Apple Cider Donuts
Baked apple cider donuts concentrate real cider into a cozy Fall breakfast classic coated in cinnamon sugar — the USA orchard-stand treat without a deep fryer. Bake until springy and cooked through, then toss warm in sugar.
🛒Ingredients
- 1 1/2 cups apple cider
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla
- Coating: 1/4 cup melted butter + 1/2 cup sugar mixed with 1 tablespoon cinnamon
🔧Kitchen Tools Needed
- Donut pan
- Saucepan
- Piping bag
- Mixing bowls
- Pastry brush
📝Instructions
- 1
Simmer cider until reduced to 1/2 cup, 15–20 minutes; cool 5 minutes.
- 2
Preheat oven to 350°F. Grease a donut pan.
- 3
Whisk dry ingredients. Whisk butter, sugars, egg, milk, vanilla, and reduced cider. Combine just until mixed.
- 4
Pipe or spoon into pan 2/3 full. Bake 10–12 minutes until springy and toothpick clean.
- 5
Brush warm donuts with butter; toss in cinnamon sugar. Best same day; freeze uncoated if needed.
🥗Nutrition Information
⚡Calories per serving: 210
🏷️Recipe Tags
❓Frequently Asked Questions
Why reduce cider?
Concentrates apple flavor so baked donuts taste like the fair.
No donut pan?
Use a muffin tin 12–15 minutes and coat the same way.
How do I know they are done?
Springy tops and clean toothpick — usually 10–12 minutes at 350°F.
Make ahead?
Bake and freeze uncoated; thaw, warm, then sugar-coat.
