Description
Brown butter apple cider donuts are soft, spiced donuts infused with apple cider reduction and nutty brown butter, then coated in a sweet cinnamon-sugar mixture. Perfect for fall gatherings, holiday mornings, or year-round indulgence, these donuts deliver cozy flavors and tender texture with minimal effort. The recipe is adaptable for gluten-free, vegan, or low-sugar diets, making it inclusive and irresistible.
Ingredients
Scale
Donut Batter:
- 1 ½ cups apple cider (to reduce to ½ cup)
- 2 ¼ cups all-purpose flour
- 1 cup dark brown sugar
- ¾ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 large egg
- ½ cup apple cider reduction (from above)
- ¼ cup unsweetened applesauce
- 5 tablespoons melted brown butter (cooled)
- ½ cup full-fat sour cream
Coating:
- 3 tablespoons unsalted butter, melted
- ¾ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Optional Add-ins:
- Chopped nuts
- Caramel drizzle
- Sprinkle of sea salt
Instructions
- In a saucepan, simmer 1 ½ cups apple cider over medium-low heat for 20–25 minutes until reduced to ½ cup. Cool completely.
- In another saucepan, melt butter over medium heat, whisking until golden brown and nutty-smelling. Cool to room temperature.
- Preheat oven to 350°F (177°C) and grease two 6-mold donut pans.
- In a large bowl, whisk flour, brown sugar, salt, baking powder, cinnamon, ginger, cloves, and nutmeg.
- In another bowl, whisk egg, apple cider reduction, applesauce, brown butter, and sour cream.
- Fold wet ingredients into dry mixture until just combined (do not overmix).
- Spoon or pipe batter into prepared pans, filling each cavity about ¾ full.
- Bake for 10–11 minutes, or until donuts spring back when lightly pressed.
- Cool in pan for 5 minutes, then transfer to a wire rack.
- For coating: melt butter in a shallow bowl. In another bowl, mix sugar and cinnamon. Dip warm donuts in butter, then roll in cinnamon sugar.
Notes
- Use room-temperature ingredients for best texture.
- Avoid overmixing to keep donuts light.
- Ensure apple cider reduction and brown butter are cooled before mixing.
- Store coated donuts in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
- Freeze uncoated donuts up to 3 months; coat after reheating.
- Prep Time: 25 minutes (includes cider reduction & butter browning)
- Cook Time: 11 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: donut
- Calories: ~245
- Sugar: 22g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg