Baking · Muffin
Apple Cider Donut
Apple cider donuts are the definitive autumn treat deeply spiced, lightly sweet, and irresistibly soft. Reducing the cider first concentrates all that apple flavour into something truly special. These are baked rather than fried, which means you can justify eating more than one. The cinnamon sugar coating is generous and absolutely non-negotiable. Make them on a crisp Saturday morning and your whole kitchen will smell like a fall dream.
Ingredients
Concentrated Apple Cider
- 360ml apple cider, reduced to 120ml
- 2 tbsp apple pie loose tea leaves
Apple Cider Donut
- 28g melted unsalted butter
- 100g packed light brown sugar
- 100g granulated sugar
- 120ml concentrated apple cider
- 1 large egg
- 120ml milk
- 1 tsp vanilla paste
- 250g all-purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
Method
- 1Add apple cider and apple pie tea leaves to a saucepan. Simmer over low heat until reduced to about 120ml. Let cool for 10 minutes then strain.
- 2Preheat oven to 350°F and grease a donut pan.
- 3In one bowl, mix flour, baking soda, baking powder, and cinnamon.
- 4In another bowl, whisk melted butter, brown sugar, granulated sugar, egg, milk, and vanilla until smooth.
- 5Pour the wet mixture into the dry ingredients, then add the reduced apple cider. Stir until you get a thick, even batter.
- 6Spoon or pipe the batter into the donut pan, filling each mold about halfway.
- 7Bake for 10 to 11 minutes until the donuts spring back when touched. Let cool for a few minutes then move to a rack.
- 8Mix sugar and cinnamon for coating. While donuts are still warm, brush with melted butter and coat in the cinnamon sugar.
Tips & Notes
The key to a good apple cider donut is reducing the cider first to concentrate that apple flavour. Don't skip this step. Best eaten the day they are made, but they can be reheated in an air fryer at 320°F for a few minutes to bring them back to life.