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Baked Apple Cider Donuts

These donuts make any time of the year feel like peak apple picking season. Aaron is one of the biggest donut fans I have ever met, so being able to make donuts with only a donut pan and the oven has been extremely exciting in our house.

Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 10 mins Rest Time: 5 mins Total Time: 35 mins
Cooking Temp 350  °F
Servings 16
Calories 180
Dietary nut-free
Ingredients
    Donut Batter
  • 1.5 cups apple cider (360ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp apple pie spice
  • 1/4 tsp salt
  • 2 tbsp butter, melted (28g)
  • 1 large egg, at room temperature
  • 1/2 cup brown sugar (100g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup milk (120ml)
  • 1 tsp pure vanilla extract
  • Sugar Coating
  • 6 tbsp butter, melted (85 g)
  • 1 cup granulated sugar (200 g)
  • 3/4 tsp apple pie spice
  • 3/4 tsp cinnamon
Instructions
  1. Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
  2. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
  3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
  4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
  5. Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
  6. Bake for 10-11 minutes or until the edges and tops are lightly browned. The donut should bounce back when you gently poke the top. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.

  7. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
  8. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Elizabeth Smedley