Description
These homemade Apple Cider Donuts capture the essence of fall with their warm spices and sweet apple cider flavor. Baked to perfection and coated in a cinnamon sugar blend, they are tender, flavorful, and perfect for breakfast or a cozy snack.
Ingredients
Scale
For the Donuts:
- 1 cup apple cider
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup buttermilk
For the Coating:
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Reduce Apple Cider: In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat and let it simmer gently until it has reduced to about 1/4 cup. Remove from heat and allow it to cool completely before using.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a donut pan to prevent the donuts from sticking during baking.
- Mix Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and melted butter until smooth and well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract until incorporated.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures an even distribution of leavening and spices.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Stir gently and just until combined to avoid overmixing, which can toughen the donuts.
- Add Reduced Apple Cider: Fold the cooled reduced apple cider into the batter carefully, ensuring it is evenly incorporated to infuse that classic apple flavor.
- Fill Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each about three-quarters full to allow room for the donuts to rise and bake evenly.
- Bake Donuts: Place the pan in the preheated oven and bake for 10-12 minutes, until a toothpick inserted into the center of a donut comes out clean and the donuts are lightly golden.
- Cool Donuts: Let the donuts cool in the pan for a few minutes to firm up, then transfer them to a wire rack to cool slightly but remain warm for coating.
- Apply Coating: In a shallow bowl, mix together 1/2 cup granulated sugar with 1 tablespoon ground cinnamon. Dip each warm donut into the cinnamon sugar mixture, thoroughly coating each one to add a sweet, spicy finish.
- Serve: Enjoy the donuts warm or at room temperature to best experience their tender texture and delicious flavor.
Notes
- Be careful not to overmix the batter to keep the donuts light and tender.
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
- Make sure the reduced apple cider is completely cooled before folding it into the batter to prevent curdling.
- Store any leftover donuts in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- These donuts are best enjoyed fresh but can be briefly warmed in a microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: apple cider donuts, fall recipes, baked donuts, cinnamon sugar donuts, homemade donuts, autumn snacks
