Best Baked Apple Cider Donuts Recipe

Introduction

These baked apple cider donuts are a perfect fall treat, combining warm spices and the rich flavor of reduced apple cider. Light, tender, and coated in a sweet cinnamon sugar glaze, they make a delightful snack or breakfast indulgence.

Ingredients

• 1 cup all-purpose flour
• 3 tbsp unsalted butter (melted and cooled slightly)
• Pinch salt
• Pinch ground nutmeg (freshly grated preferred)
• Pinch ground cloves
• 1/4 cup sugar
• 1 cup apple cider (reduced to 1/2 cup by simmering)
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 2 tbsp plain Greek yogurt
• 1 large egg (room temperature)
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon (freshly ground preferred)
• For the topping:
• 1/2 cup sugar (for coating)
• 2 tbsp reduced cider (reserved from simmering)
• 1 1/2 tsp ground cinnamon (freshly ground preferred)
• 3 tbsp unsalted butter (melted)

Instructions

1. Step 1: Reduce the apple cider by simmering it on the stovetop or microwaving until you have about 1/2 cup of liquid. Preheat your oven to 350°F and grease your donut pans thoroughly. Stir the melted butter into the reduced cider, then reserve 2 tablespoons of this mixture for the glaze.
2. Step 2: In a large bowl, whisk together the remaining cider-butter mixture with sugar, room temperature egg, Greek yogurt, and vanilla extract until smooth.
3. Step 3: In a separate bowl, combine flour, cinnamon, baking soda, baking powder, nutmeg, cloves, and salt. Pour the wet ingredients into the dry and gently fold together until just combined, leaving some small lumps to keep the batter tender.
4. Step 4: Transfer the batter to a piping bag or zip-top bag with a corner cut off. Fill the donut pan cavities about two-thirds full. Bake for 9-11 minutes until golden and a toothpick comes out clean or with a few moist crumbs. Let cool in the pan for 2-3 minutes before removing.
5. Step 5: Melt the butter in a shallow bowl and stir in the reserved cider. In another shallow bowl, mix sugar and cinnamon for the coating.
6. Step 6: While donuts are still warm, dip each one in the cider-butter glaze, then coat thoroughly in the cinnamon sugar mixture. Place on a wire rack or parchment paper to cool completely.

Tips & Variations

• Use freshly ground cinnamon and freshly grated nutmeg for the most vibrant spice flavor.
• Room temperature eggs blend better and help create a tender crumb.
• If you prefer, substitute plain Greek yogurt with sour cream for a similar tang and moisture.
• For extra flavor, add a pinch of ground ginger to the dry ingredients.

Storage

Store donuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be reheated gently in a microwave for 10-15 seconds to restore warmth. Avoid refrigerating to keep donuts soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought apple cider for this recipe?

Yes, store-bought apple cider works perfectly, but reducing it by simmering concentrates the flavor and enhances the taste of the donuts.

Can I make these donuts gluten-free?

To make these donuts gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend, ensuring it contains xanthan gum for structure. The texture may vary slightly.

Best Baked Apple Cider Donuts Recipe

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★★★★★

4.4 from 89 reviews

These Best Baked Apple Cider Donuts are a delightful fall treat, combining the warm spices of cinnamon, nutmeg, and cloves with the rich flavor of reduced apple cider. Baked to perfection for a tender crumb, these donuts are coated in a buttery cider glaze and dusted with cinnamon sugar for a sweet, sticky finish that’s sure to satisfy your autumn cravings.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Yield: 10–12 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Donut Batter:

• 1 cup all-purpose flour (King Arthur recommended)
• 3 tbsp unsalted butter (melted and cooled slightly)
• Pinch salt
• Pinch ground nutmeg (freshly grated preferred)
• Pinch ground cloves
• 1/4 cup sugar
• 1 cup apple cider (reduced to 1/2 cup by simmering)
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 2 tbsp plain Greek yogurt
• 1 large egg (room temperature)
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon (freshly ground preferred)

For the Topping:

• 1/2 cup sugar (for coating)
• 2 tbsp reduced cider (reserved from simmering)
• 1 1/2 tsp ground cinnamon (freshly ground preferred)
• 3 tbsp unsalted butter (melted)

Instructions

1. Reduce Apple Cider and Prepare Equipment: Start by reducing 1 cup of apple cider to 1/2 cup by simmering it on the stovetop or microwaving for 8-10 minutes to concentrate the flavor. Meanwhile, preheat your oven to 350°F and grease your donut pans thoroughly with nonstick spray or butter to ensure easy release. Once the cider is reduced, stir in the melted butter and reserve 2 tablespoons for the glaze.
2. Mix the Wet Ingredients: In a large bowl, whisk together the reserved 1/2 cup cider-butter mixture with 1/4 cup sugar, 1 room-temperature egg, 2 tablespoons Greek yogurt, and 1/2 teaspoon vanilla extract until smooth and well combined. The Greek yogurt adds moisture and tang while the egg ensures a good emulsion.
3. Combine Dry Ingredients and Create Batter: In a separate bowl, whisk 1 cup all-purpose flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, pinches of nutmeg, cloves, and salt. Pour the wet mixture into the dry and gently fold together with a spatula until just combined, leaving a few small lumps for a tender crumb. Avoid overmixing to prevent tough donuts.
4. Fill Donut Pans and Bake: Transfer the batter into a piping bag or zip-top bag with the corner snipped off, and fill each donut pan cavity about two-thirds full. Bake in the preheated oven for 9-11 minutes until golden brown and a toothpick comes out clean or with a few moist crumbs. Let donuts cool in the pan for 2-3 minutes before removing.
5. Prepare Glaze and Cinnamon Sugar Coating: While the donuts cool, melt 3 tablespoons unsalted butter in a shallow bowl and stir in the reserved 2 tablespoons of reduced cider. In another shallow bowl, mix 1/2 cup sugar with 1 1/2 teaspoons ground cinnamon to create the cinnamon sugar coating.
6. Coat the Donuts: When donuts are warm enough to handle, dip each into the cider-butter glaze evenly coating both sides, then immediately dip into the cinnamon sugar mixture to coat generously. The warm donuts allow the glaze and sugar to stick perfectly. Place coated donuts on a wire rack or parchment paper to cool completely before serving.

Notes

• Ensure the egg is at room temperature for the best mixture consistency.
• Do not overmix the batter to maintain a tender crumb and avoid dense donuts.
• Freshly ground spices provide better flavor compared to pre-ground spices.
• Don’t overbake the donuts; they will continue to cook slightly after removal from the oven.
• Use a piping bag to fill donut pans for cleaner and easier application.
• Coat donuts while still warm for optimal glaze adhesion.

Keywords: baked apple cider donuts, autumn donuts, apple cider dessert, cinnamon sugar donuts, fall recipes