Apple Cider Donuts
Soft, tender cake donuts loaded with concentrated apple cider flavor and a warm kiss of cinnamon. These golden-brown rings are baked instead of fried, then brushed with butter and rolled in cinnamon sugar for that irresistible sugary crunch. The quintessential New England fall treat that fills your kitchen with the scent of spiced apples and autumn.
For 6 servings
- boil · ~20 min
Reduce the apple cider.
Pour apple cider into a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer. Cook until reduced to 1/2 cup of concentrated liquid, about 15-20 minutes. Set aside to cool.
TIPSwirl the pan occasionally. The reduced cider should be syrupy and intensely apple-scented. - prep · ~5 min
Preheat oven and prepare the donut pan.
Preheat oven to 350°F (175°C). Grease the donut pan cavities generously with softened butter, making sure to coat all the nooks.
TIPA pastry brush works best to get butter into every crevice so the donuts release cleanly. - mix · ~1 min
Whisk the dry ingredients.
1.In a large bowl, whisk together flour, baking powder, baking soda, 1 tsp cinnamon, nutmeg, and salt until evenly combined. - mix · ~2 min
Whisk the wet ingredients.
1.In a medium bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.2.Add the egg and whisk until fully incorporated and slightly thickened.3.Stir in the vanilla extract and cooled reduced apple cider.4.Add the milk and whisk until the mixture is uniform.TIPMake sure the reduced cider is not hot — warm is fine, but hot will scramble the egg. - mix · ~1 min
Combine wet and dry mixtures.
1.Pour the wet ingredients into the dry ingredients.2.Fold gently with a spatula until just combined and no dry streaks remain.TIPDo not overmix — a few small lumps are okay. Overmixing makes the donuts tough. - bake · ~11 min
Fill the pan and bake.
1.Spoon or pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.2.Smooth the tops gently with the back of a spoon.3.Bake for 10-12 minutes until the donuts spring back when lightly pressed.TIPFor even baking, rotate the pan halfway through. A toothpick inserted should come out with a few moist crumbs. - rest · ~10 min
Cool the donuts briefly.
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack and let them cool for another 5 minutes until they are cool enough to handle but still warm.
TIPDon't let them cool completely before coating — the butter and sugar stick best to warm donuts. - mix · ~1 min
Make the cinnamon sugar coating.
In a shallow bowl or plate, stir together 1/2 cup granulated sugar and 1 tsp cinnamon until evenly blended.
- assemble · ~3 min
Brush with butter and coat in cinnamon sugar.
1.Melt the remaining 3 tbsp butter in a small bowl.2.Brush each warm donut lightly on all sides with melted butter.3.Immediately press both sides of each donut into the cinnamon sugar mixture, turning to coat evenly.TIPWork one donut at a time — the butter needs to be fresh and wet for the sugar to adhere properly. - serve · ~1 min
Serve warm and fresh.
Place the coated donuts back on the wire rack for a minute to set, then serve immediately. Best enjoyed the same day.
TIPThese donuts are at their absolute peak within 2 hours of baking.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Reduce the cider until it's syrupy and measures exactly 1/2 cup for the most intense apple flavor.
- 2Bring your egg and milk to room temperature before mixing so the batter emulsifies smoothly.
- 3Pipe the batter into the donut pan using a zip-top bag with the corner snipped for clean, even fills.
- 4Do not overmix the batter; fold just until no dry streaks remain to keep the donuts tender.
- 5Rotate the pan halfway through baking to ensure even browning and a consistent rise.
- 6Coat the donuts while they are still warm so the butter-soaked sugar adheres perfectly.
- 7Store leftover donuts in an airtight container at room temperature for up to two days.
Adapt it for your goals.
Gluten-Free
Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. This lets anyone with gluten sensitivity enjoy the same soft, spiced donuts.
VeganVegan
Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water), use plant-based milk (like oat or almond), and swap the butter with vegan butter or coconut oil. Perfect for a plant-based fall treat.
Spiced CaramelSpiced Caramel
Drizzle the baked donuts with a salted caramel sauce before dusting with a pinch of flaky sea salt. This adds a rich, buttery contrast to the apple cinnamon flavors.
Why this is on our healthy list.
Lower in Fat than Fried
Baking instead of frying eliminates excess oil, reducing total fat and making these donuts a lighter alternative to traditional deep-fried varieties.
Good Source of Antioxidants
Apple cider provides natural antioxidants and plant compounds like quercetin, which support immune health, especially during the autumn season.
Warming Anti-Inflammatory Spices
Cinnamon and nutmeg are rich in anti-inflammatory compounds that may help reduce oxidative stress and promote better digestion.
Frequently asked questions
Yes, but reduce it the same way—unfiltered apple juice will work—though the final flavor will be slightly less complex and tangy than with fresh cider.
