Baked Apple Cider Donut
Tender, cake-like donuts infused with concentrated apple cider and warm fall spices, then rolled in cinnamon sugar while warm. These baked treats capture the essence of apple orchards without requiring any frying.
Ingredients
- 2 cups apple cider reduced to ½ cup
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon salt
- 2 tablespoons unsalted butter melted
- ¼ cup vegetable oil
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
For coating
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- 3 tablespoons unsalted butter melted (for brushing)
Instructions
- Reduce the apple cider by pouring 2 cups into a small saucepan and simmering over medium heat until it reduces to about ½ cup, approximately 20-30 minutes. Set aside to cool completely.
- Preheat your oven to 350°F (175°C) and generously grease your donut pan with non-stick spray or butter.
- Whisk together the dry ingredients in a medium bowl: flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
- In a large bowl, combine the wet ingredients by whisking together the melted butter, oil, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and cooled cider reduction.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix – a few small lumps are fine.
- Transfer the batter to a piping bag or ziplock bag with a corner snipped off, and pipe into the donut cavities, filling each about ⅔ full.
- Bake for 10-12 minutes until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
- Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack.
- While still warm, brush each donut lightly with melted butter and immediately roll in the cinnamon-sugar mixture to coat all sides.
- Serve while still slightly warm for the most authentic cider donut experience.
Notes
- The concentrated apple cider is crucial for flavor – don’t skip this step! You can reduce the cider a day ahead and refrigerate it.
- If you don’t have a donut pan, you can make these as muffins in a standard muffin tin, but increase baking time to 15-18 minutes.
- For extra apple flavor, add ½ cup finely diced apples to the batter.
- These donuts are best enjoyed the day they’re made, but will keep in an airtight container for up to 2 days.
- You can freeze unfrosted donuts for up to 2 months; defrost and warm slightly before coating in cinnamon sugar.