The irresistible aroma of warm apple cider donuts, their surfaces dusted with a generous coating of cinnamon sugar, evokes a sense of cozy autumnal bliss. These delectable treats, a beloved staple of fall festivals and farmers’ markets across North America, boast a history as rich and comforting as their flavor. While pinpointing the exact origin is difficult, the apple cider donut’s story is deeply intertwined with the history of apple cider itself, a beverage with roots stretching back centuries. Apples, brought to North America by early European settlers, quickly thrived, leading to an abundance of cider production, particularly in New England. It’s within this region, with its rich agricultural heritage and tradition of preserving the harvest, that the apple cider donut likely emerged, possibly as a way to utilize excess cider and apples.

The precise timeline of the apple cider donut’s creation remains shrouded in mystery, but its popularity exploded in the mid-20th century, coinciding with a surge in interest in regional and homemade foods. The simplicity of the recipe, requiring readily available ingredients and straightforward techniques, contributed to its widespread adoption. Today, you’ll find variations across the country, from those boasting a cake-like texture to others with a more dense, chewy crumb. However, the core elements remain consistent: the delightful blend of sweet apple cider, warming spices, and that signature cinnamon-sugar coating. Annual apple harvests often see millions of pounds of apples processed into cider, with a significant portion finding its way into these beloved donuts.

Beyond its deliciousness, the apple cider donut holds significant cultural importance. It’s a symbol of autumn and the harvest season, representing the bounty of the land and the joy of community gatherings. Farmers’ markets, county fairs, and fall festivals across the nation wouldn’t be complete without the presence of these tempting treats. Their popularity extends beyond the simple enjoyment of a tasty snack; they represent a connection to tradition, a celebration of seasonal ingredients, and a reminder of simpler times. Many families have passed down their own unique recipes through generations, adding a personal touch to this already cherished culinary tradition. The comforting aroma and taste of a freshly made apple cider donut evoke feelings of nostalgia and warmth, making it more than just a food—it’s a piece of cultural heritage.

This recipe aims to guide you through the process of making your own batch of these delightful donuts, allowing you to experience the joy of creating this iconic autumnal treat from scratch. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find this recipe accessible and rewarding. Get ready to enjoy the sweet, spicy, and utterly satisfying experience of homemade apple cider donuts!

Ingredients and Measurements

Creating perfectly moist and flavorful apple cider donuts requires precise measurements and high-quality ingredients. The success of your donuts hinges on the balance of wet and dry ingredients, so pay close attention to the quantities listed below. Using a kitchen scale for weighing ingredients, especially the flour, is highly recommended for consistent results.

For the Donuts:

• 2 cups (250g) all-purpose flour: Using a good quality all-purpose flour is crucial. Avoid using self-rising flour, as the leavening agents will interfere with the recipe’s balance. Spoon the flour into your measuring cup and level it off with a straight edge; don’t scoop directly from the bag. This ensures you’re using the correct amount.
• 1 teaspoon baking soda: This is your primary leavening agent. Make sure it’s fresh; baking soda loses its potency over time. Check the expiration date.
• 1 teaspoon ground cinnamon: This classic spice complements the apple cider beautifully. Freshly ground cinnamon offers a more vibrant flavor.
• ½ teaspoon ground nutmeg: Adds warmth and complexity to the donut flavor profile. A pinch of ground cloves can also be added for a more sophisticated spice blend.
• ¼ teaspoon ground allspice: This subtle spice enhances the overall warmth of the donut. Use only a quarter teaspoon, as too much can overpower the other flavors.
• ½ teaspoon salt: Salt balances the sweetness and enhances the other flavors. Don’t skip this important ingredient!
• 1 cup (2 sticks) unsalted butter, softened: Using unsalted butter allows you to control the saltiness of the donuts. Make sure the butter is softened to room temperature for easy creaming with the sugar. Do not melt the butter.
• 1 ¾ cups (350g) granulated sugar: This provides sweetness and helps create a tender crumb. You can adjust this amount slightly based on your preference for sweetness and the sweetness of your apple cider.
• 2 large eggs: Eggs bind the ingredients and add richness. Bring the eggs to room temperature for optimal emulsification with the other wet ingredients.
• 1 cup (240ml) unsweetened apple cider: The star ingredient! Use a good quality apple cider for the best flavor. Avoid using apple juice, as it lacks the complex flavors of apple cider.
• 1 teaspoon vanilla extract: Enhances the overall flavor and aroma. Use a high-quality vanilla extract for the best results.

For the Cinnamon Sugar Coating:

• ½ cup (60g) granulated sugar:
• 2 tablespoons ground cinnamon:

Professional Tip: Measure all your ingredients before you begin mixing. This will make the process smoother and less prone to errors.

