Baked Apple Cider Donuts
These tender, baked apple cider donuts boast a concentrated apple flavor thanks to an apple cider reduction. Warmly spiced and coated in a cinnamon-sugar mixture, they are a delightful fall treat perfect for any occasion.
Key Ingredients to Make These Donuts Shine
- Apple Cider – The star of the show, reduced to a concentrated essence to infuse every bite with pure apple goodness.
- All-Purpose Flour – Forms the structure of the donuts, ensuring a tender crumb.
- Brown and Granulated Sugar – A combination that balances sweetness and depth, complementing the spiced notes.
- Apple Pie Spice – A warm blend of cinnamon, nutmeg, and cloves, enhancing the fall flavors.
- Unsalted Butter – Adds richness to the batter and allows the sugar coating to stick.
- Egg – Provides structure and moisture, helping the donuts rise beautifully.
- Milk – Keeps the batter smooth and adds subtle creaminess.
How to Make These Irresistible Donuts
- Start with a Flavor Base: Reduce apple cider to a concentrated syrup to intensify its flavor. Allow it to cool before using.
- Mix Dry and Wet Ingredients Separately: This ensures a smooth, lump-free batter when combined.
- Combine and Fill: Stir the wet mixture into the dry, creating a thick batter. Pipe it into a prepared donut pan.
- Bake to Perfection: Bake until golden and springy, then let them cool slightly.
- Coat in Cinnamon-Sugar Bliss: Dip each donut in melted butter, then roll in a spiced sugar mixture for a sweet, crunchy finish.
Tips for Perfect Baked Apple Cider Donuts
- Reduce the apple cider patiently over low heat to avoid scorching and ensure a robust flavor.
- Use a resealable plastic bag for precise piping and minimal mess when filling the donut cavities.
- Don’t skip the butter dip—it not only helps the sugar mixture adhere but also enhances the donuts’ richness.
- Customize the spice blend in the topping to match your flavor preferences.
Storing and Enjoying Your Donuts
To keep your donuts fresh, store them in an airtight container at room temperature for up to 2 days. If refrigerated, allow them to come to room temperature or warm briefly before serving to maintain their soft texture. For longer storage, freeze the donuts (without the sugar coating) and thaw before enjoying. Recoat in sugar after reheating for a fresh-from-the-oven taste.
Dive into these baked apple cider donuts with a warm mug of cider or coffee for the ultimate autumn indulgence!
Baked Apple Cider Donuts Recipe
These tender, baked apple cider donuts boast a concentrated apple flavor thanks to an apple cider reduction. Warmly spiced and coated in a cinnamon-sugar mixture, they are a delightful fall treat perfect for any occasion.
Print
Pin
Rate
Servings: 12 donuts
Ingredients
- 1 teaspoon ground cinnamon
- 2 tablespoons 28g unsalted butter, melted
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 large egg at room temperature
- 3/4 teaspoon apple pie spice*
- 1 and 1/2 cups 360ml apple cider
- 1/2 cup 120ml milk, at room temperature*
- 2 cups 250g all-purpose flour (spooned & leveled)*
- 1/2 cup 100g packed light or dark brown sugar
- 1/2 cup 100g granulated sugar
Topping
- 6 tablespoons 85g unsalted butter, melted
- 1 cup 200g granulated sugar
- 3/4 teaspoon apple pie spice*
- 3/4 teaspoon ground cinnamon
Instructions
- Reduce the Apple Cider: In a small saucepan over low heat, simmer the apple cider while stirring occasionally until it reduces to approximately 1/2 cup (120ml). This process usually takes about 20 minutes. If solids or spices form on the surface, leave them as is. Allow the reduction to cool for about 10 minutes.
- Prepare the Oven and Pan: Preheat your oven to 350°F (177°C). Lightly coat a donut pan with non-stick spray and set aside.
- Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, apple pie spice, and salt. Whisk thoroughly to evenly distribute the ingredients.
- Combine the Wet Ingredients: In a separate bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Gradually incorporate the cooled apple cider reduction.
- Form the Batter: Slowly pour the wet mixture into the bowl of dry ingredients. Stir until the batter is smooth and fully combined. Expect a slightly thick consistency.
- Fill the Donut Pan: Transfer the batter into a large resealable plastic bag, cutting off one corner for easy piping. Fill each donut cavity about halfway with the batter.
- Bake the Donuts: Bake in the preheated oven for 10-11 minutes, or until the edges and tops are lightly golden. Test for doneness by gently pressing the top of a donut—if it springs back, it is ready. Allow the donuts to cool for 2 minutes before transferring to a wire rack. Re-grease the pan and repeat with the remaining batter.
- Coat the Donuts: In a medium bowl, mix the granulated sugar, ground cinnamon, and apple pie spice. Dip each cooled donut into the melted butter, ensuring both sides are coated. Immediately roll the buttered donuts in the sugar-spice mixture until evenly covered.
- Serve and Store: These donuts are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Notes
For the best flavor, use freshly prepared apple pie spice and high-quality vanilla extract. Adjust the topping quantities as needed based on your preference for coating thickness.