Baked Apple Cider Donuts
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Easy baked apple cider donuts recipe, homemade with simple ingredients in about 30 minutes. Coated in spiced cinnamon sugar. Soft, moist and tender!
Homemade donuts rock and always taste so fresh! Try out my Easy Apple Fritters and these Easy Pumpkin Donuts (With Cake Mix) and obviously these Homemade Jelly Doughnuts (Sufagniyot) and you won’t ever go back to store-bought ones ever again!
Enjoy them during Fall or Thanksgiving for breakfast or even dessert. It’s also an awesome way to use up a surplus of apples and/or cider.
How to make apple cider donuts?
- Reduce apple cider– Do this over stovetop, which will allow excess liquid to evaporate, leaving behind a thick cider syrup. Let it cool.
- Prepare batter– Mix together egg, butter, milk, vanilla, sugars. Then, separately whisk together flour, baking powder, baking soda and spices. Dump dry mixture into wet mixture and mix until just combined.
- Pour batter in pan– Use a piping bag to make this easier and mess-free.
- Bake– Until donuts rise and an inserted toothpick comes out clean.
- Coat with butter and sugar– Brush butter over each donut and then dip in a bowl of spiced sugar.
- Enjoy! They taste best when served warm.
What do these donuts taste like?
Unlike traditional fried donuts that are made with yeast and are more bread-like, these ones have a muffin-like texture. They super soft, moist, tender and packed with a strong apple cider flavor and warm spices (especially cinnamon, nutmeg and cardamom).
- Topping options– Vanilla glaze, melted chocolate, chocolate ganache, powdered sugar, cinnamon sugar.
- Apple cider donut holes– Instead of a donut pan, use a donut hole pan. They are a fun bite-sized dessert or snack.
- Serve with a dipping sauce– Such as a bowl of Homemade Caramel Sauce or this Homemade Dulce De Leche or Chocolate Fondue or Homemade Whipped Cream.
Tips and Techniques
- Reduce apple cider- This is a VERY important step and should not be omitted. You need to reduce 1.5 cups of apple cider to about 1/3 cup until it’s a thick syrup. This syrup is a concentrated apple cider and packs a strong apple punch. On its own, cider has a lot of water and the apple flavor is very diluted and you can’t taste it in your baked goods.
- Homemade cider vs. Store-bought apple cider– Either can be used.
- How do you heat cider donuts? Simply heat in the microwave for about 10-15 seconds.
- Apple cider syrup must cool down before being used– If it’s boiling hot, it will cook the egg in the batter. It can be slightly warm or preferably, at room temperature
- Use unsalted butter– Because this prevents the donuts from becoming too salty.
- Don’t over-mix batter– Because that will make the donuts very tough. Mix until just combined, even if there are lumps.
- What can I use instead of a donut pan? If you don’t have a donut pan, simply use a cupcake pan or muffin pan and make apple cider doughnut muffins. They will have the same flavor, just a different shape. Bake for 18-20 minutes at 350 degrees or until an inserted toothpick in the center comes out clean. You should be able to get about 10 muffins.
- Adjust amount of spices in batter and topping– I like to use a combination of cinnamon, nutmeg and cardamom. Use all 3 or just a one or two of those spices. You also use more or less of those spices. It’s truly a personal preference.
- Both, granulated sugar and brown sugar are required– Don’t omit one or replace one with the other because the flavor changes a bit.
- Both, baking powder and baking soda are required– They cannot be used interchangeably. These donuts rise the best when both leavening agents are used.
- Grease pan– Use an oil spray or spread a thin coating of butter because this prevents the donuts from sticking to the pan.
More Apple Desserts
- Easy Apple Crumble Pie
- Easy Apple Caramel Pie
- Homemade Apple Pie
- Apple Pie Cake
- Homemade Apple Pie Filling
- Easy Apple Turnover (With Puff Pastry)
- Chocolate Caramel Apples
- Old Fashioned Applesauce Cake
- Easy Apple Cake (With Cake Mix)
- Mini Apple Strudels
Baked Apple Cider Donuts
- 1.5 cups Apple cider
- 1 Egg, Large
- 1/3 cup Granulated sugar
- 1/3 cup Brown sugar
- 3 tbsp Butter, Unsalted, Melted, Can also use melted coconut oil
- 1/2 cup Milk, Whole or 2%
- 1 tsp Vanilla extract
- 1 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
- 1/8 tsp Cardamom powder
- Pour cider in a nonstick saucepan and cover over medium heat until it’s reduced to 1/3 cup. It will become a thick syrup. Keep aside and allow it to cool down.
- In a large mixing bowl, add egg, granulated sugar, brown sugar, butter, milk, vanilla extract and mix until smooth. Keep aside.
- In another mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cardamom.
- Dump this dry mixture into the wet mixture, along with the reduced apple cider, and mix until just combined. Don’t over-mix!
- Pour batter in a greased donut pan, filling halfway through.
Tip: Pour batter in piping bag and pipe batter in the donut pan. It’s easier and neater.
- Bake at 350 degrees F for about 10 minutes or until an inserted toothpick comes out clean.
- Allow the donuts to cool down for 5 minutes at room temperature and then remove from pan.
- While the donuts are cooling, mix together sugar, cinnamon, nutmeg, cardamom in a wide bowl.
- Brush melted butter all over each donut and roll in the bowl of sugar until fully coated.
- Serve immediately and enjoy!
- Read all my tips above.
- Tastes best when served warm immediately. Leftovers can be stored in the fridge or at room temperature for 2-3 days and can be reheated in the microwave.
Until next time, tata my lovelies!