Do I need to reduce the apple cider?

Reducing the apple cider intensifies its flavor. Skipping this step will result in a milder apple flavor in your donuts.

Can I fry these donuts instead of baking them?

This recipe is specifically designed for baking. For fried apple cider donuts, the batter would differ.

Can I make the donut batter ahead of time?

Yes! You can prepare the batter and refrigerate it for up to 24 hours before baking. When you’re ready to bake, let the batter come to room temperature for about 20 minutes before spooning the batter into the pan.

How can I reheat the donuts?

To reheat, pop them in a 350°F/177°C oven for 5-7 minutes or microwave for about 10 seconds. This will bring back their fresh, warm texture.

You'll love these easy & delicious baked apple cider donuts!

Name: Baked Apple Cider Donuts
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 360 g (1 1/2 cups) apple cider; 260 g (2 cups) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1 large egg, at room temperature; 150 g (3/4 cup) brown sugar; 2 tablespoons butter, melted; 120 g (1/2 cup) whole milk, at room temperature; 150 g (3/4 cup) granulated sugar; 2 teaspoons ground cinnamon; 57 g (1/4 cup) butter, melted

Description

Fall isn’t complete without Apple Cider Donuts! Baked to perfection and coated in cinnamon sugar, these donuts are easy to make in just 45 minutes. They’re moist, soft, tender, and a treat for crisp autumn days.

Ingredients

Scale

Donuts

360 g (1 1/2 cups) apple cider
260 g (2 cups) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, at room temperature
150 g (3/4 cup) brown sugar
2 tablespoons butter, melted
120 g (1/2 cup) whole milk, at room temperature

Cinnamon Sugar Topping

150 g (3/4 cup) granulated sugar
2 teaspoons ground cinnamon
57 g (1/4 cup) butter, melted

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Instructions

Donuts

In a small saucepan, bring the apple cider to a gentle boil and allow to simmer over medium heat until reduced to 1/2 cup (120 ml), about 20-25 minutes. Set aside to cool.
Preheat oven to 350°F/177°C. Spray a doughnut pan with non-stick baking spray and set aside.
In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a small mixing bowl, whisk the egg, sugar, melted butter, milk, and reduced apple cider until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Spoon the batter (or use a pastry bag to pipe it) into the donut wells, filling them until 2/3 of the way full.
Bake for 8-10 minutes or until a toothpick inserted into the center of the donuts comes out clean.
Cool the donuts in the hot pan for 5 minutes before transferring to a wire rack.

Cinnamon Sugar Topping

In a small bowl, whisk the sugar and cinnamon.
Dip each donut into butter, allowing excess to drip off, and then generously coat in the sugar mixture.

Notes

Storing: Cover tightly and store at room temperature for up to 2-3 days or in the fridge for up to 5 days.

Freezing: Freeze the donuts coated or uncoated with the cinnamon sugar for up to 2 months. When ready to serve, thaw in the refrigerator overnight.

Muffin pan: Grease and fill each cavity of a standard muffin pan 3/4 full and bake for 18-20 minutes in a preheated 350°F/177°C oven.

Donut Holes: Grease a mini muffin pan and fill 3/4 full with batter. Bake for 8-9 minutes in a preheated 350°F/177°C oven.

Prep Time: 35 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Baking