Ingredients

1 1/2 cups (360 ml) apple cider

1/3 cup (67 g) granulated sugar

1/3 cup (67 g) light brown sugar, packed

1 large egg, room temperature

3 tbsp (45 ml) melted salted butter

1/2 cup (120 ml) buttermilk or sour milk

1 tsp vanilla extract

2 cups (250 g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1 cup (200 g) granulated sugar (for coating)

1 tsp cinnamon (for coating)

1/2 cup (120 ml) melted salted butter (for coating)

Instructions

Step 1: Make the apple cider reduction by pouring the cider into a medium saucepan and bringing it to a boil. Reduce the heat to a simmer and cook until the cider has thickened and reduced to about 1/3 cup (80 ml), turning a dark amber color. Let it cool to room temperature.

Step 2: Preheat your oven to 350° F (177° C). Grease and flour a donut pan and set it aside.

Step 3: In a large bowl, whisk together the cooled apple cider reduction, granulated sugar, brown sugar, egg, melted butter, buttermilk, and vanilla extract until smooth and well combined, about 3 minutes.

Step 4: In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Gradually add the dry ingredients to the wet ingredients, whisking until a thick, slightly foamy batter forms, about 2 to 3 minutes.

Step 5: Transfer the batter to a large piping bag with a 1/2-inch (1 cm) wide opening. Pipe the batter into the prepared donut pan, filling each cavity halfway.

Step 6: Bake for 10 minutes or until the donuts are golden brown and fully cooked. Let them rest in the pan for 5 to 10 minutes before transferring to a wire rack to cool. Re-grease and flour the pan between batches and continue baking until all batter is used, yielding about 16 to 18 donuts.

Step 7: In a medium dish, mix the sugar and cinnamon for the coating. Pour the melted butter into a separate wide dish suitable for dipping donuts.

Step 8: Dip each donut into the melted butter, coating both sides, then shake off excess butter. Immediately dip the donut into the cinnamon sugar mixture, coating both sides thoroughly.

Step 9: Place the coated donuts on a wire rack or parchment paper to set. Repeat with the remaining donuts.

Step 10: Serve the donuts at room temperature for the best flavor and texture.

Tips & Variations

Use fresh apple cider for the richest flavor or substitute with concentrated apple juice if cider is unavailable.

For a dairy-free version, replace buttermilk with almond milk mixed with 1 teaspoon lemon juice.

Try adding a pinch of ground cloves or ginger to the spice mix for extra warmth.

If you don’t have a donut pan, you can pipe the batter into muffin tins and bake; the texture will be similar but in muffin form.

FAQs

Can I make these donuts without a donut pan?

Yes, you can bake the batter in a muffin tin as a convenient alternative. The donuts won’t have the classic ring shape but will still taste delicious.

How do I know when the apple cider reduction is ready?

The reduction is ready when it has thickened and reduced from 1 1/2 cups to about 1/3 cup, with a dark amber color and syrupy consistency. This usually takes about 20-30 minutes with gentle simmering.