Baked Apple Cider Donuts (+ Donut Holes!) Recipe

I adore making Baked Apple Cider Donut Holes. I blend all-purpose flour with granulated and powdered sugar, eggs, buttermilk, and reduced apple cider then add hints of cinnamon and nutmeg. Finished with either a cinnamon sugar coating or an apple cider glaze, these treats impress with their flavor and delightful texture.

I recently tried something really different and ended up with my favorite Baked Apple Cider Donuts and donut holes ever. The whole idea came from a craving for something unique, so I mixed together 2 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and spices like cinnamon and nutmeg with eggs, buttermilk and of course apple cider that I simmered until it reduced down.

I loved how the reduced cider infused everything with such bold flavor. The recipe even comes with two fun coating ideas; one is a simple cinnamon sugar mix made with granulated sugar and more cinnamon, and the other is a tangy apple cider glaze using powdered sugar, apple cider and a bit of melted butter.

I also experimented with variations that reminded me of some of those famous air fryer and fried donut recipes you might have seen online. Give it a try and let me know what you think!

Why I Like this Recipe

I love this recipe because it brings a burst of apple cider goodness that makes the donuts taste super unique and cozy. I also really appreciate that I get to choose between a glaze or a cinnamon sugar coating which makes every bite a little surprise. Another reason is that baking instead of frying makes it feel a bit healthier, and it’s way easier to prep up than other donut recipes I’ve tried. Lastly, the mix of fall spices like cinnamon and nutmeg reminds me of autumn, and that always makes me feel warm and nostalgic.

Ingredients

• Apple Cider: Provides a tangy, natural sweetness and helps add moisture to these baked treats.
• All-Purpose Flour: Gives structure, carbs, and a soft texture perfect for these donuts.
• Buttermilk: Adds a mild tang and richness while tenderizing the batter and supplying protein.
• Spices: Cinnamon and nutmeg bring warmth, flavor depth, plus antioxidants in every bite.
• Sugars: Granulated and powdered sugars add sweet flavor and create a delightful texture contrast.
• Butter: Melted butter enriches the dough with moisture, indulgent flavor, and tenderness.
• Eggs: They gives structure, protein, and richness, helping bind all the ingredients together.
• Apple Cider Glaze: Combines powdered sugar, apple cider, and butter for a sticky, tangy finish.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup buttermilk
• 2 cups apple cider, reduced down to about 1/2 cup by simmering
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for the apple cider glaze)
• 2 tablespoons apple cider (for the glaze)
• 1 tablespoon unsalted butter, melted (for the glaze)
• 1/2 cup granulated sugar (for the cinnamon sugar coating)
• 1 teaspoon ground cinnamon (for the cinnamon sugar coating)

How to Make this

1. Preheat your oven to 350°F and butter a donut pan and a baking sheet lined with parchment paper for the donut holes.

2. In a small saucepan, simmer the 2 cups of apple cider until it reduces to about 1/2 cup, then set aside to cool a bit.

3. In a large bowl, whisk together the 2 1/2 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.

4. In a separate bowl, beat the 2 large eggs and then mix in the 1/2 cup buttermilk, melted 1/4 cup unsalted butter, 1 teaspoon vanilla extract, and the cooled reduced apple cider.

5. Slowly pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix or your donuts might get tough.

6. For the donuts, transfer the batter into your prepared donut pan, filling each mold about 2/3 full. For donut holes, use a small cookie scoop or spoon to drop evenly sized dollops onto the lined baking sheet.

7. Bake the donuts for about 14-16 minutes until they’re lightly golden and a toothpick comes out clean. Keep an eye on the donut holes and take them out around 10-12 minutes.

8. While everything is baking, for the apple cider glaze mix 1 cup powdered sugar, 2 tablespoons apple cider and 1 tablespoon melted unsalted butter in a bowl until smooth.

9. In another small bowl, combine 1/2 cup granulated sugar with 1 teaspoon ground cinnamon if you prefer a cinnamon sugar coating for the donut holes instead.

10. Once baked, let your donuts and donut holes cool for a few minutes. Dip the donuts into the glaze or drizzle it on top, and for the donut holes, toss them gently in the cinnamon sugar mixture. Enjoy your homemade treat!

Equipment Needed

1. Oven preheated to 350°F
2. Donut pan (for the donut batter)
3. Baking sheet lined with parchment paper (for the donut holes)
4. Small saucepan (to reduce the apple cider)
5. Large mixing bowl (for the dry ingredients)
6. Whisk (to combine the dry ingredients)
7. Medium bowl (to beat the eggs and mix the wet ingredients)
8. Small bowl (for mixing the apple cider glaze)
9. Separate small bowl (to combine ingredients for the cinnamon sugar coating)
10. Small cookie scoop or spoon (for dropping the batter for donut holes)
11. Measuring cups and spoons (for all ingredients)
12. Toothpick (to test for doneness)

FAQ

Baked Apple Cider Donuts (+ Donut Holes!) Recipe Substitutions and Variations

• If you dont have buttermilk, just mix 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar and let it sit for about 5 minutes
• If apple cider isnt around, you can use apple juice and simmer it down longer; it might be a tad less tangy but still works fine
• Substitute unsalted butter with the same amount of melted coconut oil if you prefer a different flavor or if you ran out of butter
• When you cant find powdered sugar for the glaze, try blitzing granulated sugar with a bit of cornstarch until its finely milled for a similar effect

Pro Tips

1. When you’re reducing the apple cider, keep a close eye on it and stir it sometimes so that it doesnt burn or get too thick. Low, steady heat is key so you get that perfect concentration for the flavor.
2. Be careful with mixing the batter; once you add the wet ingredients to the dry, mix it just until it comes together. Overmixing can really mess up the texture and make your donuts tough.
3. Make sure you butter your donut pan really well – and check your oven’s temperature too! Sometimes ovens run a bit off, so using an oven thermometer can save you from overbaking.
4. For a crisp cinnamon sugar coating on the donut holes, toss them in the mix as soon as they come out of the oven while they’re still warm. That helps the sugar stick and gives them a tasty crunchy finish.