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Best Baked Apple Cider Donuts

Baked Apple Cider Donuts

iamwinfred
These Baked Apple Cider Donuts are soft, warmly spiced, and packed with concentrated apple cider flavor — no deep frying required. The secret is reducing a full cup of apple cider down to a thick syrup before folding it into a tender, buttermilk-enriched batter. Each donut comes out of the oven cake-soft and gets brushed with melted butter before being rolled in cinnamon sugar, creating an irresistible sweet crunch. Ready in under 30 minutes, they're the ultimate fall breakfast treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breakfast
Cuisine American
Servings 12 donuts
Calories 245 kcal

Equipment

  • Donut pan Standard 6-cavity non-stick pan; you may need to bake in 2 batches
  • Small saucepan For reducing the apple cider
  • Medium mixing bowl For dry ingredients
  • Large mixing bowl For wet ingredients and batter
  • Whisk
  • Measuring cups and spoons
  • Piping bag or zip-top bag For filling donut cavities cleanly; a zip-top bag with one corner snipped works well
  • Wire cooling rack
  • Pastry brush For applying melted butter before coating

Ingredients
  

For the donuts

  • 1 cup apple cider 240ml; use fresh unfiltered cider for best flavor
  • 2 cups all-purpose flour 240g; spoon into measuring cup and level off
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground allspice
  • 0.33 cup unsalted butter 75g, melted
  • 0.5 cup granulated sugar 100g
  • 0.25 cup light brown sugar 50g, packed
  • 1 large egg room temperature
  • 0.5 cup buttermilk 120ml, room temperature
  • 1.5 tsp vanilla extract

For the cinnamon sugar coating

  • 0.5 cup granulated sugar 100g
  • 1 tbsp ground cinnamon
  • 3 tbsp unsalted butter 45g, melted

Instructions
 

  • Pour the apple cider into a small saucepan and bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally, until reduced to ¼ cup (60ml) — it should be thick, syrupy, and deep amber. Remove from heat and cool to room temperature.
  • Preheat oven to 350°F (175°C). Generously spray the donut pan with non-stick cooking spray, making sure to coat all cavities and the center posts thoroughly.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice for at least 30 seconds until the spices are fully incorporated. Set aside.
  • In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add the egg and whisk for 1 minute until smooth, then stir in the cooled reduced cider, buttermilk, and vanilla until fully combined.
  • Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no flour streaks remain — do not overmix. The batter should be thick but pourable, similar to muffin batter.
  • Transfer the batter to a piping bag or zip-top bag with a corner snipped off, and pipe into each donut cavity about ⅔ full. Avoid overfilling as the donuts will rise during baking.
  • Bake on the center rack for 10–12 minutes until the donuts are lightly golden and spring back when gently touched; a toothpick should come out clean or with just a few moist crumbs. Cool in the pan for 3–4 minutes.
  • While the donuts cool, stir together the granulated sugar and cinnamon in a shallow bowl until evenly combined. Melt the remaining 3 tablespoons of butter in a small bowl.
  • Remove the warm donuts from the pan, brush each one generously with melted butter on all sides, then immediately roll in the cinnamon sugar, pressing gently to adhere. Transfer to a wire rack to cool slightly before serving.

Notes

  • Don't skip reducing the cider — this step concentrates the apple flavor dramatically and prevents the batter from becoming too wet.
  • Measure flour by spooning it into the measuring cup and leveling off, not by scooping directly from the bag, to avoid dense donuts.
  • Use room-temperature egg and buttermilk for better emulsification and a more tender crumb.
  • Do not overmix the batter once the flour is added — this develops gluten and results in tough donuts.
  • Coat the donuts while still warm; butter and cinnamon sugar adhere much better to warm donuts than cool ones.
  • No buttermilk? Make a quick substitute: add 1½ teaspoons of white vinegar or lemon juice to ½ cup of whole milk and let stand for 5 minutes.
  • No donut pan? Use a muffin tin filled ⅔ full and bake for 15–18 minutes, or a mini muffin tin for 8–10 minutes.
  • Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The coating may soften slightly when refrigerated.
  • To freeze: freeze uncoated donuts for up to 3 months, then thaw, reheat in a 300°F oven for 3–5 minutes, and roll in fresh cinnamon sugar.
  • For a maple glaze variation, whisk 1 cup powdered sugar, 2 tablespoons maple syrup, and 2 tablespoons milk, then dip cooled donuts instead of using the cinnamon sugar coating.

Nutrition

Serving: 1donutCalories: 245kcalCarbohydrates: 39gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 180mgPotassium: 75mgFiber: 1gSugar: 24gVitamin A: 6IUCalcium: 4mgIron: 6mg
Keyword apple cider donuts, baked donuts, cinnamon sugar donuts, easy donut recipe, fall breakfast
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