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Baked Apple Cider Donuts Recipe

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3.8 from 12 reviews

These baked apple cider donuts are a delightful fall treat, capturing the warm flavors of spiced apple cider in a soft, cakey donut. Perfect for breakfast or an afternoon snack, they are baked, not fried, making them a lighter alternative while still coated in a cinnamon sugar mixture for that classic donut taste.

Ingredients

Donut Batter

  • 1 and 1/2 cups (360ml) apple cider
  • 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
  • 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

Coating

  • 1 cup (200g) granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon apple pie spice
  • 6 Tablespoons (85g) unsalted butter, melted

Instructions

  1. Reduce the apple cider: Simmer the apple cider in a small saucepan over low heat, stirring occasionally, until it reduces to about 1/2 cup (120ml), which takes approximately 20 minutes. Leave any spices or solids floating on top and set the reduced cider aside to cool for 10 minutes.
  2. Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Spray a donut pan with non-stick spray and set it aside for later.
  3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, apple pie spice, and salt until well combined.
  4. Mix wet ingredients: In another bowl, whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract until smooth.
  5. Combine batter: Pour the wet mixture into the dry ingredients, then add the cooled reduced apple cider. Whisk everything together until the batter is smooth and slightly thick.
  6. Fill donut pan: Spoon the batter into donut cavities. To do this more easily and evenly, place the batter in a large zip-top bag, cut a corner off, and pipe the batter into each donut mold filling about halfway.
  7. Bake the donuts: Bake for 10-11 minutes or until the edges and tops are lightly browned and the donuts spring back when gently pressed. Cool the donuts in the pan for 2 minutes before transferring them to a wire rack. Re-grease the pan and bake the remaining batter.
  8. Prepare coating: In a medium bowl, combine granulated sugar, cinnamon, and apple pie spice for the coating.
  9. Coat the donuts: Once the donuts are cool enough to handle, dip both sides of each donut into the melted butter, then generously coat them in the spiced sugar mixture.
  10. Serve and store: Serve the donuts immediately for the best flavor and texture. Leftovers can be stored covered tightly at room temperature for up to 2 days or refrigerated for up to 5 days.

Notes

  • Using a piping bag (or zip-top bag) to fill the donut pan helps achieve even shapes and reduces mess.
  • Donuts are best enjoyed fresh but can be stored airtight in the fridge for several days.
  • If you prefer a dairy-free version, substitute milk and butter with plant-based alternatives.
  • The apple pie spice can be substituted with a mixture of ground cinnamon, nutmeg, and allspice if unavailable.
  • Make sure the reduced apple cider has cooled before adding to the batter to prevent cooking the eggs prematurely.

Find it online: https://cozyplatter.com/baked-apple-cider-donuts-recipe/