Description

These Baked Apple Cider Donuts are a delightful fall treat, perfectly spiced and coated in cinnamon sugar. They feature a rich apple cider reduction that adds deep flavor to a moist, tender cake-like donut. Baked instead of fried, these donuts are easier to prepare and offer a lighter alternative, perfect for breakfast or an afternoon snack.

Ingredients

Scale

Apple Cider Reduction

1 1/2 cups (360 ml) apple cider

Donut Batter

1/3 cup (67 g) granulated sugar
1/3 cup (67 g) light brown sugar, packed
1 large egg, room temperature
3 tbsp (45 ml) melted salted butter
1/2 cup (120 ml) buttermilk or sour milk
1 tsp vanilla extract
2 cups (250 g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Cinnamon Sugar Coating

1 cup (200 g) granulated sugar
1 tsp cinnamon
1/2 cup (120 ml) melted salted butter

Instructions

Make Apple Cider Reduction: In a medium saucepan, bring the apple cider to a boil. Reduce to a simmer and cook until reduced to about 1/3 cup (80 ml), thick and syrupy with a dark amber color. Let it cool to room temperature.
Prepare Donut Pan: Preheat oven to 350° F (177° C). Grease and flour a donut pan and set aside.
Mix Wet Ingredients: In a large bowl, whisk together the cooled apple cider reduction, granulated sugar, brown sugar, egg, melted butter, buttermilk, and vanilla extract until fully combined, approximately 3 minutes.
Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, and allspice until well combined.
Combine Batter: Gradually add the dry ingredients into the wet ingredients mixture, whisking until a thick, slightly foamy batter forms, about 2 to 3 minutes.
Fill Donut Pan: Transfer batter into a piping bag and pipe into the prepared donut pan, filling each cavity halfway.
Bake Donuts: Bake for 10 minutes or until the donuts are golden brown and cooked through. Let rest in the pan for 5 to 10 minutes, then remove to a wire cooling rack. Repeat with remaining batter, baking 16 to 18 donuts total.
Prepare Cinnamon Sugar: In a medium dish, mix together granulated sugar and cinnamon until combined. Pour melted butter into a separate dish suitable for donut dipping.
Coat Donuts: Dip each donut into melted butter, letting excess drip off, then coat thoroughly in the cinnamon sugar mixture. Place coated donuts on wire rack or parchment paper to dry.
Serve and Store: Serve donuts at room temperature. Store in an airtight container at room temperature for 5 to 7 days or refrigerate/freeze for longer storage.

Notes

Using a piping bag helps fill the donut pan evenly and neatly.
Apple cider reduction adds concentrated apple flavor and sweetness; be sure to cool before mixing with other ingredients.
Donuts are best enjoyed fresh but can be stored in an airtight container to maintain freshness.
Coating donuts while warm helps the cinnamon sugar stick well.
Use a donut pan to get the classic donut shape; alternatively, small muffin tins can be used but will result in cake doughnut muffins.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: baked apple cider donuts, cinnamon sugar donuts, fall dessert, easy donuts, homemade baked donuts