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Happy hump day friends!

Today is the day I share my all time favorite donut recipe... Apple Cider Donuts! I could eat my weight in these and I think I probably have this past week... Woops. Good thing I'm back on the work out train! I always tell Michael, I work out so I can eat... True life!

Every year, Michael's parents bring us back apple cider donuts from a craft show that they attend with friends. And every year around this time, I crave them like no other! This year I decided to try my hand at making my own. I unashamedly was craving them that badly! Although I haven't been able to get the thickness of the fried ones from the craft show, the flavor holds it's own in comparison. Michael made my entire week when he told me he liked mine better than the craft show ones! Before you say it... Yes, I do realize that he may be swayed by his love for me, but love his heart for it!

Before I jump into the recipe, buy this donut pan. Just do it! Best $12 decision ever made! I use this thing all of the time! Plus, you need one for these circles of heaven!

1. Begin by reducing the apple cider on medium heat in a small sauce pan until your 2 cups of cider reduces to ¾ cup. (This should only take about 10-15 minutes.) You will notice the cider thicken slightly. Once reduced, set aside to cool.
2. Preheat your oven to 350 degrees and thoroughly grease your donut pan.
3. In a large mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and set aside.
4. In another medium sized mixing bowl combine melted butter, light brown sugar, and sugar until smooth. Add in eggs and vanilla and stir until well combined. Pour in the buttermilk and cider and once again mix until smooth. **My momma's life changing tip: If you don't have buttermilk, add one tablespoon of white vinegar to one cup of milk and let sit for a few minutes! Seriously, life changing!**
5. Combine the wet ingredients into the dry ingredients and stir until just incorporated. Making sure not to overmix!
6. Pour batter into a large ziploc bag, cut off tip, and begin to pipe batter into donut pan. Fill each tin about ¾ of the way to the top so that they come out looking like donuts and not weird muffin tops!
7. Bake 14-15 minutes or until the tops are firm and slightly spring back. Let cool in the pan about 5 minutes.
8. Once cool enough to touch, brush with melted butter and dip into cinnamon sugar mixture.

I hope your family enjoys these apple cider donuts as much as mine has! Recipe Card is below!

If you're in the mood for more Fall recipes check out this Pumpkin Bread Recipe, this Fall Chili Recipe, and this Apple Spice Monkey Bread Recipe!

Print Recipe

Apple Cider Donuts

Servings

24 donuts

Ingredients

Donuts

• 10 tablespoons unsalted butter melted
• ½ cup light brown sugar
• ½ cup granulated sugar
• 2 Eggs
• 2 teaspoons Vanilla
• ¾ cup Buttermilk
• 2 cups apple cider reduced to ¾ cup
• 3 teaspoons Baking powder
• 2 ½ cups all-purpose flour
• 3 teaspoons cinnamon
• 2 teaspoons nutmeg
• pinch Salt

Topping

• 6 tablespoons unsalted butter melted
• ½ cup granulated sugar
• ¼ teaspoon nutmeg
• 1 teaspoon cinnamon

Servings 24 donuts Ingredients Donuts 10 tablespoons unsalted butter melted ½ cup light brown sugar ½ cup granulated sugar 2 Eggs 2 teaspoons Vanilla ¾ cup Buttermilk 2 cups apple cider reduced to ¾ cup 3 teaspoons Baking powder 2 ½ cups all-purpose flour 3 teaspoons cinnamon 2 teaspoons nutmeg pinch Salt Topping 6 tablespoons unsalted butter melted ½ cup granulated sugar ¼ teaspoon nutmeg 1 teaspoon cinnamon

Instructions

1. Begin by reducing the apple cider on medium heat in a small sauce pan until your 2 cups of cider reduces to ¾ cup. (This should only take about 10-15 minutes.) You will notice the cider thicken slightly. Once reduced, set aside to cool.
2. Preheat your oven to 350 degrees and thoroughly grease your donut pan.
3. In a large mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and set aside.
4. In another medium sized mixing bowl combine melted butter, light brown sugar, and sugar until smooth. Add in eggs and vanilla and stir until well combined. Pour in the buttermilk and cider and once again mix until smooth.
5. Combine the wet ingredients into the dry ingredients and stir until just incorporated. Making sure not to overmix!
6. Pour batter into a large ziploc bag, cut off tip, and begin to pipe batter into donut pan. Fill each tin about ¾ of the way to the top.
7. Bake 14-15 minutes or until the tops are firm and slightly spring back. Let cool in the pan about 5 minutes.
8. Once cool enough to touch, brush with melted butter and dip into cinnamon sugar mixture.

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