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Best Easy Baked Apple Cider Donuts with Cinnamon Sugar

Baked apple cider donuts - featured image
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These baked apple cider donuts are tender, spiced, and coated in cinnamon sugar. Made with reduced apple cider for intense flavor, they come together in about 30 minutes without any frying.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ¼ cup (57 g) unsalted butter, melted and slightly cooled
  • 2 tablespoons (30 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) buttermilk, room temperature
  • For the Cinnamon Sugar Coating:
  • ½ cup (100 g) granulated sugar
  • 1 ½ tablespoons ground cinnamon
  • ¼ cup (57 g) unsalted butter, melted

Instructions

  1. Reduce the Apple Cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, stirring occasionally, until reduced to about ¼ cup. Set aside to cool.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Grease a donut pan generously with butter or non-stick spray.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Combine Wet Ingredients: In a medium bowl, whisk together cooled reduced cider, egg, melted butter, vegetable oil, vanilla extract, and buttermilk until smooth.
  5. Combine Wet and Dry: Pour wet ingredients into dry ingredients. Stir gently until just combined. A few lumps are okay; do not overmix.
  6. Fill the Donut Pan: Transfer batter to a piping bag or ziploc bag with corner snipped. Pipe batter into donut cavities, filling each about ⅔ full.
  7. Bake: Bake for 10-12 minutes, until golden brown and a toothpick inserted comes out clean. Rotate pan halfway if needed.
  8. Cool Briefly: Let donuts cool in pan for 2-3 minutes, then transfer to a cooling rack.
  9. Prepare the Coating: Mix granulated sugar and cinnamon in a shallow bowl. Melt ¼ cup butter in a separate small bowl.
  10. Coat the Donuts: While donuts are still warm, brush each with melted butter on all sides. Immediately dip or roll in cinnamon sugar mixture.
  11. Repeat for Second Batch: If using a second pan, fill and bake while first batch cools. Otherwise, let pan cool, wash and re-grease, then repeat with remaining batter.

Notes

Do not rush the cider reduction; keep at a gentle simmer. Room temperature ingredients are important for best texture. Grease the pan well to prevent sticking. Coat donuts while warm for the sugar to adhere. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based buttermilk and vegan butter. Donuts are best enjoyed the day they are made.

Nutrition

Keywords: baked apple cider donuts, cinnamon sugar donuts, fall donuts, easy donut recipe, baked donuts

Find it online: https://zorbmeal.com/best-easy-baked-apple-cider-donuts-with-cinnamon-sugar/