Apple Cider Cinnamon Sugar Donuts Recipe

Introduction

These Apple Cider Cinnamon Sugar Donuts are a delightful autumn treat, perfectly spiced and coated with a sweet cinnamon sugar glaze. Baked instead of fried, they offer a lighter yet flavorful option that’s simple to make at home.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup apple cider
• 2 tablespoons unsalted butter, melted
• 2 tablespoons vegetable oil
• 2/3 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar (for coating)
• 1 1/2 teaspoons ground cinnamon (for coating)
• 4 tablespoons unsalted butter, melted (for coating)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease two standard donut pans. In a small saucepan, simmer 1 cup of apple cider over medium heat until it reduces to 1/2 cup, about 10-15 minutes. Let it cool completely.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
3. Step 3: In another bowl, mix the cooled reduced apple cider, melted butter, vegetable oil, sugar, eggs, buttermilk, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the donuts tender.
5. Step 5: Transfer the batter to a piping bag or a zip-top bag with a corner cut off. Pipe the batter into the prepared pans, filling each cavity about two-thirds full.
6. Step 6: Bake for 12 to 15 minutes, or until the donuts spring back when touched and a toothpick inserted in the center comes out clean.
7. Step 7: Let the donuts cool in the pans for 5 minutes, then transfer them to a wire rack. While still warm, brush each donut with melted butter and toss in the cinnamon sugar coating (mix the 1/2 cup sugar with 1 1/2 teaspoons cinnamon) until evenly coated.

Tips & Variations

• Use a light-bodied apple cider for a more subtle apple flavor that won’t overpower the spices.
• For extra richness, substitute the buttermilk with full-fat plain yogurt.
• If you don’t have donut pans, use a muffin tin and reduce the baking time slightly, keeping an eye on doneness.
• Add a pinch of ground cloves or ginger to the dry ingredients for a deeper spiced profile.

Storage

Store the coated donuts in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days, then warm slightly in a microwave before serving to regain softness. These donuts do not freeze well once coated with cinnamon sugar.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

Yes, you can use a muffin tin instead and fill each cup two-thirds full. Baking times may vary, so start checking doneness around 10 minutes.

Can I use fresh apple juice instead of apple cider?

Fresh apple juice can be used, but cider generally has a more robust flavor that complements the spices better. Reduce it down as instructed to concentrate the flavor regardless of which you use.

Apple Cider Cinnamon Sugar Donuts Recipe

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★★★★★

4.6 from 92 reviews

Delight in these homemade Apple Cider Cinnamon Sugar Donuts, a perfect blend of warm spices and the subtle tang of reduced apple cider. Baked to perfection, these donuts are coated with a buttery cinnamon sugar glaze, making them an irresistible treat for any time of day.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup apple cider
• 2 tablespoons unsalted butter, melted
• 2 tablespoons vegetable oil
• 2/3 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating

• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter, melted

Instructions

1. Prepare Donut Pans and Reduce Cider: Preheat your oven to 350°F (175°C). Lightly grease two standard donut pans. In a small saucepan over medium heat, simmer 1 cup of apple cider until it reduces to 1/2 cup, about 10-15 minutes. Allow the reduced cider to cool completely.
2. Combine Dry Components: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
3. Mix Wet Components: In another bowl, mix the cooled reduced apple cider, melted unsalted butter, vegetable oil, granulated sugar, eggs, buttermilk, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
4. Form the Batter: Pour the wet ingredients into the dry ingredient bowl. Gently fold together until just combined, taking care not to overmix to avoid tough donuts.
5. Fill Donut Pans: Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the prepared donut pans, filling each cavity about two-thirds full for optimal rise and shape.
6. Bake the Donuts: Place the pans in the preheated oven and bake for 12 to 15 minutes, or until the donuts spring back lightly when touched and a toothpick inserted into the center comes out clean.
7. Cool and Coat: Let the donuts cool in the pans for 5 minutes, then transfer carefully to a wire rack. While still warm, brush each donut with the 4 tablespoons melted butter, then toss them in the cinnamon sugar mixture (made by combining 1/2 cup granulated sugar and 1 1/2 teaspoons ground cinnamon) until evenly coated.

Notes

• Ensure the reduced apple cider is fully cooled before mixing with other wet ingredients to prevent eggs from cooking or curdling.
• Do not overmix the batter to keep the donuts tender and light.
• Using a piping bag makes it easier to fill donut pans neatly and evenly.
• These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice or vinegar.

Keywords: apple cider donuts, cinnamon sugar donuts, baked donuts, fall recipes, homemade donuts, spiced donuts