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Perfect Baked Apple Cider Donuts: Easy, Best Homemade Recipe

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These baked apple cider donuts are the ultimate fall treat—soft, tender, and coated in a crunchy cinnamon sugar layer. Made with reduced apple cider for intense flavor, they come together in about 30 minutes with simple ingredients, no frying required.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 4 tablespoons (57 grams) unsalted butter, melted
  • 1 large egg
  • 1/2 cup (120 ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • For the Cinnamon Sugar Coating:
  • 1/2 cup (100 grams) granulated sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons (42 grams) unsalted butter, melted

Instructions

  1. Reduce the Apple Cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/4 cup, about 12-15 minutes. Remove from heat and let cool completely.
  2. Preheat the Oven: Set oven to 350°F (175°C). Grease a donut pan well with butter or non-stick spray.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, cooled apple cider reduction, melted butter, egg, buttermilk, and vanilla extract until smooth.
  5. Combine Wet and Dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few small lumps are fine.
  6. Fill the Donut Pan: Transfer batter to a piping bag or Ziploc bag with corner snipped off. Pipe batter into prepared donut pan, filling each cavity about 2/3 full.
  7. Bake: Bake for 10-12 minutes, until golden brown and a toothpick inserted into the center comes out clean. Cool in pan for 2-3 minutes, then transfer to a wire rack to cool slightly.
  8. Make the Coating: While donuts cool, mix 1/2 cup granulated sugar and 1 tablespoon cinnamon in a shallow bowl. Melt 3 tablespoons butter in a separate small bowl.
  9. Coat the Donuts: While donuts are still warm, brush each donut with melted butter on all sides, then immediately roll in cinnamon sugar mixture, pressing gently to coat.
  10. Serve and Enjoy: Place coated donuts on a serving plate. Best enjoyed the same day, preferably while still slightly warm.

Notes

Don’t skip the apple cider reduction—it concentrates the apple flavor. Use room temperature ingredients for best results. Don’t overmix the batter. Coat donuts while still warm for the cinnamon sugar to stick properly. Store uncoated donuts in the freezer for up to 2 months; coat after thawing and warming.

Nutrition

Keywords: baked apple cider donuts, apple cider donuts, baked donuts, fall donuts, cinnamon sugar donuts, easy donut recipe, homemade donuts

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