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Baked Apple Cider Donuts

These Baked Apple Cider Donuts are a fall favorite that capture the warm, spiced flavors of the season. Made with reduced apple cider, these donuts are soft, tender, and perfectly spiced. Coated in a cinnamon-sugar mixture, they’re an irresistible treat to pair with your morning coffee or enjoy as an afternoon snack. No frying required, making them a healthier twist on the classic!
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Donuts:
  • 1½ cups apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ⅓ cup unsweetened applesauce
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter melted
  • For the Cinnamon-Sugar Coating:
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter melted

Equipment

  • Saucepan
  • Mixing bowls
  • Whisk
  • Donut pan
  • Cooling rack
  • Pastry brush

Method
 

  1. Reduce the Apple Cider:
  2. In a saucepan over medium heat, simmer the apple cider until it reduces to ½ cup. This takes about 10-15 minutes. Let it cool to room temperature.
  3. Preheat the Oven:
  4. Preheat your oven to 350°F (175°C) and grease a donut pan.
  5. Mix the Dry Ingredients:
  6. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  7. Mix the Wet Ingredients:
  8. In another bowl, whisk together the egg, granulated sugar, brown sugar, applesauce, milk, vanilla extract, melted butter, and the cooled reduced apple cider.
  9. Combine Wet and Dry Ingredients:
  10. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
  11. Fill the Donut Pan:
  12. Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
  13. Bake the Donuts:
  14. Bake for 10-12 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for 5 minutes, then transfer them to a cooling rack.
  15. Prepare the Cinnamon-Sugar Coating:
  16. In a small bowl, mix sugar and cinnamon. Brush each donut lightly with melted butter and dip it into the cinnamon-sugar mixture to coat.

Notes

Don’t Skip the Reduction: Reducing the cider intensifies its flavor and makes these donuts extra flavorful.
Storage: Store donuts in an airtight container at room temperature for up to 2 days.