Baked Apple Cider Donuts

Apple cider donuts are the taste of an American fall: the ones you queue for at orchards and farmers' markets, still warm and rolled in cinnamon sugar. This baked version brings that orchard magic home. No deep-frying, no yeast, ready in about 30 minutes, and the secret is reducing the apple cider so every bite tastes intensely of apple.

Why you'll love these apple cider donuts

• Baked, not fried: easier, less mess, no pot of hot oil.
• Real apple flavour from reduced apple cider.
• Soft, cakey and tender, with a crunchy cinnamon-sugar coating.
• Ready in about 30 minutes from start to finish.

Ingredients (makes 10–12 donuts)

For the donuts

• 1 cup (240 ml) apple cider (the cloudy, unfiltered kind, not apple cider vinegar)
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup (57 g) unsalted butter, melted
• 1/2 cup (100 g) light brown sugar
• 1 large egg, at room temperature
• 1/4 cup (60 ml) buttermilk or milk
• 1 tsp vanilla extract

For the cinnamon-sugar coating

• 3 tbsp (42 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Reduce the cider. Simmer the apple cider in a small saucepan over medium heat for 10–15 minutes, until reduced to about 1/3 cup (80 ml). Let it cool for 10 minutes.
2. Preheat the oven to 350°F (175°C) and grease a donut pan well.
3. Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. Mix the wet ingredients. In another bowl, whisk the melted butter and brown sugar, then the egg, buttermilk, vanilla and the reduced cider.
5. Combine. Fold the wet ingredients into the dry until just combined. Don't overmix.
6. Fill the pan. Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full. (A zip-top bag with the corner snipped off works perfectly.)
7. Bake for 10–12 minutes, until the donuts spring back when lightly pressed.
8. Coat. Cool for 5 minutes, then brush each donut with melted butter and roll it in the cinnamon sugar.

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Alla's tips for the best apple cider donuts

• Don't skip reducing the cider. It's the secret to real apple flavour. Unreduced cider makes the batter too thin and the flavour too weak.
• Use apple cider, not apple juice. Cloudy, unfiltered cider has much more flavour. (And definitely not apple cider vinegar!)
• Pipe the batter. It's thick, and piping gives neat, even donuts with clean holes.
• Don't overfill. About 3/4 full keeps the holes open.
• Coat while warm. The butter and cinnamon sugar stick best while the donuts are still slightly warm.
• No donut pan? Bake as muffins in a mini muffin tin for 10–12 minutes, then dunk the tops.

Variations

• Maple glaze: whisk 1 cup powdered sugar with 2 tbsp maple syrup and 1–2 tbsp milk, then dip the tops.
• Caramel drizzle: drizzle with salted caramel instead of cinnamon sugar.
• Brown butter: brown the butter for the batter for a nutty, toffee-like flavour.
• Air fryer: pipe into silicone donut moulds and air fry at 320°F (160°C) for 8–10 minutes.

Storage

Best on the day they're made. Keep in an airtight container at room temperature for up to 2 days. Re-crisp in a warm oven for 5 minutes. You can freeze uncoated donuts for up to 2 months; thaw, warm and coat before serving.

FAQ

What's the difference between apple cider and apple juice? Apple cider is raw, unfiltered pressed apples. It's cloudy and much more flavourful. Apple juice is filtered and pasteurised, and tastes lighter and sweeter.

Can I use apple juice if I can't find cider? Yes, but reduce it the same way and add an extra 1/2 tsp cinnamon. The flavour will be milder.

Why are my donuts dense? The batter was overmixed. Fold until you just can't see flour.

Why didn't my donuts have a hole? The pan was overfilled. Fill each cavity only about 3/4 full.

Can I make the batter ahead? It's best baked right away, since the raising agents start working immediately. You can reduce the cider up to 3 days ahead and keep it in the fridge.

Can I fry these instead? This batter is designed for baking; it's too soft to fry. Fried cider donuts need a firmer, rolled dough.

Are these donuts gluten-free? Not as written, but a 1:1 gluten-free flour blend works well.

More fall treats

• Air Fryer Donuts
• Caramel Apple Nachos
• Classic Apple Pie
• Easy Apple Crumble

Hugs, Alla xox

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