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Apple Cider Donuts

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. 
5 from 19 votes
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Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Course Breakfast, Dessert
Cuisine American
Servings 20 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! 

Notes

Store left overs in an air tight container for up to four days.
Keyword apple cider, apple cider donuts, baked donuts, donuts
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