Tender spiced apple donuts

The smell of simmering apple cider on a lazy September afternoon is what got me hooked on making these donuts. My aunt had a kitchen that always seemed to smell like cinnamon and butter, and one year she let me help her make her version while rain pattered against the windows. These baked cider donuts became my answer to recreating that feeling at home, and now I can't imagine fall without them.

I made these for my neighbors one crisp October morning and watched them inhale three donuts each before asking for the recipe. The cinnamon sugar coating gets a little sticky and caramelized when the donuts are still warm, and that texture contrast against the tender crumb is exactly what keeps people coming back.

Ingredients

• Apple cider: Simmering it down concentrates the apple flavor so it actually tastes like what it is, not just a whisper of fruit hiding in the background.
• All-purpose flour: Two and a half cups gives you the right structure without being dense or heavy.
• Granulated sugar: A full cup in the batter plus more for the coating keeps these generously sweet.
• Baking powder and baking soda: The combination of both helps these rise properly in a donut pan where they can't expand as freely as regular cake.
• Cinnamon and nutmeg: These two spices are the backbone of the flavor—don't skip or reduce them.
• Butter: Melted and cooled, it keeps the crumb tender and rich without making them greasy.
• Eggs and milk: They bind everything together and create that tender, delicate texture that makes people surprised these aren't fried.

Instructions

Reduce your cider:

Pour a cup of apple cider into a small saucepan and let it simmer over medium heat for 10 to 15 minutes until it's thick and dark and reduced by half. You'll smell how much more concentrated and caramel-like it becomes, and that's the magic ingredient right there.

Prep your pans:

While the cider cools, preheat your oven to 350°F and grease two standard donut pans with a little butter or cooking spray. Don't skip the cooling step with the cider—warm batter won't behave well.

Combine your dry ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure the baking soda doesn't clump and everything feels evenly distributed.

Mix the wet side:

In a separate bowl, whisk together eggs, milk, melted and cooled butter, your now-cooled reduced cider, and vanilla extract until everything is smooth and combined.

Fold everything together gently:

Pour the wet ingredients into the dry and fold just until you don't see any streaks of flour—overmixing is the enemy here because it creates tough donuts. A few small lumps are actually fine.

Fill your pans:

Spoon or pipe the batter into each donut cavity until it's about two-thirds full; overfilling causes them to overflow and lose their shape. This is where patience pays off.

Bake until golden:

Bake for 12 to 15 minutes until a light golden color shows on top and a toothpick comes out clean. They should feel slightly springy when you press them.

Cool and coat:

Let them sit in the pan for 5 minutes to firm up, then transfer to a wire rack. While they're still warm, brush each one with melted butter and immediately toss in a cinnamon-sugar mixture so it sticks.

Bookmark

There's a moment, usually around mid-morning on a Saturday, when someone bites into one of these still-warm from cooling and the cinnamon sugar cracks a little between their teeth. That's when you know you've made something worth the effort.

Baked vs. Fried: Why These Work Both Ways

Baking keeps them tender and less heavy, which means you can actually eat more than one without feeling weighted down. If you want fried donuts instead, chill the dough, cut it with a donut cutter, and fry at 350°F until they're golden—they'll be airier and more indulgent, but the baked version is what I keep coming back to for weekday breakfasts.

The Coating: Where the Magic Happens

The cinnamon-sugar coating is simple: just equal parts sugar and cinnamon mixed together. The key is catching the donuts while they're still warm so the melted butter makes everything stick like edible gold. Once they cool completely, the sugar stays on but in a more subdued way, which is still delicious but doesn't have that same textural magic.

Pairing and Storage

These pair beautifully with hot apple cider, strong coffee, or even hot chocolate on a cold morning. Store them in an airtight container for up to two days—they'll soften a bit as they sit, which some people prefer, but they're really best the same day.

• For a stronger apple flavor, use apple cider concentrate instead of regular cider.
• You can make these the night before and reheat gently in a 300°F oven for 5 minutes if needed.
• If your donuts come out a bit dry, a brief dunk in melted butter before the cinnamon-sugar coating helps tremendously.

Bookmark

These donuts are proof that sometimes the best things taste like a specific season and a specific memory at the same time. Make them, share them, and let them become part of your autumn kitchen.

Recipe FAQs

→ How is the apple cider used in the donuts?

The apple cider is simmered until reduced by half, concentrating its flavor before being mixed into the wet ingredients for a subtle fruity note.

→ What spices add flavor to these donuts?

Cinnamon and nutmeg provide warm, spiced undertones that complement the apple cider's sweetness.

→ Can these donuts be fried instead of baked?

Yes, the dough can be chilled, cut, and fried at 350°F until golden for a crispier texture.

→ What coating is used on the finished donuts?

A mixture of granulated sugar and ground cinnamon is brushed onto the warm donuts after being coated with melted butter.

→ Are there any common allergens in these donuts?

Yes, they contain wheat (gluten), dairy, and eggs. Check ingredient labels for hidden allergens.