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Best Baked Apple Cider Donuts Recipe

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★★★★★

4.7 from 65 reviews

These Best Baked Apple Cider Donuts are tender, lightly spiced, and infused with the rich flavor of reduced apple cider. Baked instead of fried, they offer a lighter yet flavorful treat topped with a buttery cinnamon-sugar glaze that perfectly complements their warm autumnal spices. Easy to prepare and bake at home, these donuts bring the taste of fall to your kitchen without the heaviness of traditional fried versions.

Ingredients

Scale

For the Donut Batter:

  • 1 cup apple cider
  • 3 tbsp unsalted butter
  • 1/4 cup sugar
  • 1 large egg
  • 2 tbsp plain Greek yogurt
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch ground nutmeg
  • Pinch ground cloves
  • Pinch salt

For the Topping:

  • 3 tbsp unsalted butter
  • About 2 tbsp reduced apple cider (reserved from above)
  • 1/2 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease two 6-cup donut pans with butter or non-stick spray to ensure the donuts won’t stick and bake evenly. If only one pan is available, be prepared to bake in batches.
  2. Reduce Apple Cider: In a microwave-safe bowl or saucepan, reduce 1 cup apple cider by cooking it on high in the microwave for 8-10 minutes or simmering over medium heat for about 10 minutes until it thickens to about 1/2 cup. Immediately whisk in 3 tablespoons unsalted butter until silky and combined, then let cool slightly. Reserve 1/2 cup of this mixture for later use.
  3. Mix Wet Ingredients: In a large bowl, whisk together 1/2 cup of the cooled reduced cider/butter mixture, 1/4 cup sugar, 1 large egg, 2 tablespoons Greek yogurt, and 1/2 teaspoon vanilla extract until smooth and well combined.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk 1 cup all-purpose flour with 1/2 teaspoon ground cinnamon, a pinch each of nutmeg, cloves, salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Carefully fold the dry ingredients into the wet mixture just until combined, avoiding over-mixing to keep the donuts tender.
  5. Fill Donut Pans and Bake: Spoon or pipe the batter into the prepared donut pans, filling each about two-thirds full. Bake for 9 to 11 minutes until the donuts have risen and edges are lightly golden. Cool in pan for 2-3 minutes before transferring to a wire rack.
  6. Prepare Topping: While donuts bake, melt 3 tablespoons unsalted butter in a large bowl. Whisk in about 2 tablespoons of the reserved reduced cider. In a separate bowl, combine 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon to create the coating.
  7. Coat Donuts: When donuts are warm but easy to handle, dip one side into the melted butter-cider mixture, then immediately coat with the cinnamon sugar mix. For extra flavor, roll the entire donut in the cinnamon sugar. Place on a wire rack to let the topping set.

Notes

  • Ensure not to overmix the batter to maintain light and tender donuts.
  • If you don’t have donut pans, you can use a muffin tin though the shape will differ.
  • Use a piping bag or plastic bag with the corner snipped off for neat filling of donut pans.
  • Donuts are best enjoyed the day they are baked but can be stored in an airtight container for 1-2 days.
  • Reheat gently before serving to refresh texture and flavor.

Keywords: apple cider donuts, baked donuts, fall recipes, autumn desserts, cinnamon donuts, homemade donuts

Find it online: https://topreci.com/best-baked-apple-cider-donuts-recipe/