I developed a Baked Apple Cider Donuts Recipe that skips deep frying by reducing cider into a batter ingredient and finishes with a cinnamon-sugar coating that surprised me.

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I’ll admit I was skeptical about baking donuts instead of frying, but these baked apple cider donuts surprised me in the best way. Using reduced apple cider gives them a bright tang that lingers and a kiss of warm ground cinnamon keeps things interesting.

They sit right in the middle of my Fall Doughnut Recipes obsession, and somehow echo that classic Cider Mill Donuts Recipe everyone talks about. Theyre slightly rustic and not the prettiest thing on a plate, but each bite pulls you back for one more.

If you like little flaws with big flavor, this will make you curious.

Ingredients

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Concentrated apple flavor adds tangy sweet depth and autumn aroma.
Body and structure gives the donut its tender crumb but can be dense.
Sweetens and helps with browning makes a light crisp outer bite.
Adds molasses notes and chewiness makes flavor richer and kinda caramelly.
Warm spice a lot of the donut’s aroma pairs with apple perfectly.
Bind everything add protein and structure also help the crumb be tender.
Richer flavor and moistness fats carry flavor makes edges slightly golden.
Adds slight tang and acidity reacts with leavening for a fluffier texture.

Ingredient Quantities

1 cup apple cider, reduced to about 1/3 cup

2 cups all purpose flour

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 tsp ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon fine salt

2 large eggs, room temp

1/3 cup buttermilk or whole milk

1/4 cup unsalted butter, melted and cooled

1 teaspoon vanilla extract

1/2 cup granulated sugar for coating

2 tsp ground cinnamon for coating

3 tablespoons unsalted butter, melted, for brushing

How to Make this

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1. Pour 1 cup apple cider into a small saucepan and simmer over medium heat until reduced to about 1/3 cup, about 20 to 25 minutes; let it cool completely before using.

2. Preheat oven to 350°F (175°C). Grease a 6 or 12 cavity donut pan well with butter or nonstick spray and lightly flour, or use a silicone pan.

3. Whick together the dry ingredients in a bowl: 2 cups all purpose flour, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon fine salt.

4. In a separate bowl combine the wet: the cooled reduced apple cider (about 1/3 cup), 2 large eggs (room temp), 1/3 cup buttermilk or whole milk, 1/4 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract; whisk until smooth.

5. Pour the wet into the dry and fold gently until just combined, dont overmix; batter should be thick but pipeable. If it seems too stiff add a teaspoon or two of milk.

6. Fill each donut cavity about 3/4 full using a piping bag, zip bag with corner snipped, or spoon. Tap the pan lightly to remove air bubbles.

7. Bake 8 to 10 minutes, or until donuts spring back when touched and a toothpick comes out clean. Let donuts cool in the pan 4 to 5 minutes, then transfer to a wire rack so they’re warm but not hot.

8. While warm mix the coating: 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl. Melt 3 tablespoons unsalted butter for brushing. Brush each warm donut with melted butter then roll or toss in the cinnamon sugar until evenly coated; if they cool too much the coating wont stick well.

9. Let the coating set a minute, then serve warm with extra apple cider for dunking. Store leftovers in an airtight container at room temp up to 2 days, reheat briefly in the microwave before serving.

Equipment Needed

1. Small saucepan for reducing the apple cider (low heat, watch it so it doesnt burn)
2. Measuring cups and spoons for dry and wet ingredients
3. Mixing bowls (one large for dry, one medium for wet)
4. Whisk and a rubber spatula for mixing and folding
5. Donut pan (6 or 12 cavity) or a silicone donut pan
6. Piping bag or a zip bag with the corner snipped, or a spoon for filling cavities
7. Pastry brush and a shallow bowl for the butter and cinnamon sugar coating
8. Wire cooling rack plus a toothpick to check doneness and release steam

FAQ

Q: How do I reduce 1 cup apple cider to about 1/3 cup and how long does it take?
A: Simmer the cider in a small saucepan over medium heat until it's syrupy and reduced to roughly 1/3 cup, usually 15 to 25 minutes. You'll know it's ready when it coats the back of a spoon. Keep an eye on it so it doesn't burn, stir now and then.

Q: Can I use apple juice or store bought cider instead?
A: Yes. Regular apple juice works but it's thinner so you'll need to reduce it the same way. If your store bought cider is already concentrated or labeled "reduced", you can skip extra reducing, just taste it.

Q: I don't have buttermilk. What can I use instead?
A: Mix 1/3 cup milk with 1 teaspoon white vinegar or lemon juice, let sit 5 minutes till it slightly curdles. That mimics buttermilk fine. Whole milk works too if you dont want to do that.

Q: My baked donuts turned out dense. What did I do wrong?
A: Most likely overmixing the batter or packing too much flour. Spoon flour into the cup and level it, dont scoop. Also check your baking powder is fresh, use room temp eggs, and dont over reduce the cider into something too thick.

Q: How should I store and reheat these donuts?
A: Store in an airtight container at room temp up to 2 days, or in the fridge up to 4 days. To refresh, warm in a 300F oven for 5 to 7 minutes or microwave 8 to 12 seconds. After warming, brush with the melted butter and toss in the cinnamon sugar again if the coating faded.

