Baked Apple Cider Donuts

All your favorite fall flavors are packed inside these homemade baked apple cider donuts that taste just like the ones you find at the orchard but made easier and lighter at home. No frying needed. These are everything I want on a crisp autumn morning and I bet they will be on repeat in your kitchen too.

I first made these after a fresh cider run and nothing beats that explosion of apple with cinnamon sugar. We now bake a batch every October weekend and my family devours them warm from the rack.

Ingredients

• Apple cider: Choose a jug you love to drink the brighter and fresher the better
• Cake flour: Gives a soft tender crumb sift for best result
• Baking powder: Lifts the donut batter to keep them light
• Ground cinnamon and nutmeg: Fills the kitchen with the aroma of fall spice apple pie spice works too
• Milk: Adds moisture so the donuts are never dry
• Light brown sugar: Delivers warmth and caramelly sweetness
• Granulated sugar: For that classic sugary sparkle
• Egg: Binds the batter for the perfect bite
• Unsalted butter: Richness and flavor salted works too just skip any added salt
• Vanilla extract: Enhances those sweet apple notes use pure if you can
• For the coating: melted butter helps the cinnamon sugar stick don’t skip this step if you want classic bakery style

Instructions

Reduce the Apple Cider:

Bring apple cider to a boil in a small saucepan over high heat Let it bubble for about one minute then drop heat and simmer until you are left with half a cup Cider will darken and thicken slightly Cool before mixing with other ingredients

Prep the Donut Pan and Oven:

Set oven to 375 degrees Fahrenheit Spray your donut pan well so nothing sticks A floured nonstick spray is ideal

Mix Dry Ingredients:

Whisk cake flour baking powder cinnamon salt and nutmeg in a large bowl Make sure everything is evenly distributed

Mix Wet Ingredients:

In a separate bowl whisk together your cooled reduced apple cider milk brown sugar granulated sugar egg melted butter and vanilla whisk until sugar has dissolved and mixture looks smooth

Combine the Mixtures:

Pour wet ingredients into the dry mixture gently fold with a spatula until no flour streaks remain do not overmix or donuts will be tough

Pipe Batter into Donut Pan:

Transfer batter to a large ziptop bag Cut a half inch off one corner Pipe batter into each donut well filling about halfway This keeps them evenly sized

Bake the Donuts:

Bake 8 to 10 minutes or until a toothpick emerges clean from the thickest part of a donut Do not overbake for softest results Cool in pan for a few minutes then move to a rack

Coat with Cinnamon Sugar:

In a shallow bowl stir sugar and cinnamon together Brush each donut with melted butter on both sides then toss generously in cinnamon sugar so every surface is coated

Serve Warm:

Enjoy straight from the rack while the coating is still a little melty for the full cider mill experience

There is something about the smell of reduced cider and browning butter that fills my whole house with cozy memories My daughter loves to help dunk the donuts and it has become our little fall weekend ritual

Storage Tips

Once cool place donuts in a ziptop plastic bag or airtight container and leave on your counter one to two days For longer storage refrigerate up to a week I always set aside half to freeze and they taste just as wonderful after a quick twenty second zap in the microwave

Ingredient Substitutions

If you do not have cake flour use all purpose flour but sift it well You can swap in apple pie spice for the cinnamon and nutmeg or use salted butter just leave out any extra salt If you can only find apple juice add an extra pinch of spice since it is milder than cider

Serving Suggestions

Wonderful with a mug of hot spiced cider or coffee Try a drizzle of caramel or dip half of each donut in melted white chocolate for a party tray We love packing them warm in foil for a fall tailgate or picnic

Cultural and Historical Context

Apple cider donuts are a beloved tradition at Northeastern United States apple orchards and cider mills For generations families have lined up for these treats dusted in cinnamon sugar every fall This recipe brings that farmstand magic to your kitchen without hot oil

Seasonal Adaptations

Add a few pinches of ginger or cardamom for a winter holiday twist Top each donut with a simple vanilla glaze for a spring brunch Try folding in a handful of finely chopped pecans in the batter for crunch

Let donuts cool completely before freezing Lay them individually on a sheet so they do not stick once frozen transfer to a freezer safe bag Thaw at room temp or microwave for instant bakery joy

FAQs About This Recipe

→ Why reduce the apple cider before baking?

Reducing the cider intensifies the apple flavor, making the donuts taste more vibrant and aromatic.

→ Can apple juice be used instead of cider?

Apple juice works in a pinch, but apple cider offers a deeper, richer apple taste for the best results.

→ What if I don't have cake flour for these donuts?

All-purpose flour can be used if sifted well, though cake flour creates a softer, lighter crumb.

→ Do I need to brush with melted butter before the sugar coating?

While butter helps the coating stick better, you can skip it for a lighter version—the sugar will still adhere somewhat.

→ How should leftovers be stored?

Keep donuts in an airtight container at room temperature for up to two days or refrigerate for a week. They also freeze well.