Baked Apple Cider Donuts

These Baked Apple Cider Donuts are cozy and full of classic fall flavors. Inspired by the treats you find at apple orchards, they are light and tender with a crisp cinnamon sugar coating but need no frying. All you need is a donut pan and good apple cider for big autumn energy.

The first time I made these, my house smelled as inviting as the farmstand where we get fresh cider every year. Everyone was drawn to the kitchen by that unmistakable cinnamon scent.

Ingredients

• Apple cider: for deep apple flavor try to pick a fresh unfiltered cider whenever you can for best taste
• Cake flour: for bakery style cake texture lighter and fluffier than all purpose flour if you only have all purpose flour sift it first for a finer crumb
• Baking powder: for a gentle rise and soft bite check the date on your can to ensure its fresh
• Cinnamon and nutmeg: for aromatic spice use a good quality cinnamon for maximum flavor or try apple pie spice for more warmth
• Milk: for added moisture whole milk gives a richer texture but any milk will work
• Light brown sugar and granulated sugar: for both tenderness and sweetness brown sugar adds a subtle molasses richness
• Egg: for binding the batter together at room temperature gives best results
• Unsalted butter: for delicate crumb if using salted butter omit any extra salt in your recipe
• Vanilla extract: rounds out the flavors use a real extract instead of imitation for upscale bakery taste

Instructions

Reduce and Cool the Cider:

In a small saucepan bring your apple cider up to a boil over high heat Let it bubble strongly for a minute then reduce to a simmer Allow the cider to reduce down to one half cup This usually takes ten to fifteen minutes and you will notice the liquid thickens and darkens slightly Allow it to cool to room temp so your batter mixes evenly

Mix the Dry Ingredients:

In a large bowl whisk together the cake flour baking powder cinnamon salt and nutmeg Blend thoroughly to evenly distribute the leavening and spices

Mix the Wet Ingredients:

In a separate bowl combine the cooled reduced apple cider milk brown sugar granulated sugar egg melted unsalted butter and vanilla extract Whisk until combined and the mixture is smooth

Combine and Make the Batter:

Pour the wet mixture into the bowl with dry ingredients Gently fold them together using a spatula until just combined Overmixing will make the donuts dense so stop as soon as no flour streaks remain

Fill the Donut Pan:

Transfer the batter to a large zip top bag and snip off one corner about a half inch wide Pipe the batter neatly into your donut pan filling each well about halfway This keeps them from overflowing during baking

Bake the Donuts:

Bake your donuts at three hundred seventy five degrees Fahrenheit for eight to ten minutes Insert a toothpick into the center and if it comes out clean they are perfectly baked Avoid overbaking to keep them tender

Coat in Cinnamon Sugar:

While the donuts cool slightly mix your cinnamon sugar coating in a shallow bowl Brush each donut all over with melted butter for that bakery crust Dip each donut in cinnamon sugar turning to evenly coat Let them finish cooling on a rack

The apple cider reduction is my favorite step for how the kitchen smells sweet and spicy The first time I made donuts at home my daughter ran in before they cooled begging for one straight from the pan This recipe now marks the start of every fall in our house

Storage Tips

Store cooled donuts in an airtight container on the counter for up to two days They last about a week in the refrigerator If you want to save some for later these donuts freeze beautifully Slip them in a freezer bag once cooled Defrost at room temperature and rewarm gently before re coating with cinnamon sugar if you want

Ingredient Substitutions

If you cannot find apple cider you can use unsweetened apple juice The flavor will be lighter but still good For cake flour try using all purpose flour measured and sifted For a dairy free version replace butter with plant based margarine and use a non dairy milk

Serving Suggestions

Serve warm for an apple orchard feel Pair with hot coffee or cider For a fall brunch platter sprinkle a few with powdered sugar or offer a glaze to drizzle over each donut

Cultural and Historical Context

Apple cider donuts have roots in Northeastern farmstands where fall apple harvests lead to pressed cider and simple baked goods These donuts became popular as an autumn treat at apple orchards throughout the United States

Seasonal Adaptations

For a fall twist swap half the milk for pumpkin puree Add a pinch of cloves or ginger for spicier donuts Top with maple glaze instead of cinnamon sugar for a rich finish

Success Stories

I have friends who started making these for school bake sales and get requests every year One neighbor tried them with apple pie spice instead of cinnamon and that became her family s favorite These donuts are never around for long in my house

Freezer Meal Conversion

Let donuts cool completely after baking Lay them on a tray to freeze individually then store in a freezer bag They thaw quickly at room temperature To serve rewarm briefly in the oven at three hundred degrees for five minutes then dip in fresh melted butter and re coat with cinnamon sugar

These donuts are my favorite start to autumn. They never last longer than a day in our house!

Common Recipe Questions

→ Why reduce the apple cider?

Reducing apple cider concentrates its flavor, giving the donuts a pronounced apple taste and moist texture.

→ Can apple juice be used instead of cider?

Apple juice can be substituted, but apple cider gives a deeper, more robust apple flavor to the donuts.

→ Is cake flour necessary?

Cake flour creates a lighter texture, but sifted all-purpose flour can be used if cake flour isn't available.

→ How should baked donuts be stored?

Keep them in an airtight container for up to 2 days at room temperature, or freeze for longer storage.

→ Do I need to use melted butter before coating with cinnamon sugar?

Butter helps the sugar stick and adds richness, but donuts can also be dipped directly in cinnamon sugar if desired.

→ What if the batter is too thin?

Check the quantity of reduced cider; using too much liquid can lead to a runny batter. Measure carefully.