Baked Apple Cider Donuts
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Healthier and thoroughly delicious, these Baked Apple Cider Donuts feature the classic flavor and texture you love without all the greasy fuss of frying them in oil! This baked apple cider donuts recipe comes together in a snap and is sure to become a regular autumn favorite!
I’ve always loved apple cider donuts but since moving to the East Coast they’ve become something I specifically seek out every year. As soon as the leaves start changing color I can almost smell the fragrance of apples and cinnamon in the air and I find myself giddy with excitement at the prospect of taking a road trip up to New England to make our annual family round of farm shop visits to sample freshly baked cider donuts. We’ve eaten delicious ones in Massachusetts, New Hampshire and Vermont and continue to seek them out wherever we can find them. And while New England is renowned for them, I understand the Midwest is likewise famous for them. Where is your favorite stop for cider donuts? Tell us in the comments below!
A key component to making the best apple cider donuts is to infuse them with a good amount of apple cider flavor and that can’t be adequately achieved by simply adding apple cider to the batter. It has to be concentrated apple cider for the donuts to really pack some apple-flavored punch. To do that we simply simmer the apple cider until it is reduced in volume. Then you take that concentrated apple cider and combine it with those deliciously warm and fragrant spices so reminiscent of autumn – cinnamon, nutmeg, mace, and cardamom – and soon you have a batter that will bake into perfectly cakey-soft, robustly flavorful apple cider donuts that will have everyone clamoring around the kitchen table. No one will be able to resist the sweet aroma that will fill your home!
Can I Make Sugar Free Apple Cider Donuts?
Yes, you can! Simply swap out the brown and granulated sugars for the 1:1 alternative sweeteners of your choice (I use and recommend Sukrin Gold and Swerve). Note, there will still be a little sugar in the donuts from the apple cider.
Baked Apple Cider Donuts Recipe
Let’s get started!
Note: While this recipe of course calls for a donut pan, you can also use a muffin pan and make apple cider muffins.
First we’re going to reduce the apple cider to create a concentrated flavor that will shine through as the star of these delicious apple cider donuts. This can be done well ahead of time. Place the apple cider in a saucepan, bring to a boil, reduce and simmer uncovered over low heat, stirring occasionally, until the cider is reduced to 1/2 cup, about 20 minutes. Let cool.
Preheat the oven 350 F. Lightly grease a donut pan.
In a bowl, combine the flour, baking powder, baking soda, salt and spices. In a large bowl whisk or beat together the sugars, butter, egg, and concentrated apple cider.
Add the flour mixture and the buttermilk and whisk or beat just until combined.
Be careful not to over-mix or your donuts will be too dense.
Spoon the batter into a lightly greased donut pan to 3/4 full.
I use and recommend Norpro’s Nonstick Donut Pan.
Bake the donuts on the center rack for 10-12 minutes or until the tops of the donuts are lightly browned and the donuts spring back slightly when you gently press them. Let them cool for about 2 minutes and then transfer them to a wire rack.
Preferably while the donuts are still a little warm, lightly spray them with oil or lightly brush them with some extra melted butter, and immediately roll them in the cinnamon sugar.
Serve immediately (recommended) or once fully cooled store in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days. Warm them in the microwave for a few seconds before serving.
Enjoy!
For more delicious apple treats be sure to try our:
- German Apple Cake
- Apple Butter Cinnamon Rolls
- Apple Streusel Muffins
- Slow Cooker Apple Butter
- Apple Cinnamon Quinoa Cereal
- Curried Apple & Butternut Squash Soup
- Apfelschorle (German Apple Spritzer)
Baked Apple Cider Donuts
Ingredients
- 2 cups apple cider
- 2 cups all-purpose flour
- or Bob's Red Mill Gluten Free Flour for GF option
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mace (can substitute additional nutmeg if you can't find mace)
- 1/2 cup packed brown sugar (light or dark)
- or alternative brown sugar
- 1/2 cup granulated sugar
- or alternative granulated sugar
- 1/2 cup buttermilk , or 1/2 cup milk with 2 teaspoons white vinegar stirred in
- 1/4 cup unsalted butter , melted
- 1 large egg , room temp
- 1 teaspoon quality pure vanilla extract
- For the Topping:
- 1 cup granulated sugar
- or alternative granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- To reduce the apple cider: Place the cider in a saucepan, bring to a boil, reduce and simmer uncovered over low heat, stirring occasionally, until the cider is reduced to 1/2 cup, about 20 minutes. Let cool. Prepare the topping by combining the sugar and cinnamon in a bowl and set aside until ready to use.
- Preheat the oven 350 F. Lightly grease a donut pan.In a bowl, combine the flour, baking powder, baking soda, salt and spices. In a large bowl whisk together the sugars, butter, egg, vanilla extract and apple cider. Add the flour mixture and the buttermilk and whisk just until combined. Be careful not to over-mix. Spoon the batter into the prepared donut pan to 3/4 full. Bake on the center rack for 12-15 minutes or until the tops of the donuts are lightly browned and the donuts spring back slightly when you gently press them. Let them cool for about 2 minutes and then transfer them to a wire rack.
- Preferably while the donuts are still a little warm, lightly spray them with oil or lightly brush them with some extra butter, and roll them in the cinnamon sugar.Serve immediately (recommended) or once fully cooled store in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days. Warm them in the microwave for a few seconds before serving.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
