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Baked Apple Cider Donuts

Baked apple cider donuts with a deep, concentrated apple flavor from reduced cider. Soft cake-style rings are baked until set, then brushed with butter and coated in cinnamon sugar.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Apple cider and sugars
  • 0.5 cup apple cider reduced to 1/2 cup
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
Wet ingredients
  • 2 eggs
  • 0.33 cup unsalted butter melted
  • 0.33 cup sour cream
  • 1 tsp vanilla extract
Cinnamon sugar coating
  • 4 tbsp unsalted butter melted
  • 0.33 cup granulated sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 donut pan

Method
 

Reduce cider and prep
  1. Reduce apple cider to 1/2 cup over medium heat, then cool completely.
  2. Preheat the oven to 375F and grease a donut pan.
Mix batter
  1. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt.
  2. Whisk brown sugar, granulated sugar, eggs, melted unsalted butter, sour cream, reduced apple cider, and vanilla extract until smooth.
  3. Fold the flour mixture into the wet ingredients until just combined.
  4. Spoon or pipe the batter into the donut pan.
Bake and coat
  1. Bake for 10-12 minutes, until a toothpick comes out clean.
  2. Brush warm donuts with melted butter, then roll in cinnamon sugar.

Notes

Pro tip: cool the reduced cider completely before mixing so the batter stays thick and the donuts bake up with a tender, springy crumb. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; warm briefly in the oven to refresh. Freeze baked donuts for up to 2 months (coat after thawing for best cinnamon sugar). For a lighter option, swap sour cream for plain Greek yogurt using the same amount.