Apple cider donuts are a fall classic — soft, spiced cake donuts with concentrated apple cider flavor, rolled in cinnamon sugar while still warm. This recipe uses a baked method, so there’s no deep frying required, but you still get that same tender, cake-like texture and warm spice flavor you’d expect from an orchard visit.
Why Reduced Cider Matters
The secret to really flavorful apple cider donuts is reducing the cider down before adding it to the batter. Simmering it concentrates the apple flavor significantly, since a full cup of cider only has a mild taste on its own — reducing it intensifies that flavor so it actually comes through in the finished donut.
Ingredients
For the donuts
- 1 ½ cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
For the cinnamon sugar coating
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ cup unsalted butter, melted (for brushing)
Equipment
- A donut pan (makes about 12 standard donuts)
- A small saucepan
- Two mixing bowls
- A piping bag or zip-top bag (for filling the pan)
- A pastry brush
Instructions
Step 1: Reduce the cider
In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat slightly and let it simmer for 15-20 minutes, until reduced down to about ½ cup. Let it cool to room temperature before using — this step is essential for concentrating the apple flavor.
Step 2: Preheat the oven and prep the pan
Preheat your oven to 350°F (175°C). Grease a donut pan well with butter or cooking spray.
Step 3: Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Step 4: Cream the butter and sugar
In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and the cooled, reduced cider.
Step 5: Combine
Add the dry ingredients to the wet ingredients, mixing just until combined — avoid overmixing, which can make the donuts dense rather than light.
Step 6: Fill the donut pan
Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the wells of the donut pan, filling each about ⅔ full.
Step 7: Bake
Bake for 10-12 minutes, until the donuts spring back when lightly touched and a toothpick inserted into one comes out clean. Let them cool in the pan for a few minutes before turning out onto a wire rack.
Step 8: Coat in cinnamon sugar
While the donuts are still warm, brush each one lightly with melted butter on all sides, then roll or dredge it in the cinnamon sugar mixture until fully coated.
Step 9: Serve
Serve warm or at room temperature, ideally the same day they’re made for the best texture.
Tips for the Best Apple Cider Donuts
- Don’t skip reducing the cider. This step is what gives these donuts their signature concentrated apple flavor.
- Let the reduced cider cool before adding it to the batter, so it doesn’t melt the butter or cook the eggs.
- Don’t overfill the donut pan — about ⅔ full gives the donuts room to rise without overflowing.
- Coat them while still warm so the melted butter and cinnamon sugar adhere properly.
- Make mini donuts by using a mini donut pan and reducing the bake time to about 7-9 minutes.
Fried Version (Optional)
If you’d prefer a more traditional fried donut, this batter can also be rolled out, cut with a donut cutter, and fried in 350°F oil for about 1-2 minutes per side, then coated in cinnamon sugar while still warm.
Storage
Store donuts in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, as the texture softens over time; a quick warm-up in the microwave for 10 seconds can help revive them.
Final Thoughts
These apple cider donuts capture that classic fall orchard flavor without needing a deep fryer, thanks to the concentrated cider reduction and warm spice blend. They come together quickly and are best enjoyed the same day, still slightly warm with that cinnamon sugar coating.
