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Apple Cider Donuts Recipe

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5 from 57 reviews

These Apple Cider Donuts are a delightful fall treat, featuring the warm flavors of cinnamon, nutmeg, and ginger. Baked to perfection and coated in a cinnamon sugar blend, they are moist, tender, and bursting with the rich essence of reduced apple cider. Perfect for breakfast or an afternoon snack, these donuts combine easy preparation with comforting, seasonal taste.

Ingredients

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For the Donuts

  • Cooking spray, for greasing pans
  • 1 cup apple cider
  • 2 cups (240 g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3 1/2 tsp ground cinnamon, divided
  • 3/4 cup vegetable oil
  • 1/2 cup (105 g) packed dark brown sugar
  • 1 cup (200 g) granulated sugar, divided
  • 1 large egg
  • 6 Tbsp unsalted butter, melted

Instructions

  1. Preheat and reduce cider: Preheat your oven to 350°F (175°C). Grease two 6-cavity donut pans with cooking spray. In a small pot over medium heat, bring 1 cup apple cider to a boil. Reduce it by simmering until it thickens and reduces to about 1/2 cup, which takes around 10 to 15 minutes. Then let the reduced cider cool completely.
  2. Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 2 teaspoons of ground cinnamon until well combined.
  3. Combine wet ingredients and sugars: In a large bowl, whisk together 3/4 cup vegetable oil, 1/2 cup packed dark brown sugar, and 1/2 cup granulated sugar until the mixture is smooth. Add in 1 large egg and whisk until fully incorporated.
  4. Form the batter: Add the dry ingredient mixture and the cooled reduced apple cider into the wet ingredients. Whisk gently until just combined, avoiding overmixing to keep the doughnuts tender.
  5. Fill the pans: Transfer the batter into a piping bag or a plastic bag with a small corner snipped off. Pipe the batter into the prepared donut pans, filling each cavity about three-quarters full. Alternatively, spoon the batter carefully into each cavity.
  6. Bake the donuts: Bake in the preheated oven for 12 to 15 minutes or until the tops are dry to the touch and a toothpick inserted comes out clean. Remove from oven and let the donuts cool in the pans for 5 minutes before transferring them to a wire rack to cool.
  7. Prepare cinnamon sugar coating: In a wide shallow bowl, combine the remaining 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon. While the donuts are still warm, brush each donut with melted butter, then immediately toss or dip them in the cinnamon sugar mixture until fully coated.

Notes

  • Reducing the apple cider intensifies its flavor and adds natural sweetness to the donuts.
  • Make sure not to overmix the batter to keep the donuts light and tender.
  • These donuts are best enjoyed fresh the same day but can be stored in an airtight container at room temperature for up to 2 days.
  • For a slightly different twist, try glazing the donuts with a simple powdered sugar glaze instead of cinnamon sugar.
  • Use donut pans to achieve the classic donut shape, but if unavailable, small muffin pans can be used as a substitute with a slightly different presentation.

Find it online: https://yummelle.com/apple-cider-donuts-recipe/