Introduction in Alex Guarnaschelli’s Writing Style

Picture this: It’s a crisp autumn morning, and the aroma of warm spices and sweet apple cider fills the air. You take a bite into a tender, cake-like doughnut coated in cinnamon sugar, and suddenly, it feels like fall has wrapped you in a cozy hug. These Apple Cider Breakfast Doughnuts bring all the best flavors of the season into a handheld, utterly irresistible treat.

What makes these doughnuts so special? It all starts with reducing fresh apple cider to intensify its flavor, creating a deep apple essence that shines through in every bite. Cinnamon, nutmeg, and brown sugar add warmth, while a soft, moist crumb keeps you coming back for more. And let’s not forget the finishing touch—a generous coating of cinnamon sugar that gives these doughnuts their signature crunch.

The best part? No deep frying! These doughnuts are baked, making them a quick and easy treat you can whip up for breakfast, brunch, or a cozy afternoon snack with a cup of coffee or warm cider. Whether you’re savoring one fresh out of the oven or sneaking a second (or third), these Apple Cider Breakfast Doughnuts are bound to become a seasonal favorite.

Resume of the Recipe in Todd Wilbur’s Writing Style

If you love the comforting flavors of fall, these Apple Cider Breakfast Doughnuts are a must-try. Packed with real apple cider, warm spices, and a hint of brown sugar, they deliver that nostalgic autumn taste in every bite.

Unlike traditional fried doughnuts, these are baked to perfection, making them a healthier option without sacrificing flavor. Plus, the cinnamon-sugar coating gives them that bakery-style finish you’ll crave all season long. Just mix, bake, coat, and enjoy—no fryer needed!

Exciting Story

The first time I made these doughnuts, my kitchen smelled like an apple orchard in peak season. My husband, lured in by the scent, grabbed one straight from the cooling rack—still warm and perfectly coated in cinnamon sugar. He took a bite, eyes wide, and said, “These taste like a cider mill doughnut!” That was all the confirmation I needed.

Since then, these doughnuts have become a weekend tradition in our house, especially when the leaves start turning. My daughter loves dunking them in warm cider, while my husband enjoys his with a hot cup of coffee. I have to admit, I always make extra because they disappear way too fast!

Why These Apple Cider Breakfast Doughnuts?

Selling Points

Intensely Apple-Flavored: Reduced apple cider gives these doughnuts a deep, rich apple taste.
Perfectly Spiced: A cozy blend of cinnamon, nutmeg, and brown sugar adds warmth.
Baked, Not Fried: Healthier and easier to make—no messy frying required!
Soft & Fluffy: A moist, cake-like texture that melts in your mouth.
Cinnamon-Sugar Coating: The finishing touch for that classic apple cider doughnut feel.

Cuisine: American

Tips for Apple Cider Breakfast Doughnuts

Use fresh apple cider (not apple juice) for the best flavor.
Reducing the cider enhances the apple taste—don’t skip this step!
No doughnut pan? Use a muffin tin and bake for 15-18 minutes instead.
For extra apple flavor, add ½ cup finely diced apples to the batter.
Want a glaze instead of cinnamon sugar? Mix powdered sugar with a little apple cider for a sweet drizzle.

Substitutions and Variations

Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking blend.
Dairy-Free: Use plant-based butter and swap buttermilk for almond milk with 1 tsp vinegar.
Spiced Apple Cider Doughnuts: Add a pinch of cloves and ginger for extra warmth.
Maple Glaze: Drizzle with a simple maple glaze for a fall-inspired twist.

Make a Healthier Version

Reduce Sugar: Use coconut sugar or a sugar substitute.
Lower Fat: Swap half the butter for unsweetened applesauce.
Whole Wheat: Use whole wheat flour for added fiber.

Closing in Todd Wilbur’s Style

And there you have it—Apple Cider Breakfast Doughnuts that are just as good as the ones you’d get from an apple orchard. Baked to perfection, packed with apple flavor, and coated in warm cinnamon sugar, they’re the ultimate fall treat. Try them out and see if they become your new autumn favorite! 🍏🍂

Relevant Categories

Breakfast, Fall Recipes, Baked Doughnuts, Easy Baking

Frequently Asked Questions

Can I make these ahead of time? Yes! Store them in an airtight container for up to 2 days.
Do I have to reduce the apple cider? Yes, it enhances the apple flavor significantly.
Can I use apple juice instead of cider? You can, but the flavor won’t be as strong.
Can I freeze these doughnuts? Absolutely! Freeze them uncoated, then reheat and coat before serving.
Do I need a doughnut pan? No, you can use a muffin tin instead.
How do I keep them soft? Store in an airtight container at room temperature.
Can I make mini doughnuts? Yes, adjust the bake time to 6-8 minutes.
Can I use whole wheat flour? Yes, but they’ll be denser.
Can I add nuts? Chopped pecans or walnuts would be delicious!
What’s the best way to serve these? Warm, with a cup of coffee or apple cider!

Apple Cider Breakfast Doughnuts

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Author: Victoria

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Description

Ingredients

Scale

For the Doughnuts:

1 cup apple cider (reduced to ½ cup)
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
½ cup unsalted butter, melted
⅔ cup brown sugar
2 large eggs
½ cup buttermilk
1 tsp vanilla extract

For the Cinnamon Sugar Coating:

½ cup granulated sugar
1 ½ tsp cinnamon
4 tbsp unsalted butter, melted

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Instructions

Step 1: Reduce the Apple Cider

Pour 1 cup of apple cider into a small saucepan. Simmer over medium heat, stirring occasionally, until reduced to ½ cup. This intensifies the apple flavor. Let cool.

Step 2: Prepare the Batter

Preheat your oven to 350°F (175°C) and grease a doughnut pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate large bowl, whisk the melted butter and brown sugar until smooth. Add eggs, one at a time, then mix in the buttermilk, vanilla extract, and reduced apple cider. Gradually fold in the dry ingredients until just combined—don’t overmix!

Step 3: Bake the Doughnuts

Spoon or pipe the batter into the greased doughnut pan, filling each mold about ¾ full.

Bake for 10-12 minutes, or until the doughnuts spring back when touched and a toothpick inserted comes out clean. Let them cool for 5 minutes before transferring to a wire rack.

Step 4: Coat in Cinnamon Sugar

In a small bowl, mix the granulated sugar and cinnamon. Brush each warm doughnut with melted butter, then dip it into the cinnamon-sugar mixture until fully coated.

Step 5: Enjoy!

Serve warm with a cup of coffee or apple cider, and enjoy the cozy fall flavors!