Apple cider donuts are the taste of an orchard in October: tender, cakey, warmly spiced, and coated in crunchy cinnamon sugar. The trouble with making them at home is that apple flavor fades in the oven, so homemade versions often taste more like spice cake. The fix is a two-step apple boost: reduced apple cider for body, and a little Natural Apple Flavor (Cider Type) so the apple actually comes through.
These are baked, not fried, so all you need is a donut pan.
This recipe makes 12 donuts.
You Will Need
For the donuts
- 1 cup apple cider, reduced to 1/2 cup (see step 1)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup plain yogurt or sour cream
- 1/4 to 1/2 teaspoon Natural Apple Flavor (Cider Type)
- 1/2 teaspoon Natural Vanilla Type Flavor
For the coating
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
1. Reduce the cider.
Simmer 1 cup of apple cider in a small saucepan until it reduces to 1/2 cup, about 10 to 15 minutes. Let it cool. This concentrates the apple flavor without adding extra liquid.
2. Heat the oven.
Preheat the oven to 350°F and grease two 6-cavity donut pans (or bake in two batches).
3. Mix the dry ingredients.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Mix the wet ingredients.
In a separate bowl, whisk the brown sugar, granulated sugar, and eggs until smooth. Whisk in the melted butter, yogurt, cooled cider, apple flavor, and vanilla flavor. Start with 1/4 teaspoon of apple flavor; you can add a little more next time if you want an even bigger apple taste.
5. Combine.
Fold the dry ingredients into the wet just until no streaks of flour remain. Do not overmix.
6. Fill and bake.
Spoon or pipe the batter into the pans, filling each cavity about three-quarters full. Bake for 10 to 12 minutes, until the donuts spring back when pressed.
7. Coat.
Cool the donuts in the pan for 5 minutes, then turn them out. Mix the sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter and roll it in the cinnamon sugar.
Flavor Variations
- Maple glazed: skip the cinnamon sugar and dip in a glaze of 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon Natural Maple Flavor.
- Brown butter and brown sugar: add a few drops of Natural Brown Sugar Type Flavor to the batter for a deeper, caramel-like sweetness.
- Extra spice: add a few drops of Natural Cinnamon Extract to the coating butter.
- Caramel apple: drizzle with warm caramel sauce flavored with a drop of Natural Buttery Caramel Type Flavor.
A Note on Safety
Our natural flavors are food-grade flavorings meant for culinary use in normal recipe amounts. Because they are concentrated, measure them rather than pouring freely. Store flavors tightly sealed in a cool, dark place and keep them out of reach of children. For dietary or allergen questions, check the product label. This recipe contains wheat, eggs, and dairy.
Bring the Orchard Home
Warm, spiced, and rolled in sugar, these donuts are the easiest way to make a fall weekend feel special. Pick up a bottle of our Natural Apple Flavor (Cider Type) and bake a batch this weekend.
Frequently Asked Questions
Why add apple flavor if the recipe already has cider?
Cider gives moisture and a gentle apple taste, but much of its flavor fades during baking. A little natural apple flavor makes sure the apple still comes through after the donuts come out of the oven.
Can I make these without a donut pan?
Yes. Bake the batter in a greased mini muffin pan for about 9 to 11 minutes for donut holes, or in a regular muffin pan for 15 to 18 minutes.
Can I use apple juice instead of cider?
You can, but unfiltered apple cider has a deeper flavor. If you use juice, the apple flavor becomes even more important.
How do I store baked cider donuts?
They are best the day they are made. Store leftovers loosely covered at room temperature for up to 2 days.
What is the difference between Natural Apple Flavor and the Cider Type?
The Cider Type leans toward the tangy, mellow taste of fresh-pressed cider, while Natural Apple Flavor is a bright fresh apple. Either works here.