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Sugar-coated homemade donuts close up

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 minutes
Cook Time 12 minutes
Cider reduction 20 minutes
Total Time 1 hour
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
 

  1. 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.
  2. Heat the oven to 350°F (175°C) and grease two 6-cavity donut pans.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  4. 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.
  5. Pipe the batter into the pans about three-quarters full. Bake 10 to 12 minutes, until the tops spring back.
  6. Cool 5 minutes, then brush each donut with melted butter and roll in cinnamon sugar.

Notes

Why reduce the cider? Boiling it down concentrates the apple flavor so it comes through after baking. Plain cider makes a bland donut.
Make ahead: reduce the cider up to 3 days ahead and refrigerate.