Best Baked Apple Cider Donuts Recipe
Introduction
Discover the cozy flavors of autumn with these Best Baked Apple Cider Donuts. Lightly spiced and coated in a cinnamon sugar glaze, they’re perfect for breakfast or a delightful snack. Baking them makes for an easier, less greasy treat than traditional fried donuts.
Ingredients
- 2 cups apple cider (to reduce)
- 6 tablespoons unsalted butter, divided
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar (for coating)
- 1 1/2 teaspoons ground cinnamon (for coating)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease two 6-cup donut pans with butter or non-stick spray. If you have only one pan, you’ll bake in batches.
- Step 2: In a microwave-safe container, heat the apple cider on high for 8–10 minutes until reduced to 1/2 cup, or simmer it on the stove over medium heat for about 10 minutes. Whisk in 3 tablespoons of unsalted butter until smooth, then let cool. Reserve 1/2 cup total of this mixture, saving 2 tablespoons for later.
- Step 3: In a large bowl, whisk together 1/2 cup of the cooled cider mixture, 1/4 cup sugar, the egg, Greek yogurt, and vanilla extract until smooth.
- Step 4: In a separate bowl, mix the flour, 1/2 teaspoon cinnamon, nutmeg, cloves, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
- Step 5: Fill the donut pan cavities about two-thirds full with batter, using a spoon or piping bag for neatness. Bake for 9–11 minutes, or until donuts are risen and lightly browned. Cool for a few minutes before removing to a wire rack. If baking in batches, clean and re-grease the pan before using again.
- Step 6: While donuts bake, melt remaining 3 tablespoons of butter in a bowl. Whisk in 2 tablespoons reserved cider mixture. In another bowl, combine 1/2 cup sugar and 1 1/2 teaspoons cinnamon for the coating.
- Step 7: Dip warm donuts into the butter-cider mixture on one side, then immediately coat with the cinnamon sugar mixture. For extra flavor, roll the entire donut in the cinnamon sugar. Let donuts rest on a wire rack for the coating to set before serving.
Tips & Variations
- Use Greek yogurt to keep the donuts moist without extra fat.
- For an extra touch, sprinkle chopped nuts or drizzle a glaze made from powdered sugar and cider.
- Ensure the cider is fully reduced to concentrate the flavor in the batter and glaze.
- If you don’t have donut pans, try a muffin tin for baked apple cider muffins instead.
Storage
Store the baked donuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be warmed briefly in a microwave or oven before serving. To keep them longer, freeze the donuts in a sealed bag for up to 1 month and thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh apple cider or bottled cider?
Either fresh or bottled apple cider works well. Just be sure to reduce it properly to concentrate the flavor and remove excess liquid for the best donut texture.
Can I make these donuts gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum or add it separately to help maintain the donut structure.
PrintBest Baked Apple Cider Donuts Recipe
These Best Baked Apple Cider Donuts are a perfect fall treat, combining the warm flavors of apple cider and cinnamon in a soft, tender donut that’s baked, not fried. The donuts are coated in a buttery cinnamon sugar glaze, offering a delightful balance of sweetness and spice without the heaviness of traditional fried donuts.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 12 donuts 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Donut Batter:
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 1/2 cup reduced apple cider and unsalted butter mixture (see below)
Reduced Apple Cider Syrup:
- 1 cup apple cider
- 3 tablespoons unsalted butter
Cinnamon Sugar Coating:
- 3 tablespoons unsalted butter, melted
- About 2 tablespoons reserved reduced apple cider syrup
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Prepare the Donut Pans: Preheat your oven to 350°F (175°C). Grease two 6-cup donut pans thoroughly with butter or non-stick spray to prevent sticking and ensure even baking. If you have only one pan, plan to bake in batches.
- Reduce the Apple Cider: In a microwave-safe 2-cup measuring cup or bowl, cover with plastic wrap or wax paper and microwave the apple cider on high for 8-10 minutes until it reduces down to 1/2 cup. Alternatively, reduce it in a saucepan over medium heat by simmering for approximately 10 minutes. Immediately whisk in 3 tablespoons of unsalted butter to the hot cider until the mixture is smooth and silky. Let it cool for a few minutes, reserving a total of 1/2 cup of this mix, as some will be used for the batter and some for the glaze.
- Mix Wet Ingredients: In a large bowl, whisk together 1/2 cup of the cooled reduced cider and butter mixture, 1/4 cup granulated sugar, 1 large egg, 2 tablespoons plain Greek yogurt, and 1/2 teaspoon vanilla extract until smooth and fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon ground cinnamon, pinches of ground nutmeg and ground cloves, a pinch of salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder.
- Make the Batter: Add the dry ingredient mixture to the wet ingredients slowly, stirring gently with a spoon or spatula just until all the flour disappears. Avoid over-mixing as this could toughen the donuts. Aim for a tender texture with no visible flour streaks.
- Fill the Donut Pans: Spoon or pipe the batter into the prepared donut pan cavities, filling each about two-thirds full. This ensures the donuts rise properly while keeping their characteristic rings.
- Bake the Donuts: Bake in the preheated oven for 9–11 minutes until the donuts have risen and the edges are lightly browned. If using one pan, bake in batches. Let the donuts cool in the pan for 2–3 minutes before transferring to a wire rack to cool slightly but remain warm for glazing.
- Prepare the Cinnamon Sugar Coating: Melt 3 tablespoons of unsalted butter in a bowl large enough for dipping. Whisk in about 2 tablespoons of the reserved reduced cider and butter syrup. In a separate bowl, combine 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon.
- Glaze and Coat the Donuts: While the donuts are still warm, dip one side of each donut into the melted butter and cider mixture, then immediately press into the cinnamon sugar mixture to coat. For an extra burst of flavor, roll the entire donut in the cinnamon sugar, ensuring every bite is deliciously spiced. Place coated donuts on a wire rack to let the coating set.
Notes
- You can reduce the apple cider on the stovetop if you prefer not to use a microwave.
- If you don’t have a piping bag, a plastic zip-top bag with a corner snipped off works well for filling the donut pans cleanly.
- Be careful not to over-mix the batter to keep the donuts tender and light.
- Donuts are best enjoyed fresh on the day they are made for optimal texture and flavor.
- Don’t skip the cinnamon sugar coating—it adds the signature sweet and spicy flavor classic to apple cider donuts.
Keywords: apple cider donuts, baked donuts, fall desserts, cinnamon sugar donuts, homemade donuts, apple recipes, baked apple cider donuts
