Save Pin
Biting into a warm, soft apple cider donut just out of the oven really hits different. Every bite tastes like fall, filled with those comforting spices and bold apple flavor from cooked-down apple cider. I whip these up whenever the air gets chilly or if the family wants something sweet for breakfast.
Every September, my kids beg for them because they bring back orchard visits and apple picking memories. The kitchen always smells amazing and everyone comes running before they've even cooled off.
Dreamy Ingredients
- Apple cider: Brings out that orchard vibe – cook it down so it’s super apple-y
- Vanilla extract: Ramps up those warm dessert notes, pick a real vanilla if possible
- Milk: Makes the batter silky and moist, I like using whole milk
- Granulated sugar: Adds a gentle sweetness, helps the donuts stay soft
- Brown sugar: Deepens the flavor, gives a little molasses vibe, use light or dark – both rock
- Eggs: Bind everything, plus help the donuts puff up – grab big eggs at room temp for best results
- Unsalted butter: Keeps things rich and soft – melt it slowly for smooth mixing
- Apple pie spice: Boosts the fall flavor, go for a good blend for best spice
- Ground cinnamon: Delivers that cozy spice – fresh cinnamon is best for serious flavor
- Salt: Makes everything sweeter and rounds out flavor, fine sea salt blends easily
- Baking soda: For a fluffier texture and to even out acidity
- Baking powder: Key for puffiness, double check it’s not old
- All-purpose flour: Gives donuts their soft shape, fresh flour = better donuts
- For topping, cinnamon and sugar: Coat donuts in this sweet blend, superfine sugar sticks really well
Step-by-Step Directions
- Coat and Cool:
- After baking, let the donuts rest in the pan for five minutes. Loosen each one with a slick spatula and move to a wire rack. While they’re still warm, brush a little melted butter on and roll in your cinnamon-sugar mix so every side’s covered.
- Bake Away:
- Pop the tray on the center oven shelf, baking at 350°F for 10 to 12 minutes. They’ll look set and gently golden. If you tap one on top, it should spring right back.
- Pan Fill:
- Spray a donut pan lightly so nothing sticks. Fill each well around three-fourths with batter for donuts that look classic and bake evenly.
- Put Together the Batter:
- In a big bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and apple pie spice till it’s all mixed and no clumps are left. In a second bowl, combine melted butter, eggs, brown sugar, and granulated sugar till really smooth. Add milk, vanilla, and the cooled-down apple cider, then stir it all together. Gently pour this wet mix into your dry stuff and fold until just blended – if you overdo it, donuts can turn out tough.
Save Pin
Cooked-down apple cider is what takes these over the top for me. It just takes a little time, but wow—the flavor gets so strong and apple-y. My whole family hangs out in the kitchen soaking up that huge apple smell every time.
Storing These Donuts
Store leftover donuts in a container with the lid snapped tight for two days at room temp. Drop parchment between the layers so they don’t stick. Planning to keep them longer? Wrap them up tight in plastic once cooled and stash in the freezer inside a zip bag—let them sit out to thaw, then roll in cinnamon sugar again so they taste fresh. Skip the fridge or leaving them open, because that’ll dry them out fast.
Swapping Ingredients
No apple pie spice? Just toss in extra cinnamon with a pinch of nutmeg and cloves. Cow's milk isn’t a must—any plant milk’ll do. Butter out? Try coconut oil for a different flavor. Want extra deep sweetness? Dark brown sugar is your friend here.
Serving Ideas
Eat these warm with coffee or cider. Stack them on a brunch spread or slice them for apple butter. They’re also a lunchbox favorite for kids when you want to make their day sweet.
Save Pin
Quick Apple Cider Donut Backstory
Apple cider donuts are a fairground favorite in the Northeast—especially during orchard season in the fall. They’re tied to family apple-picking trips and sweater weather. Making them at home brings that classic old-school stand flavor right to your kitchen table, and they really couldn’t be easier.
Common Questions
- → How come you simmer down apple cider?
Boiling apple cider makes the flavor way stronger, so the donuts taste even more apple-y without turning soggy.
- → Why do these donuts turn out so tender?
The trick is not overmixing, and using both baking powder and soda. They help the batter puff up and stay soft inside.
- → What's the best way to keep these fresh?
After they’ve cooled, keep them in a sealed container somewhere cool and out of the sun. That way, they stay soft and yummy.
- → Is it okay to freeze these donuts?
Yep! Just wrap each one on its own, stash in a freezer bag, and freeze. Let them thaw on the counter or warm them up when you’re ready to eat!
- → How do you make sure the cinnamon sugar stays put?
Dip those hot donuts into melted butter first—then roll them in the cinnamon sugar. That way it sticks better and you get crunchier, sweeter bites.