There’s something magical about the aroma of apple cider donuts wafting through your kitchen on a crisp autumn morning. These cake-like treats, infused with concentrated apple cider and warm spices, bring the essence of fall orchards right to your breakfast table. I’ve spent years perfecting this recipe, and the addition of a silky maple glaze takes these homemade donuts from delightful to absolutely irresistible. The best part? You don’t need professional equipment or a deep fryer to create these bakery-worthy treats at home.
What makes these apple cider donuts truly special is the reduction process we use with the cider. By simmering fresh apple cider until it’s concentrated, we intensify that apple flavor that makes these donuts so distinctive. The maple glaze adds another layer of fall flavor that complements the spiced donut perfectly. Whether you’re hosting a weekend brunch, preparing a special breakfast for your family, or simply craving something sweet to accompany your afternoon coffee, these donuts are guaranteed to become a seasonal favorite you’ll make year after year.
Ingredients
For the Donuts:
- 2 cups apple cider
- 3 cups all-purpose flour
- 1/2 cup whole wheat flour (adds wonderful texture)
- 2/3 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom (optional but recommended)
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- Vegetable oil for baking or frying
For the Maple Glaze:
- 2 cups powdered sugar, sifted
- 1/3 cup pure maple syrup (the real stuff!)
- 2-4 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
Reduce the Apple Cider:
In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat and simmer uncovered, stirring occasionally, until the cider has reduced to about 1/2 cup (this takes approximately 20-25 minutes). The liquid should be thick and syrupy. Set aside to cool completely.
Make the Donut Batter:
In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and cardamom if using.
In a separate medium bowl, whisk the eggs, melted butter, buttermilk, cooled cider reduction, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. The batter will be thick and somewhat sticky. Avoid overmixing to ensure tender donuts. Cover the bowl and refrigerate for 1 hour (or up to overnight) to firm up the dough, which makes it easier to handle.
For Baked Donuts:
Preheat your oven to 350°F (175°C). Grease two 6-cavity donut pans with non-stick spray.
Transfer the chilled batter to a large piping bag (or use a ziplock bag with a corner snipped off). Pipe the batter into the donut cavities, filling each about 3/4 full.
Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
For Fried Donuts:
If you prefer the traditional fried version, turn the chilled dough out onto a well-floured surface. The dough will be sticky, so be generous with the flour. Roll to about 1/2 inch thickness.
Using a 3-inch donut cutter (or two different sized round cutters), cut out donuts and donut holes. Re-roll scraps as needed.
Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully drop donuts into the hot oil, 2-3 at a time, frying for about 1 minute per side until golden brown. Use a slotted spoon to transfer fried donuts to a paper towel-lined plate.
Make the Maple Glaze:
While the donuts cool slightly, prepare the glaze. In a medium bowl, whisk together the powdered sugar, maple syrup, 2 tablespoons of cream or milk, vanilla extract, and salt until smooth. Add more cream/milk 1 teaspoon at a time if needed to reach a smooth, pourable consistency.
Glaze the Donuts:
When donuts are cool enough to handle but still slightly warm, dip the tops into the maple glaze, allowing excess to drip off. Return to the wire rack to let the glaze set. For an extra decadent treat, dip some donuts twice after the first layer has set.
The secret to making these apple cider donuts truly exceptional lies in the cider reduction. Don’t rush this process! By slowly simmering fresh apple cider until it’s concentrated, you’re essentially creating a flavor bomb that will infuse every bite of your donuts with intense apple flavor. Think of it as the difference between using regular broth and a rich, reduced stock in your cooking – that depth of flavor is what we’re after.
While many recipes call for apple cider vinegar or apple juice, authentic apple cider donuts require real, unfiltered apple cider for that distinctive orchard-fresh taste. If you can get your hands on cider from a local orchard during apple season, even better! The fresher and more flavorful your cider, the more spectacular your donuts will be. That said, store-bought cider works beautifully too – just make sure it’s not apple juice, which lacks the complexity and tanginess of proper cider.
I’ve included instructions for both baked and fried versions of these donuts because I believe in options. Baked donuts are certainly easier, less messy, and a bit healthier – perfect for a casual weekend breakfast. But let’s be honest: there’s something magical about the crisp exterior and tender interior of a freshly fried donut that’s hard to beat. If you’re making these for a special occasion or really want the authentic cider donut experience, the extra effort of frying is worth it. Whichever method you choose, the maple glaze adds a wonderful finishing touch that complements the spiced apple flavor perfectly.
Speaking of that glaze – real maple syrup is non-negotiable here. The amber richness of genuine maple syrup creates a glaze with incredible depth that perfectly complements the apple and warm spices in the donuts. Look for pure maple syrup (not pancake syrup, which is mostly corn syrup with artificial flavoring). The label should say “100% pure maple syrup” – yes, it’s more expensive, but the flavor difference is tremendous and worth every penny.
Tips for Success
Don’t rush the chilling step. The refrigeration time allows the gluten in the flour to relax and the flour to fully hydrate, resulting in a more tender donut. It also makes the dough much easier to handle, especially if you’re going the fried route.
If you’re baking the donuts and don’t have donut pans, you can use a regular muffin tin. Just place a small ball of aluminum foil in the center of each cavity to create the donut hole. The baking time might need slight adjustment.
For the fried version, maintaining the oil temperature is crucial. Too cool, and your donuts will absorb too much oil and become greasy. Too hot, and they’ll brown too quickly on the outside while remaining doughy inside. An instant-read thermometer is invaluable here.
These donuts are best enjoyed the day they’re made, but will keep for a day or two in an airtight container. If you need to store them longer, skip the glaze and freeze the plain donuts for up to a month. Thaw at room temperature and then add fresh glaze before serving.
There’s something truly special about homemade donuts – they connect us to traditions, to seasons, to memories of apple orchards and hayrides and the simple joy of a sweet treat on a cool morning. These apple cider donuts with maple glaze capture the essence of fall in a way that’s both comforting and exciting. Whether you’re a seasoned baker or trying homemade donuts for the first time, this recipe delivers that authentic cider donut experience that will have everyone asking for seconds. So brew a pot of coffee, gather your ingredients, and prepare to fill your home with the irresistible aroma of autumn’s most beloved treat. Happy baking!
