These were yummy– best hot, right out of the oven– and better for you than the fried ones available that are not homemade.

You can use whatever flour you like in these; we used half Einkorn four and half sprouted flour, liking the purity of ancient grains.

This recipe makes 12 donuts. We make this in a half batch, because there are just two of us, and six is plenty. But I decided to include the whole recipe here in case any of us is baking for more of a crowd.

If you don’t have a donut baking pan, we use one like this.

Homemade Apple Cider Donut Recipe

1 and 1/2 cups apple cider
2 cups all-purpose flour (or other flour of your choosing)
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
1/4 teaspoon salt
2 Tablespoons unsalted butter, melted
1 large egg, at room temperature
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Topping:
1 cup (200g) granulated sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon apple pie spice
6 Tablespoons unsalted butter, melted

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. Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.

Preheat oven to 350°F. Butter a donut pan and set it aside.

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

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.

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.

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. Re-grease the pan and bake the
remaining donut batter.

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.

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.

Yum! Enjoy!