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Apple Cider Doughnuts

Yield12 doughnuts

Prep20 minutes

Bake15 minutes

LevelBeginner-Friendly

Texture goal

A slightly crisp exterior with a soft, moist interior.

These Apple Cider Doughnuts bring a taste of autumn with every bite. Coated in cinnamon sugar, they're the perfect cozy treat.

Why you'll want it now, The warm cinnamon sugar coating makes these doughnuts irresistible.

Reducing apple cider intensifies its flavor, while a mix of baking powder and baking soda ensures a tender crumb.

How to make it

Preheat your oven to 350°F (175°C). Lightly grease a standard doughnut pan.
In a saucepan, bring the apple cider to a boil, then reduce to simmer until reduced to 1/4 cup (60 ml). Let it cool slightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk the eggs, melted butter, buttermilk, vanilla, and cooled apple cider reduction.
Add the wet ingredients to the dry ingredients, mixing until just combined.
Fill the doughnut pan cavities about 3/4 full with batter.
Bake for 15 minutes or until a toothpick inserted comes out clean.
Allow the doughnuts to cool in the pan for 5 minutes before transferring to a cooling rack.
For the cinnamon sugar coating, mix sugar and cinnamon in a shallow bowl.
Brush each doughnut with melted butter and dip in the cinnamon sugar mixture to coat.

Enjoy these warm Apple Cider Doughnuts with a cozy cup of coffee or cider for the perfect autumn treat.

Doughnuts are ready when a toothpick inserted into one comes out clean and they spring back lightly when touched.

For those using a convection oven, reduce the temperature to 325°F (160°C) and start checking a few minutes earlier than the suggested bake time.

The melted butter helps the cinnamon sugar adhere perfectly, giving a classic coating.

If doughnuts are too dense, ensure your baking powder and soda are fresh.
For uneven baking, make sure the doughnut pan is filled evenly and not overfilled.
If the coating doesn't stick, make sure to brush with enough melted butter.

Store in an airtight container at room temperature for up to 2 days. Best eaten fresh.

Doughnuts can be baked and frozen without the coating for up to 2 months. Thaw and coat before serving.

Add a pinch of clove or cardamom to the dry ingredients for a spiced twist.
Use apple pie spice instead of cinnamon for the coating.
Drizzle with a simple glaze made from powdered sugar and apple cider for extra sweetness.

Can I use apple juice instead of apple cider?

Apple cider has a more concentrated flavor. If using apple juice, reduce it further for similar intensity.

How do I prevent doughnuts from sticking to the pan?

Ensure the pan is well-greased, and allow doughnuts to cool slightly before removing.

Can I make these doughnuts fried instead of baked?

This recipe is designed for baking. For frying, a different dough recipe would be better suited.

What's the best way to reheat these doughnuts?

Warm them in a 300°F (150°C) oven for a few minutes or microwave for 10-15 seconds.

Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.