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Baked Apple Cider Donuts with Cinnamon Sugar: Easy Homemade Recipe

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These baked apple cider donuts deliver the classic orchard taste without the deep fryer. Reduced apple cider concentrates the flavor, and a cinnamon sugar coating gives them that perfect crackly finish.

Ingredients

Scale
  • 1 cup apple cider
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently until reduced to about ¼ cup, about 10-12 minutes. Remove from heat and let cool.
  2. Preheat oven to 350°F. Spray a standard 6-cavity donut pan generously with nonstick spray.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt for about 15 seconds.
  4. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and melted butter until smooth. Add egg and whisk vigorously until pale and slightly thickened, about 30 seconds. Stir in buttermilk, vanilla extract, and cooled reduced cider.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  6. Fill donut pan: Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter into each cavity, filling about ⅔ to ¾ full.
  7. Bake: Place pan in preheated oven and bake for 10-12 minutes, until golden brown around edges and a toothpick inserted into thickest part comes out clean or with a few moist crumbs.
  8. Cool briefly: Let donuts cool in pan for 2-3 minutes, then turn out onto a cooling rack.
  9. Coat with cinnamon sugar: While donuts are still warm, brush each generously with melted butter on both sides. Immediately dip into cinnamon sugar mixture (½ cup granulated sugar + 1½ teaspoons cinnamon), turning to coat both sides and edges. Place coated donuts back on cooling rack.
  10. Repeat with remaining batter: Let pan cool completely, wipe clean, and spray again before baking next batch.
  11. Let coated donuts sit for about 5 minutes before serving to allow cinnamon sugar to set.

Notes

Don’t rush the cider reduction; keep at a gentle simmer to avoid scorching. Room temperature ingredients are important for a smooth batter. Pipe batter rather than spooning for even fills. Start checking donuts at 10 minutes to avoid overbaking. Coat donuts while warm so the sugar sticks. For best texture, serve within a few hours of baking.

Nutrition

Keywords: baked apple cider donuts, cinnamon sugar donuts, fall donuts, homemade donuts, apple cider donuts

Find it online: https://prismtaste.com/baked-apple-cider-donuts-with-cinnamon-sugar-easy-homemade-recipe/