Apple Cider Donuts
Warmly spiced, pillowy cake donuts made with reduced apple cider and coated in cinnamon sugar — the taste of autumn.
Details
Ingredients
- 2 cups apple cider
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/3 cup butter, melted
- 2/3 cup brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup granulated sugar (for coating)
- 1 tbsp cinnamon (for coating)
- 4 tbsp melted butter (for coating)
Instructions
- 1
Simmer apple cider in a saucepan until reduced to 1/2 cup, about 15 minutes. Cool.
- 2
Preheat oven to 350°F (175°C). Grease a donut pan.
- 3
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and allspice.
- 4
In another bowl, mix melted butter, brown sugar, eggs, buttermilk, and reduced cider.
- 5
Fold wet into dry until just combined. Pipe or spoon into the donut pan.
- 6
Bake 12-14 minutes until a toothpick comes out clean.
- 7
Mix granulated sugar and cinnamon. Brush warm donuts with melted butter, then roll in cinnamon sugar.
About This Recipe
Apple cider donuts are a quintessential autumn indulgence, deeply rooted in American fall traditions, particularly cherished at orchards and farm stands across the Northeast. Their magic lies in the subtle yet unmistakable flavor of concentrated apple cider, which is judiciously reduced to intensify its fruity, tangy notes before being folded into the batter. This crucial technique isn't merely for flavor; it also contributes significantly to the donut's incredibly moist and tender crumb. Unlike their yeast-risen counterparts, these are classic cake donuts, relying on baking powder and soda for their characteristic light, pillowy texture that yields to a slight chew. The harmonious blend of cinnamon, nutmeg, and allspice complements the apple beautifully, evoking a profound sense of warmth and comfort. A key to success is avoiding overmixing the batter, which ensures a delicate crumb, and a quick dip in melted butter followed by a generous roll in cinnamon sugar is absolutely essential for that irresistible, sweet-spiced exterior. While often baked for a slightly healthier alternative, traditionalists fry them for a truly crisp finish. Best enjoyed warm, perhaps with a mug of hot mulled cider or a strong coffee, they embody the very spirit of crisp fall mornings.
Tips & Tricks
- • To achieve a truly robust apple flavor in your donuts, make sure to reduce the two cups of apple cider by at least half, or even two-thirds, until it reaches a syrupy consistency before incorporating it into the batter.
- • For an intriguing twist and added depth, substitute half of the brown sugar with pure maple syrup, adjusting slightly if the batter consistency seems too thick or thin.
- • These donuts are best fresh, but can be stored in an airtight container at room temperature for up to two days. Gently reheat them in a microwave for 10-15 seconds to restore their warmth and tender texture.
- • Elevate this autumnal treat by serving warm apple cider donuts alongside a scoop of high-quality vanilla bean ice cream or a dollop of cinnamon-spiced whipped cream for an extra touch of indulgence.
Nutrition Facts
Per serving (approximate)