apple cider donuts recipe
The Best apple cider donuts recipe
I love this recipe because it’s simple enough to make with ingredients you probably already have, but it comes together in a way that feels like a little celebration every time. The cider adds a bright, tangy flavor that cuts through the richness of the dough, and the glaze makes them look almost too pretty to eat—especially when they’re dusted with powdered sugar. My family has a rule: no second helping until the plate is empty, but somehow, they always manage to sneak another bite in. And the best part? They’re not just for special occasions. I make them every week, sometimes even for breakfast, because they’re so versatile. You can bake them fresh or freeze them, and they reheat perfectly. Plus, with a little extra cinnamon or a sprinkle of nuts, they’re a great way to get some natural sweetness and fiber into your day without feeling like you’re sacrificing taste. It’s the kind of recipe that proves you can enjoy something sweet without feeling guilty—well, unless you’re watching your sugar intake, and even then, you can adjust the glaze to be lighter. They’re that good.
Classic Apple Cider Donuts
Delicious, fluffy donuts infused with the warmth of apple cider, perfect for breakfast or dessert. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup apple cider
- 1 tsp ground cinnamon
- ½ cup powdered sugar
- 1–2 tbsp milk (or apple cider)
- 1 tbsp unsalted butter, melted
- 1 tsp ground cinnamon
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Grease a donut pan or line a muffin tin with parchment paper. -
2
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. -
3
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until just combined. -
4
Slowly pour in the apple cider while mixing until the dough comes together. If too sticky, add a bit more flour. Let the dough rest for 10 minutes. -
5
Preheat the oven to 375°F (190°C) and preheat a donut pan or grease a muffin tin. Divide the dough into 12 equal portions and shape into donuts or muffins. -
6
Bake for 15–18 minutes, or until golden brown. Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack. -
7
While donuts cool, prepare the glaze by whisking powdered sugar, milk, melted butter, and cinnamon until smooth. -
8
Dip each cooled donut into the glaze and let excess glaze drip off. Store in an airtight container at room temperature for up to 3 days.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Pastry cutter or fork
- Oven
- Donut pan or greased muffin tin
- Whisk
- Rolling pin (optional)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add 1 tsp apple pie spice to the dough.
- Make ahead: Bake the donuts, cool, and store in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 5–10 minutes before glazing.
- Substitute whole wheat flour for a healthier option, but adjust liquid slightly if needed.
Variations
- Add raisins or chocolate chips to the dough for extra texture.
- Use caramel glaze instead of cinnamon glaze for a sweet twist.
Watch Video Of How Classic Apple Cider Donuts Works
❓ Frequently Asked Questions About Apple Cider Donuts
What is the best way to store leftover apple cider donuts?
Leftover apple cider donuts can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag once frozen. Frozen donuts keep well for up to 3 months. To reheat, warm them in a toaster or microwave for about 10-15 seconds.
Can I make these donuts without a stand mixer?
Yes! You can use a hand mixer or even just a whisk and a bowl for mixing the dough. For kneading, use your hands or a rolling pin. The dough will take slightly longer to mix and knead, but it will still yield delicious donuts.
Why do some donuts rise more than others?
Several factors can affect donut rise:
– Overmixing can make the gluten develop too much, preventing proper expansion.
– Underproofing the dough (not letting it rise long enough) can result in flat donuts.
– Oven temperature or hotter pans can cause donuts to rise too quickly, leading to a dense texture.
– Dough consistency—if too thick or thin—can impact how well they rise.
– Baking time—removing donuts too soon or letting them bake too long can affect their rise.
How can I make the glaze thicker or thinner?
For a thicker glaze, reduce the amount of water or milk in the recipe by 1–2 tablespoons at a time. Stir in a small amount of cornstarch or powdered sugar to help thicken it further. For a thinner glaze, add 1–2 tablespoons more liquid (like milk, water, or apple cider) gradually.
Can I substitute applesauce for apples in the dough?
While applesauce can add moisture and flavor, it won’t replicate the texture and taste of fresh grated apples. For best results, use fresh grated apples (about 1 cup per recipe) or a mix of grated apples and a little extra flour to help bind the dough. If using applesauce, reduce the liquid slightly to avoid a runny dough.
