Baked Apple Cider Donuts
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I remember the first time I reduced apple cider for these baked donuts — the kitchen filled with warm, tangy-sweet steam and I knew I was onto something special. These Baked Apple Cider Donuts are pillowy, easy to make, and dusted in a cinnamon-sugar coating that tastes like autumn in one bite. They’re perfect for a cozy weekend breakfast, a fall brunch, or a bake-sale hit when you want the flavor of fried cider donuts without the oil and mess.
Why you’ll love this dish
These donuts capture crisp apple-cider flavor without deep frying. The cider reduction concentrates natural sweetness and adds real apple depth. Baking makes them lighter and faster — about 25 minutes from start to finish — and they’re friendly to home bakers who want big flavor with minimal fuss.
“Soft, cinnamon-kissed, and apple-forward — my whole family went back for seconds.” — a quick test-run review
Reasons to make them: they’re budget-friendly (simple pantry ingredients), kid-approved (mild spice), and easily doubled for a crowd. If you enjoy other apple desserts, you might also like this apple cider bundt cake for a bigger celebration: https://quickhomemaderecipes.com/apple-cider-bundt-cake/.
How this recipe comes together
Quick overview of the process so you know what to expect:
- Reduce 1 cup apple cider to about 1/2 cup to intensify flavor.
- Whisk dry ingredients (flour, sugars, leaveners, spices).
- Combine melted butter, eggs, vanilla and reduced cider.
- Fold wet into dry just until combined to keep donuts tender.
- Pipe or spoon batter into a greased donut pan and bake 10–12 minutes.
- Toss warm donuts in a cinnamon-sugar coating.
This sequence keeps the workflow efficient: reduce, mix, fill, bake, and coat.
Gather these items
- 1 cup apple cider (to reduce to 1/2 cup)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted (room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Ingredient notes and substitutions:
- For a deeper molasses note, swap light brown sugar for dark brown sugar.
- To make them gluten-free, use a 1:1 gluten-free flour blend (add a tablespoon of xanthan gum if your blend needs it).
- Want a denser, loaf-style dessert? Try out the apple cider donut bread for a similar flavor in a different format: https://quickhomemaderecipes.com/apple-cider-donut-bread/.
How to prepare it
- Preheat the oven to 350°F (175°C). Grease a 6- or 12-cavity donut pan well with butter or nonstick spray.
- Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then simmer until reduced to about 1/2 cup (about 10–15 minutes). Stir occasionally and watch closely so it doesn’t burn. Let cool slightly.
- In a large bowl, whisk together the flour, 1/2 cup granulated sugar, brown sugar, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt.
- In another bowl, whisk the melted butter, eggs, vanilla, and the reduced apple cider until combined.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined — a few lumps are fine. Overmixing pulls out gluten and makes the donuts chewy.
- Transfer batter to a piping bag or a sturdy zip-top bag with a corner snipped off. Fill each donut cavity about two-thirds full.
- Bake 10–12 minutes, until the tops spring back when lightly touched and a toothpick comes out clean.
- While donuts cool for 2–3 minutes, mix 1/2 cup sugar and 1 teaspoon cinnamon in a shallow bowl.
- Turn donuts out of the pan, toss warm donuts in the cinnamon-sugar until evenly coated. Serve warm.
Short tips in the flow: reduce cider on medium heat, don’t overcrowd the oven, and remove donuts while still warm for the best coating adhesion.
Best ways to enjoy it
- Plate a stack of 3–4 donuts with a dusting of extra cinnamon sugar and a small ramekin of warm caramel for dipping.
- Pair with a hot mug of coffee, a chai latte, or warm apple cider for a harmonious pairing.
- For brunch, serve alongside scrambled eggs and a fruit salad to balance sweet and savory. If you want another show-stopping apple dessert with more cake-like structure, see this apple cider donut cake idea: https://quickhomemaderecipes.com/apple-cider-donut-cake/.
Storage and reheating tips
- Room temperature: Store cooled donuts in an airtight container for up to 48 hours. They’re best eaten the first day.
