These apple cider donuts taste like they are from the farm! The donuts have reduced apple cider and lots of spices! It is dunked in apple cider butter and cinnamon sugar.

Bite missing from apple cider donuts.

You ever get an apple cider donut that just tastes like cinnamon? I want to taste that apple cider! These do have a reduced apple cider (more flavor that doesn’t affect texture), and it is dunked in an apple cider butter. Flavor on the inside and the outside!
I have tips and tricks and process photos to easily help you make this recipe! If you love apple cider desserts, you have to try my apple cider donut cake.

Top view of apple cider donuts.

Tips for making keyword

Here are my tips, so yours turns out like this recipe!

  • Tip 1: First, reduce the apple cider. The goal is to cook off most of the apple cider, which really increases the apple cider flavor.
  • Tip 2: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it down. Resulting in a more dry donut.
  • Tip 3: You want to make sure to bake the donuts so no crumbs come out when you stick a toothpick in. I tried baking these for 12 minutes, but they can easily fall apart, which means they are underbaked.
  • Tip 4: When you are filling the pan, fill them 2/3rds full. Any more, and it will overfill out the top of the pan when it bakes.
  • Tip 5: You want to quickly dunk the donuts in the apple cider butter, you don’t want it to soak in too much butter. Then, very thoroughly toss the donuts in cinnamon sugar. Wait for 10 minutes, then toss in cinnamon sugar again. The first time, the cinnamon sugar can soak into the butter.
Wet ingredients in a bowl.
Mix the wet ingredients with a whisk, no mixer needed.
Donut batter in a bowl.
Make sure to mix in the dry ingredients until just combined.
Donut batter in the pan.
Fill the donut pan 2/3rds full.
Baked donuts on a wire rack.
Tip: Use the bottom of a piping tip while the donuts are just out of the oven to recreate the holes, if you fill the pan too much.
Donut in cinnamon sugar.
I like to take the cinnamon sugar and sprinkle on top of the donut to get more cinnamon sugar on the donut.
One donut cut in half.

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If you want more apple cider, try my apple cider cookies or apple cider muffins!

Stack of three donuts.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Bite missing from apple cider donuts.
5 from 1 review

Apple Cider Donuts

Stephanie Rutherford
These apple cider donuts are like the donuts you get on a farm! They have a reduced apple cider in the batter with lots of spices. They are dunked in apple cider butter and cinnamon sugar.
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Prep Time: 40 minutes
Cook Time: 14 minutes
Total Time: 54 minutes
Servings: 12 donuts

Ingredients
 
 

Apple Cider for donuts

  • 1 1/2 cups Apple cider

Donuts

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 3/4 cup Brown sugar, packed
  • 1/4 cup White granulated sugar
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 1/4 cup Oil, canola or vegetable
  • 1/3 cup Milk
  • 2 TBSP Apple sauce, unsweetened

Cinnamon Sugar

  • 6 TBSP Unsalted butter, melted
  • 2 TBSP Apple cider
  • 1 1/3 cup White granulated sugar
  • 1 1/2 TBSP Ground cinnamon
  • 1/4 tsp Ground nutmeg

Instructions
 

Apple Cider for donuts

  • In a large saucepan, add the apple cider over medium heat. Heat until it starts to simmer. Occasionally stir until it is reduced down to 1/2 cup. This takes about 10-15 minutes. Cool completely before using.
    1 1/2 cups Apple cider

Donuts

  • Preheat the oven to 350℉. Spray two donuts pan (6 donuts each) with baking spray. Set aside.
  • In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
    2 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1 1/2 tsp Ground cinnamon, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg
  • In a large bowl, add brown sugar, sugar, egg, vanilla, oil, milk, apple sauce, and 1/2 cup of reduced apple cider. Whisk together.
    3/4 cup Brown sugar, 1/4 cup White granulated sugar, 1 Large egg, 1 tsp Pure vanilla extract, 1/4 cup Oil, 1/3 cup Milk, 2 TBSP Apple sauce
  • Add the dry ingredients and whisk until combined. Pour the batter into a piping bag (or ziplock bag). Cut off the tip. Fill the donut pan 2/3rds full.
  • Bake for 14-16 minutes. They are done baking when a toothpick inserted comes out clean. Tip: while still hot, use a piping tip to recreate the hole of the donuts, if the holes get covered while baking. Do this fresh out of the oven.
  • Let it sit in the hot pan for 10 minutes before transferring to a cooling rack. I used a spoon to help pop it out. Cool completely.

Cinnamon Sugar

  • Once the donuts are cooled, mix melted butter and apple cider in a bowl big enough to dunk the donuts in. Do the same with the sugar, cinnamon, and nutmeg in a separate bowl.
    6 TBSP Unsalted butter, 2 TBSP Apple cider, 1 1/3 cup White granulated sugar, 1 1/2 TBSP Ground cinnamon, 1/4 tsp Ground nutmeg
  • Dunk the donut in the butter, let it drip off any excess. Then, roll in the cinnamon sugar. Make sure it is heavily coated. Let the cinnamon sugar donuts sit for 10 minutes, the cinnamon sugar will soak in a bit. Coat the donut a second time with cinnamon sugar.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the donuts.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 324kcal, Carbohydrates: 55g, Protein: 3g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 139mg, Potassium: 93mg, Fiber: 1g, Sugar: 38g, Vitamin A: 190IU, Vitamin C: 0.3mg, Calcium: 57mg, Iron: 1mg
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