Apple Cider Donuts
These dreamy brown butter apple cider donuts bring all the cozy fall bakery vibes right to your kitchen. They are soft, warmly spiced, and finished with a sweet apple cider glaze that makes them perfect for sharing at brunch or any autumn gathering.
Equipment
- 1 Donut Pan
- 1 Mixing Bowls
- 1 Whisk
- 1 Saucepan
- 1 Skillet for browning butter
- 1 Piping Bag or Zip-top Bag optional
Ingredients
Donuts
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 2/3 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 0.5 cup unsalted butter browned
- 1 cup apple cider reduced
- 0.75 cup brown sugar packed
- 2 large eggs
- 0.5 cup milk whole or 2%
- 1 tsp vanilla extract alcohol-free if desired
Glaze
- 1.5 cups powdered sugar
- 2 tbsp apple cider more as needed for consistency
Instructions
- Melt the butter in a light-colored skillet over medium heat. Stir often as it foams and turns golden brown, then remove it from the heat right away so it does not burn.
- Pour the apple cider into a small saucepan and simmer it until reduced. This concentrates the flavor, which gives the donuts a deeper apple taste.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mixing these first helps everything distribute evenly.
- In another bowl, whisk the browned butter with the brown sugar, eggs, milk, alcohol-free vanilla, and reduced cider until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. The batter should be thick, but still easy to spoon or pipe into the donut pan.
- Pipe or spoon the batter into a greased donut pan, filling each cavity about three quarters full. Bake until the donuts are set and lightly golden, then let them cool for a few minutes before moving them to a rack.
- Whisk together the powdered sugar and enough apple cider to make a smooth glaze. Dip the tops of the cooled donuts into the glaze and let them set before serving.
Notes
Store cooled donuts in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to 4 days. To reheat, warm them briefly in the microwave for about 10 to 15 seconds. If they are glazed, reheat gently so the topping stays in place.