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Baked Apple Cider Donuts

These Baked Apple Cider Donuts provide a delightful fall treat with warm spices and the sweetness of apple cider, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1.5 cups apple cider For cider reduction
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 3 tablespoons melted salted butter For the batter
  • 1/2 cup buttermilk or sour milk
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
Coating Ingredients
  • 1 cup granulated sugar For coating
  • 1 teaspoon cinnamon For coating
  • 1/2 cup melted salted butter For coating

Method
 

Preparation
  1. Make the cider reduction: Start by adding apple cider to a saucepan. Bring it to a boil and then simmer until it reduces to about 1/3 cup (80 ml). Let it cool.
  2. Preheat your oven to 350°F (177°C). Grease and flour your donut pan.
  3. In a large bowl, whisk together the cooled apple cider reduction, granulated sugar, brown sugar, egg, melted butter, buttermilk, and vanilla.
  4. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  5. Add the dry mix to the wet mix and whisk until it’s a thick, slightly foamy batter.
Baking
  1. Scoop the batter into a piping bag and fill the donut pan only halfway.
  2. Bake for about 10 minutes or until golden brown. Let them rest in the pan for a few minutes before transferring to a wire rack.
Coating
  1. Mix the granulated sugar and cinnamon together.
  2. Dip the warm donuts in melted butter, then into the sugar mix until fully coated.
  3. Place them on a cooling rack to dry.

Notes

These donuts are best enjoyed at room temperature. They can be stored in an airtight container at room temperature for 5-7 days, or in the fridge/freezer for longer storage.