Apple cider donuts appear mostly in the fall, I’m guessing because of the abundance of apples. But don’t let that stop you from making them when you want to. My apologies to the person who asked me for this recipe about eight years ago. I finally got to it.
I tested a few variations, mostly on the sweeteners you can use and the amount to use. I can imagine a variation of this in the future that involves coconut flour, but for now, here’s the almond flour version.
I shifted to silicon donut molds a few years ago because it’s easier to extract the donuts from them. I generously oil the mold holes, making the donuts easy to get out. If you don’t have donut molds you can use this recipe to make apple cider muffins. I recommend parchment liners for the muffins.
The two ingredients you want to have on hand or make ahead of time are apple cider and applesauce. The recipe works well with homemade versions or store bought version of these two ingredients, so totally up to you. You’ll also want set aside about 15 minutes to reduce the apple cider before making the donuts.
And, my favorite thing about this recipe is that it works well with my usual sweetener choices (maple syrup or honey) as well as date sugar. This means the donuts can be made with your favorite granulated sugar. I use date sugar for the topping as well, but you can use any sweetener you prefer. If you’re eating low carb, replace the maple syrup with low carb syrup.
I added another topping idea, a simple maple glaze recipe you can use with either maple syrup or honey, or you can use something as simple as some honey with cinnamon. The last two photos show the apple cider donuts with the maple glaze. Enjoy!