Go Back
–+ servings
One broken donut with a whole donut on a plate.
Print Recipe

Baked Apple Cider Donuts

Filled with apple cider, cinnamon, nutmeg, cardamom and brown sugar, this donut recipe is the perfect blend of fall flavors.
Prep Time30 minutes
Cook Time10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 donuts
Author: Carol

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.

Notes

Inspired By Erin Jeanne McDowell's NY Times Recipe