I have yet to meet someone who doesn’t like fall. Winter? Well… that’s a different conversation. Most people understand the appeal of snow days, cozy blankets, and hot chocolate, but after about three snow shoveling sessions … many are ready to file a formal complaint. Fall, though? Fall is easy to love. Sweaters come out, pumpkin everything starts appearing, and suddenly everyone seems to have an apple cider in their hand. And, of course, apple cider donuts start popping up everywhere. You see them at the farmers market, at the orchard, at the grocery store, and pretty much anywhere else that has decided it is officially time to smell like cinnamon. But these fresh milled flour apple cider donuts take that classic fall treat and give it a little something extra. The natural, nutty flavor of freshly milled flour pairs beautifully with the sweet apple flavor, and together they make a donut that tastes like fall decided to move into your kitchen.
As always, I’ll give you a recipe card for both fresh milled flour and store-bought flour … because homemade will always beat out a manufactured donut in my book. And honestly, if I’m going to eat a donut, I want it to taste like someone cared about it.
These donuts are bursting with apple cider flavor. The inside is moist, tender, and soft … because nobody wants a donut that requires a glass of milk just to get it down.
So let’s make some.
Apple Cider: The Flavor Behind the Donuts
Let’s start with the star of the show: apple cider.
For the biggest punch of apple cider flavor, you’re going to want to reduce the cider by half. Simply measure out one cup of apple cider, pour it into a small saucepan, and let it simmer for a few minutes. Before you know it, you’ll have about half a cup.
And here’s the thing: reducing the cider isn’t absolutely necessary. If you’re short on time, you can skip that step and simply use ½ cup of apple cider. The donuts will still work just fine. However, reducing it concentrates the apple flavor, so I prefer it when I have a few extra minutes.
Think of it like turning up the volume on your favorite song. It’s still the same song; you just get a little more of what you came for.
Can You Use Apple Juice Instead of Apple Cider?
Absolutely. If you open the refrigerator and discover that your apple cider has mysteriously disappeared, don’t panic. I’m not pointing fingers, but someone in the house probably drank it.
You can use apple juice instead. Measure out one cup and reduce it to ½ cup, just like you would with the cider. I wouldn’t recommend skipping the reduction with apple juice unless you’re okay with a much lighter apple flavor.
Here’s my completely unofficial apple flavor scale:
Apple cider, reduced: 10 out of 10
Apple cider, not reduced: 6 out of 10
Apple juice, reduced: 6 out of 10
Apple juice, not reduced: 3 out of 10
So, if you’re looking for the biggest apple punch … reduced apple cider wins.
Once you’ve reduced your cider, let it sit on the counter while you gather the rest of your ingredients. That gives it a chance to cool down a bit before it goes into your batter.
A Little Pumpkin Spice Detour
Quick note before we move on: I have a perfect little freebie for you.
If you love the combination of apple cider donuts and pumpkin spice … you need my pumpkin spice syrup recipe. You can make a batch and sip pumpkin spice lattes all week long. Or, if you’re feeling particularly committed to dessert, put a scoop of ice cream on top of a donut and drizzle it with pumpkin spice syrup. Yes. You know you want this.
Fresh Milled Flour Apple Cider Donuts Start With the Right Wheat
For this recipe, I always reach for soft white wheat berries. Why? Soft white wheat creates less gluten than hard wheat berries … which helps these donuts stay light and fluffy. And that’s exactly what we’re after here. We’re making donuts, not hockey pucks.
You can also experiment with some ancient grains in this recipe if you enjoy playing around with different wheat varieties. If you’re curious about the different kinds of wheat berries and how they behave, I have another article that dives deeper into them.
For the fresh-milled version, measure out 270 grams of soft white wheat berries. If you don’t feel like weighing your wheat berries today, that’s about 1½ cups. Then mill them finely. After milling, you’ll have approximately 2½ cups of fluffy, freshly milled flour. That fresh flour is what gives these freshly milled flour apple cider donuts their slightly nutty, wholesome flavor.
