Apple Cider Donuts

Last updated: August 28, 2026

Apple cider donuts turn a simmered-down jug of cider into the softest, spice-flecked baked donuts you will make all season. You will find the full recipe card just below the walkthrough, ready to print or save for your next batch.

Why You’ll Love These Apple Cider Donuts

Apple cider donuts earn their reputation because reducing the cider concentrates its flavor into something that tastes almost like caramelized apple. Baking the donuts instead of frying them means you get that same orchard-stand flavor with a lot less mess in your kitchen.

A Vermont Orchard Classic, Made at Home

Apple cider donuts started showing up at New England orchards like Cold Hollow Cider Mill in Vermont, sold warm in paper bags right next to the press. You can recreate that same warm, just-made quality using a standard donut pan and a stovetop reduction, no fryer required.

Baked, Not Fried, and Just as Tender

Baking the batter in a donut pan gives you a cake-like crumb similar to a Entenmann’s-style baked donut, but with double the spice and cider depth. Once they cool for a few minutes, you dunk the tops in melted butter and roll them through cinnamon sugar for that signature finish.

Ingredients for Apple Cider Donuts

The backbone of this recipe is apple cider, reduced down until it thickens slightly and smells like baked apples. You will also need pantry staples like all-purpose flour, baking powder, and buttermilk to keep the crumb tender.

The Cider Reduction Is Non-Negotiable

Start with two cups of unfiltered apple cider and simmer it in a small saucepan until it reduces to about half a cup. This step concentrates the natural sugars and apple flavor so the donuts taste like cider instead of just smelling like cinnamon.

Spices and Fats That Build Flavor

Ceylon cinnamon, nutmeg, and a touch of allspice give these donuts their signature warm profile without overpowering the apple. Melted unsalted butter in the batter, plus more for dunking after baking, keeps every bite rich rather than dry.

Buttermilk Keeps the Crumb Tender

Buttermilk reacts with the baking powder and baking soda to give the donuts lift while keeping the crumb soft the next day. If you do not have buttermilk on hand, you can whisk a tablespoon of lemon juice into whole milk and let it sit for five minutes.

How to Make Apple Cider Donuts

Making apple cider donuts comes down to three stages: reducing the cider, mixing a simple batter, and baking in a donut pan. The whole process, including the cider reduction, takes under an hour from start to finish.

Step One: Reduce the Cider

Pour the apple cider into a small saucepan and simmer over medium heat, stirring occasionally, until it reduces to roughly a quarter of its original volume. Set the reduced cider aside to cool for at least ten minutes so it does not scramble the eggs when you add it to the batter.

Step Two: Mix the Batter

Whisk together the flour, baking powder, baking soda, salt, and spices in one bowl, then whisk the eggs, brown sugar, melted butter, buttermilk, vanilla, and cooled cider reduction in another. Fold the wet ingredients into the dry ingredients just until no streaks of flour remain, since overmixing leads to tough, dense donuts.

Step Three: Pipe and Bake

Transfer the batter to a piping bag or a zip-top bag with the corner snipped off, then pipe it into a well-greased donut pan, filling each cavity about two-thirds full. Bake at 350 degrees Fahrenheit for 10 to 12 minutes, until the donuts spring back when you touch the top and a toothpick comes out clean.

Step Four: Butter and Sugar Coating

Let the donuts cool in the pan for five minutes before turning them out onto a wire rack, since they are fragile while hot. Dunk the top of each warm donut in melted butter, then press it into a shallow dish of cinnamon sugar until fully coated.

Tips for the Best Apple Cider Donuts

A few small details separate good apple cider donuts from great ones, starting with how much you reduce the cider. Pay attention to pan prep and cooling time as well, since both affect how cleanly the donuts release.

Reduce the Cider Further for Bolder Flavor

If you want a more intense apple flavor, simmer the cider down even further, to about three tablespoons, and add one extra tablespoon of applesauce to the batter to compensate for the lost volume. Just be careful not to scorch the cider, since burnt sugar will make the donuts taste bitter instead of caramelized.

Grease the Pan Generously

Use a pastry brush to coat every cavity of the donut pan with melted butter or a neutral oil like Crisco, paying extra attention to the center post. This small step is what allows the donuts to pop out cleanly instead of tearing on the way out.

Coat the Donuts While They’re Still Warm

The butter and cinnamon sugar coating only sticks properly while the donuts are warm, so work in batches rather than baking and coating all at once. If a batch cools too much before dunking, warm it in the microwave for 10 seconds to soften the surface again.

Variations and Substitutions

Apple cider donuts are easy to adjust based on what you have in your pantry or what flavor twist you are craving. A few swaps change the texture or flavor without requiring a whole new recipe.

Maple Glazed Instead of Cinnamon Sugar

Swap the butter and cinnamon sugar coating for a simple glaze made from powdered sugar, pure maple syrup, and a splash of heavy cream. Dip the cooled donuts top-down into the glaze and let them set on a wire rack for about ten minutes before serving.

