Pin This apple cider donut recipe transforms ordinary weekend mornings into special occasions. The concentrated apple cider creates a rich, fruity base that perfectly complements the warm autumn spices, while the vanilla bean glaze adds an elegant finishing touch that elevates these baked treats beyond typical coffee shop fare.
I first made these donuts during apple picking season last year when we returned home with gallons of fresh cider. My kitchen filled with the aroma of spiced apples and warm cinnamon, and now my family requests them every weekend from September through November.
Ingredients
- For the Donuts: All purpose flour provides the perfect structure for tender donuts
- Apple cider: reduced to concentrate the flavor is the secret ingredient
- Cinnamon nutmeg and allspice: create that classic fall spice profile
- Brown sugar: adds moisture and a subtle molasses note
- Whole milk: creates richness in the batter
- For the Vanilla Bean Glaze: Powdered sugar sifted to ensure smoothness in your glaze
- Whole milk: adds creaminess and helps achieve the right consistency
- Vanilla bean seeds: provide those gorgeous flecks and intense flavor
Instructions
- Reduce the Apple Cider
- Simmer 1½ cups apple cider in a medium saucepan over medium heat until it reduces to exactly ½ cup. This takes about 10 minutes of gentle bubbling. The concentrated cider will be darker in color and syrupy in consistency. This step intensifies the apple flavor and is absolutely worth the extra time.
- Prepare the Dry Ingredients
- Whisk together the flour baking powder baking soda and spices in a medium bowl. Make sure to distribute the leavening agents and spices evenly throughout the flour. This prevents any bitter spots from too much baking powder or soda in a single bite.
- Mix the Wet Ingredients
- Combine the melted butter with both sugars first to help dissolve the sugar crystals. Then add eggs one at a time beating well after each addition. Pour in the cooled cider milk and vanilla extract. The mixture will look slightly curdled but dont worry thats normal.
- Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula. Stop mixing as soon as no dry flour remains visible. Overmixing will develop gluten and result in tough donuts instead of tender ones.
- Fill the Donut Pan
- Transfer the batter to a piping bag or use a spoon to fill each cavity in your donut pan about three quarters full. The batter is quite thick which helps create that classic donut shape. Tap the pan gently on the counter to remove any air bubbles.
- Bake to Perfection
- Place the pan in your preheated oven and bake for 12 to 15 minutes. The donuts are done when they spring back when lightly touched and a toothpick inserted comes out clean. The tops should be lightly golden but not brown.
- Make the Vanilla Bean Glaze
- While the donuts cool whisk together sifted powdered sugar milk and vanilla bean seeds. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin. The perfect glaze should coat the back of a spoon and drip off slowly.
- Glaze the Donuts
- Once donuts have cooled completely dip the tops into the glaze allowing excess to drip back into the bowl. Place on a wire rack to set. For a thicker coating dip twice waiting for the first layer to set before applying the second.
Pin The magic of these donuts lies in that concentrated apple cider. I learned this technique from my grandmother who always reduced her cider before using it in baking. She would tell me that good baking is about intensifying flavors not just adding more ingredients. That lesson has stayed with me through all my years in the kitchen.
Storage Tips
These donuts will keep at room temperature in an airtight container for up to 2 days but the texture is best on day one. If you need to store them longer you can refrigerate them for up to 4 days though the glaze may become slightly sticky. To refresh day old donuts pop them in the microwave for 10 seconds to restore some of their freshness.
Seasonal Adaptations
Fall Harvest Version: Add ½ cup finely diced fresh apple to the batter for texture. Use freshly pressed cider from local orchards when available. Sprinkle with toasted chopped walnuts before the glaze sets.
Serving Suggestions
These donuts make a wonderful weekend breakfast alongside a hot cup of coffee or tea. For a special brunch presentation arrange them on a tiered stand with other fall treats like mini pumpkin muffins and apple butter toast points. They also make a lovely dessert when served warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Ingredient Substitutions
If you cant find apple cider you can use apple juice reduced with a cinnamon stick and star anise to create a similar flavor profile. For a dairy free version substitute the butter with melted coconut oil and use almond milk in place of whole milk. The vanilla bean can be replaced with vanilla extract though youll miss the visual appeal of those tiny specks in the glaze.
Pin These donuts are a delightful way to celebrate autumn and impress your guests. Enjoy the warm spices and rich apple flavor in every bite.
Recipe Questions & Answers
- → How do I reduce apple cider for the donuts?
Simmer apple cider over medium heat until it reduces to about half its original volume, intensifying the flavor.
- → Can I substitute the vanilla bean in the glaze?
Yes, use 1.5 teaspoons of high-quality vanilla bean paste or 2 teaspoons pure vanilla extract for similar results.
- → How should the donuts be stored?
Store cooled donuts in an airtight container at room temperature for up to two days for best texture.
- → Can these donuts be fried instead of baked?
This method is specifically for baking, but the batter may not be suitable for frying without adjustments.
- → Is a donut pan necessary?
For best shape, use a donut pan, but you can also bake the batter in a muffin tin and adjust baking time.
- → Are these donuts suitable for vegetarians?
Yes, all listed ingredients are vegetarian-friendly. Please check individual products for possible allergens.