Baked Apple Cider Donuts

Baked Apple Cider Donuts bring all the cozy autumn flavors of a country orchard right to your kitchen These soft spiced treats are brimming with real apple cider and finished with a sparkling cinnamon sugar crust I turn to this recipe every fall for gatherings school treats and slow weekends when I want something festive but easy

I started making these on rainy October afternoons to relive autumn road trips I am always amazed at how quickly they disappear from the cooling rack

Ingredients

• Apple cider: delivers that signature tangy sweetness and gets simmered for concentrated flavor Use fresh or cloudy cider from a local orchard if possible
• Eggs: provide structure and richness for a beautifully tender crumb Farm fresh eggs add a richer hue
• Unsweetened applesauce: makes the donuts extra moist without too much fat Look for plain applesauce with no added sugar
• Vegetable oil: ensures a soft light texture Canola or sunflower work well for a neutral taste
• Vanilla extract: rounds out the flavors and brings a bakery warmth Choose real vanilla when you can
• All purpose flour: gives the donut its soft cake base Choose unbleached for a subtle nutty depth
• Baking powder and baking soda: work together for that perfect rise Double check they are fresh for best results
• Salt: lifts and balances the sweetness A fine sea salt mixes in seamlessly
• Ground cinnamon: layers the donut and the sugar coating with warmth Use Saigon or Ceylon for confident spice
• Ground nutmeg: adds a sweet earthy undertone Freshly grated if possible gives the boldest aroma
• Granulated sugar: brings crisp sweetness and helps the donuts brown Pick organic for a slight caramel note
• Light brown sugar: deepens flavor and gives incredible moisture Make sure it is well packed and not clumpy
• Unsalted butter: is used for brushing before the final cinnamon sugar dip European style butters add extra richness

Instructions

Prep the Oven and Pans:

Set your oven to 350°F 175°C and lightly grease two standard donut pans with nonstick spray This keeps the donuts from sticking and helps form their classic shape

Reduce the Apple Cider:

Pour the apple cider into a small saucepan and simmer on medium heat until it is halved in volume about 10 to 12 minutes Let the cider cool so it does not cook the eggs later This gives you a concentrated apple punch

Mix the Dry Ingredients:

In a wide bowl whisk together flour baking powder baking soda salt cinnamon nutmeg granulated sugar and brown sugar Ensure all dry particles are distributed for an even crumb

Combine Wet Ingredients:

In another bowl vigorously whisk reduced apple cider eggs applesauce vegetable oil and vanilla until the mixture is completely smooth This ensures the donuts bake up light with an even flavor

Blend and Form the Batter:

Pour the wet mixture into the dry bowl Stir gently with a spatula until just moistened Overmixing will make the donuts tough so stop once you no longer see dry flour

Fill the Pan:

Spoon or pipe the thick batter into each donut pan cavity filling each to about three quarters full This controls the rise and prevents overflow

Bake to Perfection:

Place donut pans on the center rack and bake for 10 to 12 minutes When done the donuts will spring back lightly when touched and a toothpick will come out clean

Cool the Donuts:

Let donuts rest in the pan for five minutes to firm up before transferring to a wire rack This helps them keep their shape and finish cooking from residual heat

Make the Cinnamon Sugar Coating:

Stir together granulated sugar and cinnamon in a shallow bowl for even coverage across every donut

Brush and Coat:

Gently brush melted butter over each donut then roll generously in the cinnamon sugar mixture The butter helps the coating stick and intensifies the flavor

Save

I absolutely love the hit of reduced apple cider in these donuts and it brings back memories of orchard weekends My family loves to sneak the first donut while the sugar coating is still warm and melty

Storage Tips

Keep donuts in an airtight container at room temperature for up to two days For longer storage refrigerate up to one week but bring to room temp or gently rewarm for best texture You can freeze these Once cool wrap tightly and freeze for up to two months Thaw at room temp or microwave in short bursts

Ingredient Substitutions

Swap applesauce with pumpkin puree for a lovely pumpkin spice take Try gluten free all purpose flour blends if you are avoiding wheat No apple cider on hand Apple juice concentrate also works but will need extra simmering time to intensify flavor

Serving Suggestions

Serve with a mug of hot mulled cider for pure autumn bliss Dress them up for brunch with a maple glaze drizzle For a special dessert stack them tall with whipped cream and caramel sauce for mini donut towers

Cultural Touchstone

Baked apple cider donuts have roots in New England orchards a classic treat sold at apple picking farms all fall long Baking instead of frying makes them lighter and less messy but keeps all the spirit of the harvest season

Seasonal Adaptations

In winter add a pinch of allspice for comforting warmth Spring and summer try a powdered sugar coating instead of cinnamon for lighter flavor Add diced apple to the batter for a texture twist in September

Success Stories

I have served these donuts at book club brunch and my daughter’s school bake sale They always disappear and people ask for the recipe It is a treat that brings everyone together no matter their age

Freezer Meal Conversion

Bake and cool the donuts completely Wrap individually and freeze When you crave a special treat pop one in the microwave for 20 seconds and enjoy as if just baked

Save

These donuts bring autumn joy to any table Bake them for friends or family – you’ll be glad you did

Recipe FAQ

→ How do I achieve strong apple flavor?

Reducing the apple cider concentrates its flavor, making the donuts taste richer and more aromatic.

→ Can I make these donuts ahead?

Donuts taste best fresh but can be stored in an airtight container for up to two days without losing much moisture.

→ Can I substitute whole wheat flour?

Yes, but the donuts may be denser. You might want to use half whole wheat and half all-purpose for best results.

→ What tool is needed for shaping?

A standard donut pan ensures the signature round shape. Piping the batter gives you smooth, even results.

→ Is it possible to make these dairy-free?

Swap melted butter for a dairy-free alternative in the coating. The donut batter itself contains no dairy.

→ Can I add spices for variety?

Absolutely. Try a pinch of allspice or cardamom for unique flavor twists that complement the classic blend.