Description
These Baked Apple Cider Donuts are a delightful fall treat, perfectly spiced and baked to golden perfection. Made with reduced apple cider, warm spices like cinnamon and apple pie spice, and coated in a buttery cinnamon-sugar mixture, these donuts bring cozy flavors to your kitchen with a lighter texture than traditional fried donuts.
Ingredients
Scale
For the Donuts
- 1 and 1/2 cups (360ml) apple cider
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
- 2 Tablespoons (28g) unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
For the Coating
- 1 cup (200g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice
- 6 Tablespoons (85g) unsalted butter, melted
Instructions
- Reduce Apple Cider: Stir occasionally and simmer the apple cider in a small saucepan over low heat until reduced to about 1/2 cup (120ml), approximately 20 minutes. Leave any spices or solids that form on top. Set aside to cool for 10 minutes.
- Prepare Donut Pan and Oven: Preheat your oven to 350°F (177°C). Spray a donut pan with non-stick spray and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, apple pie spice, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk together melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract until smooth. Then, pour this mixture into the dry ingredients, add the cooled reduced apple cider, and whisk until the batter is smooth and slightly thick.
- Fill Donut Pan: Spoon the batter into the donut cavities. For ease, transfer batter into a large zipper-top bag, cut off one corner, and pipe the batter into each donut cup, filling about halfway.
- Bake Donuts: Bake for 10–11 minutes or until edges and tops are lightly browned. Test for doneness by gently poking the top of a donut; it should bounce back if done. Cool donuts in the pan for 2 minutes, then transfer to a wire rack. Re-grease pan and bake remaining batter following the same steps.
- Prepare Cinnamon-Spice Sugar: In a medium bowl, combine granulated sugar, ground cinnamon, and apple pie spice for the coating.
- Coat Donuts: Once donuts are cool enough to handle, dunk both sides of each donut in melted butter, then generously coat in the cinnamon-spice sugar mixture.
- Serve and Store: Donuts are best served immediately. Leftovers can be stored tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- Ensure the reduced apple cider is cooled before mixing into the batter to avoid cooking the eggs prematurely.
- Using a piping bag or a zip-top bag helps to fill the donut pan neatly and evenly without mess.
- Donuts can be reheated gently in the microwave or oven for a warm, fresh taste.
- For a dairy-free version, substitute butter with a plant-based alternative and milk with almond or oat milk.
- Leftover cinnamon-sugar coating can be stored in an airtight container for future use.
