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Best Baked Apple Cider Donuts with Easy Cinnamon Sugar

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These baked apple cider donuts are soft, spiced, and coated in a warm cinnamon sugar. Made with reduced apple cider for intense flavor, they capture the cozy feeling of fall in every bite.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 3/4 cups (220 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup (57 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) buttermilk, room temperature
  • For the Cinnamon Sugar Coating:
  • 1/4 cup (57 g) unsalted butter, melted
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 1/4 cup (12-15 minutes). Set aside to cool.
  2. Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, cloves, and salt.
  4. Combine wet ingredients: In a separate medium bowl, whisk together egg, melted butter, buttermilk, vanilla extract, and cooled reduced apple cider until smooth.
  5. Create the batter: Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined (do not overmix; a few lumps are fine).
  6. Fill the donut pan: Transfer batter to a piping bag or ziploc bag with the corner snipped off. Pipe batter evenly into donut cavities, filling about 2/3 to 3/4 full.
  7. Bake for 10-12 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean.
  8. Cool briefly: Let donuts cool in pan for 2-3 minutes, then transfer to a wire rack to cool for another 5 minutes (they should be warm but not scorching hot).
  9. Prepare coating: In a shallow bowl, mix 1/2 cup granulated sugar and 1 tablespoon cinnamon. Melt 1/4 cup butter in a separate small bowl.
  10. Coat the donuts: Working one at a time, brush each warm donut generously with melted butter on all sides, then immediately dip into cinnamon sugar mixture, turning to coat evenly. Press gently with fingers to help sugar stick.
  11. Repeat with remaining batter if needed: let pan cool slightly, wipe clean, regrease, and repeat steps 6-10.

Notes

Don’t skip the cooling step before coating: if donuts are too hot, butter slides off; if too cold, coating is patchy. For best results, work quickly while donuts are warm. Store in an airtight container at room temperature for up to 2 days. Freeze for up to 3 months.

Nutrition

Keywords: baked apple cider donuts, cinnamon sugar donuts, fall donuts, apple cider donuts, baked donuts

Find it online: https://milaspoon.com/best-baked-apple-cider-donuts-with-easy-cinnamon-sugar/