These apple cider doughnuts are one of my favorite apple recipes for fall. Sweet and cakey, these donuts are just like the ones you'd find at an orchard. Be sure to use real apple cider for this recipe - if you use apple juice, your doughnuts won't taste the same.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 12 apple cider doughnuts
Ingredients:
- Cinnamon Sugar Topping:
- 3 Tbsp. sugar
- 2 Tbsp. cinnamon
- Apple Cider Doughnuts:
- 1 cup apple cider
- 1-3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup buttermilk
- 2 eggs, beaten
- 1/4 cup butter, melted and cooled, divided
Preparation:
- Preheat oven to 425 degrees F. Spray a donut pan (compare prices) with cooking spray.
- Stir together cinnamon and sugar, and place 2 tsp. of the mixture in the doughnut pan, turning to coat the doughnut cavities evenly.
- Place apple cider in a small saucepan and bring to a gentle boil over medium-low heat. Let apple cider boil until reduced to 1/4 cup. Set aside.
- Sift flour, cornstarch, sugar, baking powder, cinnamon and salt together into a large mixing bowl. Add apple cider, buttermilk, eggs and 2 Tbsp. of the melted butter. With an electric mixer, beat until all of the ingredients are well-incorporated, but do not overmix.
- Spoon apple cider doughnut batter into prepared pan, filling the cavities one-half to two-thirds of the way.
- Bake doughnuts 7-10 minutes until golden brown and firm to the touch. Let apple cider doughnuts cool in the pan 5 minutes before removing.
- Dip apple cider doughnuts in remaining melted butter, then in remaining cinnamon-sugar mixture to coat.
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