A classic fall favorite, these apple cider donuts are coated in cinnamon sugar and baked – not fried! In less than an hour they’ll be ready to eat and your kitchen will smell heavenly.
Apple Cider Donuts
- 1 1/2 cups apple cider
- 1 cinnamon stick
- 2 Tablespoons unsalted butter, melted and cooled slightly
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon cardamon powder
- 1 large egg, room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup milk, room temperature
- 1/2 teaspoon vanilla extract
Cinnamon Sugar Topping
- 1 cup granulated sugar
- 1 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- Preheat oven to 350° F. Spray donut pan with nonstick spray and set aside.
- In a small saucepan, combine cider and cinnamon stick and simmer over low heat for about 15 minutes. Let simmer until you have 1/2 cup of reduced cider. Set aside and allow to cool.
- Melt butter and set aside to cool slightly.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt and cardamom. Set aside.
- In a medium bowl, lightly beat egg with whisk. Add melted butter, brown sugar, granulated sugar, milk, vanilla and whisk until smooth. Add reduced apple cider and whisk until well-combined.
- Pour the wet mixture into the dry mixture and whisk together until combined and smooth, but don’t overmix! The batter will be a light caramel color.
- Pour the batter into the prepared pan, filling each about 2/3 full. The easiest way to fill them is to use a pastry bag (or a plastic bag with a hole cut into the corner). Make sure to wipe the pan of any excess batter! Bake for 10 minutes. Remove from pan and let cool on wire racks .
- Place melted butter in a shallow bowl. In a separate small bowl, whisk to combine sugar and cinnamon.
- Dip the tops of donuts in melted butter, then coat them in the sugar mixture. Set each coated donut on a wire rack , lined baking sheet, or directly to a serving bowl or plate. They’re best served the same day, but you can store them in a closed container for up to 3 days in the fridge. Enjoy!
Making muffins: Grease or spray a 12 cup muffin pan with nonstick spray , add batter to fill each cavity about 2/3-3/4 full and bake at 350°F for about 20 minutes or until the tops bounce back when pressed. You’ll get 10-12 muffins this way.
Making donut holes: Grease or spray a mini muffin pan with nonstick spray , add batter to fill each cavity about 2/3 full and bake at 350°F for about 9 minutes or until the tops bounce back when pressed.
Storage: Best eaten same day, but can be kept in an airtight container at room temperature overnight, or up to 3 days in an airtight container in the fridge.
Freezing: After you’ve baked the donuts, let them cool completely and then store in a single layer in an airtight container or freezer bag for up to 3 months. When you’re ready to eat them, let them thaw at room temperature, then coat in the melted butter and cinnamon sugar mixture.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: apple cider donuts, cider donuts, cider doughnuts, baked apple cider donuts