Print

Easy Baked Apple Cider Donuts with Cinnamon Sugar

baked apple cider donuts - featured image
Print Recipe

These baked apple cider donuts with cinnamon sugar are soft, cakey, and full of concentrated apple flavor. Made with reduced apple cider and a simple cinnamon sugar coating, they come together in about 30 minutes without any frying.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1/4 cup (57 g) unsalted butter, melted
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 cup (120 ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • For the Cinnamon Sugar Coating:
  • 1/4 cup (57 g) unsalted butter, melted
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Reduce the Cider: Pour the 1 cup of apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer, stirring occasionally, until reduced to about 1/4 cup (about 10-15 minutes). It should be thick and syrupy. Set aside to cool for a few minutes.
  2. Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease your donut pan with butter or non-stick spray.
  3. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Mix the Wet Ingredients: In a medium bowl, whisk together the melted butter, granulated sugar, brown sugar, and egg until smooth. Add the buttermilk, vanilla extract, and the cooled reduced cider. Whisk until fully combined.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until just combined. Do not overmix.
  6. Fill the Donut Pan: Transfer the batter to a piping bag or a zip-top bag. Snip off the corner (about 1/2 inch opening). Pipe the batter into each donut cavity, filling about 2/3 to 3/4 full.
  7. Bake: Bake for 9-11 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean. Let them cool in the pan for about 2 minutes, then transfer them to a cooling rack.
  8. Make the Coating: While the donuts are still warm, melt the 1/4 cup of butter in a small bowl. In a separate shallow bowl, mix the 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Brush each donut with melted butter on both sides, then dip it into the cinnamon sugar mixture, turning to coat evenly.
  9. Serve Immediately: These are best eaten the same day, ideally within an hour of baking.

Notes

Don’t skip the cider reduction—it concentrates the apple flavor and removes excess liquid. Measure flour correctly by spooning it into the cup and leveling it off. Don’t overmix the batter. For the coating, make sure the donuts are warm but not too hot. Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, place in a 300°F (150°C) oven for about 5 minutes.

Nutrition

Keywords: baked apple cider donuts, cinnamon sugar donuts, easy donut recipe, fall baking, apple cider donuts

Find it online: https://dinadinnertable.com/easy-baked-apple-cider-donuts-with-cinnamon-sugar-2/