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Easy Baked Apple Cider Donuts with Cinnamon Sugar

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These cozy baked apple cider donuts with cinnamon sugar capture the memory of a long-gone orchard stand. The trick is reducing the cider first to concentrate the apple flavor into something almost caramel-like, creating a soft, tender crumb without the greasy fingers.

Ingredients

Scale
  • 1 cup (240 ml) fresh apple cider (unfiltered, with sediment)
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ½ cup (120 ml) buttermilk (or ½ cup milk + ½ tablespoon lemon juice)
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) reduced apple cider syrup (from reduction step)
  • ½ cup (100 g) granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • 3 tablespoons unsalted butter, melted (for brushing)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer gently until reduced to about ¼ cup (60 ml), about 12-15 minutes. It should be slightly syrupy and coat the back of a spoon. Watch carefully toward the end to avoid burning. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Spray a 6-cavity donut pan generously with non-stick cooking spray (preferably with flour).
  3. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
  4. Mix wet ingredients: In a medium bowl, whisk together egg, buttermilk, melted butter, vanilla extract, and cooled reduced apple cider syrup until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few lumps are fine; do not overmix. Batter should be thick but scoopable.
  6. Fill donut pan: Transfer batter to a piping bag or ziploc bag with corner snipped off. Pipe batter evenly into donut cavities, filling each about ⅔ full. Do not overfill.
  7. Bake: Place pan in preheated oven and bake for 10-12 minutes. Donuts are done when they spring back lightly when touched and a toothpick inserted into thickest part comes out clean. Edges should be lightly golden.
  8. Cool briefly: Let donuts cool in pan for exactly 2 minutes. Then turn them out onto a cooling rack.
  9. Prepare coating: While donuts cool slightly, mix ½ cup sugar and 1½ teaspoons cinnamon in a shallow bowl. Melt 3 tablespoons butter in another small bowl.
  10. Coat donuts: While donuts are still warm (but not hot), brush each generously with melted butter on all sides. Immediately dip into cinnamon sugar mixture, turning to coat evenly.
  11. Serve warm: Best eaten same day, preferably still slightly warm. Coating stays crunchy for about 4-6 hours.

Notes

The reduced cider is non-negotiable for flavor and texture. Watch the reduction closely to avoid burning. Room temperature ingredients matter for proper rising. Do not overmix batter. The 2-minute cooling rule is critical. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use melted coconut oil or vegan butter and almond milk with apple cider vinegar. Donuts can be frozen uncoated for up to 2 months.

Nutrition

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

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