Description
These Baked Apple Cider Donuts bring the cozy flavors of fall right to your kitchen with a tender crumb and a sweet, spiced sugar coating. Made by reducing apple cider for a concentrated flavor, these donuts are baked—not fried—for a lighter yet indulgent treat, perfect for breakfast, brunch, or a comforting snack.
Ingredients
Scale
For the Donuts
- 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
For the Topping
- 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: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until reduced 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.
- Prepare the Donut Pan and Oven: 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 the 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 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 the Topping: 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
- Use fresh apple cider for the best flavor; canned or concentrate may alter the taste.
- Don’t overbake the donuts—they can dry out quickly. Check doneness by gently pressing the top.
- If you don’t have a donut pan, use a muffin tin and adjust baking time slightly.
- For extra flavor, add a pinch of nutmeg or cloves to the spices in the batter.
- Best enjoyed the same day but can be reheated gently before serving.
