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Baked Apple Cider Donuts
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There’s nothing more nostalgic in the fall than a warm apple cider donut enjoyed with a glass of fresh apple cider. Growing up in New Jersey, I always looked forward to visiting local orchards for apple picking and grabbing a fresh batch of cider donuts. This baked apple cider donut recipe captures all the cozy fall flavors in a lighter, homemade version. The apple cider is reduced before mixing into the batter for a more concentrated flavor, and each donut is finished with a coating of cinnamon sugar (or powdered sugar, if you prefer). One bite and you’ll never want to go back to store-bought donuts again.
Baked donuts have a more cake-like or muffin texture to them than fried donuts. While classic fried apple cider donuts are fried in fat or oil, I prefer this easy method of baking the donuts in a donut-specific pan. I use this donut pan. One of my least favorite parts about deep-frying is cleaning up the oil afterwards so this method makes it easier! You can also turn these flavors into a seasonal spiced apple cider layer cake!
Why You’ll Love This Recipe
- Packed with fall flavor. Reduced apple cider infuses the batter with a concentrated apple taste in every bite.
- Baked, not fried. A lighter take on the classic cider donut, but still perfectly soft and fluffy.
Key Ingredients in This Recipe
- Apple cider – Apple cider is a raw, unfiltered apple juice that has not gone through a filtration process (like apple juice). This makes the seasonal fall beverage slightly darker than apple juice and cloudy. I reduce the apple cider for a more concentrated apple flavor in this recipe. Be sure to use apple cider not apple juice!
- Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor and a texture more similar to sour cream or yogurt than cream or milk.
- Brown sugar – I use dark brown sugar in this recipe which contains 6.5% molasses (in comparison to 3.5% in light brown sugar). To get an accurate measurement, be sure to tightly pack the brown sugar in a measuring cup.
- Baking powder/ baking soda – The addition of baking powder and baking soda creates the rise in the donuts, making them nice and fluffy in texture.
- All-purpose flour – I use unbleached all-purpose flour in this recipe though bleached works fine as well.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Roll them in cinnamon sugar for a traditional finish or dust with powdered sugar for a lighter touch.
Swaps and Substitutions
- Try adding a bit of nutmeg to the cinnamon sugar coating for a little extra warm spice.
- Swap the cinnamon sugar coating for powdered sugar.
- Brush the butter rather than dipping it for a lighter coating.
Special equipment
Donut pan – I use this donut pan. One of my least favorite parts about deep-frying is cleaning up the oil afterwards so this method makes it easier!
How to Make Baked Apple Cider Donuts (Step-by-step)
Preheat the oven to 350°F (180ºC). Heat the apple cider in a small saucepan over medium-high heat. Simmer and reduce the cider to ½ cup.
In a large bowl, whisk together the flour, brown sugar, 1 tablespoon of the cinnamon, baking soda, salt and baking powder.
In another large bowl, beat together 2 tablespoons of the butter and the eggs until combined. Whisk in ½ cup of the reduced cider and buttermilk.
Stir the wet ingredients in to the dry until just combined.
Lightly grease a donut pan with vegetable oil cooking spray. Spoon the batter into the donut pan until each mold is ¾ full.
Bake for 10 minutes, until when you stick a knife in the donut, the knife is clean.
Serve warm or room temperature on a platter and store leftovers in a tightly sealed container.
How to Store Baked Apple Cider Donuts
Store the donuts in an airtight container for up to 2 days. If desired add more cinnamon sugar just before serving as it can melt into the donuts.
What Makes Apple Cider Donuts Different?
Apple cider donuts are a cake-like donut made with boiled down apple cider and spices (in this case cinnamon, though you can use nutmeg as well).
FAQ – Frequently Asked Questions
Apple cider has a richer, tangier flavor, but apple juice can work in a pinch—just make sure to reduce it the same way to concentrate the flavor.
Yes, for the classic donut shape. If you don’t have one, you can bake the batter in a mini muffin tin to make donut “holes.”
Brush the donuts lightly with melted butter while they’re still warm, then roll them in cinnamon sugar for the classic cider donut finish.
Store the donuts in an airtight container for up to 2 days. If desired add more cinnamon sugar just before serving as it can melt into the donuts.
Other Recipes to Try
If you enjoy this baked cider donut recipe, I recommend checking out some of these:
Baked Apple Cider Donuts
Rate this Recipe
Equipment:
Ingredients:
- 1 cup apple cider
- 2 cups all-purpose flour
- ¾ packed cup dark brown sugar
- 2 tablespoons cinnamon, divided
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 eggs, at room temperature
- 8 tablespoons unsalted butter, melted
- ½ cup buttermilk
- 1 cup granulated sugar
- Vegetable oil cooking spray, as needed
Instructions:
- Preheat the oven to 350°F (180ºC). Heat the apple cider in a small saucepan over medium-high heat. Simmer and reduce the cider to ½ cup.
- In a large bowl, whisk together the flour, brown sugar, 1 tablespoon of the cinnamon, baking soda, salt and baking powder.
- In another large bowl, whisk together 2 tablespoons of butter and the eggs until combined. Whisk in ½ cup of the reduced cider and buttermilk.
- Stir the wet ingredients in to the dry until just combined.
- Lightly grease a donut pan with vegetable oil cooking spray. Spoon the batter into the donut pan until each mold is ¾ full.
- Bake for 10 minutes, until when you stick a knife in the donut, the knife is clean.
- In a small shallow bowl add the remaining 6 tablespoons of melted butter. In another shallow bowl, stir together granulated sugar and the other tablespoon of cinnamon.
- Dip both sides of each donut into the butter and then the cinnamon sugar mixture.
- Serve warm or room temperature on a platter and store leftovers in a tightly sealed container.
Notes:
Nutrition:
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I just made these donuts. I’m not a fan of people posting on how ‘beautiful’ something looks. I want to see information on whether the recipe worked or whether the food is good. This is my first foray into making baked donuts. I’m thrilled that this was my first recipe. These are WONDERFUL! Easy to make and were a huge hit with my family. I had to leave them with my daughter and her bf so I guess I’ll be making another batch!
So happy to hear that you enjoyed the recipe!!
I just made two batches of these donuts and found them to be FANTASTIC! Super moist, and flavorful. This recipe is a keeper!
YAY! So happy to hear you enjoyed the recipe! Thanks for sharing Paula!
These were delicious and easy to make. My family loves cider donuts, so I decided this would be a fun recipe to make. They loved them and can’t wait for me to make another batch. So good!
I’m so glad you enjoyed!
I have already had to make these 3x for people because they are so popular. A new fall staple.
YESSS!!! One of my favorites as well! Happy to hear they are a hit!