Description
These Baked Apple Cider Donuts deliver a delightful fall-flavored treat with warm spices and a sweet cinnamon-sugar coating. Made by reducing apple cider for a concentrated flavor, these cake-style donuts are baked for a lighter alternative to fried donuts, then coated in melted butter and a cinnamon-spice sugar blend. Perfect for cozy mornings or as a festive dessert.
Ingredients
Scale
Apple Cider Reduction
- 1 and 1/2 cups (360ml) apple cider
Dry Ingredients for Donuts
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
Wet Ingredients for Donuts
- 2 Tablespoons (28g) unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
Topping
- 1 cup (200g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice
- 6 Tablespoons (85g) unsalted butter, melted
Instructions
- Reduce the Apple Cider: In a small saucepan over low heat, simmer the apple cider, stirring occasionally, until it reduces to about 1/2 cup (120ml), which takes approximately 20 minutes. Some solids or spices may form on top; do not remove them. Set the reduced cider aside to cool for 10 minutes.
- Prepare the Donut Pan and Oven: Preheat the oven to 350°F (177°C). Spray a donut pan generously with non-stick spray to prevent sticking. Set the pan aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, apple pie spice, and salt until fully combined and aerated.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, egg, packed brown sugar, granulated sugar, milk, and vanilla extract until smooth. Pour this wet mixture into the bowl with the dry ingredients. Add the cooled reduced apple cider and whisk everything together until the batter is smooth and slightly thick in consistency.
- Fill Donut Pan: Spoon the batter into the donut cavities. For ease and precision, place the batter into a large zipper-top bag, cut off one corner, and pipe the batter into each donut mold, filling each about halfway.
- Bake Donuts: Bake the donuts for 10 to 11 minutes or until the edges and tops are lightly browned. Test doneness by gently poking the top of a donut—it should bounce back when done. Allow donuts to cool in the pan for 2 minutes before transferring them to a wire rack. Re-grease the pan and bake any remaining batter following the same process.
- Prepare the Topping: In a medium bowl, combine the granulated sugar, ground cinnamon, and apple pie spice creating the cinnamon-spice sugar mixture for coating.
- Coat Donuts: Once the donuts are cool enough to handle, dip both sides of each donut into the melted butter, then generously coat them in the cinnamon-spice sugar mixture until fully covered.
- Serve and Store: These donuts are best enjoyed immediately while fresh. Leftovers can be stored tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- For best results, use fresh apple cider to maximize the apple flavor in the reduction.
- Don’t overfill the donut pan cavities to ensure even baking and proper donut shape.
- Ensure ingredients like egg and milk are at room temperature for better batter consistency.
- The apple pie spice can be substituted with a blend of cinnamon, nutmeg, ginger, and allspice if unavailable.
- These donuts can be reheated briefly in the oven or microwave to refresh before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (apple cider reduction) + 11 minutes (baking per batch)
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
