Name: Baked Apple Cider Donuts
Prep time: 15 min
Cook time: 12 min
Total time: 60 min
Ingredients: 1 1/2 cups apple cider (reduced to 1/2 cup and cooled); 2 cups all-purpose flour (250 g); 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 6 tbsp unsalted butter (melted); 1/2 cup light brown sugar (packed); 1/4 cup granulated sugar; 2 large eggs; 1/4 cup buttermilk (or milk); 1 tsp vanilla extract; 4 tbsp unsalted butter (melted); 1/2 cup granulated sugar; 1 1/2 tsp ground cinnamon

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Apple cider donuts are the reason people drive out to orchards in the fall. This baked version gets that same deep apple flavor from a simple trick, boiling the cider down first, and finishes with the classic buttery cinnamon-sugar coat. No fryer, and they’re ready in about an hour.

The short version: reduce 1 1/2 cups cider to 1/2 cup, mix it into a spiced batter, bake in donut pans at 350°F for 10 to 12 minutes, then brush with butter and roll in cinnamon sugar.

The secret: reduce the cider

Apple cider is mostly water, so adding it straight to batter gives you a donut that barely tastes like apple. Simmering it down to a third of its volume concentrates the flavor into a syrupy liquid that holds up in the oven. Use real cider (cloudy, unfiltered) if you can find it; apple juice works but tastes sweeter and flatter.

Tips

Cool the reduction before mixing so it doesn’t scramble the eggs.
Don’t overmix. Fold until the flour just disappears for a tender crumb.
Coat while warm. Butter soaks in best when the donuts are still warm, and the sugar sticks better.

Variations

Cider glaze: whisk 1 cup powdered sugar with 2 to 3 tbsp reduced cider instead of the cinnamon sugar.
Brown butter: brown the butter for the batter for a nutty, toffee-like flavor.
Mini donuts: bake in a mini donut pan for 7 to 9 minutes.

FAQ

Can I use apple juice instead of cider?

Yes, reduce it the same way. The donuts will be a little sweeter and less tangy.

How long do apple cider donuts keep?

They’re best the day they’re made. Store leftovers loosely covered at room temperature for a day; the sugar coating gets damp in an airtight container.

Can I fry these?

This batter is made for baking. For a fried donut, start with our classic glazed yeast donuts and toss them in cinnamon sugar.

Baked Apple Cider Donuts

Tender baked donuts packed with reduced apple cider and warm spice, brushed with butter and rolled in cinnamon sugar. The orchard favorite, no fryer needed.

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Prep Time 15

Cook Time 12

Cider reduction 20

Total Time 1

Servings: 12 donuts

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

Donuts

1 1/2 cups apple cider reduced to 1/2 cup and cooled
2 cups all-purpose flour 250 g
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
6 tbsp unsalted butter melted
1/2 cup light brown sugar packed
1/4 cup granulated sugar
2 large eggs
1/4 cup buttermilk or milk
1 tsp vanilla extract

Cinnamon sugar coating

4 tbsp unsalted butter melted
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon

Method

Simmer the apple cider in a small saucepan over medium heat until it reduces to 1/2 cup, about 15 to 20 minutes. Let it cool.
Heat the oven to 350°F (175°C) and grease two 6-cavity donut pans.
Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In another bowl whisk the melted butter and both sugars, then whisk in the eggs, reduced cider, buttermilk and vanilla. Fold in the dry ingredients until just combined.
Pipe the batter into the pans about three-quarters full. Bake 10 to 12 minutes, until the tops spring back.
Cool 5 minutes, then brush each donut with melted butter and roll in cinnamon sugar.