Apple cider donuts

Print Recipe

5 from 8 votes

Apple Cider Donuts that are full of apple cider flavor and rolled in cinnamon sugar mixture.

Prep Time1

Cook Time10

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: -16 donuts

Calories: 295kcal

Author: Heather Perine

Ingredients

For the donuts

2 cups (480 ml) apple cider
2 cups (240 g) all-purpose flour spoon and leveled
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ cup (100 g) granulated sugar
½ cup (107 g) packed light brown sugar
½ cup (120 ml) buttermilk
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
1 large egg room temperature

Topping:

1 cup (200 g) granulated sugar
2 tablespoons cinnamon
10 tablespoons (142 g) unsalted butter melted (optional)

Instructions

Preheat and prep pans. Preheat the oven to 375oF (190 degrees C). Grease two 6-cup donut pans with non-stick cooking spray.
Make apple cider reduction. Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to ½ cup. This took about 40-45 minutes for me. If it reduces too much, add enough cider to make ½ cup. Let it cool for about 10 minutes before using. I pop mine in the freezer to cool down faster. This can also be done the day before. Simply cover and refrigerate until ready to use the next day.
Mix dry ingredients. Add flour, baking powder, baking soda, salt, cinnamon,and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.
Mix wet ingredients. Whisk sugar, brown sugar, milk, butter, vanilla extract, and egg together in another bowl until combined.
Combine all ingredients. Make a well in the center of the dry ingredients. Add the apple cider reduction and the wet ingredients to the well. Stir together using a spatula to form a slightly thick batter; do not overmix.
Pipe donuts. Spoon or pipe the batter into the prepared donut pans, filling them about 1/2 of the way up. Or use a piping bag and fill the pans, which is much easier.
Bake donuts. Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Pipe and bake any remaining batter with a second batch (I usually get another 3-4 donuts).
Coat donuts. Mix sugar and cinnamon together for topping in a shallow dish. To coat the donuts you can roll them in just cinnamon and sugar. Or dip them in melted butter first then roll in the cinnamon sugar mixture. Let cool completely before serving (if you can wait that long!)

Video

Notes

Tools: Donut Pan |Whisk (this is my new favorite whisk!) |Cooling Rack
Freezing: After they are baked and cooled completely, you can definitely freeze these. Place the donuts in sealable plastic bag and freeze these for up to 3 months. They will thaw at room temperature quickly.
Storage: These donuts can be stored at room temperature, covered, for 2 days. They may last a little longer, but I find they are best if eaten within 2 days (or fresh, hot out of the oven is always the best!!)
Buttermilk: Regular milk will not react the same and will not yield the same results. If you do not have any buttermilk you can make a homemade buttermilk version.
Overfilling the pans: Do not overfill the pans. You want them about half full, so they don't puff up over the center. If you overfill them won't look quite like donuts anymore. If you do, simply cut the center out using a piping tip.
Nutritional facts are based on rolling the donuts in butter.

Nutrition