Warm Apple Cider Doughnuts (Print)

Soft apple cider doughnuts with cinnamon sugar, perfect for crisp mornings or sweet autumn cravings.

# Ingredients:

→ Doughnut Batter

01 - 1 cup apple cider
02 - 2 cups all-purpose flour
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 2 tablespoons unsalted butter, softened
09 - 1/2 cup granulated sugar
10 - 1/4 cup packed brown sugar
11 - 2 large eggs
12 - 1/3 cup whole milk
13 - 1 teaspoon vanilla extract

→ Cinnamon Sugar Coating

14 - 1/2 cup granulated sugar
15 - 2 teaspoons ground cinnamon
16 - 4 tablespoons unsalted butter, melted

# Directions:

01 - In a small saucepan, simmer 1 cup of apple cider over medium heat until it reduces to approximately 1/3 cup. This process should take about 10–12 minutes. Set aside to cool.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
03 - In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and packed brown sugar until the mixture becomes light and fluffy.
04 - Beat in the large eggs one at a time. Then, mix in the reduced apple cider, whole milk, and vanilla extract until thoroughly combined.
05 - Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing the batter.
06 - Cover the bowl and refrigerate the dough for at least 1 hour, or up to overnight, to make it easier to handle.
07 - Preheat your oven to 375°F (190°C). Lightly grease a doughnut pan.
08 - Spoon or pipe the doughnut batter into the prepared doughnut pan, filling each cavity about two-thirds full.
09 - Bake for 12–15 minutes, or until the doughnuts spring back when gently touched and a toothpick inserted into the center comes out clean.
10 - While the doughnuts are baking, combine the 1/2 cup of granulated sugar and 2 teaspoons of ground cinnamon in a shallow bowl for the coating.
11 - Allow the doughnuts to cool in the pan for 5 minutes before carefully transferring them to a wire rack.
12 - Brush the warm doughnuts with melted unsalted butter, then immediately roll them in the cinnamon sugar mixture to coat evenly.

# Expert Tips:

01 -
  • Ready in under an hour from start to finish
  • Uses simple pantry staples you likely already have
  • Creates that authentic cider mill taste without deep frying
  • Perfect activity for weekend family baking
02 -
  • These doughnuts contain significantly less fat than traditional fried versions
  • The recipe can be doubled easily for larger gatherings
  • The concentrated apple cider is the secret to authentic flavor
  • Store bought apple cider works perfectly, but unfiltered versions provide the richest flavor
03 -
  • For the most intense apple flavor, start with 2 cups of cider and reduce it to 1/3 cup, which may take up to 20 minutes but creates an incredible flavor foundation.
  • Transfer the batter to a piping bag or zip-top bag with the corner snipped off for the cleanest way to fill the doughnut pan without messy drips.
  • The doughnuts should be warm but not hot when applying the cinnamon sugar coating—too hot and the sugar will melt, too cool and it won't adhere properly. Finding that sweet spot around 5 minutes after removing from the oven ensures the perfect sugary crust.

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