Tender cider spiced donuts

There's something about the crisp morning when you crack open a jug of fresh apple cider and the kitchen suddenly smells like autumn has moved in—nutmeg, cinnamon, and that unmistakable tang of apples that makes you want to bake immediately. I stumbled into these donuts one October when I had too much cider on hand and a donut pan gathering dust, wondering if I could actually turn that seasonal flavor into something that tasted like a warm hug. The first batch came out puffy and fragrant, and I knew I'd found something special. Now they're the first thing I make when fall actually feels real.

I brought these to a potluck where someone's grandmother was visiting, and she asked for the recipe before even finishing the first one—that quiet nod of approval that means you've done something right. Watching people close their eyes for that first bite and taste something that feels both familiar and surprising never gets old.

Ingredients

• Apple cider: The star of the show, reduced down to concentrate the apple flavor without making the batter soggy—this step changes everything.
• Eggs and milk: They keep the crumb tender and help the spices bloom throughout.
• Melted butter: Use cooled butter so it doesn't scramble the eggs when mixed together.
• Vanilla extract: A quiet player that rounds out the spice and apple notes.
• All-purpose flour: The foundation, and you'll want to measure it by weight if you have a scale.
• Granulated sugar: Both in the batter and the coating—there's a reason both are there.
• Baking powder and baking soda: They lift the donuts so they're airy, not brick-like.
• Cinnamon, nutmeg, and salt: The spice blend that makes people ask if you put something secret in them.
• Butter and cinnamon sugar coating: The finishing touch that makes them shine and taste autumn-ready.

Instructions

Reduce your cider:

Pour the apple cider into a small saucepan and let it bubble away over medium heat until it's thick and concentrated—about 1/2 cup. This takes 10 to 15 minutes and your kitchen will smell incredible. Let it cool completely before mixing it in, or it'll cook the eggs.

Prep the pans:

Heat your oven to 350°F and generously grease two donut pans with butter or nonstick spray. Don't skip this step or you'll be fishing little donut bits out of the pan later.

Combine the dry mix:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This is where the spice blends in evenly.

Whisk the wet ingredients:

In another bowl, whisk the eggs, milk, cooled melted butter, reduced cider, and vanilla until smooth and combined. Take your time here so it's actually smooth.

Fold everything together:

Pour the wet mix into the dry mix and fold gently—just until combined. Ignore the urge to stir aggressively; overmixing makes tough donuts.

Fill the pans:

Spoon or pipe the batter into each donut cavity until about two-thirds full. If you pipe it, you'll have less mess on your hands.

Bake until golden:

Slide into the oven for 12 to 15 minutes, until the donuts spring back when you press them lightly and a toothpick comes out clean. Don't overbake or they'll be dry.

Cool and transfer:

Let them rest in the pan for 5 minutes so they firm up a bit, then transfer to a wire rack. This prevents them from falling apart.

Coat while warm:

Mix the coating sugar and cinnamon in a shallow bowl, brush each donut with melted butter, and toss them in the mixture until completely covered. Do this while they're still slightly warm so the butter sticks.

Save

These donuts have a way of making you feel like you've got something to look forward to—the kind of treat that doesn't need an occasion, just a quiet morning or a moment when someone walks in and asks what smells so good. That's when you know you've made something worth repeating.

Why Reduced Cider Makes the Difference

The first time I skipped reducing the cider (because I was in a hurry), the donuts came out gummy and dense, and I learned that lesson the hard way. Reducing it isn't just about intensifying the apple flavor—it's about removing excess liquid so the batter behaves properly and bakes up light and tender. When you watch that cider bubble down and concentrate, you're actually creating a paste of apple essence that transforms the entire donut.

Baked vs. Fried: Making Your Choice

I stick with baking these because they come out reliably tender without needing to manage hot oil, and honestly, they taste just as good. If you want to fry them instead, chill the dough first, cut them with a donut cutter, and fry at 350°F until golden—they'll have a bit more crunch on the outside. Either way works beautifully with this flavor profile.

Pairing and Storing Your Donuts

These taste best the day they're made, served warm or at room temperature with a steaming cup of hot apple cider or strong coffee that won't compete with the spices. If you have leftovers (which rarely happens at my house), store them in an airtight container for up to two days, and you can gently reheat them in the oven at 300°F for a few minutes.

• Make them the morning you plan to serve them for maximum softness and that fresh-baked taste.
• Hot apple cider or dark roast coffee are the perfect companions—don't waste these on weak tea.
• If you're meal-prepping, these freeze beautifully uncoated; just thaw and re-coat with cinnamon sugar when you want to serve them.

Save

These donuts are the edible version of settling in for autumn, and they remind me every time that sometimes the simplest combinations are the ones that stay with you. Make them when fall feels real, share them generously, and watch people taste something that feels like home.

Recipe FAQs

→ How is the apple cider used in these donuts?

The apple cider is simmered until reduced by half to concentrate its flavor, then incorporated into the batter to infuse a subtle, fruity sweetness.

→ What spices enhance the flavor of these donuts?

Ground cinnamon and nutmeg are used to create warm, aromatic notes that complement the apple cider’s natural tartness.

→ Can these donuts be prepared without baking?

Yes, instead of baking, the dough can be chilled, cut, and fried until golden for a different texture and richer flavor.

→ How is the cinnamon sugar coating applied?

The freshly baked donuts are brushed with melted butter while still warm, then tossed in a cinnamon and sugar mixture for a sweet, crunchy finish.

→ What makes these donuts suitable for autumn?

The combination of apple cider and warming spices evokes classic fall flavors, making them ideal for seasonal breakfasts or cozy treats.

→ Are these donuts vegetarian?

Yes, they contain eggs and dairy but no meat products, fitting a vegetarian diet.