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Baked Apple Cider Donuts 1

Baked Apple Cider Donuts

These Baked Apple Cider Donuts capture the essence of autumn with warm spices and concentrated apple flavor, offering all the deliciousness of traditional fried donuts without the extra calories. Perfect for fall gatherings or a special weekend breakfast!
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Prep Time 25 minutes
Cook Time 14 minutes
Rest Time 10 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 donuts
Calories 245 kcal

Equipment

  • Donut Pans (or Muffin Tins)
  • Small Saucepan
  • Mixing Bowls
  • Whisk
  • Piping Bag or Zip-top Bag (optional)

Ingredients
  

For the Donuts

  • 2 cups apple cider reduced to ½ cup
  • 2 cups all-purpose flour or 1:1 gluten-free flour blend
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom optional
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup buttermilk
  • 2 tsp vanilla extract

For the Cinnamon-Sugar Coating

  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup unsalted butter melted

Instructions
 

  • Pour 2 cups of apple cider into a small saucepan and bring to a simmer over medium heat. Let it reduce until you have ½ cup of concentrated cider, about 15-20 minutes. Allow the reduced cider to cool completely before using.
  • Preheat your oven to 350°F (175°C). Grease two 6-cavity donut pans with non-stick spray or butter.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, optional cardamom, and salt.
  • In a separate bowl, whisk the eggs, brown sugar, and granulated sugar vigorously until light and fluffy, about 90 seconds. Add the melted butter, buttermilk, cooled cider reduction, and vanilla extract. Mix until well combined.
  • Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined. Stop mixing when no dry flour pockets remain but the batter still looks slightly lumpy.
  • Spoon the batter into the prepared donut pans, filling each cavity about ¾ full. For the cleanest transfer, use a piping bag or a zip-top bag with the corner snipped off.
  • Bake in the preheated oven for 12-14 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
  • While the donuts are baking, mix the granulated sugar and cinnamon in a shallow bowl for the coating. Melt the butter in another small bowl if using the butter method for coating.
  • Allow the donuts to cool in the pan for 5 minutes, then carefully remove them. While still warm (but not hot), brush each donut lightly with melted butter and then roll in the cinnamon-sugar mixture.

Notes

For a reduced-sugar version: Decrease the sugar in the donut batter by 25% and use a monk fruit/erythritol blend for the coating.
For a whole-grain option: Replace half of the all-purpose flour with white whole wheat flour.
For dairy-free donuts: Use plant-based butter and almond milk with a splash of apple cider vinegar instead of buttermilk.
If you don't have a donut pan, use a muffin tin to make "donut muffins" — just reduce the baking time by 2 minutes.
No buttermilk? Mix ½ cup milk with 1½ teaspoons lemon juice and let stand 5 minutes.
Freeze uncoated donuts for up to 3 months. Thaw at room temperature and warm in a 300°F oven for 5 minutes before applying fresh cinnamon-sugar coating.

Nutrition

Calories: 245kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 55mgSodium: 230mgFiber: 1gSugar: 22g
Keyword Apple Cider Donuts, Fall Baking, Baked Donuts, Autumn Recipes, Homemade Donuts
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