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Homemade Apple Cider Donut Recipe

  • 20 Minutes
  • 10 to 12 minutes per batch, Reduction Time: 15 to 20 minutes
  • 12 Donuts
  • Vegetarian
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Ingredients:

For the Donuts

For The Cinnamon Sugar Coating

Nutritional Information

(Per Serving – Approximate)

Calories:290 kcal
Carbohydrates:46 g
Sugars:29 g
Protein:4 g
Total Fat:10 g
Saturated Fat:6 g
Fiber:1 g
Sodium:230 mg

Apple cider donuts are a familiar favorite at cider mills and apple orchards, especially when served warm on a cool fall morning. This baked apple cider donut recipe makes homemade apple cider donuts with a tender, cake-like crumb and a buttery cinnamon sugar coating, so you can enjoy that seasonal treat at home.

Reducing the apple cider concentrates its flavor without adding too much liquid to the batter. Brown sugar brings a light caramel sweetness, while cinnamon and nutmeg complement the cider. If you’re looking for apple cider recipes to try this fall, serve these donuts for a weekend breakfast, after an afternoon of apple picking, or alongside a warm mug of cider.

Instructions:

  1. Reduce the apple cider: Pour the apple cider into a small saucepan. Bring to a gentle boil, then lower the heat and simmer for 15 to 20 minutes, stirring occasionally, until reduced to 1/2 cup. Measure to confirm the amount and let it cool.
  2. Preheat the oven: Heat the oven to 350°F (175°C). Lightly grease two 6-cavity standard donut pans. If using one pan, bake in batches.
  3. Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Mix the wet ingredients: In a separate bowl, whisk together the brown sugar, granulated sugar, eggs, milk, melted butter, vanilla extract, and cooled reduced cider until well combined.
  5. Combine the batter: Add the wet ingredients to the dry ingredients. Stir gently just until combined, taking care not to overmix.
  6. Fill the donut pans: Spoon the batter into a piping bag or a zip-top bag with one corner snipped off. Pipe into the prepared cavities, filling each about three-quarters full.
  7. Bake: Bake for 10 to 12 minutes, until the tops spring back when lightly pressed and a toothpick inserted into a donut comes out clean.
  8. Cool briefly: Let the donuts rest in the pans for 5 minutes, then carefully transfer them to a wire rack. If baking another batch, let the pan cool and grease it again before filling.
  9. Prepare the coating: Mix the granulated sugar and cinnamon in a shallow bowl. Place the melted butter in a separate bowl.
  10. Coat the donuts: While the donuts are still warm enough to handle, lightly brush them with melted butter on all sides, then gently turn them in the cinnamon sugar to coat. Serve warm or let them cool on the rack.

Cook’s Note:

  • Use unfermented apple cider: Choose unfermented apple cider rather than apple juice or apple cider vinegar for the intended flavor.
  • Measure after reducing: Too much cider can make the batter overly wet. If reduced below 1/2 cup, add enough fresh cider to reach that amount.
  • Don’t overmix: Stir only until the flour is incorporated to help keep the donuts tender.
  • Coat while warm: The melted butter helps the cinnamon sugar stick evenly to the surface.
  • Store properly: These donuts are best the day they are baked. Keep cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them without the coating, then thaw, warm, and coat before serving.

This recipe uses sugar to:

  • Add sweetness: Granulated and brown sugars balance the apple cider’s mild tartness.
  • Support a tender crumb: Sugar helps retain moisture, giving the baked donuts their soft texture.
  • Complement the cider: Brown sugar adds a light molasses flavor that pairs with apple, cinnamon, and nutmeg.
  • Create the coating: Granulated sugar mixed with cinnamon gives the donuts their classic sweet, lightly crunchy exterior.
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