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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Servings:
Ingredients
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.