Easy Baked Apple Cider Donuts
This easy baked apple cider donuts recipe has become a family favorite. To say, we love this recipe is an understatement. We enjoy the warmth and comfort that indulging in these old fashioned donuts bring to a crisp fall morning.
Filled with apple cider, cinnamon, nutmeg, cardamom and brown sugar, this donut recipe is the perfect blend of fall flavors. With a cake like consistency, it’s hard to stop at only one!
Do you love fresh baked muffins? Love apples? Then you have got to try my recipe for apple cinnamon muffins. Perfect for a mid morning snack.
Or maybe you’re in the mood for apple cake. Try this recipe for fresh apple loaf cake.
Why You’ll Love This Recipe
Frequently Asked Questions
The primary difference is apple cider is not filtered to remove pulp and sediment which is why it looks so cloudy. On the other hand, apple juice has been filtered and is more processed. This results in a clearer liquid which can be more appealing to drink.
You can substitute 1/2 teaspoon ground ginger for the cardamom. I highly recommend using the cardamom, though. It compliments the apple cider very well. I have used ginger in these donuts before but I really like the cardamom better.
Pro Tips
How To Make Baked Apple Cider Donuts
For the complete instructions, see the recipe card below.
Step 1 – Pour the apple cider into a 2 quart saucepan.
Step 2 – Bring the apple cider to a full boil. Reduce heat to medium and allow to simmer until only a 1/2 cup remains. Set aside to cool while you prepare the batter.
Step 3 – Add the all-purpose flour, baking powder, salt and spices to a large bowl. Whisk to combine. Set aside
Tip – I like to use freshly grated nutmeg. It is so fragrant. You could use already ground nutmeg instead.
Step 4 – Cream butter and sugars together in the bowl of a stand mixer until light and fluffy. Then add the eggs and vanilla extract to the mixture.
Step 5 – Beat in the flour mixture and the cooled apple cider to the bowl till smooth.
Step 6 – Evenly fill each cavity of the two greased donut pans.
Step 7 – Bake in a preheated oven for 10 to 15 minutes. Allow to cool in the pans for 10 minutes before turning out onto a cooling rack.
Step 8 – Brush each donut with melted butter. Then dip into a bowl filled with the cinnamon sugar mixture.
Go ahead and take a bite. I bet you can’t eat just one! The best apple cider donuts with lots of apple cinnamon spice.
How To Store
Store in a sealed container for up to three days at room temperature.
Baked Apple Cider Donuts
Equipment
- 2 donut pans with 6 cavities each
Ingredients
- 1 ½ cups apple cider
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg (freshly grated)
- ¼ teaspoon ground cardamom
- ½ cup butter (room temperature)
- ½ cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 eggs (large)
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- ¼ cup butter (melted)
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
Instructions
Apple Cider Reduction
- The apple cider needs to be reduced to a ½ cup for the full flavor.Pour the apple cider into a 2 quart saucepan. Bring to a full boil on medium high heat. Reduce heat to medium, continue to cook, uncovered. At 20 minutes, check to see if it has reduced to a ½ cup. If not, continue cooking, checking every 10 minutes. It may take as long as 30 to 40 minutes to reduce.Once reduced, set aside to cool.1 ½ cups apple cider
Donut Batter
- Preheat the oven to 350℉. Grease each cavity of the two donut pans with non-stick cooking spray.
- Whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg and cardamom in a large bowl. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, ¼ teaspoon ground cardamom
- Using a stand mixer fitted with the paddle attachment, add the softened butter, brown sugar and granulated sugar to the mixer bowl. At medium speed, cream till light and fluffy. About 4 minutes. You may need to scrape the bowl periodically to ensure the butter is fully incorporated.½ cup butter, ½ cup light brown sugar , ½ cup granulated sugar
- Beat in the eggs, one at a time till well combined. Blend in the vanilla extract.2 eggs, 1 teaspoon vanilla extract
- At low speed, add half the flour mixture and half the cooled apple cider reduction, stir till just combined. Repeat with remaining flour mixture and apple cider reduction. Scrape down the bowl to mix in all the flour. Stir till just combined. Don't over beat or you'll have tough donuts.
- Spoon the batter into a gallon sized storage bag and snip off a small opening in a corner. Or use a large piping bag but you will need to refill it or use two bags.Alternately, spoon the batter into the donut pans.
- Evenly fill each cavity of the two greased donut pans. Do not overfill. You might have leftover batter which could be used in a muffin tin or wait to refill a cooled donut pan for a couple of more donuts.
- Place the pans into a preheated 350℉ oven for 10 to 15 minutes.Check at 10 minutes with a toothpick inserted into the middle of one donut. If the toothpick is clean, remove the pans from the oven. If not, continue to cook, checking every two minutes. Do not over bake or the donuts will be dry.
- Let donuts cool in the pans for 10 minutes. Then turn out onto a cooling rack.
Coating The Donuts
- For the cinnamon sugar topping, stir together the cinnamon and sugar in a small bowl. Set aside.1 teaspoon ground cinnamon, ½ cup granulated sugar
- Once cooled, brush each donut with the melted butter.¼ cup butter
- Coat each donut in the prepared cinnamon sugar mixture by dipping donuts into prepared topping.
Storage
- Store in a sealed container for up to three days at room temperature.