Description
Fall-favorite donuts infused with reduced apple cider, warm spices, and a buttery cinnamon-sugar coat—no deep fryer required.
Ingredients
Scale
- 2 cups (480 ml) apple cider (to reduce to ~1/2 cup)
- 2 cups (250 g) all-purpose flour, spooned & leveled
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (freshly grated if possible)
- 1/2 tsp fine sea salt
- 6 tbsp (85 g) unsalted butter, melted and cooled
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (120 ml) buttermilk, room temperature
- 2 tsp pure vanilla extract
- Cinnamon-Sugar Coating: 6 tbsp unsalted butter (melted), 1/2 cup sugar, 1 1/2 tsp cinnamon, pinch of salt
- Optional maple glaze: 1 cup powdered sugar, 2–3 tbsp maple syrup, 1–2 tsp milk, pinch salt
Instructions
- Simmer apple cider in a small saucepan over medium heat for 12–15 minutes, until reduced to about 1/2 cup and slightly syrupy. Cool to room temperature.
- Preheat oven to 350°F (175°C). Grease 2 nonstick donut pans (12 wells) with baking spray or butter and flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk melted butter with granulated and brown sugars until glossy. Whisk in eggs one at a time, then the reduced cider, buttermilk, and vanilla.
- Fold dry ingredients into wet until just combined. Batter will be thick—do not overmix.
- Transfer batter to a piping bag or zip-top bag, snip the corner, and pipe into pans about 2/3 full.
- Bake 10–12 minutes, rotating pans halfway, until donuts spring back lightly and a toothpick comes out clean.
- Cool donuts 2 minutes in pan, then transfer to rack. Brush with melted butter and toss in cinnamon sugar while warm.
- Optional: For glaze, whisk powdered sugar, maple syrup, milk, and a pinch of salt until smooth. Dip cooled donuts and let set 10 minutes.
Notes
Reduce the cider for concentrated apple flavor—don’t skip this step. Avoid overmixing to keep donuts tender. Batter should be thick but pipeable. For extra sparkle, double-dip donuts in sugar after 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 255
- Sugar: 18g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: apple cider, baked donuts, fall recipe, cinnamon sugar