Description
These Baked Apple Cider Donuts offer a delightful autumn treat, featuring a tender crumb infused with rich apple cider and warm spices. Baked to perfection and coated in a buttery cinnamon-spice sugar mix, they’re a healthier and easier alternative to traditional fried donuts, perfect for cozy mornings or festive gatherings.
Ingredients
Scale
Apple Cider Reduction
- 1 and 1/2 cups (360ml) apple cider
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
Wet Ingredients
- 2 Tablespoons (28g) unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
- Cooled reduced apple cider (about 1/2 cup, 120ml)
Cinnamon-Spice Sugar Coating
- 1 cup (200g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice
- 6 Tablespoons (85g) unsalted butter, melted
Instructions
- Reduce the Apple Cider: Stir occasionally and simmer the apple cider in a small saucepan over low heat until it reduces to about 1/2 cup (120ml), approximately 20 minutes. Leave any spices or solids that form on top. Set aside to cool for 10 minutes.
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a donut pan with non-stick spray and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, apple pie spice, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract until smooth. Pour this mixture into the dry ingredients; add cooled reduced apple cider, and whisk everything together until smooth and slightly thick in consistency.
- Fill Donut Pan: Spoon the batter into the donut cavities. For ease, place batter in a large zipper-top bag, cut off one corner, and pipe the batter into each donut cup, filling about halfway.
- Bake the Donuts: Bake for 10–11 minutes or until edges and tops are lightly browned. Test by gently poking the top of a donut; it should bounce back if done. Cool donuts for 2 minutes in the pan, then transfer to a wire rack. Re-grease pan and bake remaining batter following the same steps.
- Prepare Cinnamon-Spice Sugar Mixture: In a medium bowl, combine granulated sugar, ground cinnamon, and apple pie spice.
- Coat Donuts: Once donuts are cool enough to handle, dunk both sides of each donut in melted butter, then coat generously in the cinnamon-spice sugar mixture.
- Serve and Store: Donuts are best served immediately. Leftovers can be stored tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- For best flavor, use fresh apple cider; bottled can work but may alter taste slightly.
- Ensure the batter is not too runny to maintain donut shape during baking.
- Don’t overfill the donut wells to prevent overflow during baking.
- If you don’t have a piping bag, a spoon works fine but piping creates a neater donut shape.
- These donuts are best enjoyed fresh but can be slightly warmed before serving if stored.
