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These baked apple cider donuts are a fall favorite! What’s better than homemade donuts infused with warm spices, baked to moist, fluffy perfection, and coated with cinnamon sugar? This cider donut recipe is easy to make and WAY healthier than fries donuts.
What are apple cider donuts?
Apple cider donuts are popular fall desserts, especially in the northeastern part of the United States. You might find them at farmer’s markets, cider mills, or apple orchards.
They have a warm apple flavor and are normally covered in cinnamon sugar coating.
Why this apple cider donuts recipe works
- No mixer needed: All you need is a dry bowl, a wet bowl, and a whisk to put together the cider donut batter.
- Baked, not fried: Baking the donuts instead of frying is not only easier but more healthy.
- Donut shape: Using a makeshift piping bag and a donut pan, you’ll have perfectly round donuts!
What type of flour to use for apple cider donuts
You don’t need a special type of flour to make apple cider donuts. I used all-purpose flour, and it worked perfectly.
Flour tip:
If you need to eat gluten-free, use your favorite 1:1 gluten-free flour.
ingredients needed for fall donuts
In addition to the flour, there are some pretty simple ingredients in these fall-flavored donuts.
- Apple cider: By reducing apple cider, you get a more concentrated flavor of cider in the donuts.
- Warm spices: Ground cinnamon, nutmeg, and cardamom give the cider donuts an extra layer of warm flavor.
- Butter: Melt unsalted butter or use melted coconut oil to keep it dairy-free.
- Eggs: These are the emulsifiers that bind everything together.
- Vanilla extract: This is essential for giving the donuts a deep and rich flavor.
- Sweetener: Brown sugar is the best sweetener for these donuts. It’s rich and has a caramel flavor that stands out.
- Baking ingredients: Use both baking powder and baking soda to make these donuts nice and fluffy.
Best apple cider for donuts
Cider donuts get their name from apple cider being used in the batter. Apple cider alone in the recipe doesn’t give you enough apple flavor, so you need to reduce the cider to concentrate on the apple flavor.
To do this, here’s what you need to do:
- In a heavy-bottomed pot, add 2 cups of apple cider over medium/low heat.
- Allow the cider to boil down half to one cup (this takes about 20 minutes).
- Set aside and allow to cool.
Mixing dry donut ingredients
This baked apple cider donut recipe is so great because you don’t need a stand or hand mixer!
- In a large bowl, add all-purpose flour, brown sugar, ground cinnamon, ground nutmeg, ground cardamom, baking powder, baking soda, and kosher salt.
- Mix until all the sugar and spices are incorporated into the flour.
These warm spices really elevate the flavor of the donuts.
How to prepare apple cider donut batter
- In a medium bowl, add the wet ingredients: 1 cup of reduced apple cider, melted unsalted butter (you can also substitute coconut oil), 2 large eggs, and 1 tsp vanilla extract.
- Whisk to combine the wet ingredients until frothy.
- Slowly add the wet ingredients to the dry ingredients and fold with a silicone spoon until all flour is absorbed.
How to prep the piping bag
I found that using a piping bag to pipe the cider donut batter into the donut tins was the easiest/less messy way to go.
Piping tip:
I don’t keep piping bags handy, so I use a gallon ziplock and cut the tip off as a makeshift piping bag. Also, be careful not to overfill, or else the holes of the donuts will close up while baking. They should be just over half full.
- Pipe the cider donut batter into a greased donut pan.
- The apple cider donuts bake quickly at 350F for 10-12 minutes.
The donuts are done when a toothpick inserted comes out clean and when the donut springs back when you lightly touch it.
How to make cinnamon sugar coating
The apple cider donuts are good plain, but they are AMAZING coated in cinnamon sugar.
- Remove the donuts from the tins and allow them to cool for a few minutes on a rack.
- In a bowl, mix together granulated sugar and ground cinnamon.
- In a separate bowl, melt the rest of the butter from the stick used earlier (3 tbsp). You can also use coconut oil here as well.
- Brush the donut with the melted butter. Get the sides and inside the donut hole as well.
- Place the donut into the cinnamon sugar and roll it around until fully coated.
- Repeat with remaining cider donuts.
How to store baked apple cider donuts
The apple cider baked donuts are best eaten right away to enjoy their fresh and fluffy texture.
You can keep them in an airtight container for two days or place them in the refrigerator for four days. If refrigerated, pop in the microwave for a few seconds to warm.
These apple cider baked donuts are a delicious fall treat that is easy to make and oh so delicious! Enjoy!
Looking for other fall treats?
- Apple Pie Hand Pies
- Pumpkin Spice Baked Donuts
- Pumpkin Bread with Cinnamon Crumble
- Giant Cinnamon Roll
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Apple Cider Donuts
Ingredients
Apple Cider Donuts
- 2 cups apple cider (reduced to 1 cup)
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/3 cup unsalted butter (melted (or melted coconut oil))
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter (melted (or melted coconut oil))
Equipment
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Instructions
Reducing apple cider:
- To concentrate the apple cider flavor, in a sauce pan over medium/low heat add 2 cups of apple cider. Bring to a gentle boil and lower heat to low. Allow apple cider to reduce by half to 1 cup, about 20 minutes. Remove from heat and allow to cool.
- Preheat oven to 350F.
- In a large bowl, add dry ingredients: 2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp kosher salt, 1/2 cup brown sugar, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground cardamom. Stir until incorporated fully into the flour.
- In a medium bowl, whisk together wet ingredients: 1 cup reduced apple cider, 1/3 cup melted butter, 2 large eggs, and 1 tsp vanilla extract. Once wet ingredients are whisked, slowly pour into dry ingredients stirring to combine. Fold until all flour is absorbed
- Spray donut pan with non stick spray. Using a piping bag, or makeshift piping bag with a ziplock (see notes), pipe cider donut batter into each donut mould. Only fill a little over halfway, if overfilled, the hole will close in while they bake. This recipe is for 12 donuts, if you only have 1 donut pan, bake then repeat.
- Bake in the oven for 10-12 minutes. The donuts are done when a toothpick inserted comes out clean and when you lightly touch the donut it springs back. Remove from donut pan and allow to cool for a few minutes.
Cinnamon Sugar Coating
- In a bowl, mix together granulated sugar and ground cinnamon. In a separate bowl, melt the rest of the butter from the stick used earlier (3 tbsp).
- Brush the donut with the melted butter. Get the sides and inside the donut hole as well.
- Place the donut into the cinnamon sugar and roll it around until fully coated. Repeat with remaining cider donuts.
- Donuts are best enjoyed fresh! Enjoy!
Notes
Apple Cider
- Apple cider alone in the recipe doesn't give you enough apple flavor, so you need to reduce the cider to concentrate the apple flavor.
Piping Bag
- I found that using a piping bag to pipe the cider donut batter into the donut tins was the easiest/less messy way to go. I don't keep piping bags handy, so I use a gallon ziplock and cut the tip off, as a makeshift piping bag. (See in-post for photo)
Storing
- The apple cider baked donuts are best eaten right away to enjoy their fresh and fluffy texture. You can keep them in an airtight container for 2 days or place in refrigerator for 4 days. If refrigerated, pop in the microwave for a few seconds to warm.