Q: Can I fry these instead of baking?
A: You can, but this batter is made for baking so it might be a bit wetter. If frying, heat oil to about 350F, drop small spoonfuls or use a piping bag, fry 1 to 2 minutes per side until golden, then drain and coat. For best results use a tried and true fried donut recipe if you want classic fried texture.

Baked Apple Cider Donuts With Cinnamon Sugar Recipe Substitutions and Variations

Apple cider (reduced to about 1/3 cup): 1/3 cup apple juice plus 1 teaspoon lemon juice or white vinegar (lets the batter react like cider would). Or use 1/3 cup thawed frozen apple juice concentrate for a stronger apple punch. Expect a bit less depth than slow reduced cider, you can add 1/4 teaspoon cinnamon to the batter if you want more warmth.
All purpose flour: swap with a 1-to-1 gluten free baking blend that contains xanthan gum (use same volume). If using whole wheat pastry flour, use cup for cup but the donuts will be slightly denser and you may want a tablespoon extra liquid.
Buttermilk or whole milk (1/3 cup): make quick buttermilk by stirring 1 teaspoon lemon juice or vinegar into 1/3 cup milk and let sit 5 minutes. Plain yogurt thinned with a little water to 1/3 cup also works and adds tenderness.
Unsalted butter, melted (1/4 cup or 3 tbsp for brushing): use neutral oil (canola, vegetable) cup for cup for the melted amount, or melted coconut oil 1-to-1 for similar texture. If you use oil the donuts will be a touch moister and you can skip brushing with extra butter for the coating.

Pro Tips

1) Reduce the cider low and slow, and stir it now and then so it doesnt scorch on the bottom. Let it cool completely before adding it to the batter or the heat will mess with the eggs and texture. If it gets too thick or starts to crystalize, warm it gently to loosen.

2) Get everything close to room temp. Cold eggs or milk will make the batter seize and you end up overmixing to fix it. If you forgot to take eggs out, pop them in warm (not hot) water for 5 minutes and you’re good.

3) Fold the batter just until combined, dont beat it. You want thick but pipeable batter; if it feels like brick add a teaspoon or two of milk. Fill the cavities about three quarters full and tap the pan to get rid of big air bubbles so the donuts bake evenly.

4) Coat while warm and store smart. Brush with melted butter right after they come out so the cinnamon sugar sticks, and if they cool too much reheat briefly before coating. Leftovers keep best in an airtight container at room temp for a day or two, or freeze uncoated and finish with the butter+sugar after reheating.

Baked Apple Cider Donuts With Cinnamon Sugar Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I developed a Baked Apple Cider Donuts Recipe that skips deep frying by reducing cider into a batter ingredient and finishes with a cinnamon-sugar coating that surprised me.

Servings

servings

Calories

254

kcal

Equipment: 1. Small saucepan for reducing the apple cider (low heat, watch it so it doesnt burn)
2. Measuring cups and spoons for dry and wet ingredients
3. Mixing bowls (one large for dry, one medium for wet)
4. Whisk and a rubber spatula for mixing and folding
5. Donut pan (6 or 12 cavity) or a silicone donut pan
6. Piping bag or a zip bag with the corner snipped, or a spoon for filling cavities
7. Pastry brush and a shallow bowl for the butter and cinnamon sugar coating
8. Wire cooling rack plus a toothpick to check doneness and release steam

Ingredients

1 cup apple cider, reduced to about 1/3 cup
2 cups all purpose flour
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 tsp ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
2 large eggs, room temp
1/3 cup buttermilk or whole milk
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup granulated sugar for coating
2 tsp ground cinnamon for coating
3 tablespoons unsalted butter, melted, for brushing

Directions

Pour 1 cup apple cider into a small saucepan and simmer over medium heat until reduced to about 1/3 cup, about 20 to 25 minutes; let it cool completely before using.
Preheat oven to 350°F (175°C). Grease a 6 or 12 cavity donut pan well with butter or nonstick spray and lightly flour, or use a silicone pan.
Whick together the dry ingredients in a bowl: 2 cups all purpose flour, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon fine salt.
In a separate bowl combine the wet: the cooled reduced apple cider (about 1/3 cup), 2 large eggs (room temp), 1/3 cup buttermilk or whole milk, 1/4 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract; whisk until smooth.
Pour the wet into the dry and fold gently until just combined, dont overmix; batter should be thick but pipeable. If it seems too stiff add a teaspoon or two of milk.
Fill each donut cavity about 3/4 full using a piping bag, zip bag with corner snipped, or spoon. Tap the pan lightly to remove air bubbles.
Bake 8 to 10 minutes, or until donuts spring back when touched and a toothpick comes out clean. Let donuts cool in the pan 4 to 5 minutes, then transfer to a wire rack so they're warm but not hot.
While warm mix the coating: 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl. Melt 3 tablespoons unsalted butter for brushing. Brush each warm donut with melted butter then roll or toss in the cinnamon sugar until evenly coated; if they cool too much the coating wont stick well.
Let the coating set a minute, then serve warm with extra apple cider for dunking. Store leftovers in an airtight container at room temp up to 2 days, reheat briefly in the microwave before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.