I developed an Easy Baked Apple Cider Donuts Recipe that skips deep frying and yields cinnamon-sugar cake donuts meant to be dunked into apple cider for a morning snack or dessert.

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I always wanted a less-mess fall treat so I baked apple cider donuts instead of frying. The crumb is tender, and the outside gets a quick dusting of ground cinnamon sugar that makes you wanna dunk it.

I kept the recipe simple enough to show up in my Fall Doughnut Recipes posts and it even turned into one of those Fun Donut Ideas people ask for. If you’re skeptical about baked donuts they might surprise you, they sure surprised me the first time I tried them.

Plus they feel a little fancy without the fuss, trust me. Better dunked in cider.

Ingredients

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Apple cider: concentrated sweet apple flavor gives subtle tang and caramel notes
Flour: gives structure and carbs modest protein makes donuts tender
Eggs: add protein moisture and lift it help bind the batter
Sugars: granulated for sweetness brown for molasses depth and moistness
Melted butter bring fat tender crumb and richer mouthfeel
Buttermilk or yogurt: the acid add tang reacts for lift and keeps soft
Cinnamon adds warm spice aromatic sweetness that screams fall
Nutmeg and allspice add warm background notes
Cinnamon sugar coating adds crisp sweet spice and texture

Ingredient Quantities

1 cup apple cider (reduce to about 1/4 cup, yes i know it sounds extra)

2 cups (250 g) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice (optional)

2 large eggs

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/3 cup (75 g) unsalted butter, melted

1/2 cup buttermilk or plain yogurt

1 teaspoon vanilla extract

For coating: 1/2 cup granulated sugar

For coating: 1 1/2 teaspoons ground cinnamon

For coating: 2 tablespoons unsalted butter, melted (for brushing)

How to Make this

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1. Pour 1 cup apple cider into a small saucepan and simmer over medium heat until reduced to about 1/4 cup, stirring now and then so it doesn’t scorch, about 20 to 30 minutes; let it cool to room temp.

2. Preheat oven to 350°F (175°C). Lightly grease a donut pan or spray it with nonstick spray and dust with a little flour so donuts pop out easier.

3. In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice if you’re using it.

4. In a separate bowl beat 2 large eggs with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until combined. Whisk in 1/3 cup melted unsalted butter, 1/2 cup buttermilk or plain yogurt, 1 teaspoon vanilla extract and the cooled reduced cider until mixed.

5. Pour the wet ingredients into the dry and fold gently until just combined. Don’t overmix, batter should be fairly thick and slightly lumpy.

6. Transfer batter to a piping bag or a zip top bag with the corner snipped off and fill each donut cavity about 3/4 full. If you don’t have a donut pan you can pipe into a muffin tin and press a small round object into each to make an indentation.

7. Bake for about 8 to 10 minutes, until the donuts spring back when touched. Let them cool in the pan 2 minutes, then transfer to a wire rack so they cool just until warm but not hot.

8. While donuts are still warm mix 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon in a shallow bowl. Brush each donut lightly with 2 tablespoons melted unsalted butter, then toss or roll in the cinnamon sugar to coat.

9. Serve warm, dunk in extra apple cider if you want. Store leftover donuts in an airtight container at room temp for up to 2 days and rewarm briefly in the oven or microwave before coating if they get cold.

Equipment Needed

1. Small saucepan for reducing the apple cider
2. Donut pan or muffin tin plus a small round object to press centers if using muffins
3. Measuring cups and spoons
4. Two mixing bowls, one for dry stuff and one for wet
5. Whisk
6. Piping bag or zip-top bag with the corner snipped off
7. Rubber spatula or wooden spoon for folding batter
8. Pastry brush and a shallow bowl for the cinnamon sugar coating
9. Wire cooling rack

FAQ

Why do you reduce the apple cider to about 1/4 cup, doesn't that sound extra?

Reducing the cider concentrates the flavor and sugar so the donuts actually taste like cider instead of watered apple. Simmer the cider until it's syrupy and about 1/4 cup, usually 10 to 15 minutes. Watch it so it doesnt burn, and cool before adding to the batter.

Can I use apple juice instead of cider?

Yes, you can, but juice is usually sweeter and less tart. Reduce it the same way, and if your juice is very sweet cut 1 tablespoon sugar from the recipe. If you only have cider with pulp thats fine too, strain if you want a smoother batter.

Can I make these gluten free or vegan?

Gluten free: use a 1-to-1 GF flour blend with xanthan gum and dont overmix, you might need a tablespoon less liquid. Vegan: swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water each), use plant yogurt or milk+vinegar for buttermilk and vegan butter. Texture will be a bit different but still tasty.

Can I fry them instead of baking?

Yes, classic cider donuts are fried. If frying heat oil to about 350 F, drop in small spoonfuls or pipe ring shapes and fry a minute or two per side until golden. But this batter is tuned for baking, so the texture might change a little when fried.

How do I stop the donuts from sticking to the pan?

