Description
A delightful fall-inspired baked apple cider donut recipe featuring reduced apple cider, warm spices, and a buttery cinnamon sugar topping. These tender donuts are easy to make and offer the perfect balance of comfort and flavor.
Ingredients
Units
Scale
Dry Ingredients
-
- 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
-
- 1 and 1/2 cups (360ml) apple cider
- 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 Ingredients
- 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: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until reduced to about 1/2 cup. Start checking at intervals of 10-20 minutes. It usually takes about 20 minutes. Let it cool for 10 minutes before proceeding.
- Prepare the oven and pan: Preheat your oven to 350°F (177°C). Spray your donut pan with non-stick spray and set aside.
- Mix the dry ingredients: In a large bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, apple pie spice, and salt. Set aside.
- Mix the wet ingredients: In a separate bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Add the reduced apple cider and mix until combined.
- Combine the batter: Gradually pour the wet ingredients into the bowl of dry ingredients. Whisk everything together until the batter is smooth and combined. The batter will be slightly thick.
- Fill the donut pan: Spoon the batter into the donut cavities. For ease, use a large zipped-top bag and pipe the batter into each donut cup, filling them about halfway full.
- Bake the donuts: Bake the donuts for 10-11 minutes or until the edges and tops are lightly browned. Use your finger to check if the donuts spring back when gently pressed on top. Cool in the pan for 2 minutes before transferring to a wire rack. Re-grease the pan and repeat with the remaining batter.
- Prepare the topping: Combine the granulated sugar, cinnamon, and apple pie spice in a medium bowl. Dunk both sides of each slightly cooled donut into the melted butter, then generously coat in the sugar mixture.
- Serve and store: The donuts are best served immediately but can be stored tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead: Donuts can be frozen (coated or not) for up to 2 months. Thaw in the refrigerator overnight and warm in the microwave for a few seconds before serving.
- Apple Pie Spice Alternative: If store-bought apple pie spice isn’t available, substitute with a mix of cinnamon, cardamom, and nutmeg.
- Milk Substitution: Buttermilk, plain yogurt, or sour cream can be used for a denser crumb. Non-dairy milk also works well.
- No Donut Pan? Use a 12-cup muffin pan to make donut muffins. Fill each cavity 3/4 full and bake at 350°F (177°C) for 18-20 minutes, testing with a toothpick for doneness. Yields 10-12 muffins.
- Mini Donuts: Use a mini donut pan or mini muffin pan. Fill each cavity 3/4 full and bake at 350°F (177°C) for 8-9 minutes.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
