Tender apple cider donuts (Printable)

Soft cake-style donuts infused with spiced apple cider and cinnamon sugar coating.

# What You Need:

→ Apple Cider Reduction

01 - 1 1/2 cups apple cider

→ Dry Ingredients

02 - 2 cups all-purpose flour
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground allspice
08 - 1/4 teaspoon salt

→ Wet Ingredients

09 - 2 tablespoons unsalted butter, melted
10 - 1/2 cup granulated sugar
11 - 1/2 cup packed light brown sugar
12 - 2 large eggs, room temperature
13 - 1/2 cup whole milk, room temperature
14 - 1 teaspoon vanilla extract
15 - 1/2 cup reduced apple cider (prepared as above)

→ Coating

16 - 1/2 cup granulated sugar
17 - 1 1/2 teaspoons ground cinnamon
18 - 4 tablespoons unsalted butter, melted

# How To Cook:

01 - Pour apple cider into a small saucepan and bring to a simmer over medium heat. Reduce until approximately 1/2 cup remains, about 10 to 15 minutes. Let cool to room temperature.
02 - Preheat oven to 350°F (175°C). Lightly grease a donut pan to prevent sticking.
03 - Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a medium bowl until evenly mixed.
04 - In a large bowl, whisk melted butter with granulated and brown sugars until combined. Add eggs one at a time, whisking after each addition. Stir in cooled apple cider reduction, milk, and vanilla extract.
05 - Gently fold dry ingredients into wet mixture until just combined; avoid overmixing to maintain tender texture.
06 - Spoon or pipe batter into prepared donut pan cavities, filling approximately three-quarters full.
07 - Bake for 12 to 15 minutes until donuts spring back when lightly pressed and a toothpick inserted comes out clean.
08 - Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Combine sugar and cinnamon in a shallow bowl. Brush each donut generously with melted butter, then dip both sides into the cinnamon-sugar mixture.
10 - Serve donuts warm or at room temperature for best flavor.

# Expert Tips:

01 -
  • They taste like autumn captured in a donut—warm spices and real apple cider reduction create a flavor that feels like coming home
  • The tender, cake-like texture is forgiving enough for home bakers but impressive enough to fool people into thinking you're a professional
  • The cinnamon-sugar coating is addictive, and you get to control exactly how much sticky sweetness clings to each one
  • They're done in under 40 minutes from craving to first bite, perfect for unexpected guests or weekend breakfast cravings
02 -
  • Don't skip reducing the apple cider—using it straight from the bottle will make your batter too wet and your donuts will turn out dense and gummy instead of light and tender
  • Overmixing the batter is the most common mistake; mix until you don't see flour anymore, then stop, even if it looks slightly lumpy—the texture develops as it bakes
  • Room temperature eggs and milk are not optional; cold ingredients won't incorporate smoothly and create the silky wet mixture that yields tender donuts
  • The coating sticks best while the donuts are still warm, so don't let them cool completely before dipping—this is why patience between cooling in the pan and the final coating matters
03 -
  • Invest in high-quality cinnamon—one that smells assertive and warm—because it's the star spice in both the donut and the coating, and mediocre cinnamon creates mediocre donuts
  • If you don't have a donut pan, bake these as muffins instead; reduce the baking time to 10–12 minutes and skip the coating, or dust warm muffins with cinnamon-sugar for similar effect
  • For make-ahead mornings, prepare your dry ingredients in a bag the night before, and even reduce your cider ahead of time; you'll be ready to mix and bake in minutes
  • A piping bag makes filling the pan almost foolproof and less messy; regular pastry bags work beautifully for this thicker batter

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