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Cinnamon-Sugar Dusted Apple Cider Donuts

Fluffy and light with a warm cinnamon flavor, you'll be craving these homemeade donuts (with a hot cup of coffee) all fall! Because apple cider can be harder to find year-round, take advantage of when it's "in season." Don't forget to make a few extra batches and freeze the donuts to enjoy when cider isn't available.

Active Time
25 mins
Total Time
1 hr 15 mins
Yield
Serves 12

How to Make It

1. Step
Prepare the donuts: Preheat oven to 350 degrees F. Spray one (12-count) donut pan or two (6-count) donut pans with cooking spray; set aside. Bring cider to a boil in a small saucepan over high; boil, whisking constantly, 1 minute. Reduce heat to medium; simmer until cider reduces to 1/2 cup, 15 to 20 minutes. Set aside to cool at least 30 minutes or up to 1 hour.
2. Step
Whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl until combined. Whisk together buttermilk, granulated sugar, brown sugar and egg in a 4-cup measuring cup (or a small bowl) until combined; stir in butter, vanilla and cooled cider reduction. Pour buttermilk mixture into flour mixture; stir until combined (but do not overmix).
3. Step
Spoon donut batter into a piping bag (or zip-top plastic bag; snip 1 inch from corner of bag). Pipe donuts into prepared pan, filling each cavity about halfway. Bake in preheated oven until a wooden pick inserted in centers comes out clean, about 10 minutes.
4. Step
Meanwhile, prepare the topping: Stir together sugar, cinnamon and nutmeg in a small bowl.
5. Step
Toss warm donuts in topping mixture and serve.

Ingredients

  • Cooking spray
  • 1 ½ cups unfiltered apple cider
  • 1 ¾ cups (about 7 ounces) white whole-wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • ½ cup low-fat buttermilk
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg

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