Description
These Baked Apple Cider Donuts offer a deliciously spiced, tender treat perfect for autumn. Made by reducing apple cider to concentrate its flavor and blending it with classic donut spices, these donuts are baked to golden perfection and coated with a cinnamon-apple spice sugar blend for a sweet, festive finish.
Ingredients
Units
Scale
Donuts
- 1 and 1/2 cups (360ml) apple cider
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
- 2 Tablespoons (28g) unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
Topping
- 1 cup (200g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice
- 6 Tablespoons (85g) unsalted butter, melted
Instructions
- Reduce the apple cider: In a small saucepan over low heat, simmer the apple cider until it reduces to about 1/2 cup (120ml), stirring occasionally. This usually takes around 20 minutes. If any spices or solids float to the top, leave them there. Remove from heat and set aside to cool for 10 minutes.
- Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Spray a donut pan with non-stick spray to prevent sticking and set it aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt. Set this mixture aside.
- Mix wet ingredients: In another bowl, whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together until well combined.
- Combine batter: Pour the wet ingredients into the dry ingredients, then add the cooled reduced apple cider. Whisk everything gently until the batter is smooth and combined. The batter will be slightly thick.
- Fill donut pan: For easier filling, place the batter into a large zip-top bag, cut off a corner, and pipe the batter into the donut cavities, filling each about halfway.
- Bake the donuts: Bake for 10-11 minutes or until the edges and tops turn lightly browned. Test readiness by gently pressing the top of a donut; if it bounces back, they are done. Let donuts cool in the pan for 2 minutes before transferring to a wire rack. Repeat baking with remaining batter.
- Prepare topping: In a medium bowl, combine granulated sugar, cinnamon, and apple pie spice.
- Coat the donuts: Once the donuts are cool enough to handle, dunk them on both sides in the melted butter, then coat them generously in the spiced sugar mixture.
- Serve and store: Serve donuts immediately for best flavor. Store leftovers covered tightly at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- Use a large zip-top bag to pipe batter easily into donut molds—this helps fill cavities evenly and reduces mess.
- Donuts are best enjoyed fresh but can be stored covered up to 5 days in the refrigerator.
- Allow reduced apple cider to cool thoroughly before mixing to avoid curdling milk.
- Apple pie spice can be substituted with a mix of cinnamon, nutmeg, and allspice if unavailable.
- Ensure to spray donut pan well to prevent sticking and maintain donut shape.
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 17g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
