Apple Cider Donuts 7 Irresistible Secrets For Puff
Baked Apple Cider Donuts with bold orchard flavor, a tender crumb, and a sparkly cinnamon sugar finish. Chef-tested steps focus on cider reduction, clean mixing, and foolproof doneness cues for maximum puff.
Equipment
- Saucepan
- Mixing bowls
- Whisk
- Donut Pan
- Wire Rack
- Large Zip-Top Bag
- Measuring Cups and Spoons
Ingredients
For the Cider Reduction
- 1 1/2 cups apple cider reduce to 1/2 cup (120 ml)
For the Donut Batter
- 2 cups all-purpose flour spooned and leveled (250 g)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp apple pie spice homemade or store-bought
- 1/4 tsp fine salt
- 2 tbsp unsalted butter melted (28 g), slightly cooled
- 1 large egg room temperature
- 1/2 cup light or dark brown sugar packed (100 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup milk room temperature (120 ml)
- 1 tsp pure vanilla extract
- 1/2 cup reduced apple cider from above (120 ml), cooled 10 minutes
For the Cinnamon Sugar Topping
- 1 cup granulated sugar (200 g)
- 3/4 tsp ground cinnamon
- 3/4 tsp apple pie spice
- 6 tbsp unsalted butter melted (85 g) for dipping
Instructions
- Reduce the cider: Simmer 1 1/2 cups apple cider over low heat, stirring occasionally, until reduced to 1/2 cup (about 20 minutes). Cool 10 minutes.
- Preheat and prep: Heat oven to 350°F (177°C). Lightly coat donut pan with nonstick spray.
- Dry mix: In a large bowl whisk flour, baking soda, baking powder, cinnamon, apple pie spice, and salt until evenly combined.
- Wet mix: In a second bowl whisk melted butter, egg, brown sugar, granulated sugar, milk, and vanilla until smooth. Whisk in cooled cider reduction.
- Combine: Pour wet into dry and whisk just until no dry streaks remain. Batter will be slightly thick.
- Fill pans: Transfer batter to a large zip-top bag, snip a corner, and pipe into wells about halfway full. Tap pan to level.
- Bake: Bake 10–11 minutes until edges are lightly golden and tops spring back to a gentle touch. Cool 2 minutes, then move to a wire rack. Re-grease pan and repeat with remaining batter.
- Make topping: Stir sugar, cinnamon, and apple pie spice in a bowl. Melt butter in a shallow bowl.
- Coat: While donuts are warm, dip each side in melted butter, then roll in spiced sugar to coat.
- Serve and store: Enjoy immediately. Store airtight up to 2 days at room temperature or 5 days refrigerated. Freeze up to 2 months; thaw overnight and rewarm to refresh.
Notes
No donut pan: Bake as muffins in a 12-cup pan, 18–20 minutes at 350°F. Minis: Fill mini donut or mini muffin wells 3/4 full and bake 8–9 minutes. Apple pie spice swap: use cinnamon with small pinches of cardamom and nutmeg. For a denser crumb, replace milk with 1/2 cup plain yogurt or sour cream.