This easy recipe for Baked Apple Cider Donuts using fresh ingredients and tangy apple cider with a cinnamon sugar coating!
I originally intended to post this recipe in September, but I just can't wait any longer! I'm so ready for fall, I'm sharing this Baked Apple Cider Donut recipe a bit early. It's dang near 100 degrees outside here in Missouri, but fall is just around the corner.
My son and I take a visit to the apple orchard every year. While we always do some apple picking, but I have to admit that we both just use it as an excuse to get some fresh apple cider doughnuts!
Here in Kansas City, most of the orchards are at least 30 minutes away from our house. This Apple Cider Donut recipe is a great way to get that apple cider flavor at home without the crowds. All you need is a doughnut pan and a few basic ingredients!
I prefer to bake donuts. It's less work and WAY less mess than frying them and dealing with hot oil!
If you don't have a donut pan, you can try making Apple Cider Donut Holes!
Use a greased muffin tin and place balls of dough in the bottom of each muffin cavity, or a prepared baking sheet.
If you have apple butter, it's absolutely delicious smeared on the top of these donuts when they are warm! You can also sprinkle powdered sugar over the top instead of the cinnamon sugar mixture.
You can store these delicious donuts in an airtight container at room temperature for up to 3 days.
I hope you enjoy this fantastic recipe! If you love it, I think you'll also enjoy:
- 1 cup of apple cider, reduced and cooled (see instructions)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ cup light brown sugar, packed
- ½ cup white granulated sugar
- 1 egg beaten
- 1 teaspoon vanilla extract
- ½ cup whole milk or sour cream
For the Topping:
- 1 cup white granulated sugar
- 2 teaspoons cinnamon
- ½ cup melted unsalted butter
- Preheat the oven to 350 degrees and prepare a donut pan by greasing with butter or nonstick spray. Set aside.
- In a small sauce pot, make an apple cider reduction by simmering the apple cider over medium high heat until it is reduced to a ½ cup. This will take about 10 minutes of active simmering. Remove from heat and cool until it returns to room temperature.
- In a large bowl, whisk together the dry ingredients; flour, baking powder, ground cinnamon, light brown sugar and white sugar until well incorporated.
- In a separate bowl, combine wet ingredients; egg, vanilla milk and cold cider.
- Slowly mix flour mixture into wet ingredients. Stir just until combined. Batter will be thick.
- Scoop or pipe the batter into the prepared baking pan, filling each mold halfway full.
- Bake for 10 minutes or until a toothpick inserted in the center comes out clean. Turn out the doughnuts onto a wire rack or parchment paper to cool.
- While the doughnuts are cooling, prepare the cinnamon sugar coating by mixing the white sugar with cinnamon.
- Dip each cooled doughnut in the melted butter and then into the cinnamon sugar mixture.
- Serve warm with chilled apple cider.