Baked Apple Cider Donuts Recipe

apple cider donuts arranged on a white, round platter.

5 from 1 vote

Baked Apple Cider Donuts Recipe

Light and fluffy apple cider donuts baked (not fried) in a donut pan. This recipe is made with concentrated apple cider, sour cream and plenty of fall spices, and covered in a classic cinnamon-sugar coating.

Prep Time20

Cook Time12

Course: Breakfast

Cuisine: American

Servings: donuts

Calories: 350kcal

Author: Amanda Smallwood

Equipment

large mixing bowl
whisk
small saucepan (for reducing the cider)
glass measuring cup
piping bag, or a zip-top bag with the corner snipped off
donut pans (2)
cooking spray
small bowl or shallow plate (for the cinnamon-sugar coating)
measuring cups
measuring spoons

Ingredients

For the Apple Cider Donuts

2 cups (270g) all purpose flour
⅔ cup (120g) brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
⅛ teaspoon cardamom
⅛ teaspoon allspice
1 ½ cups apple cider reduced to ½ cup
2 large eggs
¼ cup unsalted butter melted
¼ cup sour cream
1 tablespoon vanilla

For the Cinnamon Sugar Coating

¼ cup butter melted
¾ cup sugar
2 teaspoons cinnamon

Instructions

Combine the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, allspice, and brown sugar.
Reduce the apple cider. Pour the apple cider into a small saucepan and simmer until reduced down to about ½ cup. Pour into a glass measuring cup.
Melt the butter into the warm cider. Add ¼ cup butter to the warm, reduced cider and stir until completely melted.
Whisk in the remaining wet ingredients. Once the cider mixture is cool, whisk in the eggs, sour cream, and vanilla.
Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined.
Pipe the batter into the pans. Spray two donut pans with cooking spray, then pipe the batter evenly into each well, filling about ¾ of the way full.
Bake. Bake at 350°F for 9-11 minutes, or until the donuts spring back when lightly touched.
Brush with butter and coat. While the donuts are still warm, brush each one with melted butter, then dip and roll in the cinnamon-sugar mixture until fully coated.

Notes

Don’t skip the cider reduction. Reducing the cider all the way down to ½ cup is what gives these donuts their concentrated apple flavor - don’t rush or skip this step.
Let the cider and butter cool before whisking in the eggs so that you don’t accidentally cook them.
Coat while warm. The butter and cinnamon-sugar coating sticks best when the donuts are still warm, so coat them soon after they come out of the oven.

Nutrition