Tender, cake-style donuts infused with concentrated apple cider and warm spices, then coated in cinnamon sugar. The perfect treat for crisp autumn days.
Recipe Details
Ingredients
- 480ml fresh apple cider
- 250g all-purpose flour
- 100g granulated sugar
- 60g light brown sugar, packed
- 10g baking powder
- 3g fine sea salt
- 5g ground cinnamon
- 1g freshly grated nutmeg
- 1g ground allspice
- 60g unsalted butter, melted
- 1 large egg large egg
- 80ml buttermilk
- 5ml pure vanilla extract
- 100g granulated sugar for coating
- 5g ground cinnamon for coating
- 45g unsalted butter, melted for coating
Instructions
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Preheat oven to 190°C (375°F). Grease a 12-cup donut pan with butter or cooking spray.
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In a small saucepan, bring 480ml fresh apple cider to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes until reduced to 120ml (1/2 cup). Set aside to cool slightly.
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In a large bowl, whisk together 250g all-purpose flour, 100g granulated sugar, 60g light brown sugar, 10g baking powder, 3g fine sea salt, 5g ground cinnamon, 1g freshly grated nutmeg, and 1g ground allspice.
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In a separate bowl, whisk together the reduced apple cider, 60g unsalted butter, 1 large egg large egg, 80ml buttermilk, and 5ml pure vanilla extract until well combined.
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Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix - the batter should be slightly lumpy.
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Spoon or pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
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Bake for 12-15 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
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Let cool in the pan for 5 minutes, then turn out onto a wire rack.
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For the coating, combine 100g granulated sugar for coating and 5g ground cinnamon for coating in a shallow bowl. Brush warm donuts with 45g unsalted butter, then roll in the cinnamon sugar mixture.
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Serve warm or at room temperature. Best enjoyed the same day they're made.
Tips
Cider Reduction: The key to intense apple flavor is reducing the cider by 75%. Don't skip this step - it concentrates all those delicious apple notes.
Donut Pan Alternative: If you don't have a donut pan, bake in a standard muffin tin for 15-18 minutes and call them apple cider muffins!
Buttermilk Substitute: No buttermilk? Mix 80ml (1/3 cup) regular milk with 5ml (1 tsp) lemon juice and let sit for 5 minutes.
Storage: Store in an airtight container for up to 2 days. Refresh day-old donuts by warming in a 180°C (350°F) oven for 3-4 minutes.
Glaze Option: Instead of cinnamon sugar, try a simple glaze made with 120g (1 cup) powdered sugar and 30ml (2 tbsp) of the reduced apple cider.