Description
These Apple Cider Donuts are an easy and quick fall treat with simple pantry ingredients and the best cozy cider flavor. They feel healthy enough for brunch because they are baked instead of fried and they still taste soft and sweet. Use them for holiday mornings and potluck dessert tables and party trays and meal prep snack ideas when you want something homemade without a long kitchen project that still fills the kitchen with warm apple spice.
Ingredients
- 1 1/2 cups apple cider
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1 large egg
- 1/2 cup light brown sugar
- 1/2 cup divided granulated sugar
- 1/3 cup whole milk
- 6 tablespoons melted divided unsalted butter
- 1 teaspoon vanilla extract
Instructions
- The apple cider changes from a thin amber drink into a darker syrup with a stronger apple scent. The liquid sits lower in the saucepan with tiny bubbles around the edges and a glossy surface that looks thicker than before.
- The dry ingredients and wet ingredients come together into a thick tan batter with specks of cinnamon throughout. Small streaks of flour disappear into the cider mixture while the batter turns glossy and slightly lumpy instead of perfectly smooth.
- The batter moves from the bowl into eight donut wells and becomes structured into rough rings. Each ring sits unevenly with some thicker spots and small air pockets so the donuts look homemade before baking.
- The batter rises into puffy donut rings and the surface changes from wet and glossy to matte and golden. Edges turn slightly darker while the tops show tiny cracks and uneven browning from the oven.
- The baked donuts leave the pan and get brushed with melted butter so the cinnamon sugar clings in uneven patches. The surface changes from plain golden brown to sparkly and grainy with darker cinnamon spots and loose sugar around the edges.
- One donut is served on a white plate with a cut edge that shows the soft inside crumb. The cinnamon sugar looks uneven on top and a few crumbs sit near the sliced piece so the final serving feels warm and homemade.
Notes
Pro Tips:
- Reduce the cider until it smells bold and apple rich because weak cider makes the donuts taste more like plain spice cake.
- Do not overmix the batter because a few small lumps help the baked donuts stay tender and soft instead of chewy.
- Coat the donuts while warm because the melted butter and sugar settle into the edges for a better homemade texture.
- Store the donuts uncovered for the first few minutes so steam does not soften the cinnamon sugar coating too quickly.
Storage: Store cooled Apple Cider Donuts in an airtight container at room temperature for up to two days. For the best texture, keep the donuts in a single loose layer so the cinnamon sugar does not become too damp. If you need longer storage, freeze the baked donuts before adding the butter and cinnamon sugar coating. Warm frozen donuts gently, then brush with melted butter and coat with cinnamon sugar right before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American