Save This baked apple cider donut recipe transforms a beloved fall treat into something you can enjoy at home without deep frying. The concentrated apple cider and warm spices create that authentic orchard flavor we all crave when the leaves start changing.
I first created these donuts after visiting a local apple orchard with my family. The line for their famous cider donuts stretched for nearly an hour, which inspired me to develop this homemade version. Now my kids help mix the batter every autumn weekend.
Ingredients
- All purpose flour: provides the perfect structure for these cake donuts without becoming too dense
- Apple cider: reduced to concentrate the flavor, creating that authentic orchard taste
- Unsalted butter: adds richness and helps create a tender crumb
- Eggs: provide structure and moisture for the perfect donut texture
- Granulated sugar and brown sugar: combine for the right balance of sweetness and depth
- Unsweetened applesauce: boosts the apple flavor while reducing the need for extra fat
- Ground cinnamon, nutmeg, allspice and cloves: create that signature fall spice profile
- Baking powder and baking soda: work together for the perfect rise and texture
- Pure vanilla extract: enhances all the flavors without overwhelming
Instructions
- Reduce the Apple Cider:
- Pour your apple cider into a small saucepan and simmer over medium heat for about 10 minutes until reduced by half to approximately ½ cup. This concentrates the flavor significantly, giving your donuts that pronounced apple taste. Allow this to cool slightly before proceeding. The reduction should be noticeably thicker and more intensely flavored than the original cider.
- Prepare the Dry Ingredients:
- In a large bowl, thoroughly whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt. Whisking ensures even distribution of the leavening agents and spices throughout the flour, which will give your donuts consistent flavor and texture. Make sure to break up any clumps of spices or baking powder.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together your reduced apple cider, melted butter, eggs, granulated sugar, brown sugar, applesauce, and vanilla extract until completely smooth. The mixture should be uniform in color with the sugars fully dissolved. The applesauce helps keep the donuts moist while adding additional apple flavor.
- Combine Wet and Dry Mixtures:
- Pour the wet ingredients into the bowl with the dry ingredients and gently fold everything together using a rubber spatula. Mix just until no dry flour remains visible. Overmixing will develop the gluten in the flour and result in tough donuts. Some small lumps in the batter are perfectly fine.
- Fill the Donut Pans:
- Transfer your batter to a piping bag or use a spoon to fill each cavity in your greased donut pans about ¾ full. Filling them too much will cause the donuts to rise over the center post, losing their characteristic shape. If using a spoon, smooth the tops gently with the back of the spoon for more even baking.
- Bake to Perfection:
- Place the filled donut pans in your preheated oven and bake for 10 to 12 minutes. The donuts are done when they spring back when lightly touched and a toothpick inserted comes out clean with no wet batter. The tops should be lightly golden but not browned.
- Apply the Cinnamon Sugar Coating:
- Allow the donuts to cool in the pans for 5 minutes before carefully removing them. While still warm, brush each donut lightly with melted butter, then immediately dip into the cinnamon sugar mixture, turning to coat all sides. The warm donuts will help the cinnamon sugar adhere better, creating that classic apple cider donut finish.
Save The reduced apple cider is truly the secret ingredient that makes these donuts special. I discovered this technique after making several batches with regular cider that lacked that intense apple flavor I remembered from orchard visits. Concentrating the cider through reduction creates that authentic taste without artificial flavorings.
Storage Tips
These apple cider donuts are definitely best enjoyed the day they're made, preferably while still slightly warm. However, if you need to store leftovers, place them in an airtight container lined with paper towels to absorb moisture. They'll stay fresh at room temperature for up to 2 days.
For longer storage, you can freeze the uncoated donuts for up to 3 months. Simply thaw at room temperature, then warm in a 300°F oven for 5 minutes before applying the butter and cinnamon sugar coating. The fresh coating makes them taste nearly as good as freshly baked.
Ingredient Substitutions
If you cannot find apple cider, apple juice can work in a pinch, though the flavor will be less complex. Reduce it a bit longer to concentrate the sweetness and flavor.
For a dairy free version, substitute the butter with melted coconut oil or a plant based butter alternative in both the batter and coating.
Try whole wheat pastry flour for up to half of the all purpose flour to add a nutty flavor and boost the fiber content without making the donuts too dense.
Seasonal Adaptations
Fall Harvest
Use freshly picked apples for homemade applesauce in the recipe
Add 2 tablespoons of maple syrup to the batter for a deeper fall flavor
Garnish with a drizzle of caramel sauce for special occasions
Winter Holiday
Add orange zest to the batter for a festive citrus note
Include a pinch of cardamom in the spice blend for warmth
Serve with a vanilla bean glaze instead of cinnamon sugar for a snow topped effect
Spring Refresh
Incorporate lemon zest into the batter for brightness
Reduce the heavier spices and increase the cinnamon for a lighter profile
Top with a light honey glaze instead of the cinnamon sugar coating
Save Enjoy these homemade baked apple cider donuts as a delightful treat any time of year. They are perfect for breakfast, a snack, or even dessert.
Recipe FAQ
- → How do I achieve a strong apple flavor?
Use high-quality unfiltered apple cider and simmer it down before adding to the batter for concentrated flavor.
- → Can I make these without a donut pan?
You can use a muffin pan, though the shape will differ; adjust baking time as needed.
- → What can replace butter for dairy-free?
Plant-based butter works well and will produce similar results in texture and taste.
- → How can I store leftover donuts?
Store in an airtight container at room temperature for up to two days to keep them fresh.
- → Are there alternatives to all-purpose flour?
You may substitute half the all-purpose flour with whole wheat for a heartier texture.
- → What is the best way to coat the donuts?
Brush warm donuts with melted butter, then dip generously in cinnamon sugar for even coating.