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Baked Apple Cider Donuts: Easy Kid-Approved Cinnamon Sugar

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These baked apple cider donuts are soft, tender, and coated in crunchy cinnamon sugar. Made with reduced apple cider for intense flavor, they come together in under 30 minutes and are perfect for fall mornings, brunch, or an after-school treat.

Ingredients

Scale
  • 1 cup apple cider (unfiltered is best)
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if you have it)
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup buttermilk (or ¼ cup milk mixed with 1 teaspoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • 3 tablespoons unsalted butter, melted (for brushing)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Simmer gently for 10-12 minutes, stirring occasionally, until reduced to about ¼ cup. Set aside to cool for a few minutes.
  2. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick spray or melted butter.
  3. Whisk dry ingredients: In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until evenly distributed.
  4. Mix wet ingredients: In a medium bowl, whisk together granulated sugar, brown sugar, and egg until smooth and slightly thickened. Whisk in melted butter, buttermilk, vanilla extract, and cooled reduced apple cider until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few lumps are fine; do not overmix.
  6. Fill donut pan: Transfer batter to a piping bag or zip-top bag with corner snipped off. Pipe batter into each cavity, filling about ⅔ to ¾ full.
  7. Bake: Bake for 9-11 minutes, until golden brown and a toothpick inserted into thickest part comes out clean. Let cool in pan for 2-3 minutes, then turn out onto a cooling rack.
  8. Make coating: While donuts cool, mix ½ cup sugar and 1 ½ teaspoons cinnamon in a shallow bowl. Melt 3 tablespoons butter in another shallow bowl.
  9. Coat donuts: While donuts are still warm, brush each all over with melted butter. Dip into cinnamon sugar mixture, turning to coat evenly. Place back on cooling rack to set.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Use room temperature ingredients for best texture. Coat donuts while warm so the butter and sugar stick. For gluten-free, use a 1-to-1 gluten-free baking blend. For dairy-free, use plant-based butter and dairy-free milk with lemon juice. Don’t overbake; check at 9 minutes. Store in an airtight container at room temperature for up to 2 days. Freeze uncoated for up to 3 months.

Nutrition

Keywords: baked apple cider donuts, easy donut recipe, fall donuts, kid-friendly donuts, cinnamon sugar donuts, baked donuts, apple cider donuts

Find it online: https://evadinnerideas.com/baked-apple-cider-donuts-easy-kid-approved-cinnamon-sugar/