Apple Cider Donuts

Apple Cider Donuts

It's fall, y'all! And you know what that means: warm cinnamon-spiced apple cider donuts are back in season. These oven-baked treats are so soft and rich; if we didn't know better, we'd tell you they were deep-fried. Dunk into a steamy cup of coffee for the perfect sweet autumn treat.

Makes 12 donuts



  • 1 and 1/2 cups 360ml apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cardamom
  • 1/2 teaspoon salt
  • 1 Vital Farms Egg
  • 3 Tablespoons Vital Farms Unsalted Butter melted and cooled
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup milk room temperature
  • 1 teaspoon vanilla extract


  • 6 tablespoons Vital Farms Unsalted Butter melted
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg


  • In a small saucepan, bring apple cider to a gentle boil and simmer over medium heat until thick and reduced to about 1/3 cup, 15-25 minutes. Set aside to cool.
  • Preheat oven to 350°F. Grease donut pans with butter or nonstick spray.
  • In a large bowl, mix the flour, baking soda, baking powder, spices, and salt. Set aside.
  • In a small bowl, whisk the egg, melted butter, granulated sugar, brown sugar, reduced apple cider, milk, and vanilla extract.
  • Make a well in the center of the dry ingredients. Add the liquid ingredients to the well and fold using a rubber spatula until combined. Batter will be thick.
  • Spoon or use a bag to pipe the batter into the greased donut pan, filling about halfway full.
  • Bake for 9-11 minutes until the top is lightly browned and a toothpick into the center comes out clean. Cool for 5 minutes, then transfer to a wire rack to cool completely.
  • Combine granulated sugar, cinnamon, and nutmeg in a medium bowl. Dunk cooled donuts in melted butter and coat with sugar topping.
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