Baked Apple Cider Donuts
There’s nothing more comforting in the fall months than biting into warm cinnamon sugar coated Baked Apple Cider Donuts. They are soft, sweet, spiced and will put you in the mood for all things cozy.
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Apple Cider Donuts are the perfect fall treat. For me, it’s not fall until we make apple cider cinnamon sugar donuts! My kids love to help (eat them) 😉 And these homemade donuts are a cinch to make. It’s as easy as mixing the batter and baking them in the oven. You can have from scratch apple cider donuts in less than an hour.
My kids really do love to help prepare the donuts, even though eating them is definitely more fun! We can gobble up a whole batch in one morning. The donuts are that delicious!
Let’s get baking!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Donut pan
- Mixing bowls and measuring cups
- Cooling rack
- Piping bag or a gallon sized Ziploc– to pipe the batter into the pan. Trust me, this is much easier than spooning it in
- Stand mixer or hand mixer
- Nonstick spray– or oil/butter for the donut pan.
- All purpose flour– I haven’t tried these with wheat flour, but I’m sure you could substitute.
- Granulated white sugar – we’ll add this in the batter and use a little in the cinnamon sugar coating.
- Light brown sugar– this has less molasses than dark brown sugar. You could absolutely use dark brown sugar instead, this will give the donuts a deeper flavor.
- Vanilla extract– the real stuff!
- Cinnamon– for warmth, you can use pumpkin pie spice instead, if you prefer.
- Baking powder and baking soda
- Egg
- Heavy whipping cream-can substitute whole milk.
- Apple cider – try my Crock Pot Apple Cider recipe or buy it in your local grocery store.
- Unsalted butter-melted, to help the topping stick to the donut.
What is Apple Cider?
Apple cider is the darker murky stuff sold in the fall months and is made by pressing the juice from apples. It is unsweetened and unfiltered and is different from apple juice. Don’t use apple juice or apple sauce, the donuts will not be the same. Apple Cider is usually found in jugs at the grocery store. You can easily make a batch yourself in the crock pot. Typically apple cider does not contain any preservatives, but it freezes really well!
How to make Baked Apple Cider Donuts
- Preheat the oven, prepare the batter and the donut pans. Donut pans usually have 6 each. You can use 2 pans or bake in 2 separate batches. You’ll get 12 donuts total.
The batter is super easy to make. In a stand mixer (or use a hand mixer) combine the white sugar, apple cider and egg. Mix until well combined. In a separate bowl whisk together the dry ingredients: flour, baking powder and baking soda, and cinnamon. Slowly add the dry ingredients into the wet ingredients and mix on low speed until fully incorporated.
2. Add the donut batter into a piping bag or a gallon sized Ziploc bag and snip off the corner. Pipe the batter into the donut molds- careful not to overfill. Bake for 12 minutes.
3. Let the donuts cool in the pan for 5 minutes and carefully remove to a cooling rack.
4. Prepare the cinnamon sugar coating while the donuts are cooling. Melt the butter in the microwave in 20 second intervals until melted. In a separate bowl combine white granulated sugar, light brown sugar, and cinnamon. I find a wide shallow bowl is easiest.
5. Brush the butter on both sides of the donuts with a pastry brush. Immediately dunk into the cinnamon sugar mixture and press in until well coated.
6. Repeat on all donuts and enjoy!
Tips, Tricks, and Suggestions
- Make sure to use apple cider and not apple juice or apple sauce in this recipe.
- Simmer 2 cups of apple cider on the stove until it’s a thick syrup and use that in the recipe to really hit home on that apple cider flavor.
- Add 1/4-1/2 teaspoon of cloves, cardamom, or ginger in the cinnamon sugar topping for a deeper fall flavor. Substitute pumpkin pie spice for the cinnamon, if you prefer the taste.
- The donuts are best enjoyed right away. If you have any left over store in an air tight container in the fridge and eat within 2 days.
- if you don’t have a muffin tin, you can use a muffin tin instead. The baking time might be slightly longer. They will be finished when a toothpick inserted in to the center comes out clean.
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Baked Apple Cider Donuts
Equipment
- donut pans
Ingredients
For the Donuts
- 2 cups all purpose flour
- 2/3 cups granulated sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg whisked
- 2 tbsp heavy cream
- 1 cup apple cider
For the Topping
- 3 tbsp unsalted butter melted
- 2 tbsp light brown sugar
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350°F
- In a bowl mix together the dry ingredients: flour, baking soda, baking powder, and cinnamon
- In the bowl of a stand mixer add the sugar, egg, and apple cider. Mix together. Slowly add in the dry ingredients and mix until incorporated, scraping the sides and bottom of the bowl as needed.
- Spray a donut pan with nonstick spray.
- Add the batter to a piping bag or Ziploc bag and cut off the corner. Pipe the batter into 12 donuts. Careful not to overfill.
- Bake 12 minutes, or until a toothpick comes out clean when inserted into the donuts. Let cool 5 minutes in the pan.
- While the donuts are cooling, melt the butter. In a small bowl mix together the topping ingredients- sugar, brown sugar, and cinnamon.
- Remove the donuts to a wire cooling rack. Brush each donut with melted butter and immediately dip into the cinnamon sugar mixture. Enjoy right away.
Video
Notes
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- Make sure to use apple cider and not apple juice or apple sauce in this recipe.
- Simmer 2 cups of apple cider on the stove until it’s a thick syrup and use that in the recipe to really hit home on that apple cider flavor.
- Add 1/4-1/2 teaspoon of cloves, cardamom, or ginger in the cinnamon sugar topping for a deeper fall flavor. Substitute pumpkin pie spice for the cinnamon, if you prefer the taste.
- The donuts are best enjoyed right away. If you have any left over store in an air tight container in the fridge and eat within 2 days.
- if you don’t have a muffin tin, you can use a muffin tin instead. The baking time might be slightly longer. They will be finished when a toothpick inserted in to the center comes out clean.
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