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Apple cider donuts stacked vertically on a small white plate.

Baked Apple Cider Donuts


  • Author: Denay DeGuzman
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 Minutes
  • Yield: 15 Donuts 1x

Description

Apple cider donuts are a fall favorite! Baked not fried, they’re lightly brushed with butter then sprinkled with cinnamon sugar. These are the farm-style donuts sold apple-orchard bakeries throughout the country.


Scale

Ingredients

DONUT BATTER

  • 10 tablespoons butter, softened
  • 3/4 cup light-brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground mace OR ground nutmeg
  • 1/2 cup apple cider*

COATING FOR DONUTS

  • 6 tablespoons butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

RECIPE PREP: Preheat oven to 350°F. Grease the wells of two donut pans with butter, or spray them with cooking spray.

  1. Cream butter and sugars together until light and fluffy. Add vanilla and eggs one by one, mixing well after each addition.
  2. Add flour, salt, baking powder, and spices. Mix on low speed until all ingredients are well incorporated. As needed, stop and scrape down the sides of the bowl with a spatula.
  3. With your mixer running, slowly stream in the apple cider.
  4. Fill the donut pan cavities to 2/3 full. Bake for 15 minutes or until done. Allow donuts to cool in the pan for 4-5 minutes. Transfer to a baking tray.
  5. Melt 6 tablespoons butter. In a bowl, mix granulated sugar and cinnamon. While the donuts are still warm, brush them with melted butter. Dip them into the cinnamon sugar.

Notes

EXPERT TIPS FOR BEST RESULTS

  • FOR THE ROBUST FLAVOR OF JUST-PICKED APPLES: Reduce one cup apple cider down to 1/2 cup. On the stovetop, simmer the cider in a small saucepan over low heat for 15-20 minutes. Transfer the liquid to a freezer-safe bowl. Cool it in the freezer for 10 minutes before adding it to the donut batter. Another option: use thick, pourable, apple cider concentrate (boiled cider syrup).
  • USE GROUND MACE if you have it! After all, it’s the primary flavor of donut-shop favorites. Because nutmeg is pretty close, it’s a great substitute for mace in most donut recipes, including this one.
  • HOW TO FILL DONUT PANS: Transfer batter to a large zip-top bag. Snip a corner of the bag. Pipe batter into donut pan cavities.
  • HOW TO KEEP SURFACE OF BAKED DONUTS SMOOTH: After removing donuts from the pan, cool on a baking tray. A cooling rack would leave unwanted marks across the surface!
  • CAN APPLE CIDER DONUTS BE FROZEN? Yes they can! This is the perfect recipe for freezing. Store them in the freezer for up to 6 weeks.
  • NO DONUT PAN? NO PROBLEM! Prep two muffin pans with cupcake liners. Fill each cavity 3/4 full. Bake at 350°F for about 18 minutes, or until a cake tester run through the middle of two separate muffins comes out clean. Makes one dozen apple cider donut muffins.
  • HOW TO BAKE APPLE CIDER DONUTS IN MINI DONUT PANS: Grease the pans. Fill the cavities 2/3 full with batter. Bake at 350°F for 8-9 minutes. Makes 48 mini donuts.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: Apple Cider Donuts, Baked Apple Cider Donuts

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