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Easy Baked Cinnamon Apple Cider Donuts: Best Fall Recipe

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These easy baked cinnamon apple cider donuts are tender, spiced rings of autumn flavor, made with reduced apple cider for a deep, concentrated taste. Ready in under 30 minutes, they’re the perfect quick treat for cozy fall mornings.

Ingredients

Scale
  • 1 cup apple cider (unfiltered is best)
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • ⅓ cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for brushing)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan with non-stick baking spray.
  2. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ⅓ cup, about 10-12 minutes. Stir occasionally. Remove from heat and let cool for a few minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt until evenly distributed.
  4. Mix the wet ingredients: In a medium bowl, whisk together egg, melted butter, buttermilk, vanilla extract, and cooled reduced apple cider until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fill the donut pan: Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into each donut cavity, filling about ⅔ to ¾ full.
  7. Bake for 10-12 minutes, or until golden brown and a toothpick inserted into the thickest part comes out clean. Let cool in pan for 2 minutes, then transfer to a cooling rack.
  8. Make the coating: While donuts cool, mix ½ cup sugar and 1 ½ teaspoons cinnamon in a shallow bowl. Melt ¼ cup butter in a separate small bowl.
  9. Coat the donuts: While still warm (but not hot), brush each donut generously with melted butter, then dip into cinnamon sugar mixture, turning to coat evenly. Tap off excess.
  10. Serve immediately. Best eaten the day they’re made, preferably while still slightly warm.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor and prevents gummy donuts. Let reduced cider cool before adding to egg mixture to avoid scrambling. Don’t overmix batter. For extra crunch, double coat the donuts. Best served warm; coating stays crunchy for 4-6 hours. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze uncoated donuts for up to 2 months.

Nutrition

Keywords: baked donuts, apple cider donuts, cinnamon sugar donuts, fall baking, easy donut recipe

Find it online: https://flurpchef.com/easy-baked-cinnamon-apple-cider-donuts-best-fall-recipe/