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Baked apple cider donuts coated in cinnamon sugar, stacked on a plate beside a mug of warm apple cider

Baked Apple Cider Donuts

Soft baked donuts made with reduced apple cider and warm spices, brushed with butter and rolled in cinnamon sugar.
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Prep Time 15 minutes
Cook Time 12 minutes
Reducing and cooling the cider 25 minutes
Total Time 52 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Donuts
  • 2 cups apple cider simmered down to 1/2 cup and cooled (480 ml)
  • 2 cups all-purpose flour spooned and leveled (250 g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup light brown sugar packed (100 g)
  • 1 large egg room temperature
  • 1/2 cup buttermilk (120 ml)
  • 1/4 cup unsalted butter melted (57 g)
  • 1 teaspoon vanilla extract
Cinnamon sugar coating
  • 1/3 cup granulated sugar (65 g)
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter melted, for brushing (43 g)

Method
 

Cider and batter
  1. Simmer the apple cider in a small saucepan over medium-high heat for 20 to 25 minutes, until reduced to about 1/2 cup. Cool for 15 minutes.
  2. Preheat the oven to 350°F (175°C) and grease a 12-cavity donut pan well.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a bowl.
  4. In a second bowl, whisk the brown sugar, egg, buttermilk, 1/4 cup melted butter, vanilla and cooled cider reduction.
  5. Pour the wet ingredients into the dry and stir until just combined.
Bake and coat
  1. Pipe the batter into the pan, filling each cavity about two-thirds full.
  2. Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed. Cool in the pan for 3 minutes.
  3. Mix the sugar and cinnamon. Brush the warm donuts with melted butter and dip them in the cinnamon sugar to coat both sides.

Notes

Make ahead: Make the cider reduction up to 3 days ahead and refrigerate it.
Storage: Keep airtight for up to 2 days at room temperature or 5 days refrigerated. Freeze uncoated for up to 3 months.
Nutrition is an estimate per donut.