If you prefer to use store-bought flour, that’s perfectly fine, too. You’ll want 1¾ cups of all-purpose flour. However, don’t reach for bread flour for this recipe. The extra gluten can make your donuts too dense, and we’re aiming for soft and fluffy.
Creaming Butter and Sugar: Lighten Up Your Fresh Milled Flour Apple Cider Donuts
While your wheat berries are milling, you can work on the next step. This is one of those little kitchen multitasking tricks that makes a recipe feel much faster. While the mill is doing its job, cream 10 tablespoons of butter with ¾ cup of brown sugar and ¼ cup of granulated white sugar.
See what we did there? One thing is happening over here while another thing is happening over there. It’s basically kitchen productivity without requiring a spreadsheet.
Cream the butter and sugars together for 2–3 minutes, until everything is well incorporated and fluffy.
Eggs: One at a Time, Please
Now it’s time for the eggs.
I prefer to use room-temperature eggs because they help the donuts turn out a little fluffier. However, if I forget to take my eggs out of the refrigerator an hour ahead of time, I don’t lose sleep over it.
As an alternative … you can put the eggs in the sink in warm water for a few minutes to take the chill off. But if I’m really crunched for time? Straight from the refrigerator they go. Because sometimes dinner needs to happen, the dog needs something, someone is asking where their shoes are, and apparently nobody in the house can find the thing that is sitting directly in front of them.
Crack the eggs into the batter one at a time, mixing well after each addition. Be sure to scrape the bowl as needed so everything gets incorporated evenly.
Once the eggs are fully incorporated, add one teaspoon of vanilla and give everything a good stir.
Dry Ingredients: Let's Get Everyone Acquainted
Now it’s time for the dry ingredients. Add:
- 1 ¼ tsp baking powder
- ¾ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Give everything a good mix before moving on. You don’t want to bite into an apple cider donut and suddenly discover a tiny pocket of baking powder. That’s not a surprise anyone asked for.
A Quick Note About Salt
There are so many different kinds of salt out there that sometimes the salt aisle feels like it needs its own zip code.
I use Redmond Real Salt … I find it less salty than Morton’s iodized salt (which is the one many of us grew up using). Depending on the salt you use, you may want to adjust the amount slightly.
And Then There’s Nutmeg
I usually use pre-ground nutmeg because it’s easy and convenient. However, when I’m feeling ambitious and want these donuts to have an extra punch of nutmeg flavor … I’ll grate fresh nutmeg. If you’re using fresh nutmeg, I recommend using just a smidge less. Freshly grated nutmeg is much stronger and more pungent than pre-ground nutmeg because it retains more of its essential oils.
Once all of those ingredients are incorporated, add your flour … whether you’re using freshly milled flour or store-bought flour. Gently stir it in, and stop mixing as soon as it is almost combined.
Don’t worry if you still see a tiny bit of flour at this point. You’ll stir the batter a little more when you add the cider, and you don’t want to overmix the batter. Overmixing after adding the flour can create a denser baked donut. And nobody wants to put all this work into fresh ground apple cider donuts only to end up with something that could double as a doorstop.
Add the Cider and Let the Kitchen Smell Like Fall
Now slowly mix the cider (or apple juice) into the batter.
You’ll probably need to scrape down the sides of the bowl because the batter likes to cling to the mixing bowl like it has somewhere else to be. Keep mixing until everything is evenly combined.
And at this point, you’re going to love how your kitchen smells. Seriously. The combination of apple cider, cinnamon, nutmeg, vanilla, butter, and freshly milled wheat already smells like fall before the donuts even see the inside of the oven.
But wait. The really good smells are still coming.
Rest and/or Prep
If you’re using fresh milled flour, let the batter rest for 20-30 minutes.
This is an important step because fresh-milled flour needs a little time to absorb the liquid. The flour hydrates during this rest, which helps give your apple cider donuts with freshly milled flour their tender texture.
If you’re using store-bought flour … you don’t need to let the batter rest.