Equipment List

Making apple cider donuts requires a combination of standard baking equipment and some specialized tools for achieving that signature texture and shape. Having the right tools on hand will streamline the process and contribute to a more successful outcome. This list details the equipment you’ll need, along with recommendations for optimal choices.

Mixing Bowls: You’ll need at least three mixing bowls of varying sizes. A large bowl (approximately 5-quart capacity) is essential for creaming together the butter and sugar, and for combining the wet and dry ingredients. A medium bowl (approximately 3-quart capacity) is useful for preparing the apple cider mixture and whisking together dry ingredients. A small bowl (approximately 2-quart capacity) is handy for measuring ingredients and holding spices.

Measuring Cups and Spoons: Accurate measurements are crucial in baking. Invest in a good quality set of both dry and liquid measuring cups. Dry measuring cups should be used for dry ingredients like flour and sugar, and liquid measuring cups should be used for liquids like apple cider and oil. Similarly, a set of measuring spoons is needed for accurately measuring spices and other smaller ingredients. Consider using a kitchen scale for even greater precision, especially when measuring flour.

Whisk: A whisk is indispensable for incorporating air into the batter and ensuring that all ingredients are thoroughly combined. A balloon whisk is particularly effective for this purpose. Ensure your whisk is sturdy enough to handle the thicker batter.

Electric Mixer (Stand or Handheld): An electric mixer, either a stand mixer or a powerful handheld mixer, is highly recommended. The creaming process requires substantial mixing power to achieve the desired light and airy texture. A stand mixer offers more convenience, but a powerful handheld mixer will also suffice.

Rubber Spatula or Scraper: A rubber spatula or scraper is vital for scraping down the sides and bottom of the bowl, ensuring that all ingredients are incorporated into the batter. This prevents dry ingredients from clumping at the bottom and ensures a consistent texture throughout the donuts.

Donut Pan: This is a specialized pan with individual cavities shaped like donuts. Choose a non-stick donut pan for easy release and cleaning. A standard 6-inch donut pan usually holds 6-12 donuts depending on the size of the cavities.

Baking Sheets: If you don’t have a donut pan, you can use a baking sheet lined with parchment paper to create smaller, individual donuts. This method requires a piping bag or a ziplock bag with a corner snipped off to pipe the batter onto the baking sheet.

Cooling Rack: Once the donuts are baked, transfer them to a cooling rack to allow them to cool completely before glazing. This prevents the glaze from melting and allows the donuts to maintain their crispness.

Pastry Brush: A pastry brush is useful for applying the glaze evenly to the cooled donuts. A silicone pastry brush is easy to clean and durable.

Optional: Piping Bag and Tips (if using a baking sheet): If baking on a baking sheet, a piping bag with a round tip will allow for precise control over the donut shape and size. Alternatively, a ziplock bag with a corner snipped off can be used as a makeshift piping bag.

Preparation of Applesauce (if using homemade)

While you can certainly use store-bought applesauce in this recipe, making your own fresh applesauce offers a superior flavor and allows for greater control over sweetness and texture. This section details how to prepare approximately 2 cups of applesauce, which is the amount needed for this apple cider donut recipe. Adjust quantities proportionally if you need more or less.

Begin by selecting your apples. Tart apples like Granny Smith, Braeburn, or Honeycrisp work best as they provide a good balance of sweetness and tartness. Avoid overly sweet apples, as they can lead to a cloying applesauce. Aim for about 3 pounds of apples, which will yield approximately 2 cups of applesauce after cooking and pureeing.

Wash the apples thoroughly and peel, core, and chop them into roughly 1-inch pieces. Removing the cores is crucial to prevent bitterness. You can use a vegetable peeler and a sharp paring knife for this task, or consider using an apple corer for efficiency if you have one. The smaller the pieces, the faster they will cook.

In a large saucepan, combine the chopped apples with 1/4 cup of water. The water helps to prevent sticking and creates a smoother applesauce. Do not add any sugar at this stage; the natural sugars in the apples will be sufficient. Place the saucepan over medium heat and bring the apples to a simmer.

Reduce the heat to low, cover the saucepan, and simmer gently for 15-20 minutes, or until the apples are completely tender and easily mashed with a fork. Stir occasionally to prevent sticking. Be patient during this simmering process; rushing it can result in unevenly cooked apples.

Once the apples are tender, remove the saucepan from the heat and allow the apples to cool slightly. Using a potato masher or an immersion blender, mash the apples until you reach your desired consistency. For apple cider donuts, a slightly chunky applesauce works well, but you can puree it completely smooth if preferred. If you prefer a smoother applesauce, use an immersion blender for a more efficient and less messy process.

Taste the applesauce and adjust the sweetness if needed. A touch of lemon juice can also enhance the flavor and brighten the color. If you decide to add sugar, start with 1-2 tablespoons and add more to taste. Remember that the donuts will also contain sugar, so avoid making the applesauce overly sweet.

