberries is a refreshing contrast. For drinks, coffee, herbal tea such as chamomile or peppermint, or a warm spiced cider made with unsweetened apple cider and a little cinnamon all suit them.
Nutrition per Donut
Each donut has approximately 180 calories, 7 grams of fat (4 grams saturated), 25 grams of carbohydrates, 1 gram of fiber, 12 grams of sugar, 2 grams of protein and 150 milligrams of sodium.
FAQ
Can I use gluten-free flour?
Yes, with a gluten-free flour blend. Choose one that includes xanthan gum, since it helps mimic the texture of regular flour. The donuts may come out slightly different.
How do you store leftover donuts?
Keep them in an airtight container at room temperature for up to 2 days. For longer, refrigerate them for about a week, and let them come to room temperature before eating.
Can I freeze them?
Yes. Cool them completely, freeze them in a single layer on a baking sheet, then move them to a freezer-safe bag or container. They keep for up to 3 months. Thaw at room temperature or warm them in the oven for a few minutes.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Apple Cider Donuts: Bake Delicious Treats Today!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan.
In a medium saucepan, bring the apple cider to a boil over medium heat. Reduce the heat and simmer until the cider is reduced to about 1/2 cup, approximately 15-20 minutes. Let it cool slightly.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the melted butter, eggs, vanilla extract, and the reduced apple cider. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack.
In a small bowl, mix the 1/4 cup granulated sugar with 1 teaspoon cinnamon. While the donuts are still warm, roll them in the cinnamon-sugar mixture to coat.
Notes
For a richer flavor, try adding 1/2 cup of finely chopped apples to the batter.
You can also glaze the donuts with a simple icing made from powdered sugar and a little milk for a sweeter treat.
Nutrition
| Serving Size | 1 donut |
|---|---|
| Calories | 180 calories |
| Sugar Content | 12g |
| Sodium Content | 150mg |
| Fat Content | 7g |
| Saturated Fat Content | 4g |
| Unsaturated Fat Content | 2g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 25g |
| Fiber Content | 1g |
| Protein Content | 2g |
| Cholesterol Content | 40mg |