And while your fresh-milled batter is resting, let’s put that time to work. Preheat your oven to 350°F and lightly grease your donut pans.
See? We’re saving time again. I tried to write this recipe so you can keep moving instead of spending all day standing in the kitchen waiting for one thing to finish before you start the next. Because while many of us love cooking, most of us don’t actually want to spend the entire day in the kitchen.
No Donut Pan? No Problem.
If you don’t have a donut pan, don’t worry (although they are surprisingly cheap). You can still make this recipe. Use a lightly greased muffin tin and make apple cider muffins instead. Just know that the shape will be different and you’ll want to adjust the baking time as needed.
We are not going to let a lack of donut equipment come between us and cinnamon sugar!
Fill Those Donut Pans
Now it’s time to get the batter into the pans.
Personally, I don’t trust myself to fill a donut pan without making a complete mess of it. So I like to use a pastry bag to pipe the batter into the pans. I actually used to decorate cakes at an ice cream store when I was in high school, so I have a soft spot for a piping bag. Put one in my hand, and suddenly I feel like I should be wearing an apron and taking custom orders.
If you did not decorate cakes at an ice cream store in high school, … don’t worry. You can absolutely spoon the batter into the pans. Just divide the batter evenly among the donut wells.
Once the pans are filled, I like to give them a quick tap-tap-tap on the counter. This helps release any air bubbles and encourages the batter to distribute evenly.
Now we’re ready for the oven.
Bake Your Freshly Milled Flour Apple Cider Donuts
Bake these buddies at 350°F for 14–18 minutes.
The exact timing can vary a little depending on your pan. If you’re using a metal pan, your donuts may cook a bit faster. On the other hand, a silicone pan may need a little more time.
Here’s my biggest piece of advice: don’t underbake them.
These can be a little tricky to judge because the batter already has that beautiful golden color. So, if you’re standing there wondering, “Are these actually done?” I would rather give them another minute or two than pull them out too early.
You want a toothpick inserted into the thickest part of the donut to come out completely clean. We’re looking for golden brown on the outside and fully baked in the middle.
Cinnamon Sugar: Now We're Talking
While the donuts are baking, let’s make the cinnamon sugar.
Mix ⅓ cup of sugar with 1 teaspoon of cinnamon in a bowl that’s large enough to dip your donuts into. I usually use a cereal bowl because it is just about perfect for the job.
Then melt 3 tablespoons of butter.
That’s it.
Now you’re ready for the grand finale.
Butter + Cinnamon Sugar = The Best Part
Once the donuts come out of the oven, let them cool in the pan for about 5 minutes. Then remove them from the pan. I like to dump them onto a wire rack set over a sheet pan covered with aluminum foil. This isn’t glamorous, but it is very practical. The foil catches all the buttery, sugary crumbs that would otherwise end up decorating your countertop.
Now grab a pastry brush and slather each donut with melted butter. Both sides. Don’t be shy.
Once the donuts are buttery, dip them into the cinnamon sugar mixture. And I like to really coat them. We’re talking cinnamon sugar on every available surface.
After all, these are apple cider donuts with fresh milled wheat. We already milled the wheat. We reduced the cider. We waited for the flour to hydrate. At this point, we have earned the cinnamon sugar.
Finally, We Get to Eat Them
Now you can eat them hot, which is obviously what most of us want to do. However, you can also let them come to room temperature. As they cool, they finish setting up and cooking internally, so the texture becomes a little more settled.
Either way, you’re going to have a soft, tender donut with warm spices, concentrated apple flavor, and that buttery cinnamon-sugar coating.
In other words, it’s fall in donut form.
How to Store Fresh Milled Flour Apple Cider Donuts
These are definitely best on the day you make them. However, they’re still mighty delicious for the next two days if you store them in an airtight container.
And if you want to bring a little bit of that just-baked magic back … a few seconds in the microwave can warm one up nicely. It won’t exactly transport you back to the oven, but it gets pretty close.
Can You Freeze Apple Cider Donuts?
