Orchard apple cider donuts are one of fall’s best treats: warm, tender, rolled in cinnamon sugar and tasting faintly of apples. The trick to making them at home is that cider is thin and mild, so you have to concentrate it before it goes into the batter. This recipe does that, and it works in a donut pan for an easy baked version, with notes for frying if you want the classic orchard-stand texture.
Makes: 12 donuts (two batches in a 6-cavity pan). Prep: 20 minutes, plus cider reducing time. Bake: 10 to 12 minutes per batch.
Ingredients
For the donuts
- 1 cup (240 ml) apple cider (unfiltered, not apple juice)
- 2 cups (250 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup (57 g) butter, melted and cooled
- ¾ cup (150 g) packed brown sugar
- 1 large egg, at room temperature
- ⅔ cup (160 ml) buttermilk
- 1 teaspoon vanilla extract
For the coating
- ½ cup (100 g) granulated sugar
- 1½ teaspoons ground cinnamon
- 4 tablespoons butter, melted
Instructions
- Pour the cider into a small saucepan and simmer over medium heat for 15 to 20 minutes, until reduced to about ¼ cup (60 ml). Cool completely.
- Heat the oven to 350°F (175°C) and grease a donut pan well.
- Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
- In another bowl, whisk the melted butter, brown sugar, egg, buttermilk, vanilla and cooled cider until smooth.
- Pour the wet ingredients over the dry and fold until just combined. The batter will be thick. Do not overmix.
- Spoon or pipe the batter into the cavities, filling them about three-quarters full. A zip-top bag with the corner cut makes this tidy.
- Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed and a toothpick comes out clean. Repeat with the remaining batter.
- Cool in the pan for 3 minutes, then turn out. Mix the sugar and cinnamon in a shallow dish. Brush each warm donut all over with melted butter and roll in the cinnamon sugar.
Why you have to reduce the cider
A cup of cider added to batter would only dilute it and barely taste like apples. Simmering it until it is syrupy removes water and leaves behind sugar and flavor, so a quarter cup of concentrate has the apple impact of the full cup. Watch the pan closely near the end, since reduced cider can go from perfect to scorched quickly. If you reduce too far, add a splash of water to loosen it. A little concentrated cider is also a nice flavor booster in sauces, as described in our guide to pantry flavor boosters.
Tips for tender donuts
- Do not overmix. Fold until you see no dry flour. Overmixing makes baked donuts dense and tough.
- Measure flour carefully. Too much makes them dry. A scale is the most reliable tool, and our measuring cups vs. grams guide explains the difference.
- Grease the pan generously. Use softened butter or spray, getting into every curve.
- Coat while warm. The butter soaks in and the sugar sticks. Cold donuts will not hold the coating.
- Check at 10 minutes. Baked donuts go from soft to dry fast.
More fundamentals, including why baking powder and soda matter, are in 15 baking tips for beginners.
Fried apple cider donuts
The orchard-stand version is fried cake donut dough. Increase the flour to 3 cups (375 g), use 2 teaspoons baking powder and ½ teaspoon baking soda, and use a thicker dough with about ½ cup buttermilk, so you can roll and cut it. Chill the dough for at least 1 hour. Roll to ½ inch (12 mm) thick and cut with a donut cutter. Heat 2 inches of neutral oil to 350°F (175°C) in a heavy pot, and fry 3 to 4 donuts at a time for about 1 minute per side, until deep golden. Drain on a rack, then toss in cinnamon sugar. Use a thermometer and keep the oil steady. If it is too cool, the donuts absorb grease, and if it is too hot, the outside burns before the inside cooks. See our cooking oils guide for the right frying oil. Never leave hot oil unattended.
Flavor and topping variations
- Maple glaze: whisk 1 cup powdered sugar with 2 tablespoons maple syrup and 1 to 2 tablespoons milk. Dip the cooled donuts.
- Caramel drizzle: warm store-bought caramel and drizzle over the cinnamon sugar.
- Chai spice: add ¼ teaspoon each cardamom and ground ginger to the batter.
- Apple bits: fold ½ cup finely diced apple, pre-cooked for 3 minutes, into the batter.
- Mini donuts or muffins: fill a mini donut pan and bake 7 to 8 minutes. For muffins, bake in a lined tin for 18 to 20 minutes and roll the tops in cinnamon sugar.
Storing and freezing
These donuts are best the day they are made. Store in an airtight container at room temperature for up to two days, or refrigerate for longer. Warm a donut in the microwave for 10 seconds to refresh it. For freezing, freeze uncoated donuts in a single layer, then bag them for up to two months. Thaw, warm briefly, and roll in butter and cinnamon sugar just before serving. Our freezer-friendly meals guide has more tips.
More fall apple and pumpkin recipes
If you are baking for the season, try our pumpkin chocolate chip cookies and pumpkin dump cake. For a more everyday apple treat, see soft apple oat cookies, and for savory ideas, what to make with fresh apples.
Common questions
Can I use apple juice instead of cider? Technically yes, but juice is clearer and sweeter, and has less depth. Reduce it the same way.
Can I use milk instead of buttermilk? Add 2 teaspoons of lemon juice or vinegar to ⅔ cup milk and let it sit 5 minutes.
Why are my baked donuts dry? Too much flour, or overbaked. Weigh the flour and check early.
Do I need a donut pan? No. Use a muffin tin, as noted above, and bake a few minutes longer.
