Baked Apple Cider Donuts

Baked apple cider donuts capture all the warmth and nostalgia of fall mornings at the orchard without needing messy frying oil. After years of buying a dozen at every apple-picking trip I realized homemade tastes even better warm from the oven with that cozy apple spice aroma filling the house.

The first time my family tasted these right out of the oven we all agreed they beat every store-bought donut. Now it is our autumn tradition to make them after school together with fresh cider from the farm.

Ingredients

• Apple cider: gives the donuts their signature November flavor Choose fresh pressed cider for full fragrance and bold sweet-tart taste
• Cake flour: creates an extra soft tender crumb Seek out cake flour if you can for the most bakeryworthy donuts
• Baking powder: gives the donuts their lift and helps them bake evenly Always check your baking powder is fresh for the best rise
• Ground cinnamon and nutmeg: bring classic warm spice Swap in apple pie spice if you want a deeper blend
• Whole milk: adds a touch of richness and moisture Use regular not skim for best texture
• Light brown sugar: keeps the crumb moist and adds a hint of caramel Look for soft and fresh brown sugar
• Granulated sugar: for sweetness and for that signature cinnamon-sugar crunch on top
• One large egg: binds ingredients together and adds structure Always bake with room temperature eggs
• Unsalted butter: for flavor and tenderness Use real butter for that warm bakery taste
• Pure vanilla extract: rounds out flavors Go for pure vanilla versus imitation for best results

Instructions

Reduce the Apple Cider:

Pour apple cider into a small saucepan and bring it to a brisk boil over high heat for about one minute Once boiling lower the heat and let it simmer gently without stirring until the liquid visibly thickens and measures exactly one half cup The process will take around ten to fifteen minutes Let the reduced cider cool to room temperature before proceeding

Prepare the Donut Pan and Set Oven:

Generously coat your donut pan with nonstick spray including all nooks and crannies to guarantee easy release Preheat your oven to three seventy five degrees Fahrenheit to ensure even baking

Mix Dry Ingredients:

In a large mixing bowl whisk together cake flour baking powder ground cinnamon salt and nutmeg Make sure there are no clumps and the mixture is uniform Set aside

Mix Wet Ingredients:

In a separate medium bowl combine the cooled reduced apple cider whole milk light brown sugar granulated sugar egg melted butter and vanilla extract Whisk until completely smooth

Combine Wet and Dry:

Pour the wet mixture over the dry ingredients Use a spatula to gently fold ingredients together Do not overmix Stop when no dry streaks of flour remain the batter should be thick but not runny

Pipe Batter into Donut Pan:

Transfer the batter into a large ziptop bag and snip off about one half inch from the corner Carefully pipe the batter into each donut cavity filling each about half full

Bake:

Set the pan in the preheated oven Bake for eight to ten minutes until the donuts are just golden and a toothpick comes out clean from the center Avoid overbaking for tender donuts

Cool the Donuts:

Let the baked donuts rest in the pan for two minutes before turning them onto a wire rack to cool completely If you handle them too warm they may break apart

Coat with Cinnamon Sugar:

In a shallow bowl mix granulated sugar and cinnamon Dip each donut in melted butter coating both sides then immediately roll in the cinnamon sugar mixture for the final touch If you prefer a lighter treat dip warm donuts directly into the cinnamon sugar without butter

Serve:

Arrange donuts on a serving platter Enjoy them warm for the most comforting flavor and pillowy texture

The apple cider reduction step is my favorite part because it makes my kitchen smell like an autumn festival I will always remember my son dusted in cinnamon sugar licking his fingers after dipping his first homemade donut

Storage Tips

Once cool pack donuts in a sealed bag or airtight container They keep at room temperature for up to two days or in the fridge for a full week If you want to freeze them arrange cooled donuts in a single layer in a freezer bag and store for up to three months Bring to room temperature or quickly warm in the microwave for fresh taste

Ingredient Substitutions

If you cannot find cake flour regular all purpose flour sifted for airiness makes a fine swap For spicing you can use apple pie spice blend instead of cinnamon and nutmeg If you use salted butter skip any extra pinch of salt in the recipe

Serving Suggestions

These donuts are best served while still slightly warm for that bakery fresh experience Pair them with hot coffee mulled cider or even a creamy latte Sometimes we add a scoop of vanilla ice cream between two cooled donuts for a truly special dessert

Cultural and Seasonal Inspiration

Apple cider donuts are a beloved tradition throughout apple country in the United States They capture the heart of fall festivals and orchard trips Homemade means you control quality and create new traditions whether it is Halloween morning or a chill late October afternoon

Seasonal Adaptations

If apple cider is out of season use quality apple juice instead though the flavor will be gentler Substitute pumpkin spice blend in place of nutmeg for an extra autumn twist Top warm donuts with a maple glaze for holiday brunches

Success Stories

I have heard from friends who sent these donuts in lunchboxes for a sweet surprise and others who baked and froze batches ahead so they could enjoy a taste of fall all winter One neighbor makes extra for school bake sales because they always sell out

Freezer Meal Conversion

Bake and cool donuts completely Before coating freeze in a ziptop bag When ready to serve thaw at room temperature brush with melted butter and toss in fresh cinnamon sugar This makes it so easy to have bakery style treats on hand even weeks later

Save this recipe for all your autumn mornings and let the cinnamon sugar aroma fill your home Just one batch will spark sweet fall memories year after year

Common Questions About Recipes

→ Why reduce the apple cider before adding it?

Reducing apple cider intensifies its flavor, giving the donuts a bolder apple essence and a more aromatic crumb.

→ Can apple juice be substituted for apple cider?

Apple juice can be used, but cider lends a richer, tangier apple taste that's closer to farm-fresh apples.

→ What makes cake flour preferred in this batter?

Cake flour produces lighter, fluffier donuts. If unavailable, sift all-purpose flour for a similar effect.

→ Is melted butter necessary before dipping in cinnamon sugar?

Brushing with butter helps the cinnamon sugar stick, but warm donuts will hold some coating even without it.

→ How should leftovers be stored for freshness?

Keep donuts in an airtight container at room temperature for two days, or refrigerate up to a week. They also freeze well.

→ What if my batter is very thin?

Excess cider may have been used. Be sure your reduced cider measures exactly 1/2 cup before mixing.