Yes, you can freeze them. However, I recommend freezing the donuts before coating them with butter and cinnamon sugar. The butter and cinnamon-sugar coating doesn’t hold up quite as well in the freezer. As the donuts thaw, the sugar can dissolve and turn into a sticky, wet syrup. And while we’re all for a generous cinnamon-sugar coating, nobody ordered apple cider donuts with a side of syrupy sadness.
Instead, freeze the baked, uncoated donuts for up to three months. Then thaw them, brush them with melted butter, and give them their cinnamon-sugar coating just before serving.
Frequently Asked Questions
Can I use store-bought flour instead of fresh-milled flour?
Yes. Use 1¾ cups of all-purpose flour instead of the 270 grams of soft white wheat berries. Avoid bread flour because it can make the donuts too dense.
What type of wheat berries should I use for these fresh milled flour apple cider donuts?
Soft white wheat berries are my favorite choice because they create less gluten and help keep the donuts light and fluffy.
Do I have to reduce the apple cider when making these fresh milled flour apple cider donuts?
No. For the strongest apple flavor, reduce 1 cup of cider to ½ cup. However, if you’re short on time, you can simply use ½ cup of apple cider.
Can I use apple juice instead of apple cider in these fresh milled flour apple cider donuts?
Yes. Reduce 1 cup of apple juice to ½ cup for the best flavor. Keep in mind that apple juice has a milder apple flavor than cider.
Do I need to let fresh milled flour apple cider donuts batter rest?
Yes. Let the batter rest for 20–30 minutes so the fresh-milled flour has time to absorb the liquid.
Do I need to let the batter rest if I use store-bought flour?
No. The resting time is specifically helpful when using fresh-milled flour.
Can I use a muffin tin instead of a donut pan to bake these fresh milled flour apple cider donuts?
Absolutely. A lightly greased muffin tin works if you don’t have a donut pan. You’ll simply end up with apple cider muffins instead of donuts.
How do I know when the fresh milled flour apple cider donuts are done?
Bake them at 350°F for about 14–18 minutes, depending on your pan. A toothpick inserted into the thickest part should come out completely clean.
Can I use fresh nutmeg in these fresh milled flour apple cider donuts?
Yes. Freshly grated nutmeg has a stronger, more pungent flavor than pre-ground nutmeg … so use a little less than the recipe calls for.
How should I store fresh milled flour apple cider donuts?
Store cooled donuts in an airtight container at room temperature. They’re best the day they’re made … but they’ll still be delicious for about two more days.
Can I freeze these fresh milled flour apple cider donuts?
Yes. Freeze them uncoated for up to three months. Add the melted butter and cinnamon sugar after they thaw for the best texture.
If It's Fall, These Donuts Belong in Your Kitchen
If it’s fall … either literally or just in your heart … you really should give these donuts a try. They’re easy to make, they’re fluffy and tender, and they have that wonderful combination of apple cider, cinnamon, nutmeg, butter, and sugar that makes you want to put on a sweater even if it’s still 72 degrees outside.
Plus, they would make such a fun little gift. I’m already imagining showing up at a neighbor’s house with a batch of these fresh ground apple cider donuts and pretending I just happened to have extras. Nobody needs to know I made them specifically so I could eat three before dinner.
And don’t forget to grab my pumpkin spice syrup recipe for coffee or ice cream. A fresh milled flour apple cider donut alongside a pumpkin spice latte sounds like a pretty excellent fall afternoon to me. Honestly, I’m not sure it gets much better than that.
One Last Thing Before You Go Make Your Donuts
Before you roll out … take a peek around Hope This Werks for more recipes, guides, and tutorials designed to keep your kitchen adventures fun, approachable, and a little less intimidating.
And if you make these apple cider donuts with freshly milled flour … I want to hear about it. Leave me a comment, tag me on Instagram at @hopethiswerksdiy, come hang out with me on Facebook, or wander over to YouTube. I love seeing what you’re making in your kitchen.
