Baked apple Cider Donuts are a must have fall treat. They are soft, cakey, well-flavored and smothered in cinnamon sugar. Not only are they soft but they give the perfect cozy vibes from its fragrant notes of warm spices and apple cider paired with the cinnamon sugar coating. These donuts will have your home smelling warm and heavenly. Whether you enjoy them plain or dipped in sugar, apple cider donuts are a fall favorite that’s sure to please.
There’s something special about fall that makes us crave all things cozy. From bonfires to warm drinks, everything about the season reminds us to slow down and savor the moment. And what better way to do that than with a fresh, warm batch of baked apple cider donuts? Made with real apple cider and spices, these donuts are the perfect treat for a chilly autumn day.
One of my favorite thing about fall are the warm spices used in baked goods and the best parts of fall is the abundance of apple cider. Whether you like to drink it straight up or use it in recipes, there’s no denying that cider is a delicious way to enjoy the season especially in baked goods like these apple cider donuts.
Here is Why You Need to Make Baked Donuts
Baked donuts are a delicious and healthier alternative to traditional fried donuts. They are made by baking the dough in a special donut pan, which gives them their characteristic shape. While they are not as light and fluffy as fried donuts, these baked apple cider donuts are still moist and delicious. And because they are baked instead of fried, they are a healthier choice.
Tips for making Apple Cider Donuts
What makes these apple cider donuts so tasty, is to flavor them with concentrated apple cider. Reducing apple cider on the stove, turns it into a thick and strong sauce that adds so much flavor to your donuts. It generally takes 15-25 minutes to reduce but if you’d like to save some time, reduce the cider the night before because it has to be cool before adding it to batter.
- To omit all the spices in recipes, you can use apple pie spice
- Use unsalted butter to prevent your donuts from being salty
- Do not overmix batter as this will make the donuts tough
- Don’t forget to grease donut pan to prevent donuts from sticking
- Use a Ziploc or piping bag to transfer batter to donut pan. This makes it easy, quick and less mess.
- Fill each hole about halfway to prevent spill over while baking.
Check out some more fall recipes to try!
1 ½ cup apple cider (not ACV)
1 ¾ cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon apple pie spice
⅓ cup brown sugar
¼ cup apple butter or unsweetened apple sauce
2 tablespoons unsalted butter, melted
1 large egg, room temperature
½ cup milk, room temperature
1 teaspoon vanilla extract
Cinnamon Sugar Topping:
⅓ cup granulated sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/4 cup unsalted butter, melted
- Reduce the apple cider vinegar (see notes)
- Preheat oven to 350 degrees F. Grease donut pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and all the spices. Set aside.
- In a separate bowl, whisk the melted butter, egg, milk, brown sugar, apple sauce, and vanilla extract.
- Gradually whisk in the dry ingredients into the wet ingredients and reduced apple cider until combined and smooth. The batter will be thick and there might be lumps but make sure to not over mix.
- Spoon or pipe the batter into donut holes. I recommend using a Ziploc or piping bag for this step, filling only about halfway.
- Bake for 10 minutes or until lightly browned and a toothpick comes out clean. Cool for about 2-5 minutes then transfer to a wire rack.
- While donuts are baking, combine the granulated sugar, cinnamon and nutmeg in a small bowl. Once donuts are cool, brush each side into melted butter then coat with sugar mixture.
- Serve immediately. Donuts are better warm but can be stored in an airtight container in the fridge for up to 6 days.
How to reduce your apple cider: Pour 1 ½ cups apple cider into a saucepan and simmer over medium heat for 10 minutes, stirring occasionally. Check and stir every 5 minutes until cider has thickened and reduced to about 1/3 cup. Remove from heat and allow to cool before adding it to batter.