Baked Apple Cider Donuts

These warmly spiced, cake-style donuts capture the essence of fall with concentrated apple cider and a generous coating of cinnamon sugar. Baked instead of fried, they're easier to make at home while still maintaining that coveted tender crumb.

Prep Time: 25 minutes

Cook Time: 12-14 minutes

Total Time: 40 minutes

Yield: 12 donuts

Equipment Needed

• 2 donut pans (6 wells each)

• Large mixing bowls

• Whisk

• Piping bag or zip-top bag

• Wire cooling rack

Ingredients

For the Donuts:

• 1 ½  cups apple cider, reduced to ½ cup

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon nutmeg

• 1 teaspoon apple pie spice or pumpkin pie spice

• ½  teaspoon salt

• 4 tablespoons unsalted butter, melted

• 2 large eggs, room temperature

• ½ cup brown sugar, packed

• ½ cup apple butter

• ½ cup milk, room temperature

• 2 teaspoons vanilla extract

For the Coating:

• ½ cup granulated sugar

• 2 teaspoons ground cinnamon

• 4 tablespoons unsalted butter, melted

Instructions

1. Reduce Apple Cider:

1. Pour apple cider into a small saucepan and bring to a boil over medium-high heat

2. Reduce heat and simmer for 15-20 minutes until cider reduces to ½ cup

3. Let cool completely

2. Prepare:

1. Preheat oven to 350°F (175°C)

2. Grease donut pans well with nonstick spray

3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, apple pie spice or pumpkin pie spice, and salt

3. Make Batter:

1. In another bowl, whisk melted butter, eggs, brown sugar, and apple butter until smooth

2. Add reduced apple cider, milk, and vanilla extract

3. Gradually fold wet ingredients into dry ingredients until just combined

4. Avoid over-mixing - batter will be thick

4. Bake:

1. Spoon or pipe batter into donut cavities, filling about ¾ full

2. Bake for 12-14 minutes until tops spring back when lightly pressed

3. Let cool in pan for 5 minutes before removing

5. Coat:

1. Mix granulated sugar and cinnamon in a shallow bowl

2. Brush warm donuts with melted butter

3. Dip in cinnamon-sugar mixture to coat completely

Storage

• Best enjoyed same day

• Store leftovers in airtight container at room temperature for up to 2 days

• Can be frozen for up to 2 months (without coating)

Recipe Notes

• For best results, use concentrated apple cider as directed. The reduction intensifies the apple flavor

• Bring refrigerated ingredients to room temperature before mixing

• Don't over-mix the batter to ensure tender donuts

• If you don't have apple pie spice, substitute with pumpkin pie spice

• Coat donuts while still slightly warm for better sugar adhesion

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