Soft, cakey donuts packed with real apple cider flavor and rolled in cinnamon sugar. Like a trip to the orchard, without the fryer.
Prep20 min
Cook12 min
Total32 min
Serves12
LevelEasy
What makes it special
Apple cider
All-purpose flour
Cinnamon
Egg
Every October we drive out to an orchard, and the best part of the day is the bag of warm cider donuts. These baked ones are my at-home version, and honestly they come very close.
The secret is reduced cider
Plain cider in the batter barely tastes of anything. Simmering it until it's reduced to a thick, syrupy half cup concentrates the apple flavor, so every bite tastes like fall.
Why bake them?
No pot of hot oil, no splattering, and they're ready in about half an hour. A quick brush of melted butter and a roll in cinnamon sugar gives them that classic coating.
Tips
Don't skip the reduction. It's where all the flavor comes from.
Use fresh spices. Old cinnamon and nutmeg taste dusty.
Don't overbake. Pull them when they spring back to the touch.
Brush lightly. Too much butter melts the sugar coating.
Variations
Maple glaze: dip cooled donuts in maple syrup, powdered sugar and vanilla.
Crumble top: sprinkle cinnamon streusel over the batter before baking.
Spiced sugar: add cardamom or pumpkin spice to the coating.
Gluten-free: a 1:1 gluten-free flour blend.
Serving
Serve warm with hot cider or a chai latte. To freeze, freeze them uncoated for up to 2 months, then warm in a 300°F oven and roll in cinnamon sugar.
Soft baked donuts made with reduced apple cider and warm spices, brushed with butter and rolled in cinnamon sugar. Orchard-style, no frying.
Fall Baking Easy American
Prep
20 min
Cook
12 min
Total
32 min
Servings
12
Ingredients 17 items
Tap to check off as you go
For the Donuts
Cinnamon Sugar Coating
Instructions 7 steps
1
Simmer the apple cider until it reduces to 1/2 cup, then let it cool.
2
Heat the oven to 350°F and grease the donut pans.
3
Whisk the flour, baking powder, baking soda, spices and salt.
4
Whisk the egg, sugars, melted butter, buttermilk, vanilla and reduced cider.
5
Stir the wet ingredients into the dry ones just until combined.
6
Fill the donut molds three-quarters full and bake for 10 to 12 minutes.
7
Brush the warm donuts with butter and roll them in cinnamon sugar.
Nutrition per serving
Calories
210
Protein
3g
Carbs
34g
Fat
7g
Sugar
20g
Fiber
1g
Sodium
150mg
Questions, answered
Why reduce the cider?
Simmering it down concentrates the apple flavor so the donuts actually taste like cider.
Can I use apple juice?
Fresh unfiltered apple cider tastes best. Apple juice works but gives a milder flavor.
Do I need a donut pan?
It's best. You can bake the batter in a muffin tin instead; add a few minutes to the baking time.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
