Apple cider donuts are a sweet treat that captures the fall season in every bite! These soft and fluffy donuts have a delightful apple flavor, perfect for chilly days.
Making them at home is so much fun! I love rolling them in cinnamon sugar—it makes them even more delicious. Trust me, they won’t last long in your house! 🍏🍩
Key Ingredients & Substitutions
Apple Cider: This ingredient is crucial for flavor. Look for fresh, unfiltered apple cider for the best taste. If you can’t find it, apple juice can work, but it won’t have the same depth of flavor.
Flour: All-purpose flour is standard here. You can experiment with whole wheat flour for a nuttier taste or gluten-free flour blends for a gluten-free option. Just be mindful that textures could differ slightly.
Buttermilk: Buttermilk adds tenderness to the donuts. If you don’t have any, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice to mimic buttermilk. Let it sit for a few minutes before using.
Spices: The cinnamon and nutmeg are key for that cozy flavor. If you’re out of nutmeg, you can use allspice or just double the cinnamon. Feel free to adjust according to your taste!
What’s the Best Way to Reduce Apple Cider?
Reducing apple cider is an important step for intensifying its flavor. Here’s how to do it perfectly:
- Pour the cider into a saucepan and heat it over medium heat.
- Let it come to a gentle boil. Reduce the heat slightly to maintain a simmer.
- Keep simmering until it reduces to about half, which usually takes around 15-20 minutes.
- Let it cool down before using in your batter. This also thickens it up a bit!
Remember, patience is key! Don’t rush this step, as it’s where all the concentrated apple goodness comes from.
Apple Cider Donuts
Ingredients You’ll Need:
For the Donuts:
- 2 cups apple cider
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Time Needed:
This recipe requires about 25 minutes of active preparation time and an additional 12-15 minutes for baking. Don’t forget to allow time to cool the donuts a bit and coat them after baking!
Step-by-Step Instructions:
1. Reduce the Apple Cider:
Pour the apple cider into a small saucepan over medium heat. Bring it to a boil, then reduce the heat and let it simmer until it’s reduced by half, leaving about 1 cup of concentrated cider. This will take around 15-20 minutes. Once reduced, set it aside to cool.
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until well combined. This will help evenly distribute all the leavening agents and spices.
3. Mix the Wet Ingredients:
In a separate bowl, beat the eggs lightly. Add the cooled apple cider, buttermilk, melted butter, and vanilla extract. Mix everything together until it’s well combined.
4. Combine Wet and Dry Ingredients:
Carefully pour the wet mixture into the bowl of dry ingredients. Gently mix with a spatula or spoon until just combined. Be careful not to overmix; some lumps are okay. You want a thick batter.
5. Preheat the Donut Pan:
Preheat your oven to 350°F (175°C) and lightly grease a donut pan to prevent sticking.
6. Fill the Donut Pan:
Use a piping bag or a resealable plastic bag (with the corner snipped off) to fill each cavity of the donut pan with batter. Fill each cavity about 3/4 full to allow room for rising.
7. Bake the Donuts:
Place the filled donut pan in the preheated oven and bake for about 12-15 minutes, or until a toothpick inserted into the center comes out clean. The donuts should be springy to the touch.
8. Prepare the Coating:
While the donuts are baking, mix the granulated sugar, cinnamon, and nutmeg together in a shallow dish. This will be for coating the donuts once they are warm.
9. Coat the Donuts:
Once the donuts are done, let them cool in the pan for about 5 minutes before transferring them to a wire rack. While they are still warm, dip each donut into melted butter and then roll them in the cinnamon sugar mixture until thoroughly coated.
10. Serve:
Enjoy your apple cider donuts fresh for the best flavor! They pair wonderfully with coffee or tea, making for a perfect snack or dessert.
Enjoy your homemade, soft, spiced apple cider donuts with a delightful cinnamon sugar coating!🍏🍩
Can I Use Store-Bought Apple Cider?
Absolutely! Store-bought apple cider works perfectly for this recipe. Just make sure it’s fresh and not over-processed to capture the best flavor!
How Should I Store Leftover Donuts?
Keep any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in an airtight container for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture will be denser. A half-and-half mix of all-purpose and whole wheat flour can also work well if you want to retain some of that lightness while adding whole grain benefits.
What if I Don’t Have a Donut Pan?
No worries! You can make mini donuts using a mini muffin tin or even bake the batter in a regular muffin tin. Just adjust the baking time since muffins will need a bit longer compared to donuts!