And if you don’t want to miss the next recipe, subscribe so you can keep baking along with me.
Until next time, may your flour be fluffy, your donuts be tender, and your cinnamon sugar always land exactly where it belongs: everywhere.
Baked Apple Cider Donuts with Freshly Milled Flour
These fresh ground flour apple cider donuts are soft and bursting with cozy fall flavor. Baked, not fried, and rolled in cinnamon sugar for the perfect autumn treat!
Ingredients
For the Batter
- 1 cup apple cider (substitute: apple juice)
- 270g (1½ cups) soft white wheat berries, finely ground (about 2½ cups fluffy flour)
- 10 tablespoons butter, room temp
- ¾ cups (140 grams) brown sugar (light or dark)
- ¼ cup (50g) sugar
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 1¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Cinnamon Sugar Dip
- ⅓ cup (65g) sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, melted
Instructions
- Reduce Cider: Simmer apple cider in a small saucepan until reduced to ½ cup (takes just a few minutes). Let cool slightly.
1 cup apple cider - Mill & Cream: Finely mill the soft white wheat berries. While they mill, cream butter, brown sugar, and sugar on medium speed until light and fluffy ... 2-3 minutes.
270g soft white wheat berries, 10 tbsp butter, ¾ cup brown sugar, ¼ cup sugar - Add Eggs: Add eggs one at a time, mixing well after each. Scrape the bowl as needed, then mix in vanilla.
2 eggs, 1 tsp vanilla - Dry Ingredients: Add in the baking powder, salt, cinnamon, and nutmeg ... give it a good stir. Add the flour and mix just until combined.
1¼ tsp baking powder, ¾ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, flour - Cider: Slowly mix in the reduced cider. Scrape the bowl and mix until the batter is evenly combined.
- Rest & Prep: Let the batter rest for 30 minutes so the fresh milled flour can hydrate. Meanwhile, heat the oven to 350°F and lightly grease donut pans (or a muffin tin).
- Fill: Spoon or pipe batter into the prepared pans.
- Bake: Bake 14-18 minutes, until golden brown and a toothpick comes out clean (careful not to underbake).
- Make Cinnamon Sugar: While the donuts bake, mix ⅓ cup sugar and 1 teaspoon cinnamon in a small bowl. Melt 3 tablespoons butter in a separate bowl.
- Butter & Dip: Cool donuts for 5 minutes, then remove from the pans. Brush both sides with melted butter and dip in cinnamon sugar while still warm.
- Enjoy: Serve warm or let cool to room temperature.
Notes
- Short on time? Skip the reduction! Just use ½ cup of apple cider. (Reducing the cider simply concentrates the apple flavor.)
- Apple Juice Works, Too: Out of apple cider? Use apple juice instead. Reduce 1 cup to ½ cup ... just like the cider.
- No Piping Bag? You can make a piping bag by using a Ziploc and cutting it in the corner.
- No Donut Pan? No problem! You can bake these in a lightly greased muffin tin. Lengthen the baking time.
- How to Store: Store cooled donuts in an airtight container at room temperature for up to 3 days.
- Can You Freeze Them? Yes! Freeze the baked, uncoated donuts in an airtight container for up to 3 months. Thaw at room temperature, then brush with melted butter and dip in cinnamon sugar before serving.
- Want your coffee to join the fall festivities? Whip up this pumpkin spice syrup and let the cozy begin!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Baked Apple Cider Donuts with Store Flour
These baked apple cider donuts are soft, and tender! Made with cozy fall spices, and reduced apple cider ... then rolled in cinnamon sugar for an orchard-worthy treat right at home.
Ingredients
For the Batter
- 1 cup apple cider (substitute: apple juice)
- 1¾ cups (225g) all-purpose flour
- 10 tablespoons butter, room temp
- ¾ cup (140 grams) brown sugar (light or dark)
- ¼ cup (50g) sugar
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 1¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Cinnamon Sugar Dip
- ⅓ cup (65g) sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, melted
Instructions
- Prep: Heat the oven to 350°F and lightly grease donut pans (or a muffin tin).
