Print

Wholesome Baked Apple Cider Donuts with Cinnamon Sugar – Easy Fall Recipe

baked apple cider donuts - featured image
Print Recipe

These baked apple cider donuts are tender, flavorful, and coated in cinnamon sugar. Made with reduced apple cider for intense apple flavor, they’re a healthier twist on the classic fried treat, perfect for fall mornings.

Ingredients

Scale
  • 1 cup fresh apple cider
  • 1 ¾ cups all-purpose flour
  • ½ cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt
  • ½ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup fresh apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently, stirring occasionally, until reduced to about ¼ cup (10-12 minutes). Set aside to cool.
  2. Preheat oven to 350°F. Spray two 6-cavity doughnut pans generously with non-stick cooking spray.
  3. In a large bowl, whisk together all-purpose flour, whole wheat pastry flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. In a separate medium bowl, whisk together melted butter, brown sugar, and granulated sugar until glossy. Add eggs one at a time, whisking well after each. Stir in vanilla extract, Greek yogurt, and cooled reduced apple cider until smooth.
  5. Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fill each doughnut cavity about ⅔ full using a piping bag, cookie scoop, or zip-top bag with corner snipped off.
  7. Bake for 10-12 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean. Cool in pan for exactly 2 minutes.
  8. While doughnuts are warm, mix ½ cup granulated sugar and 1 tablespoon cinnamon in a small shallow bowl. Melt ¼ cup butter in another small bowl.
  9. Remove warm doughnuts from pan and place on a cooling rack. Working one at a time, brush each doughnut all over with melted butter, then immediately dip into cinnamon sugar mixture, turning to coat evenly.
  10. Let cool completely on rack before serving. Best enjoyed within a few hours.

Notes

Don’t skip the cider reduction—it concentrates the apple flavor. Use room temperature ingredients for best results. Overmixing will make doughnuts tough. For best texture, brush with butter while warm and coat immediately. Store in an airtight container at room temperature for up to 2 days. Freeze uncoated doughnuts for up to 3 months.

Nutrition

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

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