These are the best apple cider donuts! They're soft and fluffy, full of apple cider flavor, lots of warm spices and rolled in spiced sugar.
These baked cake donuts are the perfect fall treat. If you can't make it to an apple orchard this year, don't worry because these homemade donuts are even better!
If you're looking for other apple recipes, check out my apple cider cake, apple cider cupcakes, apple pie bars, mini apple pies, apple pie cheesecake, or apple pie!
Why You'll Love This Apple Cider Donut Recipe:
They're full of fall flavor. They have the perfect blend of cinnamon, nutmeg and allspice that compliment the cider flavor exquisitely.
They're super soft and moist. These donuts are super moist due to the sour cream and buttermilk combination.
They're super easy to make. No messing with hot oil or a deep fryer making these donuts simple to make!
They're just as good, if not better than fried donuts. Really, they are!
Ingredients for Homemade Apple Cider Donuts:
- Apple Cider- it will be reduced into a thick syrup to add the most concentrated cider flavor to the donuts
- Flour- all purpose flour gives these baked donuts the best texture
- Sugar- equal amounts of light brown sugar and granulated sugar give these donuts the best, softest texture
- Buttermilk- helps these donuts stay super moist
- Sour Cream- also keeps the donuts very moist
- Unsalted Butter- make sure it is softened
- Eggs- make sure they're room temperature
- Baking Soda & Powder- gives the donuts their fluffy texture
- Ground Spices- cinnamon, nutmeg and allspice bring warm, fall flavors to these donuts
- Vanilla Extract- adds a sweet note to the donut batter
Step by Step Instructions
STEP ONE: Start by adding 3 cups of apple cider to a sauce pan over medium low heat. Bring it to a simmer and let it simmer until it has reduced down to ½ cup, stirring occasionally. It will take some time, around 20-30 minutes. Start checking it has reached ½ cup at 20 minutes and add more time as necessary. Let the cider reduction cool before using it in the donut batter.
STEP TWO: In a medium bowl whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon and allspice. Set aside the flour mixture.
STEP THREE: In a large bowl cream the softened butter, granulated white sugar and light brown sugar together with an electric mixer on high speed until fluffy, about 2 minutes.
STEP FOUR: Add in the eggs and vanilla and mix on medium-high speed until pale in color and fluffy, about 1 minute.
STEP FIVE: Next add in the buttermilk, sour cream and the reduced cider and mix on low speed until combined.
STEP SIX: Add the dry ingredients to the wet ingredients and mix on low speed just until all is combined.
STEP SEVEN: Grease a donut pan with nonstick spray. Transfer the donut batter to a piping bag and cut about ½ inch opening on the bottom. Pipe the batter into the donut pan until each well is a little more than ¾ full.
STEP EIGHT: Bake the donuts at 350 degrees for 12-13 minutes, or until a toothpick comes out clean from the center. Let them cool for a 5 minutes in the pan and then turn the pan over onto a wire rack to release the warm donuts. Let the golden brown apple cider doughnuts cool until cool enough to handle.
STEP NINE: Add the melted butter to a small bowl. In a separate bowl mix together the granulated sugar, cinnamon, nutmeg and allspice. Using a pastry brush, brush each donut with the melted butter and then roll in the cinnamon sugar mixture. Serve right away!
FAQs
Can I use apple juice instead of apple cider? No. Apple cider is not the same as apple juice, only cider will work for this recipe.
Can I fry these? No, this batter is specifically for baked donuts, not fried.
How long do these stay fresh for? They'll stay fresh for up to four days in an airtight container.
Can these be made into donut holes? If you have a donut hole pan, yes! Reduce baking time and check for doneness around 8 minutes.
Pro Tips
Make sure all your wet ingredients are room temperature. You'll have the best textured donuts when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake batter/donut batter "gummy".
If you're planning on making my other apple cider desserts this fall, I recommend just reducing a bunch of apple cider all at once and keeping the reduced syrup in the fridge for when you want to make something! It'll really come in handy! A good ratio for reduction is 3 cups reduced down to ½ cup, 6 cups down to 1 cup, 9 cups reduced to 1 ½ cups etc.
If you make these donuts, please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Fall Recipes to Try:
📖 Recipe
Apple Cider Donuts
Ingredients
For the Apple Cider Donut Batter
- 3 cups (720 ml) apple cider
- 2 ¼ cups (281 g) all purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground allspice
- 10 tablespoon (140 g) unsalted butter, softened
- ¾ cup (150 g) granulated white sugar
- ¾ cup (165 g) light brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- ½ cup (120 ml) buttermilk, at room temperature
- ½ cup (124 g) sour cream, at room temperature
For the Spiced Sugar Topping
- ¼ cup (56 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
Instructions
For the Apple Cider Donuts
- Start by adding the apple cider to a sauce pan over medium-low heat. Bring it to a simmer and let it simmer until it has reduced down to ½ cup, stirring occasionally. It will take some time, around 20-30 minutes. Start checking it has reached ½ cup at 20 minutes and add more time as necessary. Let the cider reduction cool before using it in the donut batter.3 cups (720 ml) apple cider
- Preheat the oven to 350 degrees.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon and allspice. Set aside the flour mixture.2 ¼ cups (281 g) all purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground nutmeg, 1 tablespoon ground cinnamon, ¼ teaspoon ground allspice
- In a large bowl cream the softened butter, granulated white sugar and light brown sugar together with an electric mixer on high speed until fluffy, about 2 minutes.10 tablespoon (140 g) unsalted butter, softened, ¾ cup (150 g) granulated white sugar, ¾ cup (165 g) light brown sugar
- Add in the eggs and vanilla and mix on medium-high speed until pale in color and fluffy, about 1 minute.2 eggs, at room temperature, 1 teaspoon vanilla
- Next add in the buttermilk, sour cream and the reduced cider and mix on low speed until combined.½ cup (120 ml) buttermilk, at room temperature, ½ cup (124 g) sour cream, at room temperature
- Add the dry ingredients to the wet ingredients and mix on low speed just until all is combined.
- Grease a donut pan with nonstick spray. Transfer the donut batter to a piping bag and cut about ½ inch opening on the bottom. Pipe the batter into the donut pan until each well is a little more than ¾ full.
- Bake the donuts for 12-13 minutes, or until a toothpick comes out clean from the center.
- Let them cool for 5 minutes in the pan and then turn the pan over onto a wire rack to release the donuts. Let the donuts cool until cool enough to handle.
For the Spiced Sugar Topping
- Add the melted butter to a small bowl.¼ cup (56 g) unsalted butter, melted
- In a separate bowl mix together the granulated sugar, cinnamon, nutmeg and allspice.1 cup (200 g) granulated sugar, 2 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice
- Using a pastry brush, brush each donut with the melted butter and then roll in the spiced sugar mixture. Serve right away!
Hi Ginny (also my sister's name).
We don't have fresh apple cider this side of the world. What we usually get is bottled either alcoholic or mon alcoholic (fizzy, not still). Can I use any of these instead? And particular one?
Hi! I have not tried the recipe with either of these so I can't say you'll have the same results. Perhaps apple juice would work. That's the closest thing I can think of to apple cider.
Hi Ginny! Did you use salted or unsalted butter for the recipe?
Hi! Unsalted 🙂
Hi ginny ! How long do these keep for ? I’m trying to prep for thanksgiving but don’t know if I should bake them the day before …
Hey Gina! They are best the day off, but will certainly keep over night!
Do these freeze well?