Go Back
–+ servings
Grandmas Apple Cider Doughnuts pinterest

Grandma's Apple Cider Doughnuts

These nostalgic treats combine concentrated apple cider with warm autumn spices for the perfect fall breakfast. This cherished family recipe has been passed down for over five decades, delivering tender, flavorful doughnuts with a crunchy cinnamon-sugar coating.
No ratings yet
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Keyword: Apple Cider Doughnuts, Fall Baking, Autumn Treats, Baked Doughnuts
Prep Time: 30 minutes
Cook Time: 18 minutes
Resting Time: 1 hour
Total Time: 2 hours
Servings: 12 doughnuts
Calories: 325kcal

Equipment

  • Doughnut Pan
  • Small Saucepan
  • Mixing bowls
  • Piping Bag

Ingredients

For the Doughnuts

  • 2 cups apple cider reduced to 1/2 cup
  • 3 1/2 cups all-purpose flour can substitute up to 1 cup with whole wheat flour
  • 2/3 cup packed brown sugar light or dark
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg freshly grated preferred
  • 1/2 tsp salt
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cardamom optional
  • 2 large eggs room temperature
  • 6 tbsp unsalted butter melted and slightly cooled
  • 1/2 cup buttermilk or 1/2 cup milk with 1/2 tablespoon vinegar
  • 1 tsp pure vanilla extract

For the Cinnamon-Sugar Coating

  • 1 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/2 cup unsalted butter melted

Instructions

  • Pour the apple cider into a small saucepan and bring to a gentle boil over medium heat. Reduce to a simmer and cook until the cider has reduced to about 1/2 cup, approximately 20-25 minutes. Allow to cool completely before using.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, allspice, and cardamom (if using).
  • In a separate medium bowl, whisk the eggs, melted butter, buttermilk, cooled reduced apple cider, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix - stop when the flour is just incorporated.
  • Cover the dough with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 1 hour or up to overnight.
  • Preheat your oven to 350°F (175°C). Grease two doughnut pans with non-stick cooking spray or butter.
  • Transfer the batter to a large piping bag or zip-top bag with a corner snipped off. Pipe the batter into the prepared doughnut pans, filling each cavity about 3/4 full. Tap the pans gently on the counter to remove any air bubbles.
  • Bake for 15-18 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean.
  • While the doughnuts are baking, mix the granulated sugar and cinnamon in a shallow bowl. Melt the butter in another bowl.
  • Allow the doughnuts to cool in the pan for 5 minutes before carefully removing. While still warm, brush each doughnut with melted butter and then roll in the cinnamon-sugar mixture to coat completely.

Notes

For best results, use high-quality, unfiltered apple cider for more authentic flavor.
These doughnuts are best enjoyed on the day they're made, but can be stored in an airtight container for up to 2 days.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
If you don't have a doughnut pan, you can use a muffin tin with aluminum foil balls in the center to create the hole.

Nutrition

Calories: 325kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Sodium: 220mg | Fiber: 1g | Sugar: 26g
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe