Fluffy spiced donuts spiked with apple cider and rolled in cinnamon spice sugar. They’re baked rather than fried and you won’t miss it!
I am super excited for this weekend. I’m in my cousin’s wedding and I know it’s just going to be a blast! I’m so happy and excited for her because she is seriously such an amazing person who would literally give you the shirt off of her back. She deserves nothing but the best! Also, this is the first WHOLE weekend I’m going to be away from my son though, I’m not sure how I feel about that. I’m 99% positive I’m going to cry when I leave tomorrow.. But I know he’s going to be in great hands with my in-laws, they’re amazing. Anyways, before I go, I will leave you with this: Baked Apple Cider Donuts.
Even though it’s not Fall anymore, who says you can’t still enjoy apple cider?! This donut recipe is one of my absolute favorites and I’ve transformed it from regular cinnamon sugar to pumpkin. It’s always a winner every time! The donuts come out super moist, perfectly tender and have SO much spicy flavor with a little sweetness from the apple cider. They’re insanely delicious! And addicting. Don’t say I didn’t warn ya!
To make these donuts you’ll need a donut pan. When I first bought my donut pan I thought I would never use it but I use it all the time. There’s just nothing like homemade donuts! If you don’t have a donut pan, you can use a mini muffin pan and make donut “holes”.
You’ll start by mixing the donut batter and piping it into the donut molds. I like to pour my batter into a ziplock bag and snip the end off to distribute my batter instead of spooning it in because it makes life a whole lot easier. Bake them up until they are lightly golden and spring back slightly when you touch the tops and you’re ready for step 2. Cinnamon sugar time! You’ll them dip only the tops into some melted butter very quickly while the donuts are still warm and then right into the cinnamon + nutmeg sugar mixture.
The smell of these apple cider donuts is so intoxicating, I dare you to stop at just one! I know I can’t. Especially when they’re warm straight out of the oven.
Baked Apple Cider Donuts
Ingredients
*Donuts*
- 10 Tablespoons unsalted butter melted
- 1/2 cup light brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 2 cups apple cider reduced to 3/4 cup
- 3 teaspoons baking powder
- 2 1/2 cups all-purpose flour
- 3 teaspoons cinnamon
- 2 teaspoons nutmeg
- pinch salt
*Topping*
- 6 tablespoons unsalted butter melted
- 1 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350°. Spray a donut pan with cooking spray and set aside.
- Before you begin, you will need to reduce the apple cider. Pour apple cider in a small saucepan a simmer on low-medium heat for 15-20 minutes or until the cider reduces down to 3/4 cup. Once it is reduced, set it aside to cool.
- In a large bowl, whisk together the flour, baking powder, pinch of salt, cinnamon and nutmeg and set aside.
- In a separate bowl, mix the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and apple cider and mix until smooth. Stir in the flour mixture and mix until just incorporated. Do not over mix or donuts will be tough.
- Pour the batter into a ziploc bag and snip off one corner. This makes it much easier to pour into the donut wells. Pour batter into prepared pan about 3/4 to the top of each well. Bake for 14-15 minutes or until the tops are firm and spring back slightly when you touch them. Do not over bake or you will have dry donuts.
- When done, remove donuts from the oven and let them cool in the pan for 5 minutes then remove them carefully and place on a wire rack to cool until they are warm to the touch so you are able to handle them. While they are cooling, get your butter + cinnamon sugar topping ready.
- In a small bowl, melt butter in the microwave. Set aside.
- In a separate bowl, mix together the cinnamon and sugar. Set aside.
- Once donuts are cool enough to be handled, dip the tops into the melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch of donuts.
- These Apple Cider Donuts are best served fresh the same day, but will stay soft for up to 2 days stored in an airtight container. If they get a bit firm, you can reheat in the microwave for a few seconds to soften them up and they are good as new.
MMMMM these donuts are calling my name!!!! Hope you had a great time!
These look delicious!! I love love love a good apple cider donut! I recently did an apple cider loaf that was so delicious….I will definitely have to try these 🙂
Yum!! Apple cider is the best this time of year 🙂
I made these today and they were so delicious. My husband said that these are his favorite donuts now. Thanks for the recipe, this will be one that I make over and over for my family.
Can the donut mix be made ahead of time..like overnight and refrigerated?
I have never tried but I don’t see why not!
The Apple cider is it Apple cider vinegar?
No! Please use apple cider juice. 🙂
Just made these–delicious! I added some spices to the dry ingredients to make the flavors a little more complex–a bit of cardamom and some ground ginger. Son and husband devoured them; they’re really delicious and tender, even without the topping!
Sounds relish!
Hi! I’m wanting to make these for thanksgiving but I don’t have a donut pan yet. What brand do you recommend. Also, I know someone else asked about refrigerating the batter and baking the next day but has anyone tried it? If so did it turn out fine? Thank you!
I use Wilton. I have not tried refrigerating the batter, but I am sure it will be just fine! Just allow it to sit out for about 15 minutes before piping into the donut pan.
Can you use boiled apple cider instead of the apple cider? What would be the measurement?
I’m sorry, I don’t understand your question. :/
Only two years after your comment, but I just recently learned there is a difference between boiling regular apple cider and buying a bottle of boiled apple cider which is super molasses-thick cider. You would definitely need to add some water with the boiled cider to thin it out. I would make regular cider from your boiled cider by following the directions on the bottle by adding it to water to make 2 cups worth. Then boil this until you are down to the 3/4 cup this recipe calls for. I read you can add 1 tablespoon of boiled cider to 3/4 cup water to make regular cider so you may just be able to just add those straight to the recipe. I’ve never used boiled cider and I’m not sure how concentrated the flavor is compared to regular cider.
Just made these today as we are living overseas nowhere near an apple orchard… these are soooo delicious!! Perfect donuts!
Do you think these can ne made in a mini muffin pan as donut holes?
That’s awesome!! I don’t see why not!
These are killer. Light, and delish.
These were really good! Definitely going to make again. Next time I am going to add more nutmeg and cinnamon to the mix. I also managed to make 18 donuts! Crazy! Now, if they last an hour isn’t he question of the day.
I have a scone pan. I wonder about making scones.
These cannot be made as scones.
So the donuts take 10 tablespoons of butter and topping takes 4 making it a total of 14 tablespoons needed. Correct?
How much sugar for the donuts? It only says 1/2 granulated sugar
I don’t have any cider. Would it work to reduce Apple Juice?
Sure!
Hello, could you swap whole milk or 2% with the butter milk?
Yes, that should be fine!
– Jessica
Hey Jessica! Thank you so much for sharing this yummy recipe! I have included it in my “Popping Ideas” roundup of 9 Must-Have Donut Recipes at PopItUpGirl.com. I’m a big fan of your site and will be back to see what you “cook” up in the future. 🙂
https://www.popitupgirl.com/best-donut-recipes-and-free-printable/
Courtney @ Pop It Up Girl
My husband has liver problems and diabetes and should avoid white flour products. Has anyone used wheat flour, coconut flour, or almond flour? I also wou!d like to use honey instead of sugar. Any comments?
I have not tried, but I believe you could use wheat flour in place of all-purpose. The texture and flavor will be a little different, though.