If fall had a fragrance, it would be these warm, cinnamon-sugar-coated Apple Cider Donuts. This recipe gives you bakery-style donuts at home—soft, tender, deeply apple-forward, and spiced just right—without frying, without guesswork, and without needing fancy equipment. These donuts deliver a tight but tender crumb, a caramel-apple aroma, and that irresistible sugary crunch on the outside.

What makes this version special? I start by reducing the apple cider for a dramatically stronger flavor, then balance the fat and leavening so the donuts rise high but stay moist for hours. Pro tip: Don’t skip cooling the reduced cider; it gives you a smooth, non-gummy batter every time.

Why This Recipe Works

Three techniques make these donuts reliable for beginner and intermediate bakers:

Cider reduction for flavor concentration
Apple cider is delicious but mostly water. Reducing it intensifies the apple notes and prevents a watery batter. This ensures the donuts bake up with a strong apple aroma without becoming rubbery.
Oil-based batter for tenderness
Unlike butter, oil stays liquid even when chilled. This keeps baked donuts soft far longer and creates a finer crumb—especially useful if you’re storing them or preparing ahead for breakfast.
Balanced acidity + leavening
The cider reduction provides natural acidity. Paired with baking powder (and a touch of baking soda), it creates efficient lifting without the metallic taste you get from too much leavening. The result? A light, cake-style donut that holds its shape and maintains moisture.

Spices round everything out, but they’re strategically measured—too much cinnamon overwhelms the apple flavor, so this blend elevates rather than masks.

Ingredients

Dry Ingredients

All-purpose flour — 210g (1 ⅔ cups)
Structure; too much creates toughness, so measure carefully.
Baking powder — 6g (1 ½ tsp)
Primary lift for cakey donuts.
Baking soda — 1g (¼ tsp)
Activates with cider acidity and deepens color.
Fine sea salt — 2g (¼ tsp)
Balances sweetness and spice.
Ground cinnamon — 3g (1 tsp)
Warmth without overpowering apple.
Nutmeg — 1g (¼ tsp)
Classic donut flavor enhancer.

Wet Ingredients

Reduced apple cider — 120g (½ cup)
Start with 360g (1 ½ cups) unfiltered cider and reduce to concentrate.
Granulated sugar — 100g (½ cup)
Sweetness + moisture retention.
Light brown sugar — 55g (¼ cup, packed)
Caramel depth that complements apple.
Large egg — 1 (50g)
Binding + tenderness.
Neutral oil (canola/sunflower) — 60g (¼ cup)
Keeps donuts soft for days.
Vanilla extract — 5g (1 tsp)
Rounds out spice notes.

Topping

Melted butter — 40g (3 tbsp)
Cinnamon sugar — 100g sugar + 5g cinnamon

Equipment

Required

Donut pan (standard 6-cavity; recipe makes 10–12 donuts)
Whisk + silicone spatula
Small saucepan for reducing cider
Measuring scale (recommended)
Oven/OTG preheated to 175°C (350°F)
Piping bag or ziplock for cleaner filling

Nice to Have

Fine-mesh sieve
Instant-read thermometer (doneness accuracy)
Offset spatula for leveling batter

Step-by-Step Instructions (With Visual Cues)

1. Reduce the Cider

Heat 360g (1 ½ cups) apple cider in a saucepan over medium heat for 18–22 minutes, until it reaches 120g (½ cup).
Visual cue: Should look syrupy around the edges and darkened slightly.
Cool completely (10–15 minutes).
Avoid this: Using it hot—this can scramble the egg and thin the batter.

2. Mix Dry Ingredients

Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Visual cue: The mixture should look uniform with no visible spice clumps.

3. Combine Wet Ingredients

In a bowl, whisk reduced cider, sugars, egg, oil, and vanilla until smooth (20–30 seconds).
Texture: Slightly thick, glossy, and cohesive—should not appear separated.

4. Add Dry to Wet

Fold dry ingredients into wet in two additions.
Don’t overmix. Stop when you no longer see dry flour.
Visual cue: Batter should be pourable but thick enough to hold a mound on a spatula.

5. Fill the Donut Pan

Grease pans lightly.
Pipe or spoon batter into cavities, filling each ¾ full.
Tip: Air pockets cause uneven rise, so tap the pan gently twice.

6. Bake

Bake at 175°C (350°F) for 10–12 minutes.
Doneness test:
- Tops spring back when touched
- Edges lightly golden
- Internal temp: 93–96°C (200–205°F)
Incorrect cue: Shiny, wet centers indicate underbaking.

