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Baked Apple Cider Donuts

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Metric Details
Cider Reduction Time 15–20 minutes
Prep Time 15 minutes
Bake Time 10–12 minutes
Total Time 45 minutes
Skill Level / Intensity Easy / Intermediate Prep
Oven Baking Intensity $350^\circ\text{F}$ ($175^\circ\text{C}$) Standard Bake
Yield 12 standard donuts

Ingredients You’ll Need

For the Apple Cider Reduction

  • Fresh Apple Cider: 1.5 cups (360ml). Use unfiltered, fresh-pressed apple cider for the deepest flavor (not apple juice or apple cider vinegar).

For the Donut Batter

  • All-Purpose Flour: 2 cups (240g), spooned and leveled.

  • Baking Powder: 1 teaspoon.

  • Baking Soda: 1/4 teaspoon.

  • Ground Cinnamon: 1.5 teaspoons.

  • Ground Nutmeg: 1/2 teaspoon (freshly grated is best).

  • Ground Allspice: 1/4 teaspoon.

  • Salt: 1/2 teaspoon fine sea salt.

  • Unsalted Butter: 1/4 cup (56g), melted and cooled slightly.

  • Large Egg: 1, at room temperature.

  • Brown Sugar: 1/2 cup (100g) packed light brown sugar.

  • Granulated Sugar: 1/4 cup (50g).

  • Buttermilk: 1/3 cup (80ml), at room temperature.

  • Pure Vanilla Extract: 1 teaspoon.

For the Cinnamon Sugar Topping

  • Unsalted Butter: 6 tablespoons (85g), melted.

  • Granulated Sugar: 3/4 cup (150g).

  • Ground Cinnamon: 1.5 tablespoons.

Step-by-Step Cooking Guide

1.Reduce the Apple Cider:Duration: 15–20 mins | Intensity: Medium Simmer.

Pour 1.5 cups of apple cider into a small saucepan over medium heat. Bring to a gentle boil, then reduce the heat to medium-low. Simmer undisturbed for 15 to 20 minutes until the liquid reduces down to 1/2 cup. It should look slightly thickened and syrup-like. Remove from heat and cool for 10 minutes.

2.Whisk Dry and Wet Ingredients:Duration: 5 mins | Intensity: None.

Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$) and grease two 6-cavity donut pans with non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate large bowl, whisk the melted butter, egg, brown sugar, granulated sugar, buttermilk, vanilla extract, and the cooled 1/2 cup cider reduction until smooth.

3.Fold Batter & Fill Donut Pans:Duration: 5 mins | Intensity: None.

Pour the dry ingredients into the wet mixture. Gently fold together with a silicone spatula just until combined—do not overmix, or the donuts will become dense. Transfer the batter to a large piping bag or zip-top bag with the corner snipped off. Pipe the batter evenly into the prepared donut cavities, filling each about 3/4 full.

4.Bake to Perfection:Duration: 10–12 mins | Oven Intensity: 350°F (175°C).

Bake at $350^\circ\text{F}$ ($175^\circ\text{C}$) for 10 to 12 minutes, or until the edges are golden and a toothpick inserted into the thickest part comes out clean. Let the donuts rest in the pan for 5 minutes, then invert them onto a wire cooling rack.

5.Coat with Cinnamon Sugar:Duration: 5 mins | Intensity: None.

Melt 6 tablespoons of butter in a small bowl. In another bowl, mix 3/4 cup granulated sugar and 1.5 tablespoons cinnamon. While the donuts are still warm, brush each donut generously on all sides with melted butter, then dredge thoroughly in the cinnamon sugar mixture to coat.

 

Pro Tips for the Best Baked Donuts

  • Piping is Key: Spooning donut batter into small donut molds can get messy. Using a piping bag or ziplock bag makes it effortless and keeps the center hole clear.

  • Don’t Skip Reducing the Cider: Regular cider contains too much water. Reducing it down concentrates the flavor into a punchy syrup without adding excess liquid to the batter.

  • Coat Warm Donuts: Dip the donuts in melted butter and cinnamon sugar while they are still warm so the sugar adheres tightly to the surface.

Storage, Reheating & Shelf Life

  • Room Temperature: Store baked apple cider donuts in an airtight container at room temperature for up to 2 to 3 days. Place a paper towel inside the container to absorb extra moisture and keep the sugar coating from becoming soggy.

  • Freezing: You can freeze un-coated donuts for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer bag. Thaw at room temperature, then warm slightly, brush with butter, and toss in cinnamon sugar before serving.

  • Reheating: To enjoy them warm, microwave a single donut for 8 to 10 seconds, or heat in a $350^\circ\text{F}$ oven for 3 minutes.

Detailed Nutritional Breakdown

Calculated per serving (based on 1 coated donut, yields 12 total).

Nutrient Amount Per Serving % Daily Value*
Calories 245 kcal —
Total Fat 10 g 13%
Saturated Fat 6 g 30%
Trans Fat 0 g —
Cholesterol 35 mg 12%
Sodium 180 mg 8%
Total Carbohydrate 37 g 13%
Dietary Fiber 1 g 4%
Total Sugars 22 g —
Protein 3 g 6%
Vitamin D 0.3 mcg 2%
Calcium 45 mg 4%
Iron 1.1 mg 6%
Potassium 85 mg 2%

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