- Refrigerator: Keep in a covered container up to 5 days; the texture will firm up slightly. Bring to room temperature or reheat gently.
- Freezing: Wrap individual donuts in plastic wrap and freeze in a sealed bag for up to 2 months. Thaw overnight in the fridge and refresh in a 300°F oven for 5–7 minutes.
- Reheating: Microwave 10–12 seconds for a quick warm donut, or reheat on a baking sheet at 325°F for 5–7 minutes to revive crispness.
Food-safety note: because these contain eggs and butter, keep them refrigerated if you won’t eat them within a couple of days.
Pro chef tips
- Reduce the cider slowly and watch the pan. When it’s syrupy and coats the spoon, it’s ready. Any darker and it can taste burnt.
- Melted butter should be warm, not hot — very hot butter can cook the eggs when mixed.
- Avoid overfilling cavities. Batter will rise and can spill over, making cleanup harder. Fill about two-thirds full.
- If you don’t have a piping bag, use a resealable bag with the corner cut. For even rings, pipe in a circle rather than dolloping.
- Lightly flour or butter the donut pan for easy release; silicone pans can be gentler on the shape.
Creative twists
- Maple-Cider Glaze: mix 1 cup powdered sugar, 2–3 tbsp reduced cider, and 1 tbsp maple syrup. Drizzle over cooled donuts.
- Spiced Up: add 1/4 tsp ground cloves and 1/4 tsp ginger for a chai-like spice blend.
- Vegan: replace butter with coconut oil and eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water). Texture will be slightly different but still tasty.
- Apple Chunks: fold in 1/2 cup finely chopped apple for extra texture (pat the pieces dry so batter doesn’t thin).
- Streusel Topping: top with a brown sugar-oat streusel before baking for a crumbly finish.
Your questions answered
Q: How long does it take to reduce the cider?
A: About 10–15 minutes over medium heat. It should reduce from 1 cup to roughly 1/2 cup and become slightly syrupy.
Q: Can I fry these instead of baking?
A: This recipe is formulated for baking. If you want fried cider donuts, use a classic fried donut recipe — fried batter behaves differently in terms of hydration and rise.
Q: No donut pan — can I use a muffin tin?
A: Yes. Fill muffin cups about 2/3 full and bake 12–15 minutes. They’ll be more muffin-like but still delicious.
Q: Can I skip reducing the cider?
A: You can, but the apple flavor will be milder and the batter slightly thinner. The reduction concentrates flavor without adding extra liquid.
Q: Can I make the batter ahead?
A: You can mix the dry and wet separately and combine just before baking. Mixed batter stored in the fridge may lose rise; bake shortly after assembling.
Conclusion
If you want a lighter take on classic autumn donuts, these baked apple cider donuts hit all the right notes: warm spices, true apple flavor from reduced cider, and a quick hands-on time. For a slightly different but related approach to baked cider treats, check this Baked Apple Cider Donuts – Sally’s Baking for technique variations and inspiration: Baked Apple Cider Donuts – Sally’s Baking. If you’re curious about cake-style versions and alternate textures, this Baked Apple Cider Donuts {Cake} – CakeWhiz offers a different spin worth exploring: Baked Apple Cider Donuts {Cake} – CakeWhiz.
Enjoy baking — and don’t be surprised if these become your go-to fall treat.
Baked Apple Cider Donuts
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a donut pan with butter or nonstick spray.
- Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat then simmer until reduced to about 1/2 cup (about 10–15 minutes). Let cool slightly.
- In a large bowl, whisk together the flour, 1/2 cup granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the melted butter, eggs, vanilla, and the reduced apple cider until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are acceptable.
- Transfer the batter to a piping bag or a zip-top bag with a corner cut. Fill each donut cavity about two-thirds full.
- Bake for 10–12 minutes until the tops spring back when lightly touched and a toothpick comes out clean.
- While donuts cool for 2–3 minutes, mix the 1/2 cup sugar and 1 teaspoon cinnamon in a shallow bowl.
- Turn the donuts out of the pan and toss warm donuts in the cinnamon-sugar mixture until evenly coated. Serve warm.
