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Apple cider donuts are light and fluffy treats that capture the full character of cider, paired with an unbeatable aroma of cinnamon and sugar.
This is a baked recipe, not a fried one, perfect for starting the day, very common around Thanksgiving and also a nice gift to celebrate the change of seasons.
Nutrition Facts
Each donut provides approximately 320 kcal, 42 g of carbohydrates, 16 g of fat, 3 g of protein, 1 g of fiber, 27 g of sugars, 70 mg of cholesterol and 210 mg of sodium. This is an estimate based on reference values from USDA FoodData Central for the full recipe divided into 12 donuts, including all of the coating.
Which Cider Is Used for Apple Cider Donuts?
This recipe comes from American cider donuts, which are made with apple cider, an unfiltered and unfermented apple juice. That is why it calls for non-alcoholic cider, cloudier and more flavorful than supermarket apple juice.
If you only have alcoholic hard cider, it works too and adds more acidity. Much of the alcohol evaporates during baking, and in this guide to the different types of cider you can see which one is closest to what you are looking for.
Apple Cider Donut Recipe
Prep time: 45 minutes
Cook time: 15 minutes
Servings: 12 donuts
Ingredients
- 225 g all-purpose flour
- 225 g unsalted butter (140 g for the batter and 85 g melted for brushing)
- 165 g brown sugar
- 150 g granulated sugar (50 g for the batter and 100 g for the coating)
- 120 ml non-alcoholic apple cider
- 2 teaspoons ground cinnamon (1 for the batter and 1 for the coating)
- 2 large eggs
- 1 ¼ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¾ teaspoon fine salt
- ½ teaspoon nutmeg
Preparation
- Preheat the oven to 180 °C (356 °F) for about 10 minutes and lightly grease a 12-cavity donut pan with nonstick spray. In a medium bowl, add the sifted flour, baking powder, salt, one teaspoon of cinnamon and the nutmeg, mix until combined and set aside.
- In the bowl of a stand mixer fitted with the paddle, add 140 grams of butter, 50 grams of granulated sugar and the brown sugar and beat for about 3 to 4 minutes at medium speed until light and fluffy, then add the eggs one at a time, mixing until fully incorporated before adding the next.
- Add the vanilla extract and the flour mixture, beat on low speed until combined and, without stopping, pour in the cider in a slow but steady stream, beating until the batter is smooth.
- Pour the batter into the greased pan until each cavity is about 75% full, using a spoon or a disposable piping bag, place in the preheated oven and bake for about 12 to 15 minutes, rotating the pan halfway through, until lightly golden and a toothpick inserted into the thickest part comes out clean. If your pan has 6 cavities, bake in two batches. Remove and let cool for 5 minutes.
- Unmold the donuts and, while they are still warm, brush them with the 85 grams of melted butter and coat them with the mixture of the 100 grams of granulated sugar and the remaining teaspoon of cinnamon. Serve immediately or let cool to room temperature.
History and Origin of Donuts
Although there is no full consensus on how they were created, donuts are generally recognized as having roots in the Dutch and their recipe for “olykoeks”, which means “oil cakes”.
These cakes were fried in pork fat and became popular in North America with the arrival of Dutch settlers in the 17th century.
The hole came later. Tradition credits it to Hanson Gregory, a young sailor from Maine who in 1847 supposedly punched out the center of the dough so it would not stay raw, although HistoryNet points out that these stories are hazy.
The cider donut is much more recent. Its first printed mention dates from August 19, 1951, when The New York Times announced the Sweet Cider Doughnut from the Doughnut Corporation of America, according to Mental Floss.
Today it is a fall classic at orchards in New York and New England, which sell it alongside their own cider, like the one in this recipe for homemade New England cider. If you like cooking with fermented drinks, you can also make beer donuts at home.
Frequently Asked Questions (FAQ)
1. Which Cider Is Used to Make Apple Cider Donuts?
The original American recipe uses apple cider, an unfiltered and unfermented apple juice. You can also use alcoholic hard cider, which adds more acidity and loses much of its alcohol in the oven.
2. Can Cider Donuts Be Fried Instead of Baked?
Yes, the traditional version sold at American orchards is fried. To fry them you need a firmer dough that can be rolled out and cut, because this batter is liquid and designed for baking in pans.
3. How Many Donuts Does This Recipe Make?
It makes 12 donuts in a 12-cavity pan, filling each one to 75%. If your pan has 6 cavities, bake in two batches of 12 to 15 minutes.
4. How Long Do Apple Cider Donuts Keep?
They are best eaten the same day, while the sugar and cinnamon coating is still crunchy. In an airtight container at room temperature they last about two days, although the sugar gradually turns moist.
5. How Many Calories Are in an Apple Cider Donut?
Each donut in this recipe provides about 320 kcal and 27 g of sugars, according to an estimate based on USDA values that includes all of the coating. It is high in sugar and fat, meant for a special breakfast rather than every day.