7. Coat in Cinnamon Sugar

Let donuts cool 3 minutes.
Brush each with melted butter, then toss in cinnamon sugar.
Visual cue: Even coating that clings, not melting off.

Troubleshooting (Common Failures + Fixes)

Problem: Donuts come out dense

Causes: Overmixed batter; insufficient leavening; cider not reduced enough
Fix: Fold gently; ensure precise reduction; check leavening freshness.

Problem: Donuts taste bland

Cause: Cider wasn’t reduced enough
Fix: Reduce to exactly ½ cup; use unfiltered cider for stronger apple notes.

Problem: Donuts stick to pan

Cause: Overbaking or insufficient greasing
Fix: Bake until just done and grease lightly but evenly.

Problem: Wrinkled or collapsed tops

Cause: Underbaked or too much sugar
Fix: Extend bake by 1–2 minutes; level sugar accurately.

Problem: Cinnamon sugar melts on coating

Cause: Donuts too hot or butter too hot
Fix: Cool 3–5 minutes before coating; let butter sit 2 minutes after melting.

Substitutions & Variations

Egg-Free Version

Replace 1 egg with 60g (¼ cup) unsweetened applesauce.
Reduce oil to 50g.
Note: Slightly denser crumb but excellent flavor.

Dairy-Free

Replace butter topping with melted coconut oil.
Donuts themselves are naturally dairy-free.

Gluten-Free

Use 1:1 gluten-free baking flour (with xanthan).
Add +10g extra cider reduction to maintain moisture.

Flavor Variations

Maple Glazed: Skip cinnamon sugar; dip cooled donuts into a glaze made from powdered sugar + maple syrup.
Spiced Apple: Add ½ tsp allspice + ½ tsp cardamom.
Brown Butter Version: Replace oil with browned butter (cooled) for nutty complexity.

Scaling the Recipe

For 6 Donuts (Half Batch)

Ingredient	Amount
Flour	105g
Baking powder	¾ tsp
Baking soda	⅛ tsp
Salt	⅛ tsp
Cinnamon	½ tsp
Nutmeg	pinch
Reduced cider	60g
Sugar	50g
Brown sugar	25g
Egg	½ (use 25g beaten egg)
Oil	30g

For 24 Donuts (Double Batch)

Double all ingredients; bake in two rounds.

Storage, Make-Ahead & Freezing

Counter:

Store in airtight container up to 2 days.
Best on day 1 for outer crunch.

Fridge:

Up to 4 days, but sugar coating softens. Refresh in oven at 150°C (300°F) for 4 minutes.

Freezer:

Freeze uncoated donuts up to 2 months.
Thaw at room temp 30 minutes, then coat fresh.

Do not freeze:

Cinnamon sugar coating—it dissolves after thawing.

Serving Suggestions

Warm with a drizzle of vanilla glaze
Serve with hot apple cider or chai
Dip into caramel sauce for a dessert version
Pair with vanilla ice cream for fall-inspired sundaes

FAQs

1. Can I use apple juice instead of cider?
Yes, but reduce 400g → 120g because juice has less apple concentration.

2. How do I prevent dry donuts?
Measure flour accurately, don’t overbake, and keep the cider reduction precise.

3. Can I bake these in an air fryer?
Yes—air fry at 160°C (320°F) for 7–9 minutes.

4. Can I double the recipe?
Yes, but bake in separate batches to avoid uneven rising.

5. Best sugar type for topping?
Fine granulated sugar sticks best and doesn’t clump.

6. Why did my donuts turn gummy?
Your cider probably wasn’t reduced enough or batter was overmixed.

Notes From My Kitchen (Testing Log)

Batch 1:
Used unreduced cider → donuts tasted mild and crumb was slightly wet. Learned reduction is non-negotiable.

Batch 2:
Tried melted butter instead of oil → flavor great, but donuts dried out faster. Switched back to oil.

Batch 3:
Adjusted spice ratios—cinnamon higher masked apple. Final blend keeps apple front-and-center.

Batch 4 (Egg-Free):
Applesauce worked but created denser crumb; acceptable for vegan variation.

Final Method:
Oil base + cider reduction + balanced leavening gave the best rise, moisture, and apple punch.

Nutrition & Disclaimer

Approx. 210 calories per donut (estimate; varies by coating amount).
Values are approximate. Follow standard food-safety practices when storing and cooling baked goods.

Final Thoughts

These Apple Cider Donuts bring together everything wonderful about fall: warmth, spice, comfort, and that unmistakable apple aroma. They’re simple enough for beginners but detailed enough for intermediate bakers who want consistent, bakery-quality results. With the cider-reduction method, balanced leavening, and oil-based crumb, you’ll get tender donuts every single time—even on your first try.