Best Baked Apple Cider Donuts Recipe
Discover the cozy flavors of fall with these Best Baked Apple Cider Donuts. Lightly spiced with cinnamon, nutmeg, and cloves, and glazed with a buttery cider-infused cinnamon sugar coating, these donuts are baked to perfection for a tender texture and irresistible taste. Perfect for an autumn breakfast or a sweet snack, they combine the warmth of spices with the natural sweetness of apple cider.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 12 donuts 1x
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Donut Batter
- 1 cup apple cider
- 3 tbsp unsalted butter
- 1/4 cup sugar
- 1 large egg
- 2 tbsp plain Greek yogurt
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch ground nutmeg
- pinch ground cloves
- pinch salt
Topping
- 3 tbsp unsalted butter
- about 2 tbsp reduced cider (reserved from above)
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 6-cup donut pans with butter or non-stick spray to prevent sticking and ensure even baking. If you have only one pan, you will bake in batches.
- Reduce Apple Cider: In a microwave-safe measuring cup, microwave 1 cup of apple cider covered with plastic wrap on high for 8–10 minutes until reduced to 1/2 cup. Alternatively, simmer in a saucepan over medium heat for about 10 minutes. Immediately whisk in 3 tablespoons unsalted butter until melted and silky. Let cool slightly and reserve 1/2 cup of this mixture.
- Mix Wet Ingredients: In a large bowl, whisk together 1/2 cup of the cooled reduced cider-butter mixture, 1/4 cup sugar, 1 large egg, 2 tablespoons plain Greek yogurt, and 1/2 teaspoon vanilla extract until smooth and combined.
- Combine Dry Ingredients and Mix Batter: In a medium bowl, whisk 1 cup all-purpose flour, 1/2 teaspoon ground cinnamon, a pinch each of nutmeg, cloves, and salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Gently add dry ingredients to wet mixture, stirring with a large spoon or spatula until just combined without over-mixing to keep donuts tender.
- Fill Donut Pans and Bake: Spoon batter into donut pan cavities, filling each about two-thirds full. Bake for 9–11 minutes until risen and lightly browned on the edges. If using one pan, bake in batches. Cool donuts for 2–3 minutes before transferring to a wire rack.
- Prepare Topping: While donuts bake, melt 3 tablespoons unsalted butter in a bowl. Whisk in about 2 tablespoons of the reserved reduced cider. In another bowl, mix 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon.
- Coat Donuts: Dip warm donuts one side at a time into the melted butter-cider mixture then immediately coat in cinnamon sugar. Optionally, roll entire donut in cinnamon sugar for extra flavor. Let coated donuts rest on a wire rack to set the topping.
Notes
- To reduce apple cider, you can either microwave or simmer on the stovetop; both methods yield a syrupy concentrate essential for flavor.
- Do not over-mix the batter once dry ingredients are added to ensure the donuts remain tender.
- If you only have one donut pan, bake in batches for best results.
- Rolling the entire donut in cinnamon sugar enhances flavor but is optional.
- Store donuts in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Keywords: baked apple cider donuts, fall donuts, cinnamon sugar donuts, apple cider recipe, baked donuts, autumn breakfast
