Apple cider donuts are fall in dessert form. The secret? Reduce the cider until it’s a flavor bomb. Then mix into a spiced, cakey batter. Roll in cinnamon sugar. Baked, not fried. No one will know. Everyone will beg for the recipe.
Makes 12-14 donuts.
Reduce Cider
Simmer apple cider in a small saucepan over medium heat until reduced to ¼ cup (about 15-20 minutes). Let cool.
Preheat & Prep
Preheat oven to 375°F (190°C). Grease a donut pan.
Mix Dry
Whisk flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
Mix Wet
In another bowl, whisk eggs, oil, buttermilk, vanilla, and reduced cider.
Combine
Pour wet into dry. Stir until just combined (don’t overmix).
Bake
Spoon batter into donut pan, filling about ¾ full.
Bake 10-12 minutes until springy to the touch.
Coat
Let donuts cool 2 minutes. Brush with melted butter. Toss in cinnamon-sugar mixture.
Serve
Serve warm with apple cider. Try not to eat all twelve.
Summary
Prep Time: 20 min | Bake Time: 12 min | Total: 32 min
Yield: 12-14 donuts | Difficulty: Easy
Storage Notes
Best day-of. Store airtight at room temperature for 2 days. Freeze uncoated donuts for 3 months. Reheat in oven or air fryer at 350°F for 5 minutes, then coat fresh. Never microwave — gets gummy.
