Easy Baked Apple Cider Donuts- Cozy & Delicious

Baked Apple Cider Donuts are more than just a treat; they’re a warm hug on a crisp autumn day. Imagine the comforting aroma of cinnamon and baked apples wafting through your kitchen, a promise of pure, unadulterated joy. It’s no wonder these delightful rings are a perennial favorite, evoking childhood memories of hayrides, pumpkin patches, and the very essence of fall. Unlike their fried counterparts, these baked apple cider donuts offer a lighter, yet equally delicious, experience. The secret lies in infusing the dough itself with real apple cider, ensuring every bite bursts with that quintessential, cozy flavor. This recipe is your invitation to recreate that magical feeling, all from the comfort of your own home. Get ready to fall in love with these simple, wholesome baked apple cider donuts!

Baked Apple Cider Donuts

There’s something incredibly comforting about the smell of cinnamon and apples wafting from the oven, and these baked apple cider donuts deliver that cozy aroma in spades. Forget the frying oil and the mess; these delightful rings of spiced goodness are baked to perfection, making them a simpler, yet equally delicious, treat. They’re the perfect way to use up some apple cider, whether it’s from a local orchard or your favorite store-bought brand. The magic happens as the cider reduces, concentrating its flavor and infusing the donut batter with that unmistakable autumnal essence. I love making these on a crisp weekend morning, and the best part is they’re surprisingly easy to whip up. Get ready to impress yourself and anyone lucky enough to share these with you!

Ingredients:

• 1 and 1/2 cups (360ml) apple cider
• 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
• 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
• 1 cup (200g) granulated sugar (for topping)
• 3/4 teaspoon ground cinnamon (for topping)

Preparing the Apple Cider Concentrate

Before we even think about mixing the donut batter, the first crucial step is to concentrate the apple cider. This is where all that wonderful apple flavor truly shines through. Pour your 1 and 1/2 cups of apple cider into a small saucepan. Bring it to a simmer over medium heat, then reduce the heat to low and let it gently simmer. You want to reduce the cider by about half, meaning you should end up with roughly 3/4 cup of a thicker, more intensely flavored liquid. This process will take about 15-20 minutes. Keep an eye on it to prevent it from burning or boiling over. Once reduced, remove it from the heat and let it cool slightly while you prepare the dry ingredients. This concentrated cider is the secret weapon to truly flavorful apple cider donuts.

Mixing the Donut Batter

Now for the main event! In a large bowl, whisk together your 2 cups of all-purpose flour, 1 teaspoon of baking soda, 3/4 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of apple pie spice, and 1/4 teaspoon of salt. Whisking these dry ingredients together ensures that the leavening agents and spices are evenly distributed, which is key for well-risen and consistently flavored donuts. In a separate medium bowl, whisk together the melted butter, the room temperature large egg, the packed brown sugar, and the 1/2 cup of granulated sugar. Make sure the egg and butter are well incorporated. Next, add the cooled, concentrated apple cider (about 3/4 cup) to the wet ingredients along with the room temperature milk and the pure vanilla extract. Whisk until everything is just combined. Don’t overmix at this stage.

Combining Wet and Dry Ingredients

Now, it’s time to bring our wet and dry ingredients together. Make a well in the center of your dry ingredients. Pour the wet ingredient mixture into the well. Gently fold the wet ingredients into the dry ingredients using a spatula or a wooden spoon. Continue to mix until just combined and no dry streaks of flour remain. A few small lumps are perfectly fine; overmixing can lead to tough donuts. The batter should be thick but pourable, similar in consistency to a very thick cake batter. If it seems too thick, you can add another tablespoon of milk; if it seems too thin, a tablespoon of flour might be needed, but this is unlikely with the correct measurements.

Baking the Donuts

Preheat your oven to 350°F (175°C). Lightly grease your donut pans or spray them with non-stick cooking spray. A great tip is to use a piping bag or a large zip-top bag with a corner snipped off to fill the donut cavities. This makes it much easier and less messy to get the batter into the rings. Fill each cavity about two-thirds of the way full. Don’t overfill, as the donuts will puff up as they bake. Bake for 10-14 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean. The exact baking time will depend on your oven and the size of your donut pan. Keep a close eye on them towards the end of the baking time to prevent them from burning.

Glazing and Topping

Once the donuts are baked, let them cool in the donut pan for about 5 minutes before carefully inverting them onto a wire rack to cool completely. While the donuts are cooling, prepare your topping. In a shallow bowl or plate, combine the 1 cup of granulated sugar and the 3/4 teaspoon of ground cinnamon. Stir well to ensure the cinnamon is evenly distributed throughout the sugar. Once the donuts have cooled enough to handle but are still slightly warm, you can dip them into the cinnamon-sugar mixture. For a more even coating, you can gently press each donut into the cinnamon-sugar. Alternatively, if you prefer a glaze, you can whisk together some powdered sugar with a splash of milk or apple cider to create a simple glaze and dip the cooled donuts in that. I find the warm cinnamon-sugar topping to be absolutely divine, creating that classic donut shop experience at home. Enjoy these warm or at room temperature! They are best enjoyed the day they are made, but will keep in an airtight container for a day or two.

Conclusion:

And there you have it – a delightful journey into creating your own delicious Baked Apple Cider Donuts right in your own kitchen! This recipe truly shines because it offers all the cozy, spiced goodness of traditional donuts without the mess or fuss of deep-frying. The result is a wonderfully tender, cakey donut infused with the warm, comforting flavor of apple cider, perfectly complemented by a sweet, cinnamon-sugar coating. I’m so excited for you to try them!

These baked apple cider donuts are incredibly versatile. They make a fantastic breakfast treat, a delightful afternoon snack with a steaming mug of coffee or tea, or even a charming dessert after a cozy dinner. For an extra special touch, consider serving them warm, perhaps with a dollop of whipped cream or a drizzle of caramel sauce. Don’t hesitate to get creative with variations either! You can add chopped nuts like walnuts or pecans to the batter for added texture, or even a pinch of nutmeg to the cinnamon-sugar coating for an extra layer of spice. I truly encourage you to give this recipe a go; you’ll be amazed at how easy it is to achieve such bakery-quality results.

Frequently Asked Questions:

Can I make these donuts ahead of time?

Absolutely! Baked apple cider donuts are best enjoyed fresh, but they can be made a day in advance. Store them in an airtight container at room temperature. While they might lose a tiny bit of their initial crispness, they will still be wonderfully flavorful.

What kind of apple cider should I use?

For the best flavor in your baked apple cider donuts, I recommend using 100% pure apple cider, not apple juice. Look for unfiltered cider for a richer, more intense apple flavor. The quality of your cider will directly impact the taste of your donuts.

Baked Apple Cider Donuts

Deliciously spiced baked donuts infused with the cozy flavor of apple cider, perfect for a fall treat.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
12 donuts

Ingredients

• 1 and 1/2 cups (360ml) apple cider
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon apple pie spice
• 1/4 teaspoon salt
• 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
• 1 cup (200g) granulated sugar
• 3/4 teaspoon ground cinnamon

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a donut pan.
2. Step 2
   In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, apple pie spice, and salt.
3. Step 3
   In a separate medium bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract until well combined. Stir in the apple cider.
4. Step 4
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Step 5
   Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
6. Step 6
   Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7
   While the donuts are baking, combine the 1 cup granulated sugar and 3/4 teaspoon ground cinnamon in a shallow dish for the topping.
8. Step 8
   Let the donuts cool in the pan for a few minutes before inverting them onto a wire rack. While still warm, dip each donut into the cinnamon-sugar mixture, coating evenly.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.