- Reduce Cider: Simmer apple cider in a small saucepan until reduced to ½ cup (takes just a few minutes). Let cool slightly.
1 cup apple cider - Cream: Cream butter, brown sugar, and sugar on medium speed until light and fluffy ... 2-3 minutes.
10 tbsp butter, ¾ cup brown sugar, ¼ cup sugar - Add Eggs: Add eggs one at a time, mixing well after each. Scrape the bowl as needed, then mix in vanilla.
2 eggs, 1 tsp vanilla - Dry Ingredients: Add in the baking powder, salt, cinnamon, and nutmeg ... give it a good stir. Add the flour and mix just until combined.
1¼ tsp baking powder, ¾ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, 1¾ cup flour - Cider: Slowly mix in the reduced cider. Scrape the bowl and mix until the batter is evenly combined.
- Fill: Spoon or pipe batter into the prepared pans.
- Bake: Bake 14-18 minutes, until golden brown and a toothpick comes out clean (careful not to underbake).
- Make Cinnamon Sugar: While the donuts bake, mix ⅓ cup sugar and 1 teaspoon cinnamon in a small bowl. Melt 3 tablespoons butter in a separate bowl.
- Butter & Dip: Cool donuts for 5 minutes, then remove from the pans. Brush both sides with melted butter and dip in cinnamon sugar while still warm.
- Enjoy: Serve warm or let cool to room temperature.
Notes
- Short on time? Skip the reduction! Just use ½ cup of apple cider. (Reducing the cider simply concentrates the apple flavor.)
- Apple Juice Works, Too: Out of apple cider? Use apple juice instead. Reduce 1 cup to ½ cup ... just like the cider.
- No Piping Bag? You can make a piping bag by using a Ziploc and cutting it in the corner.
- No Donut Pan? No problem! You can bake these in a lightly greased muffin tin. Lengthen the baking time.
- How to Store: Store cooled donuts in an airtight container at room temperature for up to 3 days.
- Can You Freeze Them? Yes! Freeze the baked, uncoated donuts in an airtight container for up to 3 months. Thaw at room temperature, then brush with melted butter and dip in cinnamon sugar before serving.
- Want your coffee to join the fall festivities? Whip up this pumpkin spice syrup and let the cozy begin!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Charts & Summaries: Fresh Milled Flour Apple Cider Donuts Recipe
Recipe at a Glance
| Fresh Milled Flour Apple Cider Doughnuts: Key Facts | |
|---|---|
| Dish type | Baked doughnuts (can be made as muffins) |
| Best flour | Soft white wheat berries, milled finely |
| Flour amount | 270 g wheat berries (~1½ cups) = ~2½ cups fresh flour |
| Store-bought option | 1¾ cups all-purpose flour (not bread flour) |
| Batter rest | 20–30 min (fresh milled only) |
| Oven | 350°F |
| Bake time | 14–18 min |
| Doneness test | Toothpick comes out clean |
| Storage | Airtight container, up to 3 days (best day 1) |
| Freezer | Up to 3 months, uncoated |
Ingredients: Fresh Milled vs. Store-Bought Flour
| Doughnut Batter Ingredients | ||
|---|---|---|
| Ingredient | Fresh Milled Version | Store-Bought Version |
| Flour | 270 g soft white wheat berries, milled (~2½ cups flour) | 1¾ cups all-purpose flour |
| Apple cider | 1 cup, reduced to ½ cup | 1 cup, reduced to ½ cup |
| Butter | 10 tbsp | 10 tbsp |
| Brown sugar | ¾ cup | ¾ cup |
| White sugar | ¼ cup | ¼ cup |
| Eggs | Room temperature preferred | Room temperature preferred |
| Vanilla | 1 tsp | 1 tsp |
| Baking powder | 1¼ tsp | 1¼ tsp |
| Salt | ¾ tsp | ¾ tsp |
| Cinnamon | 1 tsp | 1 tsp |
| Nutmeg | ½ tsp (use less if freshly grated) | ½ tsp (use less if freshly grated) |
| Batter rest | 20–30 min | None needed |
| Cinnamon Sugar Coating | ||
