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apple cider donuts rolled in cinnamon and sugar placed on a striped placemat.
Jana Rae

Apple Cider Donuts

Apple cider donuts with reduced cider, warm spices, and cinnamon sugar coating. A cozy farmhouse fall recipe that tastes like autumn in every bite.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12 Donuts
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Donuts
  • 1 cup apple cider
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp salt
  • 2 Tbsp unsalted butter melted
  • 1 large egg
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup buttermilk or milk + 1 tsp vinegar/lemon juice
  • 1 tsp vanilla extract
Cinnamon Sugar Coating
  • ½ cup granulated sugar
  • 1 Tbsp ground cinnamon
  • 4 Tbsp unsalted butter melted (for brushing)

Method
 

  1. In a small saucepan, simmer apple cider over medium heat until reduced to ¼ cup (15–20 minutes). Cool slightly.
  2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  3. In another bowl, whisk melted butter, egg, sugars, buttermilk, vanilla, and reduced cider until smooth.
  4. Fold dry ingredients into wet until just combined. Batter will be thick.
  5. Preheat oven to 350°F (175°C). Grease donut pan. Fill wells about ⅔ full.
  6. Bake 12–14 minutes, until tops spring back when touched.
  7. Cool 5 minutes. Brush donuts with melted butter and roll in cinnamon sugar.
  8. Enjoy warm with a cup of homemade apple cider!

Notes

  • Best enjoyed fresh but keep 2–3 days in airtight container.
  • Freeze (uncoated) up to 2 months. Thaw, warm, and sugar before serving.
  • No donut pan? Use a muffin tin for “donut muffins.”