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Baked Apple Cider Donuts

Baked apple cider donuts use reduced cider and warm cinnamon spices for tender, golden rounds with a crackly cinnamon-sugar coating. Baked in a donut pan, they deliver the cozy fall flavor of fried donuts without deep-frying.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Baked apple cider donut batter
  • 0.5 cup apple cider Reduced to 1/2 cup
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 cup butter, softened
  • 0.75 cup brown sugar
  • 2 large eggs
  • 0.5 cup sour cream
Cinnamon sugar coating
  • 0.25 cup melted butter For coating
  • 0.5 cup cinnamon sugar For coating

Equipment

  • 1 sheet pan
  • 1 donut pan
  • 1 small saucepan

Method
 

Reduce the apple cider
  1. Simmer the apple cider in a small saucepan until reduced to 1/2 cup, then cool slightly.
  2. Place the reduced cider aside to cool while you prepare the rest of the batter.
Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a donut pan.
  2. Grease all donut cavities thoroughly so the donuts release cleanly.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg until evenly combined.
  2. Break up any spice lumps so the batter bakes uniformly.
Mix the wet ingredients
  1. Cream the softened butter and brown sugar, then beat in the large eggs, sour cream, and reduced cider.
  2. Mix until smooth and glossy, with the reduced cider fully incorporated.
Combine and fill
  1. Fold the dry ingredients into the wet ingredients until just combined, with no visible dry streaks.
  2. Pipe or spoon the batter into the donut pan cavities, filling each about 2/3 full.
Bake
  1. Bake for 12-14 minutes at 350°F, until springy to the touch.
  2. Let the donuts cool slightly so they hold their shape during coating.
Coat
  1. Brush each donut with melted butter while still warm for best adhesion.
  2. Roll the donuts in cinnamon sugar, then set them on a rack until the coating looks set.

Notes

Pro tip: coat the donuts while still warm so the cinnamon sugar sticks evenly, and use a piping bag to fill the donut pan cavities with less mess. Store baked donuts in an airtight container in the refrigerator for up to 3 days; rewarm briefly in the oven or microwave before serving. Freezing is yes—freeze uncoated or coated donuts for up to 2 months and thaw, then refresh in cinnamon sugar after thawing. For a dairy-light swap, use plain Greek yogurt in place of the sour cream and vegan butter in place of butter (texture may be slightly less tender).