Easy Apple Cider Donuts

This is my go-to fall dessert that somehow tastes like the county fair and my grandma’s kitchen at the same time: chewy, cakey donuts soaked with real apple cider flavor and dusted in cinnamon sugar. They’re not fussy, they don’t require frying (unless you want to deep-fry and live on the edge), and they make the whole house smell like pumpkin spice but with a bright, juicy apple twist.

My husband will walk past the kitchen, sniff dramatically, and then sit down with two before dinner because “they’re basically fruit.” My kid calls them “donut apples” and eats the glaze with a spoon. We make these on rainy weekends and for school bake sales; they’re that recipe that moved from casual weekend to family staple in like three tries. True story: once I forgot to add the eggs and we still ate them anyway. They were weird, but we ate them.

Kitchen Talk

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There’s something gloriously sloppy about making these — the cider reduces to a syrupy, sticky thing that smells like walking into a cider mill. I’ve simmered it a little too long (hello, burnt sugar smell) and started over, and I once used sparkling apple cider when guests arrived and we had zero patience for waiting. It made the batter a little lighter than usual, weirdly festive. Also, I’ve tested both a donut pan and a cut-out bake method on a sheet pan; the pan gives the classic shape and faster bake time, but the sheet-pan ring donuts are delightfully rustic and perfect when you’re out of a special pan.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and fresh baking powder — old leavener = sad, flat donuts. Grab superfine sugar or caster for a silky glaze.
– Eggs: Room-temperature eggs mix more evenly into the batter; let them sit on the counter for 15–20 minutes before you bake.
– Fats & Oils: Unsalted butter gives the best flavor control; swap to neutral oil if you want a slightly lighter crumb.
– Spices: Freshly ground cinnamon and a pinch of nutmeg make a huge difference — jarred spices older than a year are worth replacing.
– Produce/Fruit: Use real apple cider (not concentrate) for the deepest flavor; if it’s late season, look for a local cider for extra oomph.

Prep Ahead Ideas

– Make the apple cider reduction a day ahead and keep it refrigerated in a jar — it thickens overnight and is easier to measure into the batter.
– You can mix the dry ingredients the night before and store in an airtight container, then whisk in the wet stuff the next day.
– Glaze can be made in advance and warmed gently before using; store it in the fridge and stir well — it firms up but comes back to life with a few seconds in the microwave.
– Store all prepped components in labeled containers (mason jars or zip bags) so morning chaos doesn’t mean a baking disaster.

✔Time-Saving Tricks

– Reduce cider while you make coffee — it only takes 10–15 minutes and bails you out flavor-wise.
– Use a donut pan instead of piping for cleaner, faster portioning. A cookie scoop works great for even rounds.
– Shortcuts I use: pre-sifted flour blends to skip sifting, and store-bought apple butter mixed into the glaze for an instant flavor boost.
– Don’t rush the cooling if you can help it — warm donuts will make the sugar melt into a sad puddle instead of a pretty coating.

✔Common Mistakes

– Over-reducing the cider: once I turned the heat up to save time and scorched it — it tasted like caramel gone bitter. Fix: toss and start fresh, or add a splash of fresh cider to balance.
– Overmixing the batter: the first time I mixed too long and ended up with dense, sad donuts. Fix by folding just until combined.
– Baking at too high a temp: yes, the edges will brown before the middle’s done. If that happens, cover loosely with foil and lower the oven 25°F.
– Glaze too thin: if your glaze runs off, add a little more powdered sugar; too thick, thin with a tiny splash of cider or milk.

What to Serve It With

– A big mug of coffee or spiced latte — they are basically made to dunk.
– Creamy yogurt or mascarpone on the side for an extra indulgent breakfast.
– Simple green salad if you’re serving these as part of a brunch spread.
– Warm apple butter or a drizzle of salted caramel for people who want to go full-decadent.

✔Tips & Mistakes

– Start the cider reduction early — that smell is half the joy.
– Don’t overfill your donut molds; fill them about two-thirds full for perfect domes.
– If you forget to preheat the oven, accept the consequences and promise yourself a second batch.
– Salt in the glaze is a tiny but mighty game-changer — don’t skip it.

✔Storage Tips

Store cooled donuts in an airtight container at room temp for 1–2 days; they’ll be softer the next day but still delicious. In the fridge they’ll last 4–5 days but can lose that fresh-baked tenderness — pop them in the microwave for 10–12 seconds or toast gently before eating. Cold? No shame — some of us eat them that way on purpose with coffee.

✔Variations and Substitutions

– Want vegan? Swap eggs for flax eggs and butter for coconut oil; texture changes a bit but still cozy.
– No cider? Use apple sauce plus a splash of water and a little extra cinnamon, but you’ll miss that concentrated cider tang.
– Add-ins: chopped nuts, finely diced apple, or a splash of bourbon in the glaze for grown-up donuts.
– For gluten-free, use a 1:1 gluten-free flour blend and expect a slightly different crumb; it’s still delightful.

Frequently Asked Questions

Easy Apple Cider Donuts

Soft, baked apple cider donuts coated in warm cinnamon sugar. All the cozy fall flavor without deep-frying.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup apple cider for reducing
• ▢ 2.25 cup all-purpose flour
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine sea salt
• ▢ 1.5 tsp ground cinnamon for the batter
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.125 tsp ground cloves
• ▢ 5 tbsp unsalted butter, melted and cooled for the batter
• ▢ 0.5 cup granulated sugar for the batter
• ▢ 0.33 cup light brown sugar, packed for the batter
• ▢ 3.5 oz beaten eggs about 2 large eggs
• ▢ 0.33 cup buttermilk room temperature
• ▢ 1.5 tsp vanilla extract
• ▢ 0.5 cup granulated sugar for coating
• ▢ 1 tsp ground cinnamon for coating
• ▢ 3 tbsp unsalted butter, melted for brushing the donuts

Instructions

Preparation Steps

• Reduce the cider to about 1/2 cup over medium heat, then cool slightly.
• Heat oven to 350°F. Grease two 6-cavity donut pans.
• Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
• Whisk melted butter with granulated and brown sugars until sandy and combined.
• Whisk in beaten eggs, vanilla, buttermilk, and the reduced cider until smooth.
• Fold dry ingredients into the wet mixture until just combined; do not overmix.
• Pipe or spoon batter into pans, filling each cavity about three-quarters full.
• Bake 11–13 minutes until tops spring back; rotate pans halfway through.
• Cool 5 minutes, then turn donuts onto a rack to finish cooling.
• Mix coating sugar and cinnamon. Brush donuts with melted butter and toss in cinnamon sugar.

Notes

For extra punch, swap the reduced cider with boiled cider syrup. Or drizzle with a quick maple glaze. Store cooled donuts airtight for 2 days, or freeze uncoated donuts up to 2 months and sugar after thawing.

This recipe is an original creation inspired by classic Easy Apple Cider Donuts flavors. All ingredient ratios and instructions are independently developed.