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Warm, fluffy donuts packed with the taste and coziness of fall apple cider might be my family's favorite treat. There's just something so comforting about the sweet smell, the soft bite, and those snuggly spices. Whenever it's chilly or I want a quick sweet breakfast, we whip these up and everyone lines up for seconds.
Every fall, my kids beg for these. They say the warm smell fills the house like a trip to the orchard. Honestly, nobody waits for them to cool—they’re too tempting right from the pan.
Irresistible Ingredients
- For topping: sugar and cinnamon: roll warm donuts in this sweet mix for that classic sparkly crust. Finer sugar works best.
- Apple cider: packs each bite with fruity goodness—simmer it down on the stove for the strongest hit
- Vanilla extract: lifts the warm flavors even more—good vanilla is worth it
- Milk: makes your batter nice and smooth—whole is my pick, but any works
- Granulated sugar: gives sweetness and helps the donuts stay soft
- Brown sugar: makes every bite moist and adds a mellow molasses note—light or dark, you choose
- Eggs: hold everything together and give rise—let ‘em warm up to room temp for better mixing
- Unsalted butter: brings a rich texture—melt slowly before adding
- Apple pie spice: brings out deep fall flavors with nutmeg and cloves—use a good blend or mix your own
- Ground cinnamon: is your go-to for that classic fall taste—make sure it’s fresh for big flavor
- Salt: bumps up all the flavors—a sprinkle of fine sea salt does the trick
- Baking soda: helps the donuts puff up and balances the tang from the apples
- Baking powder: makes them extra fluffy—check yours is fresh so they rise right
- All-purpose flour: is your donut base—fresh flour helps get a soft crumb
Easy Step-by-Step Directions
- Finish & Coat:
- Let donuts cool just five minutes in the pan, then loosen with a spatula and transfer warm donuts to a rack. Paint with a bit of melted butter and toss each in your cinnamon sugar so every inch is covered.
- Bake Away:
- Bake donuts at 350°F for about 10–12 minutes on the center rack. They’re ready once they look set and a little golden. Give one a gentle poke—if it springs back, you’re set.
- Fill Your Pan:
- Grease the donut tray so nothing sticks. Spoon in your batter until each is about 3/4 full for picture-perfect donuts.
- Mix It All Up:
- In one bowl, whisk your dry stuff: flour, baking powder, baking soda, salt, cinnamon, and apple pie spice—go until it’s lump-free. Mix your melted butter, eggs, brown and white sugar in another bowl until glossy. Add the milk, vanilla, and cooled cider, then blend again. Gently stir your wet bowl into the dry, just until it all comes together—don’t fuss or beat it or you’ll get tough donuts.
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The step where you bubble down the apple cider is easily my favorite. It’s just a bit of extra work but wow, the flavor payoff is huge. Everyone crowds into the kitchen to sniff the air before the batter even hits the pan.
How to Store Your Apple Cider Donuts
Pop the donuts in a sealed container on the counter for up to two days. Stack with parchment so they don’t stick. If you want to save some long-term, wrap each cooled donut and freeze in a zip bag. Later, let them thaw naturally and give them another roll in cinnamon sugar to bring back that sparkle. Don’t leave them uncovered or stick ‘em in the fridge—they’ll dry out.
Swap-Friendly Ideas
If you’re out of apple pie spice, toss in more cinnamon with a dash of cloves and nutmeg. Dairy-free milks work just fine if you’re skipping regular milk, and coconut oil is a tasty stand-in for butter. Want more depth? Use dark brown sugar.
Serving Up Apple Cider Donuts
These are dreamy fresh out of the oven with hot cider or coffee. Lay them on a brunch platter, or slice and spread with some apple butter. Kids love when I slip them into their lunch for a surprise treat.
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Quick Apple Cider Donut Story
Apple cider donuts are a must-have at country fairs, especially up north when the leaves turn. Lots of families go apple picking in cool fall weather and treat themselves to these old-school sweets. You can bake up those same happy orchard flavors at home with hardly any fuss.
Common Questions
- → What's the point of boiling down cider?
Letting cider simmer down really boosts its apple flavor, so you get a punch of taste in every bite without making the mix too watery.
- → Why are these donuts so soft?
When you mix gently and use baking soda with baking powder, the donuts get airy and light. That’s how you get a fluffy inside.
- → Any tricks to keep donuts tasty longer?
Let the donuts cool off, then stash them in a closed container somewhere cool. Don’t let sunshine hit them and they’ll stay nice and soft.
- → Can you freeze these cider donuts?
Totally—wrap each one up first, toss them all in a bag, freeze, and when you want one just let it come back to room temp or heat it up quick.
- → How do I make sure the cinnamon sugar sticks?
While the donuts are still cozy and warm, dunk them in melted butter and swirl in that cinnamon sugar so it latches on for awesome crunch and sweetness.