Apple Cider Donuts Recipe
Apple cider donuts capture the essence of fall with their warm, spiced flavors and irresistibly soft texture. Perfect for cozy mornings or seasonal gatherings, they bring the comforting taste of autumn to every bite.
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Servings: 12 donuts
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.
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