Generously grease the wells with butter or nonstick spray, or use a silicone pan. Fill each well no more than 3/4 full, pop them out after 1 to 2 minutes cooling then finish cooling on a rack. If they seem stuck, run a small knife around the edge first.

How should I store and reheat them?

Store in an airtight container at room temp up to 2 days, or freeze for up to 2 months. For best texture store uncoated and brush with melted butter and cinnamon-sugar after reheating. Reheat frozen or room temp donuts in a 325 F oven for 5 to 7 minutes, or microwave 15 to 20 seconds if youre in a rush, but the oven keeps them crisper.

Baked Apple Cider Donuts With Cinnamon Sugar Recipe Substitutions and Variations

Apple cider: use 1/4 cup apple juice (same reduced amount) or 1/4 cup pear juice if you want a milder fruit note; no cider handy? stir 1/4 tsp apple extract into 1/4 cup water.
All-purpose flour: swap for pastry flour (same volume) for a softer crumb, or use a 1:1 gluten-free baking blend that contains xanthan gum (use the same weight, ~250 g).
Buttermilk or plain yogurt: make quick buttermilk by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk and let sit 5 minutes; plain kefir works too, same amount.
Unsalted butter, melted: replace with 1/3 cup melted coconut oil or neutral oil (canola/vegetable) for equal results; for lower fat try unsweetened applesauce 1:1 but the donuts will be a bit denser.

Pro Tips

1. Reduce the cider low and slow and dont rush it. Keep it at a gentle simmer, stir every few minutes so it doesnt scorch, and cool it completely before adding to the batter. If the flavor tastes too intense or sweet after reduction, stir in a tiny pinch of salt or a teaspoon of lemon to balance it.

2. Dont overmix the batter. Fold the dry into the wet until you just cant see big streaks of flour. A few lumps are fine. If it feels too stiff to pipe, loosen with a tablespoon or two of milk or yogurt, not a whole lot or the donuts will go flat.

3. Pipe smartly and fill about 3/4 full so they rise without overflowing. If you dont have a donut pan, use a muffin tin and press a small shallow indent after piping. Rotate the pan once in the oven if your oven has hot spots, and take them out as soon as they spring back to the touch.

4. Coat while warm and dont drown them in butter. Lightly brush each one, then roll in the cinnamon sugar so you get an even crunchy coating. For storing, keep them in an airtight container at room temp with a paper towel on top to absorb moisture, and briefly warm in a low oven before serving to refresh the texture.

Baked Apple Cider Donuts With Cinnamon Sugar Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I developed an Easy Baked Apple Cider Donuts Recipe that skips deep frying and yields cinnamon-sugar cake donuts meant to be dunked into apple cider for a morning snack or dessert.

Servings

servings

Calories

277

kcal

Equipment: 1. Small saucepan for reducing the apple cider
2. Donut pan or muffin tin plus a small round object to press centers if using muffins
3. Measuring cups and spoons
4. Two mixing bowls, one for dry stuff and one for wet
5. Whisk
6. Piping bag or zip-top bag with the corner snipped off
7. Rubber spatula or wooden spoon for folding batter
8. Pastry brush and a shallow bowl for the cinnamon sugar coating
9. Wire cooling rack

Ingredients

1 cup apple cider (reduce to about 1/4 cup, yes i know it sounds extra)
2 cups (250 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice (optional)
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup (75 g) unsalted butter, melted
1/2 cup buttermilk or plain yogurt
1 teaspoon vanilla extract
For coating: 1/2 cup granulated sugar
For coating: 1 1/2 teaspoons ground cinnamon
For coating: 2 tablespoons unsalted butter, melted (for brushing)

Directions

Pour 1 cup apple cider into a small saucepan and simmer over medium heat until reduced to about 1/4 cup, stirring now and then so it doesn’t scorch, about 20 to 30 minutes; let it cool to room temp.
Preheat oven to 350°F (175°C). Lightly grease a donut pan or spray it with nonstick spray and dust with a little flour so donuts pop out easier.
In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice if you’re using it.
In a separate bowl beat 2 large eggs with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until combined. Whisk in 1/3 cup melted unsalted butter, 1/2 cup buttermilk or plain yogurt, 1 teaspoon vanilla extract and the cooled reduced cider until mixed.
Pour the wet ingredients into the dry and fold gently until just combined. Don’t overmix, batter should be fairly thick and slightly lumpy.
Transfer batter to a piping bag or a zip top bag with the corner snipped off and fill each donut cavity about 3/4 full. If you don’t have a donut pan you can pipe into a muffin tin and press a small round object into each to make an indentation.
Bake for about 8 to 10 minutes, until the donuts spring back when touched. Let them cool in the pan 2 minutes, then transfer to a wire rack so they cool just until warm but not hot.
While donuts are still warm mix 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon in a shallow bowl. Brush each donut lightly with 2 tablespoons melted unsalted butter, then toss or roll in the cinnamon sugar to coat.
Serve warm, dunk in extra apple cider if you want. Store leftover donuts in an airtight container at room temp for up to 2 days and rewarm briefly in the oven or microwave before coating if they get cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.