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If autumn had a smell, I’m pretty convinced it would be these apple cider donuts. Imagine a just-baked donut with a delicate outer crunch, a pillowy-soft center, and a warm, apple-spice aroma that makes the whole kitchen feel like a cozy cider mill. Honestly, if you’re a home baker without a fancy donut maker (or even a fryer), this recipe is for you baked in the oven, with a shortcut for those who crave the traditional fried texture but want less mess.

That golden, cinnamon-sugar crust? It’s not just for looks. Rolling each donut in a buttery, sugary mix after baking adds a layer of nostalgia, while the tender crumb and real apple flavor come from boiling down the cider until it’s almost syrupy. Trust me, that reduction step is the difference between “pretty good” donuts and ones that actually taste like apples, not just spice.

Why This Recipe Holds Up

Plain apple cider is nice, but it’s not exactly a flavor powerhouse. When you simmer it down, though, the sugars concentrate, and you get something almost caramel-like and rounded. Stir that reduction into a spiced batter, and suddenly, you have real apple depth—not just a hint, and definitely not the soggy texture that can happen if you skip this step.

I play around with fats, too. Butter brings its classic, comforting richness, but a splash of oil keeps the donuts from drying out, especially if you save some for a second-day snack. As for the spices, warming cinnamon, nutmeg, and allspice in melted butter seems to coax out their aromatic oils in a way that pre-mixed powders just don’t. The result is a spice blend that’s mellow, not harsh.

Technically, you could fry these donuts for that classic chew (and yes, it’s tempting), but baking is honestly easier, less messy, and still gives that irresistible cakey texture. The batter’s thick enough to pipe or spoon into molds, so there’s no need for a donut press or stress about shaping.

Ingredients (Makes 12)

• All-purpose flour: 250 g (2 cups) for structure
• Baking powder: 8 g (2 tsp) for lift
• Baking soda: 2 g (½ tsp) for tenderness and browning
• Salt: 2.5 g (½ tsp) for balance
• Ground cinnamon: 4 g (2 tsp) for warmth
• Ground nutmeg: A scant ¼ tsp for depth
• Ground allspice: Also ¼ tsp for extra roundness
• Unsalted butter, melted: 60 g (¼ cup) for richness
• Neutral oil (canola or sunflower): 40 g (3 tbsp) for moisture
• White sugar: 100 g (½ cup) for sweetness
• Brown sugar: 100 g (½ cup, packed) for molasses notes
• Egg: 1 large (about 50 g out of shell) for binding
• Buttermilk: 120 g (½ cup) for tang and tenderness
• Reduced apple cider: 120 g (½ cup, reduced from 250 g/1 cup) for real apple punch
• Vanilla extract: 5 g (1 tsp) because it just helps
• For coating: Granulated sugar (100 g/½ cup), cinnamon (5 g/2 tsp), melted butter (50 g/3 tbsp)

Equipment

You’ll need an oven (180°C / 350°F), a 12-cavity donut pan (or improvise with a muffin tin), a couple of mixing bowls, a saucepan, and a whisk. A piping bag is optional, but it does make filling the molds quicker, and if you’re frying, an instant-read thermometer comes in handy.

How to Make Them

1. Reduce the Cider
Simmer 1 cup (250 g) apple cider over medium heat until you’re left with a thick, sticky ½ cup (120 g). This is where a lot of the magic happens don’t skimp here, or your donuts may suffer flavorwise. When it coats the back of a spoon without running straight off, you’re golden.

2. Preheat & Prep
While your cider is bubbling away, get your oven to 180°C (350°F) and lightly grease your donut pans.

3. Dry Mix
Whisk together the flour, baking powder, baking soda, salt, and spices in a medium bowl until everything’s evenly mixed and looking uniform.

4. Wet Mix
In a separate bowl, whisk the melted butter, oil, and both sugars until it looks kind of sandy. Then whisk in the egg until glossy. Stir in the buttermilk, reduced cider, and vanilla.

5. Combine
Add the dry ingredients to the wet and gently whisk until you have a thick, smooth batter. It should pour slowly, maybe like a chunky pancake batter, and hold its shape when you pipe it into the molds.

6. Fill & Bake
Spoon or pipe the batter about ¾ full into your donut pans. Bake for 14–16 minutes until the tops spring back lightly and the edges pull away from the pan. For the extra-cautious, an internal temp of 95–98°C (203–208°F) is your cue.

7. Coat
Let the donuts cool just enough so you can handle them, then brush with melted butter and roll in the cinnamon-sugar mix. Best enjoyed right away, while still warm.

Common Troubles

• Dry donuts: They baked too long or got left in the oven extra time. Next batch, check a couple of minutes sooner.
• Gummy centers: Maybe the batter was mixed a little too vigorously, or the cider could have used more reducing. Be gentle stirring, and make sure your cider really is thick.
• Sinking middles: Opening the oven too early can cause this, as can filling the molds too high. Try baking undisturbed at least until the tops look set.
• Pale color: If your sugar measurements are shy or your oven runs cool, this can happen. Check with a thermometer if you think your oven might be the culprit.
• Greasy coating: Using too much butter can make the sugar slide off. A light brush is all you need.