Once the applesauce has reached your desired consistency and sweetness, let it cool completely before incorporating it into your apple cider donut recipe. Cooling the applesauce prevents it from affecting the texture of the donut batter. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

Dry Ingredients Mixing

The success of your apple cider donuts hinges significantly on properly combining the dry ingredients. This step ensures a consistent texture and prevents pockets of flour or leavening agents from forming, which can lead to uneven baking and a less-than-perfect result. We’ll be using a combination of all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt. Precise measurements are crucial here; using a kitchen scale is highly recommended for accuracy.

Begin by measuring out 2 ½ cups (300g) of all-purpose flour. Spoon the flour into your measuring cup, avoiding scooping directly from the bag, as this can pack the flour and lead to inaccurate measurements. Lightly fluff the flour with a spoon before measuring to ensure a consistent volume. Sifting the flour is optional but recommended, as it removes any lumps and aerates the flour, resulting in a lighter and fluffier donut. If sifting, use a fine-mesh sieve and sift the flour directly into a large mixing bowl.

Next, add ¾ cup (150g) of granulated sugar to the bowl. Again, use a measuring cup and level it off with a straight edge for accurate measurement. Granulated sugar is preferred over powdered sugar in this recipe for its ability to provide a slightly crispier exterior while maintaining a tender crumb.

Now, measure out the leavening agents: 2 teaspoons of baking powder and ½ teaspoon of baking soda. These are crucial for the rise and airy texture of the donuts. Ensure the baking powder is fresh; if it’s old, it may not work effectively, resulting in flat donuts. Add both baking powder and baking soda to the bowl.

Finally, incorporate the spices: 1 ½ teaspoons of ground cinnamon and ½ teaspoon of salt. Cinnamon provides the classic warm apple cider donut flavor, while salt balances the sweetness and enhances the overall taste. Use freshly ground cinnamon for the best flavor. If using pre-ground cinnamon, ensure it’s of good quality.

Once all the dry ingredients are in the bowl, gently whisk them together for about 1-2 minutes. Avoid overmixing, as this can develop the gluten in the flour, leading to tough donuts. A light whisk is all that’s needed to ensure the dry ingredients are evenly distributed. You should have a light and fluffy mixture, free of any lumps. The goal is to completely combine the ingredients without overworking the flour. Set the bowl aside and proceed to the next step of preparing the wet ingredients.

Important Note: If you notice any clumps of baking powder or soda, gently break them up with your whisk before proceeding. Make sure all the ingredients are thoroughly combined for optimal results.

Wet Ingredients Mixing

This section details the crucial step of combining the wet ingredients for your apple cider donuts. Accurate measurements and proper mixing techniques are key to achieving a perfectly tender and moist final product. We’ll be using a stand mixer for this recipe, but a hand mixer can also be used, though it may require a bit more elbow grease.

Begin by gathering your wet ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup unsweetened applesauce; and 1 cup apple cider. Make sure your butter is truly softened – you should be able to easily press your finger into it, leaving an indentation. If it’s too hard, microwave it in short bursts until it reaches the right consistency. Avoid over-softening, as this can lead to a greasy batter.

With your stand mixer fitted with the paddle attachment (or using your hand mixer), cream together the softened butter and granulated sugar. This means beating them together until the mixture is light, fluffy, and pale yellow in color. This process incorporates air into the batter, which contributes to the lightness and tenderness of the final donuts. Aim for at least 3-5 minutes of creaming on medium-high speed. Scrape down the sides of the bowl as needed to ensure everything is properly incorporated.

Next, add the eggs one at a time, beating well after each addition. Don’t rush this step! Make sure each egg is fully incorporated before adding the next. This ensures the batter remains emulsified and prevents the separation of oil and water components. A well-emulsified batter is essential for consistent donut texture.

Now, it’s time to incorporate the applesauce and apple cider. Begin by adding the applesauce and mixing on low speed until just combined. Then, gradually add the apple cider, again mixing on low speed to avoid splashing. Avoid overmixing at this stage, as this can develop the gluten in the flour (which we’ll add later) and result in tough donuts. Mix until the wet ingredients are just combined and smooth. The batter will be slightly thick at this point.

Once all the wet ingredients are thoroughly combined, you’re ready to proceed to the next step, which involves gently incorporating the dry ingredients. Remember the goal here is to create a well-balanced batter that’s neither too dry nor too wet. If the batter seems too thick, you can add a tablespoon or two of additional apple cider, one at a time, mixing until just combined. If it seems too thin, a spoonful or two of additional flour might be necessary, but proceed with caution to avoid a dense end product.

