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Baked Apple Cider Donuts with Cinnamon Sugar Coating

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These baked apple cider donuts are tender, cake-like, and coated in a crunchy cinnamon sugar layer. Made with reduced apple cider for intense flavor, they come together in under 30 minutes and are perfect for fall gatherings.

Ingredients

Scale
  • 1 cup apple cider (fresh, unfiltered preferred)
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ¼ teaspoon ground cloves
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature (or ½ tablespoon lemon juice + milk to make ½ cup)
  • ½ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • 4 tablespoons unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour apple cider into a small saucepan and bring to a simmer over medium heat. Cook for 10-12 minutes, stirring occasionally, until reduced to about ¼ cup. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick spray or melted butter.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, egg, vanilla extract, and buttermilk until smooth. Stir in the cooled reduced apple cider.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients and stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Fill the donut pan: Transfer batter to a piping bag or Ziploc bag with corner snipped off. Pipe batter into prepared donut pan, filling each cavity about ¾ full.
  7. Bake for 10-12 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes, then transfer to a wire rack to cool for 5 minutes.
  8. Make the coating: In a shallow bowl, mix ½ cup granulated sugar and 1½ teaspoons cinnamon. Melt 4 tablespoons butter in a separate small bowl.
  9. Coat the donuts: Working one at a time, brush both sides of warm donuts with melted butter, then dip into cinnamon sugar mixture, turning to coat evenly. Place on a plate or rack.

Notes

For best results, use fresh unfiltered apple cider and reduce it to concentrate flavor. Room temperature ingredients ensure a smooth batter. Coat donuts while still warm for the sugar to stick best. For extra crunch, double coat with butter and cinnamon sugar. Don’t overmix the batter to keep donuts tender.

Nutrition

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

Find it online: https://sparklechew.com/baked-apple-cider-donuts-with-cinnamon-sugar-coating/