I sometimes jump the gun on fall recipes to make the season last longer. My most recent obsession? Baked apple cider donuts.
There’s something magical about the way these babies fill my kitchen with the scent of autumn.
Every time I make them, it’s like I’m wrapping my home in a cozy blanket.
Thanks to the reduced apple cider and warm spices, these baked treats are light and jam-packed with flavors.
Serve them with hot coffee or tea for the yummiest results.
Why You’ll Love These Baked Apple Cider Donuts
Irresistible Aroma: These donuts will fill your home with the scents of cinnamon, nutmeg, and warm apple cider. They create a comforting, inviting atmosphere that makes everyone feel at home.
Crowd-Pleaser: Whip these up for potlucks, bake sales, family brunches, and more. They’re a massive hit at most gatherings, and people will beg for the recipe.
Tremendously Tasty: Experience a delightful harmony of concentrated apple flavor and aromatic spices. Not to mention the sweet cinnamon-sugar coating that melts in your mouth.
Ingredients
- Apple Cider: Use a small-batch cider from a local orchard if possible. Trust me; you’ll notice the difference.
- All-Purpose Flour: For structure and a light texture that rises perfectly.
- Baking Powder & Baking Soda: For extra-light, fluffy, and soft donuts.
- Spices: You can’t go wrong with the quintessential fall trio: cinnamon, nutmeg, and allspice. They’ll infuse every bite of the donuts with their warm, aromatic notes.
- Salt & Vanilla: To balance the sweetness and provide a well-rounded taste.
- Large Egg: For moisture, richness, and cohesion.
- Granulated & Brown Sugar: For sweetness, depth, and a hint of caramel goodness.
- Unsweetened Applesauce: Another key component to the bright apple flavor. It’s also a great source of moisture and helps keep the donuts light.
- Buttermilk: Creamy and rich, it makes the donuts tender and decadent.
- Unsalted Butter: For a delightfully buttery taste and extra moisture.
How to Make Baked Apple Cider Donuts
Donut recipes can be intimidating for some people. The cutting, shaping, and deep-frying scare them off.
For this recipe, though, you’ll use a donut pan and bake them, eliminating a lot of the hassle.
Check out these simple steps:
1. REDUCE the apple cider in a small saucepan until you’re left with about 1/2 cup.
2. WHISK the flour, baking powder, baking soda, spices, and salt in a large bowl. Mix the wet (including the cooled apple cider) in a separate bowl.
3. STIR the wet and dry together until everything is just mixed.
4. PIPE or spoon the batter into a greased donut pan, filling each mold 1/2 full.
5. BAKE for 10 to 12 minutes. Let the donuts cool in their pan for several minutes before transferring them to a wire rack to finish cooling.
6. COAT in melted butter and cinnamon sugar when they’re cool enough to handle. Enjoy!
Tips for the Best Baked Apple Cider Donuts
These donuts really are a celebration of the season’s flavors. They’re soft, cakey, and bursting with apple goodness.
Plus, being baked instead of fried, they’re a bit lighter but no less delicious.
I only have a few tips for these, but I have several flavor variations you can try.
- Grease the pan. Even if you have a silicone donut pan, don’t skip this step. We don’t want them sticking!
- Use room-temperature ingredients. Get everything out of the fridge early for easier mixing.
- Remember to reduce. Seriously, if you skip this step, the batter will be way too runny, and the donuts will not taste the same.
- Add apple butter. Instead of applesauce, mix in apple butter! It’s got a way more pronounced taste.
- Use extra spices. Cardamom and ginger both work well in this recipe. Pumpkin pie or apple pie spice is another good option.
- For a salted caramel finish. Make the basic apple cider donut recipe. Then, dip the warm donuts in melted caramel sauce instead of cinnamon sugar. Sprinkle with flaky sea salt to finish.
- Make muffins instead. Spoon the batter into a muffin tin and adjust the baking time accordingly. Or just use this recipe for apple cider donut muffins.
- Skip the cinnamon-sugar topping. Instead, coat the donuts in a simple glaze. Or really jazz them up with a maple glaze. (Mix maple syrup with powdered sugar until smooth.)
How to Store
Donuts always taste best when they are fresh and hot. That’s why we all love that Krispy Kreme “Hot Now” sign so much.
That doesn’t mean you shouldn’t save any leftovers for later, though.
To Store: Let the donuts cool completely. Then, place them in an airtight container with paper towels between them. Refrigerate them for up to 3 days.
To Freeze: Wrap uncoated donuts tightly in plastic wrap. Then, freeze in a freezer-safe container for up to 2 months. Thaw at room temperature before serving or reheating.
To Reheat: Microwave donuts on high for 10 to 15 seconds each. Or warm several at once at 350°F for about 5 minutes.
More Donut Recipes Perfect for Fall
Baked Pumpkin Donuts with Cinnamon Sugar
Baked Cinnamon Sugar Donuts
Baked Pumpkin Spice Donut Holes
Canned Biscuit Donuts
Baked Apple Cider Donuts
12
servings30
minutes12
minutes270
kcalThe next time you need something for a fall get-together, make these soft and fluffy baked apple cider Donuts. They’re moist, sweet, and perfectly spiced.
Ingredients
- For the Donuts
2 cups apple cider
2 cups (240g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vegetable oil (or melted butter)
1 large egg
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup unsweetened applesauce
1/4 cup buttermilk
1 teaspoon vanilla extract
- For the Topping
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
Instructions
- Reduce the cider: In a small saucepan, bring the apple cider to a boil over medium heat. Reduce to low and simmer until the cider reduces to about 1/2 cup, 15–20 minutes. Set aside to cool.
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease two 6-count (3-inch) donut pans.
- Make the donuts: In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until well combined. Set aside.
- In a separate large bowl, whisk the oil, egg, granulated sugar, and brown sugar until well combined. Add the applesauce, milk, vanilla extract, and the reduced apple cider. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring by hand until just combined.
- Spoon or pipe the batter into the greased donut pan, filling each mold about 1/2 full.
- Bake for 10–12 minutes or until the donuts spring back when lightly pressed. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Make the coating: Combine the granulated sugar and cinnamon in a small bowl. When the donuts are cool enough to handle, lightly brush each one with melted butter. Dip them into the cinnamon-sugar mixture until fully coated on all sides.
- Serve warm or at room temperature, and enjoy!
Notes
- Use room-temperature ingredients for easy mixing.
- Experiment with different toppings, such as maple glaze or a drizzle of melted chocolate, as desired.
