Tender spiced apple donuts (Print Version)

Spiced donuts infused with apple cider and cinnamon sugar, ideal for autumn mornings or comforting snacks.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup apple cider
02 - 2 large eggs
03 - 1/2 cup whole milk
04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 2 1/2 cups all-purpose flour
07 - 1 cup granulated sugar
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground nutmeg
12 - 1/2 teaspoon salt

→ For Coating

13 - 1 cup granulated sugar
14 - 2 teaspoons ground cinnamon
15 - 4 tablespoons unsalted butter, melted

# How-To Steps:

01 - Simmer apple cider in a small saucepan over medium heat until reduced to half a cup, about 10 to 15 minutes. Allow to cool completely.
02 - Preheat oven to 350°F and grease two standard donut pans thoroughly.
03 - Whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
04 - In a separate bowl, whisk eggs, milk, melted butter, cooled reduced apple cider, and vanilla extract until smooth.
05 - Gently fold wet ingredients into dry mix until just combined, taking care not to overmix.
06 - Spoon or pipe batter evenly into donut pan cavities, filling each about two-thirds full.
07 - Bake for 12 to 15 minutes, until donuts spring back when pressed and a toothpick inserted comes out clean.
08 - Let donuts rest in pans for 5 minutes before transferring to a wire rack to cool completely.
09 - Combine sugar and cinnamon in a shallow bowl for coating.
10 - While still slightly warm, brush each donut with melted butter, then toss in cinnamon-sugar mixture until evenly coated.

# Expert Tips:

01 -
  • They taste like autumn in your mouth—spiced, tender, and less heavy than fried donuts.
  • The reduced cider concentrates the apple flavor in a way that feels like a secret ingredient.
  • They're done in under an hour, perfect for surprising someone with homemade donuts on a weekend morning.
02 -
  • Don't skip reducing the cider—boiling it down is what makes it taste like real apple cider donuts and not just cinnamon-sugar donuts.
  • Warm donuts accept the coating better than cold ones, so timing matters more than you'd think.
  • These are best eaten the same day they're made, when the texture is still soft and the sugar coating hasn't hardened completely.
03 -
  • Use a pastry bag to pipe batter instead of spooning it—you get more even, professional-looking donuts with less mess.
  • Don't open the oven door before 12 minutes have passed, or they may sink or bake unevenly in the center.

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