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Baked Apple Cider Donuts

Baked apple cider donuts are spiced and golden with a crackly cinnamon sugar coating, made without deep frying. The reduced apple cider keeps them tender and flavorful while they bake in a donut pan until springy.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Reduced apple cider
  • 0.5 cup 1 cup apple cider, reduced to 1/2 cup Reduce to 1/2 cup and cool slightly before mixing.
Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.5 cup brown sugar
Wet ingredients
  • 0.25 cup butter, melted Melt first; measure after melting.
  • 1 egg
  • 0.5 cup buttermilk
  • 0.25 cup melted butter For brushing after baking.
Coating
  • 0.5 cup sugar mixed with cinnamon Toss warm donuts for even coating.

Equipment

  • 1 sheet pan
  • 1 donut pan

Method
 

Reduce the cider and prep the oven
  1. Simmer the apple cider until reduced by half, then cool.
  2. Preheat oven to 350°F and grease a donut pan.
Mix the batter
  1. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  2. Whisk the brown sugar, melted butter, egg, buttermilk, and reduced cider until smooth.
  3. Fold the wet ingredients into the dry until just combined, leaving a thick batter.
Bake and coat
  1. Pipe or spoon the batter into the donut pan, filling each cavity about 3/4 full.
  2. Bake for 9-11 minutes, until springy to the touch.
  3. Cool slightly, then brush with melted butter.
  4. Roll the warm donuts in cinnamon sugar so the coating clings evenly.

Notes

Pro tip: coat the donuts while still warm so the cinnamon sugar sticks without soaking in. Store in an airtight container at room temperature up to 1 day (best same-day), or refrigerate up to 3 days; rewarm briefly in the oven for best texture. Freezer: yes—freeze uncoated or fully cooled donuts in a freezer bag up to 2 months and thaw to recoat. For a dietary swap, use a lactose-free buttermilk (or lactose-free milk plus acid) to keep the same tender crumb.