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Cozy Baked Apple Cider Donuts with Cinnamon Sugar

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These tender, baked apple cider donuts are coated in a generous layer of cinnamon sugar. The secret is reducing apple cider to a syrup for intense flavor, creating a perfect fall treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ½ cup (120 ml) buttermilk, room temperature
  • ¼ cup (57 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Coating:
  • 4 tablespoons (57 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • 1 ½ tablespoons ground cinnamon

Instructions

  1. Reduce the Apple Cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 12-15 minutes, stirring occasionally, until reduced to about ¼ cup. Set aside to cool.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Lightly grease a standard 6-well or 12-well donut pan with non-stick spray or melted butter.
  3. Mix the Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt for about 30 seconds.
  4. Mix the Wet Ingredients: In a medium bowl, whisk together egg, buttermilk, melted butter, vanilla extract, and cooled reduced apple cider until smooth.
  5. Combine Wet and Dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fill the Donut Pan: Transfer batter to a piping bag or large ziploc bag with corner snipped. Pipe batter into prepared donut wells, filling each about ⅔ to ¾ full.
  7. Bake: Bake for 9-11 minutes, until golden brown and a toothpick inserted into center comes out clean. Rotate pan halfway through.
  8. Cool in the Pan: Let donuts cool in pan for 3-4 minutes, then turn out onto a cooling rack.
  9. Make the Cinnamon Sugar Coating: In a small bowl, melt 4 tablespoons butter. In a shallow bowl, whisk together ½ cup granulated sugar and 1 ½ tablespoons cinnamon.
  10. Coat the Donuts: While donuts are still warm, brush each generously with melted butter, then immediately toss in cinnamon sugar mixture to coat completely. Place on rack. Repeat with all donuts.
  11. Serve and Repeat: If baking in batches, let pan cool, wipe clean, re-grease, and repeat filling, baking, and coating. Best enjoyed the same day.

Notes

Don’t skip reducing the cider—it’s the key to intense apple flavor. Use room temperature ingredients for best texture. Do not overmix the batter. Coat donuts while warm but not hot. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, substitute buttermilk with ½ cup unsweetened almond or oat milk mixed with 1 ½ teaspoons lemon juice, and use vegan butter. Donuts are best the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze uncoated baked donuts for up to 2 months.

Nutrition

Keywords: apple cider donuts, baked donuts, fall donuts, cinnamon sugar donuts, apple donuts, easy donut recipe

Find it online: https://tastytuck.com/cozy-baked-apple-cider-donuts-with-cinnamon-sugar/