Variations & Substitutions

• Egg-free: Swap the egg for 50 g unsweetened applesauce and add an extra ¼ tsp baking powder. The texture is a bit denser but still quite tasty.
• Dairy-free: Use only oil (100 g total) and replace buttermilk with plant milk mixed with 1 tsp vinegar.
• Gluten-free: I’ve tried 1:1 gluten-free flour blends with a touch of xanthan gum—bake a couple minutes longer and hope for the best.
• Flavor twists: Try folding in some orange zest and a pinch of cardamom, or swap half the reduced cider for a splash of spiced rum for a grown-up take.
• Scaling: Halve the recipe for 6 donuts; double it for 24, but only bump the spices by about 50% to avoid overwhelming.

Storage & Make-Ahead

On the counter, these last up to two days in an airtight container. In the fridge, you can stretch that to four days if you reheat gently. Frozen (uncoated), they’re good for a couple of months—thaw in the fridge, reheat, and then coat. Skip freezing them already rolled in sugar, though—the moisture makes the sugar weep, and you’ll lose that beautiful crunch.

Serving Ideas

Plain is pretty great, but a cup of hot apple cider or spiced chai makes the whole experience even better. If you’re feeling indulgent, a messy drizzle of maple glaze or a smear of tangy cream cheese frosting never hurts. Or, just serve as a treat with your morning coffee—no judgment here.

Frequently Asked Questions

• Can I use apple juice instead of cider? Technically, yes, but cider has more depth. If you use juice, a squeeze of lemon brightens things up.
• Why are my donuts dense? Probably over-mixed batter or cider that wasn’t reduced enough.
• Air fryer option? Yes, pipe into silicone molds and air fry at 170°C for 10–12 minutes.
• Doubling the batch? You can, but reduce the cider separately for each batch to keep the flavor even.
• Best sugar for coating? Fine white sugar sticks best; coarse sugar tends to roll off.

Notes from My Kitchen

• Batch 1: Skipped reducing the cider—donuts were, honestly, weak. Lesson learned.
• Batch 2: All butter, no oil—donuts tasted great right away but got dry fast. Oil keeps things pleasantly tender.
• Batch 3: Baked vs fried—fried ones tasted nostalgic, but baked were less messy and nearly as good.

Nutrition & Disclaimer

(Per donut, no coating): About 220 kcal, 4 g protein, 8 g fat, 34 g carbs. This is just a ballpark—actual numbers depend on your ingredient brands and how generous you are with the sugar coating. As always, play it safe with food handling, especially with raw eggs.

Delicious Apple Cider Donuts Recipe

Course: DessertCuisine: American

Servings

12

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

220

kcal

Total time

50

minutes

Soft, spiced, sugar‑coated apple cider donuts made with real reduced apple cider for deep autumn flavor. These baked donuts are crisp on the outside, tender inside, and rolled in cinnamon sugar for the perfect fall treat.

Ingredients

For the donuts (12 pieces):

• All‑purpose flour — 250 g (2 cups)

• Baking powder — 8 g (2 tsp)

• Baking soda — 2 g (½ tsp)

• Salt — 2.5 g (½ tsp)

• Ground cinnamon — 4 g (2 tsp)

• Ground nutmeg — ¼ tsp

• Ground allspice — ¼ tsp

• Unsalted butter, melted — 60 g (¼ cup)

• Neutral oil (canola or sunflower) — 40 g (3 tbsp)

• White sugar — 100 g (½ cup)

• Brown sugar — 100 g (½ cup, packed)

• Egg — 1 large (50 g out of shell)

• Buttermilk — 120 g (½ cup)

• Reduced apple cider — 120 g (reduce 250 g / 1 cup down to 120 g / ½ cup)

• Vanilla extract — 5 g (1 tsp)

• For the cinnamon‑sugar coating:

• Granulated sugar — 100 g (½ cup)

• Ground cinnamon — 5 g (2 tsp)

• Melted butter — 50 g (3 tbsp)

Directions

• Reduce the cider: In a small saucepan, simmer 1 cup (250 g) apple cider over medium heat until reduced to ½ cup (120 g, about 10–12 minutes). It should coat the back of a spoon and smell caramelly. Cool slightly.
• Preheat oven: 180°C (350°F). Position rack in the center. Grease the donut pan lightly.
• Mix dry: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until uniform.
• Mix wet: In a large bowl, whisk melted butter, oil, and both sugars until sandy. Whisk in egg until glossy. Stir in buttermilk, cooled cider reduction, and vanilla extract.
• Combine: Gently fold dry mixture into wet until just combined. Batter should look like thick pancake batter. Do not over‑mix.
• Fill pans: Pipe or spoon batter into donut molds, about ¾ full. Smooth tops.
• Bake: 14–16 minutes at 180°C (350°F) until donuts spring back when touched and edges pull slightly away from pan. Internal temp should be 95–98°C (203–208°F).
• Cool and coat: Cool in pan 5 minutes. Brush with melted butter, then coat in cinnamon sugar mixture while still warm.
• Serve: Best enjoyed slightly warm the day they’re baked.

Notes

• Storage & Make‑Ahead
  Counter: 2 days in airtight container.
  Fridge: Up to 4 days; re‑warm before serving.
  Freezer: Freeze uncoated donuts up to 2 months. Thaw overnight in fridge, warm in oven, then coat in sugar before serving. Do not freeze sugar‑coated donuts (sugar weeps).
• Testing Notes (from Sarah’s kitchen)
  Batch 1 (no reduction): Bland, watery → cider reduction is essential.
  Batch 2 (all butter, no oil): Great flavor but dried out next day → oil helps keep crumb soft.
  Batch 3: Compared baked vs fried: frying gave nostalgic chew, baked were neater and easier. Final method: baked with butter‑sugar coating for balanced flavor/texture.