Table of Contents
Reduced apple cider, warm spices and a cinnamon-sugar finish: these baked apple cider donuts taste like a trip to the orchard without the fryer. Simmering the cider down gives the soft, cakey doughnuts a deep apple flavor in every bite. They bake in about 10 minutes and are ready for fall mornings, Halloween parties and Thanksgiving breakfast.
why make this recipe
You get the classic orchard-style doughnut at home, with no hot oil and no special dough.
- Real apple flavor: reducing the cider concentrates the taste.
- No fryer: the donuts bake in a donut pan.
- Fast: about 35 minutes from start to finish, mostly hands-off.
- Bakery-style finish: a butter brush and cinnamon-sugar roll give a crackly coating.
how to make baked apple cider donuts
Ingredients
For the reduced cider
- 1½ cups apple cider
For the donuts
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- â…“ cup milk
- 1 teaspoon vanilla extract
For the cinnamon-sugar coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
Directions
- Reduce the cider: Simmer the apple cider in a small saucepan over medium-low heat for 15 to 20 minutes, until about ½ cup remains. Let it cool for 10 to 15 minutes.
- Prep the oven and pan: Heat the oven to 350°F and grease a donut pan well.
- Mix the dry ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
- Mix the wet ingredients: In another bowl, whisk both sugars, 3 tablespoons melted butter, the egg, milk and vanilla until smooth.
- Make the batter: Pour the wet mixture into the dry ingredients, add the cooled reduced cider and stir until just combined. The batter will be thick.
- Fill the pan: Spoon the batter into a zip-top bag, snip a corner and pipe it into the cavities, filling each about two-thirds full.
- Bake: Bake for 10 to 12 minutes, until the tops spring back when lightly pressed.
- Cool briefly: Let the donuts rest in the pan for 2 minutes, then move them to a wire rack.
- Brush with butter: Brush both sides of each warm donut with the 4 tablespoons of melted butter.
- Coat in cinnamon sugar: Whisk the ½ cup sugar and 1 teaspoon cinnamon together, then press each donut into the mixture until fully coated.
how to serve baked apple cider donuts
Serve them warm, the same day, with hot coffee, tea or a mug of warm apple cider. They also work well on a fall brunch table, in a school lunch treat box or as a Halloween party dessert.
how to store baked apple cider donuts
Keep the donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them without the coating for up to 2 months. Thaw, warm briefly in the oven, then brush with butter and roll in cinnamon sugar. The coating gets softer as the donuts sit.
tips to make baked apple cider donuts
- Cool the reduced cider before mixing so it doesn’t cook the egg.
- Use unfiltered apple cider if you can find it, since it has a fuller flavor than clear juice.
- Don’t overmix, or the donuts turn tough.
- Grease the pan well so the donuts release cleanly.
- Coat the donuts while they’re still warm so the sugar sticks.
- Bake one test donut first to check your oven timing.
variation
- Muffin pan version: bake in a lined muffin tin for 15 to 18 minutes.
- Maple glaze: skip the coating and whisk powdered sugar with a little maple syrup and milk.
- Extra spice: add ¼ teaspoon of cardamom or use apple pie spice.
- Caramel drizzle: top plain or sugar-coated donuts with warm caramel sauce.
- Mini donuts: use a mini donut pan and bake for about 8 minutes.
FAQs
Why do you reduce the apple cider?
Simmering it down concentrates the apple flavor, so the donuts taste like cider without adding extra liquid to the batter.
Can I make baked apple cider donuts without a donut pan?
Yes. Use a muffin tin and bake a few minutes longer. They’ll be round, but the flavor is the same.
Can I use apple juice instead of apple cider?
You can, but the flavor will be milder and sweeter. Cider gives a deeper, tangier apple taste.
Are baked apple cider donuts as good as fried ones?
They’re softer and more cake-like than fried donuts, with the same cinnamon-sugar crunch on the outside.
Can I make them ahead?
Bake them a day ahead and coat them just before serving for the best texture.
Can I freeze them?
Yes. Freeze them uncoated for up to 2 months, then warm, brush with butter and roll in cinnamon sugar.
More Recipes on thinerecipes.com
Baked Apple Cider Donuts
Ingredients
Equipment
Method
- Simmer the apple cider in a small saucepan over medium-low heat for 15 to 20 minutes, until about ½ cup remains. Cool 10 to 15 minutes.
- Heat the oven to 350°F and grease a donut pan well.
- Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
- In another bowl, whisk both sugars, 3 tablespoons melted butter, the egg, milk and vanilla until smooth.
- Pour the wet mixture into the dry ingredients, add the cooled reduced cider and stir until just combined.
- Pipe the batter into the pan, filling each cavity about two-thirds full.
- Bake 10 to 12 minutes, until the tops spring back when pressed.
- Cool in the pan for 2 minutes, then move to a wire rack.
- Brush both sides of each warm donut with 4 tablespoons melted butter.
- Mix ½ cup sugar with 1 teaspoon cinnamon and press each donut into it until coated. Serve warm.
