Apple cider donuts are a staple in the fall. This recipe uses an apple cider reduction to enhance the apple cider flavors for a fall treat that is hard to resist.
Classic Apple Cider Donuts
The best apple cider donuts are piping hot out of the fryer and doused in cinnamon and sugar. Those situations are usually best created while picking apples. So, while that may not be easy to recreate at home, these baked apple cider donuts might just be the next best thing.
These baked apple cider donuts are made with fresh apple cider. To get the maximum flavor out of the cider, I use an apple cider reduction. This creates an intense apple flavor and brings out all the best notes from the cider.
To make the apple cider reduction, boil the cider and let it simmer for about 20-30 minutes. When done, it should reduce significantly in size and have a darker color. This simple step easily enhances the apple flavor in the donut.
Looking for more fall sweet treats? Try my baked pumpkin donuts or pumpkin snickerdoodle cookies.
Why I Love These Apple Cider Donuts
- Baked Donuts - Baking the donuts gives the batter a lightness that you don't have when you fry them.
- Strong Apple Flavor - The apple cider reduction makes the apple flavor stand out in the donut.
- Seasonal Treat - The fall wouldn't be complete without an apple cider donut.
Ingredients Needed For Apple Cider Donuts
- Apple cider - My favorite apple cider to use is Red Jacket Orchard cider.
- Apple sauce - Use unsweetened apple sauce to make the donuts moist without making them overly sweet.
- Warming spices - I like to include cinnamon, nutmeg, and cloves to add in those fall spices.
- Brown sugar - Keeps the donuts nice and moist.
- Cinnamon and sugar - Essential for the signature topping.
Directions For How To Make Apple Cider Donuts
- Prepare
Preheat the oven to 350°F. Generously grease a donut pan. If you do not have a donut pan, you can also use a muffin tin.
- Make the apple cider reduction.
In a small saucepan, reduce the apple cider. Let the cider come to a boil and then reduce to a simmer until there is about ½ cup left. Take off the heat and let it cool.
- Mix dry ingredients.
Mix the flour, baking soda, baking powder, spices, and salt in a medium-sized bowl and set to the side.
- Mix wet ingredients.
In a large bowl, mix the eggs, apple sauce, sugars, vanilla, and oil until smooth.
- Make the donut batter.
Slowly add the flour mixture to the egg mixture using a whisk. Mix until combined. Then add in the apple cider reduction.
- Bake the donuts.
Add the mixture to the donut pan, filling the donut pan about ¾th of the way full. Bake the donuts for 14-18 minutes. When they are almost done, they will start to pull away from the sides. Let them cool for 5-7 minutes before removing them from the pan. Repeat with the remaining batter.
- Toss in cinnamon and sugar.
While the donuts are still warm, gently toss them in the cinnamon-sugar mixture.
Serving Suggestions
Save this recipe for the fall. It is excellent to make for a fall day or Thanksgiving when the apple cider is in peak form.
Make Ahead and Storage
- Make Ahead: These donuts are best fresh and should not be made ahead for best flavor.
- To Store: Extra donuts can be stored in an airtight container. However, they get soggy and mushy fast, so it is best to eat them fresh.
- To Freeze: Extra apple cider donuts can be placed in a plastic bag or airtight container and placed in the freezer for 2-3 months.
Tips and Variations
- Apple Cider Reductions - Don't skip reducing the apple cider. The flavor won't be nearly as strong with just regular apple cider.
- Extra Batches - You'll most likely make two batches or even more, depending on the size of your donut pan. Make sure to grease the pan in between uses so the donuts do not stick.
- Cinnamon Sugar Topping - The shelf life for these apple cider donuts isn't very long. If you plan to eat them another day, wait to top them with cinnamon sugar so they won't get soggy.
Apple Cider Donuts
Ingredients
Equipment
Method
- Preheat the oven to 350°. Grease a donuts pan. If you do not have a donuts pan, you can also use a muffin tin.
- In a small sauce-pan, reduce the apple cider. This should take about 20-30 minutes. Let the cider come to a boil and then reduce to a simmer. Let the cider reduce until there is about ½ cup left. Take off the heat and let cool.
- In a medium-sized bowl, mix the flour, baking soda, baking powder, spices, and salt. Set aside.
- In a large bowl, mix the eggs, apple sauce, sugars, vanilla, and oil until smooth.
- Slowly add the flour mixture to the egg mixture using a whisk. Mix until combined.
- Once the mixture is combined, add the apple cider reduction. Make sure the cider is fully mixed in. You want the mixture to be on the thicker side and not too loose.
- Add the mixture to the donut pan. To avoid making a mess, use a measuring cup or piping bag for an easy pour. Fill the donuts about ¾th of the way full.
- Bake the donuts for 14-18 minutes. When they are almost done, they will start to pull away from the sides. Let them cool for 5-7 minutes before removing them from the pan. Repeat with the remaining batter.
- While the donuts are still warm, mix them in the cinnamon sugar mixture. Mix the cinnamon and sugar in a small bowl and gently toss until covered.
- The donuts will taste best eaten immediately. They will last a few days in an air-tight container but will be a little stale or moist.
colin cooke says
very nice photography!