Description
These Baked Apple Cider Donuts are a delightful fall treat featuring a rich apple cider reduction that intensifies their flavor. Light, cakey, and soft, they are baked to perfection and finished with a warm cinnamon sugar and apple pie spice coating. Perfect for breakfast, dessert, or a cozy snack, these donuts are easy to make using simple pantry ingredients and an oven-baked method that yields a tender texture without deep frying.
Ingredients
Scale
Apple Cider Reduction
- 1 and 1/2 cups (360ml) apple cider
Dry Ingredients
- 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
Wet Ingredients
- 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: Stir the apple cider occasionally while simmering it gently over low heat in a small saucepan. Continue until it reduces to about 1/2 cup (approximately 120ml), which takes around 20 minutes. Keep the spices or solids on top, then set aside to cool for 10 minutes.
- Prepare to bake: Preheat your oven to 350°F (177°C). Lightly spray a donut pan with non-stick spray and set aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, apple pie spice, and salt until well combined.
- Mix wet ingredients and combine: In another bowl, whisk melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract until smooth. Add this wet mixture to the dry ingredients, then pour in the cooled apple cider reduction. Whisk gently until the batter is smooth and slightly thick.
- Fill the donut pan: Transfer the batter to a large zip-top bag and cut a small corner off the bottom. Pipe the batter evenly into the donut cavities, filling each about halfway.
- Bake the donuts: Bake in the preheated oven for 10-11 minutes, or until the donuts are lightly browned around the edges and tops. Test by pressing a finger gently into a donut; if it bounces back, they are done. Let donuts cool in the pan for 2 minutes, then transfer to a wire rack. Re-grease the pan and bake any remaining batter.
- Prepare the topping and coat donuts: Mix the granulated sugar, cinnamon, and apple pie spice for the topping in a medium bowl. When donuts are cool enough to handle, dip both sides first in the melted butter, then roll them generously in the spiced sugar mixture.
- Serve and store: Enjoy the donuts immediately for best flavor and texture. Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- Using apple cider reduction enhances the apple flavor and adds depth to the donuts.
- These donuts are baked, not fried, resulting in a lighter, cakey texture.
- To fill the donut pan easily and cleanly, piping the batter with a zip-top bag is highly recommended.
- Best served fresh but can be stored tightly covered for a few days.
- Use apple pie spice for a warm, seasonal flavor or substitute with cinnamon and nutmeg if unavailable.
Nutrition
- Serving Size: 1 donut
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
