Baked Apple Cider Donuts With Cinnamon Sugar Recipe

I’m sharing my Baked Apple Cider Donuts Recipe that skips the mess of deep frying and reveals an easy method to achieve cider mill style cinnamon sugar rings.

I keep finding reasons to bake these Baked Apple Cider Donuts Recipe every week once the air shifts. They’re not greasy like the fried kind, they sing of apple cider reduced into a concentrated, almost caramel note, and a quick toss in ground cinnamon makes the outside pop.

I love that you can dunk them in a mug and they still hold their shape, that first bite gives you a soft crumb and then a little sugary crunch. I probably eat too many when no one is looking, but hey, someone has to test them right?

Why I Like this Recipe

– I love the smell that fills the house, it instantly makes everything feel cozy and like fall
– I like that they turn out soft and kinda cake-like even when i’m not perfect with the mixing
– I can make them fast on a busy morning so I still have time for other stuff
– They disappear fast at get togethers, everyone wants seconds so it’s a real crowd pleaser

Ingredients

• Apple cider, reduced: concentrated apple flavor, chewy sweet tang, adds moisture and cider aroma
• All purpose flour: gives structure and chew, mostly carbs, small protein, avoid overmixing
• Brown sugar: adds caramel like sweetness, keeps donuts moist, some minerals from molasses
• Buttermilk: tangy liquid that tenderizes, reacts with baking soda for lift, gives softness
• Butter: fatty richness, improves mouthfeel, browns slightly and carries flavor well
• Eggs: binders that add protein and structure, help with rise and golden color
• Ground cinnamon: warm spice, adds aromatic sweetness, pairs perfectly with apple notes

Ingredient Quantities

• 1 cup apple cider, reduced to about 1/3 cup (concentrated flavor)
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice (optional)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature if you can
• 1/2 cup buttermilk, room temperature
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• For the coating: 1/2 cup granulated sugar
• For the coating: 1 1/2 teaspoons ground cinnamon
• For the coating: 3 tablespoons unsalted butter, melted (for tossing)
• Nonstick spray or a little extra butter for the donut pan

How to Make this

1. Pour 1 cup apple cider into a small saucepan and simmer over medium heat until reduced to about 1/3 cup, about 8 to 12 minutes; let it cool to room temp so you don’t scramble the eggs later.

2. Preheat oven to 350°F (175°C) and spray a donut pan with nonstick spray or rub it with a little extra butter.

3. Whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground allspice if using.

4. In a separate bowl beat 1/2 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until smooth and a bit pale.

5. Stir in the cooled reduced apple cider, 1/2 cup buttermilk, 6 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract into the egg mixture.

6. Add the dry ingredients to the wet and fold gently until just combined; don’t overmix or the donuts will be tough, a few lumps is fine.

7. Transfer batter to a piping bag, zip top bag with corner snipped, or spoon and fill each donut well about 3/4 full. Bake at 350°F for about 9 to 12 minutes, until the tops spring back or a toothpick comes out clean.

8. Let donuts cool in the pan for 2 to 3 minutes, then carefully transfer to a wire rack to cool just until still warm but not hot.

9. For the coating mix 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon in a shallow bowl, melt 3 tablespoons unsalted butter in another shallow bowl. Brush or dip each warm donut in the melted butter, then toss or roll in the cinnamon sugar to coat. Serve warm, great dunked in extra apple cider.

Equipment Needed

1. Small saucepan (to reduce 1 cup apple cider to about 1/3 cup, then cool so eggs dont scramble)
2. Donut pan (nonstick, sprayed or rubbed with extra butter)
3. Measuring cups and measuring spoons
4. Mixing bowls (one for dry ingredients, one for wet)
5. Whisk or electric hand mixer (for beating eggs and sugars)
6. Rubber spatula and wooden spoon (for folding the batter, scraping bowls)
7. Piping bag or zip top bag with corner snipped, or a spoon (to fill the donut wells)
8. Wire cooling rack and a baking sheet to catch drips
9. Two shallow bowls plus a pastry brush (melted butter in one, cinnamon sugar in the other)
10. Toothpick or cake tester (to check doneness)

FAQ

Baked Apple Cider Donuts With Cinnamon Sugar Recipe Substitutions and Variations

• Apple cider, reduced to 1/3 cup: swap with 1/3 cup apple juice concentrate (same punch of apple flavor), or use 1/3 cup applesauce thinned with a tablespoon of water for texture. If you only have regular apple juice, use less of the other liquid in the recipe or simmer the juice down until about 1/3 cup so the flavor stays strong.
• Buttermilk (1/2 cup): mix 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice and let sit 5 minutes, or use 1/2 cup plain yogurt or sour cream thinned with a splash of milk. For dairy-free, use unsweetened soy or oat milk plus vinegar the same way.
• All purpose flour (2 cups): use pastry flour for slightly more tender donuts, or a 1-to-1 gluten free baking blend (make sure it contains xanthan gum) if you need gluten-free. If you want a heartier bite, swap half the AP flour for whole wheat pastry flour.
• Unsalted butter (6 tbsp melted): you can use equal parts neutral oil like vegetable or canola oil, or melted coconut oil for a hint of coconut. If you only have salted butter, reduce the recipe salt by about 1/4 teaspoon so it’s not too salty.

Pro Tips

– Make the cider ahead, like the day before, and chill it. its way easier to handle when cold, and you can even freeze small amounts in an ice cube tray for future batches so you dont have to reduce every time.

– Dont overmix the batter, fold until you see streaks of flour and stop. if you want ultra-even donuts, weigh the batter or use a small cookie scoop/piping bag and tap the pan on the counter to level before baking.

– Watch the oven not the clock. Ovens vary a lot, so start checking at the earlier time, and pull them when theyre just springy and slightly under, theyll finish while cooling and stay moist instead of dry.

– For brighter spice flavor, toast whole or ground spices briefly in a dry pan or warm them in the reduced cider before mixing in. and when coating, brush with melted butter instead of dunking if you want a thinner, even crust that wont soak in too much butter.