At this stage, your wet ingredients are perfectly prepped and ready for the addition of the dry ingredients. The perfectly mixed wet ingredients will form the base for delicious, moist, and tender apple cider donuts.

Combining Wet and Dry Ingredients

This section details the crucial step of combining the wet and dry ingredients for your apple cider donuts. Proper technique ensures a light and fluffy texture, avoiding a dense or gummy final product. We’ll be working with two distinct mixtures: the wet ingredients and the dry ingredients, which will then be gently combined.

Preparing the Wet Ingredients: Begin by gathering your wet ingredients: 1/2 cup (1 stick) unsalted butter, softened to room temperature; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; and 1 cup unsweetened apple cider. Ensure your butter is truly softened; this is essential for proper creaming with the sugars. If it’s too cold, the mixture will be lumpy. If it’s melted, the donuts will be greasy.

In a large bowl, cream together the softened butter and both sugars using an electric mixer on medium speed. Creaming means beating the butter and sugar until light and fluffy, incorporating air for a tender crumb. This process typically takes 3-5 minutes. You should see a noticeable increase in volume and a lighter color. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.

Next, add the eggs one at a time, beating well after each addition. Don’t rush this step; fully incorporate each egg before adding the next. Then, stir in the vanilla extract and apple cider. Mix until just combined; you don’t want to overmix at this stage. The batter should be smooth and relatively uniform.

Preparing the Dry Ingredients: Now, let’s prepare the dry ingredients. You’ll need 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; and 1/4 teaspoon ground cloves. Measure these ingredients accurately using a kitchen scale for the most precise results or using the spoon and level method for volume measurements. In a separate large bowl, whisk together all the dry ingredients until thoroughly combined. This ensures even distribution of leavening agents throughout the batter.

Combining Wet and Dry: Gently add the dry ingredients to the wet ingredients in three additions, alternating with two additions of the milk. Begin by adding about one-third of the dry ingredients to the wet ingredients and mix on low speed until just combined. Then, add about half of the remaining milk, followed by another third of the dry ingredients, and the rest of the milk. Finish by adding the remaining dry ingredients and mix until just combined. Overmixing develops gluten, resulting in tough donuts. Mix only until the dry ingredients are moistened and just barely incorporated. A few small lumps are acceptable.

Important Note: The batter should be thick but pourable. If it seems too thick, add a tablespoon or two of apple cider at a time until you reach the desired consistency. If it’s too thin, add a tablespoon or two of flour. Once the batter is ready, you’re ready to proceed to the next step!

Recommendations for Your Delicious Apple Cider Donuts

These apple cider donuts are best enjoyed fresh, ideally within 24 hours of making them. Their delicate texture and vibrant apple cider flavor are at their peak during this time. However, proper storage can extend their enjoyment for a few more days.

Storage: To maintain freshness, store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage (up to 3-4 days), you can refrigerate them. However, refrigeration may slightly alter the texture, making them slightly less tender. Avoid freezing these donuts as it significantly impacts their quality and taste.

Serving Suggestions: These donuts are delightful on their own, but you can enhance their enjoyment with a variety of accompaniments. A classic pairing is a dusting of powdered sugar, providing a sweet and delicate contrast to the spiced donut. For a richer experience, consider a warm caramel sauce or a homemade apple butter glaze. A scoop of vanilla ice cream adds a cool, creamy element that complements the warm spices beautifully.

Complementary Dishes: Apple cider donuts are a versatile treat that fits well into various settings. They are a perfect addition to a fall-themed brunch, served alongside scrambled eggs, bacon, and perhaps some maple syrup. They also make a wonderful dessert following a hearty autumnal meal such as roasted chicken or pumpkin soup. Their warm spices and sweet flavor create a delightful contrast to savory dishes.

Nutritional Information (Approximate per donut, values may vary based on recipe specifics): Calories: Approximately 250-300; Fat: 12-15g; Saturated Fat: 5-7g; Cholesterol: 0mg; Sodium: 100-150mg; Carbohydrates: 35-40g; Fiber: 1-2g; Sugars: 15-20g; Protein: 3-4g. Note: These values are estimates and can vary based on the specific ingredients used and the size of the donuts. For precise nutritional information, use a nutrition calculator with your exact recipe details.

Important Considerations: The success of your apple cider donuts heavily relies on the quality of your ingredients. Use fresh, high-quality apple cider for the best flavor. Ensure your leavening agents (baking powder and baking soda) are fresh to achieve a light and fluffy texture. Don’t overmix the batter, as this can lead to tough donuts. And finally, using a good quality oil for frying is crucial for achieving a golden brown color and preventing the donuts from absorbing too much oil.

Enjoy your homemade apple cider donuts! They’re sure to be a delightful treat for you and your loved ones. Remember to adjust the sweetness and spice levels to your preference. Experiment with different glazes and toppings to discover your favorite combination.