Gluten-Free Apple Cider Donuts

Swap the all-purpose flour for a 1:1 gluten-free baking blend like Bob’s Red Mill, which holds up well in this batter without changing the bake time. The texture will be slightly denser, but the cider flavor and spice profile come through just the same.

Mini Donuts for a Crowd

Use a mini donut pan instead of a standard one to make bite-sized versions that are perfect for a fall party or a bake sale table. Reduce the bake time to 7 to 8 minutes and check for doneness a minute or two early, since mini donuts bake much faster.

Storage and Make-Ahead Tips

Apple cider donuts are best eaten the day they are made, but they will keep in an airtight container at room temperature for up to two days. If you want to make them ahead, bake and cool the plain donuts, store them uncoated, then dunk them in butter and cinnamon sugar right before serving so the coating stays fresh.

Freezing Apple Cider Donuts

Freeze the uncoated, cooled donuts in a single layer on a baking sheet before transferring them to a freezer bag, where they will keep for up to two months. Thaw at room temperature for about 30 minutes, then warm briefly in the oven before coating in butter and cinnamon sugar.

Serving Suggestions

Apple cider donuts pair naturally with a mug of hot apple cider or a pumpkin spice latte for a full fall morning spread. They also make a simple dessert alongside a scoop of vanilla ice cream or a bowl of caramel sauce for dipping.

Ready to see exactly how these come together, from ingredient amounts to bake time? Use the recipe card below.

Yield: 12 donuts

Apple Cider Donuts

Prep Time: 15 minutes

Cook Time: 12 minutes

Additional Time: 18 minutes

Total Time: 45 minutes

Soft, baked apple cider donuts made with a concentrated cider reduction, warm fall spices, and a classic butter and cinnamon sugar coating.

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Ingredients

• 2 cups apple cider (unfiltered)
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 large eggs
• 3/4 cup light brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted (for dunking)
• 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon (for coating)

Instructions

1. Pour the apple cider into a small saucepan and simmer over medium heat until reduced to about 1/2 cup, then set aside to cool for 10 minutes.
2. Preheat the oven to 350 degrees Fahrenheit and grease a donut pan thoroughly with butter or nonstick spray.
3. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl.
4. In a separate bowl, whisk the eggs, brown sugar, melted butter, buttermilk, vanilla, and cooled cider reduction until smooth.
5. Fold the wet ingredients into the dry ingredients just until combined, being careful not to overmix.
6. Transfer the batter to a piping bag or zip-top bag with the corner cut off, and pipe into the prepared donut pan, filling each cavity two-thirds full.
7. Bake for 10 to 12 minutes, until the donuts spring back to the touch and a toothpick comes out clean.
8. Let the donuts cool in the pan for 5 minutes, then turn them out onto a wire rack.
9. While still warm, dunk the top of each donut in melted butter, then press into the cinnamon sugar mixture until coated.
10. Serve warm or within the same day for the best texture.

Notes

For a more intense cider flavor, reduce the cider further to about 3 tablespoons and add 1 extra tablespoon of applesauce to the batter. Work in small batches when coating so the donuts are still warm enough for the butter and sugar to stick.

Nutrition Information:

Yield:

12

Serving Size:

1 donut
Amount Per Serving: Calories: 210Total Fat: 8gSaturated Fat: 5gSodium: 160mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 3g

Apple Cider Donuts FAQ

Can I make apple cider donuts without a donut pan?

You can bake the batter in a mini muffin tin instead, which gives you donut holes rather than the classic ring shape. The flavor and texture stay the same, so it is a good option if you do not own a donut pan.

Why did my donuts turn out dense?

Dense donuts usually mean the batter was overmixed once the wet and dry ingredients came together. Stir just until the flour disappears, since a few small lumps are fine and will bake out in the oven.

Can I use apple cider vinegar instead of apple cider?

No, apple cider vinegar is a completely different ingredient and will make the donuts taste sharp and unpleasant. You need actual apple cider, the unfiltered juice sold in the refrigerated section near apples in fall.

How do I know when the donuts are fully baked?

The donuts are done when the tops spring back lightly to the touch and a toothpick inserted into the center comes out clean. Overbaking even by a minute or two can dry them out, so start checking at the 10 minute mark.

Can I make the batter the night before?

It is best to bake the batter the same day you mix it, since the baking powder and baking soda start losing potency once combined with the wet ingredients. If you need to prep ahead, measure the dry and wet ingredients separately and combine them just before baking.

What is the best apple cider to use?

Look for unfiltered, unsweetened apple cider rather than clarified apple juice, since the cloudy cider has more concentrated apple flavor for reducing. Local orchard cider or a brand like Martinelli’s works well if you cannot find a farm stand version near you.

Conclusion

Apple cider donuts bring all the flavor of an orchard visit into your own kitchen with a simple baked batter and a warm butter and cinnamon sugar finish. Once you taste how much deeper the flavor gets from that cider reduction, this recipe will become your go-to every fall.

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