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Apple Cider Donuts
These baked apple cider donuts are a fall favorite! Homemade apple cider infused donuts with warm spices, baked to moist fluffy perfection, and coated with cinnamon sugar. This cider donut recipe is easy to make, no mixer needed, and healthier being baked instead of fried.
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))
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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.
Nutrition Information
Calories: 226kcal (11%), Carbohydrates: 34g (11%), Protein: 3g (6%), Fat: 10g (15%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 52mg (17%), Sodium: 147mg (6%), Potassium: 69mg (2%), Fiber: 2g (8%), Sugar: 19g (21%), Vitamin A: 292IU (6%), Vitamin C: 0.4mg, Calcium: 55mg (6%), Iron: 1mg (6%)