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Perfect Easy Apple Cider Donuts with Maple Glaze

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These cozy apple cider donuts with maple glaze are tender, spiced, and packed with concentrated apple flavor. Made without yeast, they come together in under 45 minutes for a perfect fall treat.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 2 cups (250 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (120 ml) buttermilk
  • 1 large egg, room temperature
  • 4 tablespoons (56 g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar, sifted
  • 3 tablespoons (45 ml) pure maple syrup
  • 1–2 tablespoons (15–30 ml) milk
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until reduced to about ⅓ cup (12–15 minutes). Set aside to cool.
  2. Preheat the oven to 350°F (175°C). Grease a donut pan with butter or non-stick spray.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Mix the wet ingredients: In a medium bowl, whisk together the reduced apple cider, buttermilk, egg, melted butter, and vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
  6. Fill the donut pan: Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter into each cavity, filling about ⅔ full.
  7. Bake for 10–12 minutes, until the donuts spring back when touched and edges are golden brown. A toothpick inserted into the thickest part should come out clean.
  8. Cool: Let the donuts cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before glazing.
  9. Make the glaze: Whisk together powdered sugar, maple syrup, vanilla extract (if using), and 1 tablespoon of milk. Add more milk, 1 teaspoon at a time, until the glaze is thick but pourable.
  10. Glaze the donuts: Dip the top of each cooled donut into the glaze. Let excess drip off, then place back on the cooling rack. For a thicker glaze, let the first layer set for 5 minutes, then dip again.
  11. Let the glaze set for 15–20 minutes until firm. Serve immediately or store.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Measure flour correctly by spooning and leveling. Use room temperature ingredients to avoid lumpy batter. Do not overmix. Let donuts cool completely before glazing to prevent glaze from sliding off. For a dairy-free version, use oat milk with lemon juice and plant-based butter. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of buttermilk.

Nutrition

Keywords: apple cider donuts, maple glaze, fall donuts, baked donuts, easy donut recipe, apple cider recipe

Find it online: https://cookluma.com/perfect-easy-apple-cider-donuts-with-maple-glaze/