SMALL BATCH APPLE CIDER DONUTS

Small batch, delicious apple cider donuts dipped in cinnamon sugar and apple pie spices! This fall treat will become your new favorite.

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Ingredients for Small Batch Apple Cider Donuts

These ingredients come together to create delicious small batch apple cider donuts!

• Apple Cider: The star ingredient that infuses the donuts with a warm, spiced apple flavor. Reduced for even more concentrated flavour.

• All-Purpose Flour: The base of the donuts, providing structure and texture.

• Sugar: Adds sweetness to the donuts, balancing the tartness of the apple cider.

• Baking Powder: Helps the donuts rise and become fluffy.

• Baking Soda: Works in conjunction with the baking powder to enhance the rise and texture of the donuts.

• Ground Cinnamon: Adds a warm spice that complements the apple flavor.

• Salt: Enhances the overall flavor of the donuts.

• Egg: Binds the ingredients together and adds richness.

• Milk: Adds moisture to the batter, ensuring a tender donut.

• Butter: Melted and mixed into the batter for a rich flavor and moist texture.

Why These Small Batch Apple Cider Donuts Are So Good

These small batch apple cider donuts are a standout treat, offering a unique and delightful experience that makes them irresistible.

• Fresh, Seasonal Ingredients: Made with real apple cider and fresh apples, these donuts capture the essence of fall in every bite, delivering a burst of authentic apple flavor.

  
  

• Perfectly Spiced: Infused with warm spices like cinnamon and nutmeg, each donut provides a comforting aroma and taste that complements the sweetness of the apples.

  
  

• Soft and Tender Texture: The small batch method ensures that each donut is freshly made, resulting in a soft and tender texture that melts in your mouth.

  
  

• Delicious Coating: Rolled in a cinnamon-sugar mixture, these donuts have a delightful crunch on the outside that contrasts beautifully with their soft interior.

  
  

Small Batch Apple Cider Donuts FAQ

GLUTEN-FREE OPTION? Swap in trusted 1:1 gluten-free flour for a gluten-free alternative.

MAKE AHEAD? You can freeze the donuts, coated or not coated in the toppings, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap ’em for a couple seconds.

For more apple recipes, check out my:

Classic Apple Pie

Low Sugar Apple Muffins with Oat Crumble

Caramel Apple Bundt Cake

Make sure to tag me @bakerbabe.ca on Instagram if you make these small batch apple cider donuts. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.

SMALL BATCH APPLE CIDER DONUTS

Serves: 8-10

Ingredients

For the donuts

• 3/4 cups apple cider

• 1 cup all-purpose flour (spooned & leveled)*

• 1/2 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon salt

• 1 tablespoon unsalted butter, melted

• 1 large egg, at room temperature

• 1/4 cup packed light or dark brown sugar

• 1/4 cup granulated sugar

• 1/4 cup milk, at room temperature*

• 1/2 teaspoon pure vanilla extract

For the coating

• 1/2 cup granulated sugar

• 3/4 teaspoon ground cinnamon

• 2 Tablespoons unsalted butter, melted

TO MAKE

1. Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup. Set aside to cool for 10 minutes.

   
   

2. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.

   
   

3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.

   
   

4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.

   
   

5. Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.

   
   

6. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack.

   
   

7. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.

   
   

8. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.