|---|---|---|
| Ingredient | Amount | Purpose |
| Sugar | ⅓ cup | Sweet outer crust |
| Cinnamon | 1 tsp | Warm spice flavor |
| Melted butter | 3 tbsp | Brushed on both sides so the sugar sticks |
Apple Cider vs. Apple Juice: Flavor Scale
An unofficial 1–10 scale for how strong the apple flavor tastes in the finished doughnut:
| Apple Flavor Strength | ||
|---|---|---|
| Liquid | Prep | Score (out of 10) |
| Apple cider | Reduced (1 cup to ½ cup) | 10 |
| Apple cider | Not reduced (½ cup) | 6 |
| Apple juice | Reduced (1 cup to ½ cup) | 6 |
| Apple juice | Not reduced | 3 |
Best Flour for Apple Cider Doughnuts
| Flour Options Compared | ||
|---|---|---|
| Flour | Result | Recommended? |
| Fresh milled soft white wheat | Less gluten, light and fluffy, slightly nutty flavor | Yes (top pick) |
| Fresh milled ancient grains | Different flavor and texture; fun to experiment with | Optional |
| All-purpose flour | Soft and tender, milder flavor | Yes (store-bought option) |
| Bread flour | Extra gluten makes doughnuts dense | No |
Troubleshooting and Pro Tips
| Doughnut Problems and Fixes | ||
|---|---|---|
| Problem | Likely Cause | Fix |
| Dense, heavy doughnuts | Overmixing or bread flour | Stop mixing when almost combined; use soft white wheat or all-purpose |
| Dry or gritty texture | No rest with fresh milled flour | Rest the batter 20–30 minutes |
| Weak apple flavor | Cider not reduced | Reduce 1 cup to ½ cup |
| Raw middle | Pulled out too early | Bake another minute or two; toothpick must be clean |
| Pockets of baking powder | Dry ingredients not mixed | Mix dry ingredients well before adding flour |
| Soggy sugar after freezing | Coating thawed into syrup | Freeze uncoated, coat after thawing |
Substitutions
| Easy Swaps | ||
|---|---|---|
| Instead of | Use | Note |
| Fresh milled flour | 1¾ cups all-purpose flour | Skip the batter rest |
| Apple cider | Apple juice | Reduce 1 cup to ½ cup; milder flavor |
| Doughnut pan | Greased muffin tin | Makes muffins; adjust bake time |
| Ground nutmeg | Freshly grated nutmeg | Use a little less; it is stronger |
| Room-temp eggs | Cold eggs | Works, slightly less fluffy |
Storing and Freezing
- Room temperature: Store cooled doughnuts in an airtight container. Best the day they're made, still good for about two more days.
- Reheating: A few seconds in the microwave warms them up.
- Freezing: Freeze baked, uncoated doughnuts for up to 3 months. Thaw, brush with melted butter, and coat in cinnamon sugar before serving.
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4 responses to “Baked Fresh Milled Flour APPLE CIDER DONUTS (or store-bought flour)”
Is it possible to make the dough ahead of time and bake a different day?
Great question! I haven’t made the batter ahead of time yet. I am nervous that the fresh milled flour would continue absorbing liquid as it sits, which can change the texture of your donuts. But if I were to try it … I would definitely leave out the baking powder and mix it into the batter the next morning. The good news is that you can reduce the prep time by measuring out your dry ingredients ahead of time and reducing your apple cider in advance. Then, when you’re ready to bake, you can mix everything together, let the batter rest for 30 minutes, and pop those delicious doughnuts in the oven!
These donuts bring me back to my childhood. I would get them at the orchard when we would pick apples. I am excited to make them for my kids now. Thanks!
Aww, I love that these donuts are bringing back sweet memories! Now you get to make new ones with your kids.