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Apple Cider Doughnuts

There’s nothing quite like biting into warm, freshly made apple cider doughnuts on a crisp autumn day. The combination of sweet, tangy apple cider and cozy fall spices makes for a treat that perfectly captures the essence of the season.

Easy to Make Apple Cider Doughnuts

These apple cider doughnuts are easy to make. They have a fine cake-like texture and are delicious! I didn’t expect them to be so tasty when I first made them. Maybe it is the brushed butter, the cinnamon sugar, or the fact that they are served warm.

Apple Cider Doughnuts

Cider Reduction in the Doughnuts

These doughnuts are made with 1/2 cup of apple cider. To intensify the flavor, I suggest boiling 1 1/2 cups of apple cider until it reduces to 1/2 cup. Do this before you start the recipe. Let it cool before adding it to the batter at the end of the recipe. You can also reduce the cider a day before and keep it in the refrigerator. Set it out about an hour before you need it so it can come to room temperature. However, you can make this recipe without reducing the cider and still have a tasty doughnut.

Apple Cider Doughnuts

Nutmeg in Apple Cider Doughnuts

This recipe calls for a pinch of nutmeg. If you love the taste of nutmeg, add 1/16 teaspoon to this recipe.

Apple Cider Doughnuts

Piping Bag

Use a piping bag to fill the doughnut cavities quickly. Fill it with batter and then cut off the tip. If you do not have a piping bag, make one using a resealable plastic bag. Fill the bag with batter, sealing it as you squeeze out most of the air. Then, snip off one small corner. Squeeze batter through the cut corner to fill the doughnut cavities with batter.

Doughnut Pans

Use a silicone doughnut pan to bake these apple cider doughnuts. The baked doughnuts easily pop out of these pans, and the cleanup is easy. Pop them in the dishwasher or handwash with soapy water. They also store easier than metal pans because they can be folded to fit a small space.

Place them on a baking sheet to fill them and bake the doughnuts.

Apple Cider Doughnuts

Sugar-Cinnamon Coating on Apple Cider Doughnuts

The sugar-cinnamon coating is highly recommended for these doughnuts, but you can leave it off if you want to cut back on the sugar.

Apple Cider Doughnuts

Serving Warm Apple Cider Doughnuts

These doughnuts are best served warm. However, sometimes they have to cool to get them out of the pan in one piece. You can reheat a doughnut in the microwave for 10-15 seconds.

Apple Cider Doughnuts

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Apple Cider Doughnuts

Baked doughnuts made with apple cider, brushed with butter, and dipped in cinnamon sugar.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Anytime, Dessert, Snack
Cuisine American
Servings 12
Calories 321 kcal

Equipment

  • Doughnut pan with (12) 3-inch cavities (or two 6-cavity pans)

Ingredients
  

  • cooking spray
  • 1 ¾ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • Pinch ground nutmeg
  • 1 cup (2 sticks) unsalted butter, divided, and at room temperature
  • ¾ cup light brown sugar, lightly packed
  • ¾ cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup apple cider, room temperature (See note below about cider)

Instructions
 

  • Preheat oven to 350 degrees F. Lightly spray the doughnut cavities with cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg. Set aside.
  • In a mixing bowl, cream 10 tablespoons of butter, brown sugar, and ¼ cup of granulated sugar until light and fluffy.
  • Add the eggs one at a time and beat until mixed well, scraping down the sides of the bowl.
  • Beat in the vanilla.
  • Add the flour mixture and beat on low just until mixed.
  • Turn the mixer on low and slowly pour the cider using a steady stream. Scape down the sides of the bowl to mix well.
  • Add the batter to the prepared pan, filling the cavities about 2/3 full.
  • Bake for 12 to 15 minutes or until golden brown and a toothpick inserted in the middle of a doughnut comes out clean. Rotate the doughnuts after half the baking time.
  • Let the doughnuts cool for approximately 10 minutes, and then turn them out of the pan onto a cooling rack.
  • Mix together the leftover ½ cup of sugar with 1 teaspoon of cinnamon.
  • Melt the remaining 6 tablespoons of butter. Brush melted butter on the cooled doughnuts and dredge them in the cinnamon-sugar mixture.

Notes

Apple Cider Reduction

Optional:  To enhance the taste of apple cider in the doughnuts, pour 1 ½ cups of apple cider into a small saucepan.  Cook it until it reduces to ½ cup.  Use this concentrated ½ cup apple cider in the recipe.

Nutmeg

If you like more nutmeg taste, increase the amount to 1/16  teaspoon.

Muffins Instead of Doughnuts

If you do not have a doughnut pan, you can make 12 muffins instead. Bake for 15-20 minutes or until an inserted toothpick comes out clean. Rotate the muffin pan after half the baking time. Brush the muffin tops with butter and dip in the sugar-cinnamon mixture.
Recipe adapted from the New York Times.

Nutrition

Calories: 321kcalCarbohydrates: 41gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 208mgPotassium: 66mgFiber: 1gSugar: 27gVitamin A: 519IUVitamin C: 0.1mgCalcium: 52mgIron: 1mg
Keyword Apple Cider, Baked, Doughnut
Tried this recipe?Let us know how it was!

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