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Easy Baked Apple Cider Donuts with Cinnamon Sugar

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Tender, cakey baked donuts with concentrated apple cider flavor and a crunchy cinnamon sugar coating. Ready in about 30 minutes with no yeast or deep-frying.

Ingredients

Scale
  • 1 ½ cups (355 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed light brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 6 tablespoons (85 g) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk, room temperature
  • For the cinnamon sugar coating:
  • ⅓ cup (65 g) granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • 3 tablespoons (40 g) unsalted butter, melted

Instructions

  1. Reduce the apple cider: Pour 1 ½ cups apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer uncovered until reduced to about ½ cup, about 15-20 minutes. Stir occasionally. Remove from heat and let cool for 5 minutes.
  2. Preheat oven to 350°F (175°C). Grease a standard 6-cavity donut pan generously with butter or non-stick spray.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
  4. In a medium bowl, whisk together eggs, melted butter (cooled slightly), vanilla extract, and buttermilk until smooth. Pour in the cooled reduced cider and whisk again.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula just until the flour disappears; a few small lumps are fine. Do not overmix.
  6. Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into each donut cavity, filling about ⅔ to ¾ full.
  7. Bake for 10-12 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean. Let cool in the pan for 2-3 minutes, then turn out onto a cooling rack.
  8. While donuts cool, mix ⅓ cup granulated sugar and 1 ½ tablespoons cinnamon in a shallow bowl. Melt 3 tablespoons butter in a small bowl.
  9. While donuts are still warm, brush each lightly with melted butter, then dip into the cinnamon sugar mixture to coat evenly. Place back on the cooling rack for a few minutes to set.
  10. Serve warm.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor and removes excess water. Room temperature ingredients help create a smooth batter. Grease the donut pan generously to prevent sticking. For extra crunch, double coat the donuts with butter and cinnamon sugar.

Nutrition

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

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