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November 2, 2017 By Katie 40 Comments

Baked Apple Cider Donuts

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No need to make a special trip to the apple orchard – these baked apple cider donuts are the real deal. (Jump to Recipe)  

Baked Apple Cider Donuts

I feel like I’ve been neglecting you this fall, and I’m sorry for that.  I hope these donuts make up for it.

Just like the seasons of the year, I think there are different seasons of one’s life.  There are seasons of happiness and joy, seasons of grief and hardship, seasons of study and seasons of play, seasons of work and seasons of relaxation (we hope).  These seasons can be months or years long, or just a few days at a time.

Baked Apple Cider Donuts

For me, recently, I’ve been in a season of work and busyness.  I’ve been very busy at my job, very busy socially with college football season and friends, and very busy behind the scenes here creating new recipes.

I’m not sure I really like the word “busy” and the glorification we give it these days, but it’s the only one I can use for this moment.  Sometimes being really busy gives me energy and makes me more efficient, but sometimes if one part of my life falls too out of balance in one direction, everything else has to give.

The past couple months have been one of those times.  A time where it’s all I can do to make it through the day, come home and collapse on the couch and re-watch Gilmore Girls until I fall asleep (and wonder why Rory ever chose Jess over Dean).  A time where I’d rather take in than give, if that makes sense, whether it be scrolling Instagram or reading other people’s recipes or letting Brian make dinner for us, whatever that may be (it’s pasta every time).  A time where I look up and realize it’s suddenly November, and I’m not really sure where the year has gone.

Baked Apple Cider Donuts

Well, in true fashion, it’s now late at night and I have another long day ahead of me tomorrow, so I will leave you with a recipe I perfected this past weekend when I took a moment to slow down.  The cold, grey rain may have forced me into it, but we didn’t mind.

Baked Apple Cider Donuts

Apple cider donuts are one of the best parts of fall at the apple orchard.  Turns out, they’re fairly easily adapted into the baked variety, so if you happen to find yourself with some extra apple cider lying around and a craving for donuts on a chilly, grey weekend morning, you are in luck.

In less than an hour, you’ll be in baked apple cider donut bliss – no deep fryer needed.

You’re going to be annoyed with me for requiring the extra step of boiling the cider before it goes in the donuts.  I was annoyed myself, frankly, but enough recipes I looked at in my research indicated it was necessary so I gave in.

Trust me when I say, bear with me – it’s worth it.  The flavor concentrates and it smells wonderful.  Once that’s done, they really come together in a snap.

Baked Apple Cider Donuts

Once these beautiful little donuts are baked (and it happens quick, so be prepared), they get a little bath in melted butter mixed with some of that reduced cider for extra flavor, then dunked in cinnamon sugar.

That first grey Saturday when I made these, Brian and I each ate two, still warm from the oven.

The next day, my friend Kathryn came over for brunch, and all that were remaining were polished off in quite short order.  I think you get the picture…these are worth every moment you spend making them.

Baked Apple Cider Donuts

I ask you, what more do we need in life?

Baked Apple Cider Donuts
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4.88 from 8 votes

Baked Apple Cider Donuts

No need to make a special trip to the apple orchard - these baked apple cider donuts are the real deal.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 8 donuts
Author: katiebirdbakes.com

Ingredients

For the Baked Apple Cider Donuts:

  • 1 cup apple cider (see instructions below)
  • 3 tablespoons unsalted butter or coconut oil
  • 1/4 cup sugar
  • 1 large egg
  • 2 tablespoons yogurt (I used whole milk yogurt)
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • Pinch nutmeg
  • Pinch cloves
  • Pinch salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

For the Cinnamon Sugar Topping:

  • 3 tablespoons unsalted butter
  • Remaining reduced cider (see instructions below), about 2 tbsp
  • 1/2 cup sugar
  • 1 1/2 teaspoons cinnamon

Instructions

For the Baked Apple Cider Donuts:

  • Preheat the oven to 350 degrees F. Grease two 6-cup donut pans (or one, you'll just have to re-use it for the last couple donuts).
  • In a small saucepan, heat the apple cider over medium heat, stirring occasionally, until it comes to a simmer.  Continue to simmer, stirring every minute or two, until it is reduced by about half, around 10 minutes.  Take off the heat, whisk in the butter until it is melted and combined, and set mixture aside for a few minutes to cool.  It will be a little syrupy in texture.  You need 1/2 cup of this reduced cider for the donuts, and a couple tablespoons for the glaze.
  • In a large bowl, whisk together 1/2 cup of the reduced cider/butter mixture, sugar, egg, yogurt, and vanilla until well-combined. 
  • In a separate medium bowl, whisk together dry ingredients - flour, cinnamon, nutmeg, cloves, salt, baking soda and baking powder.
  • Pour the dry ingredients into the wet, and stir to combine with a large spoon or spatula. Stir until the ingredients are just combined, with no big patches of flour. Do not over mix - if you do, the donuts will be tough, and no one wants that.
  • Spoon the batter into the donut cavities, or pipe them in by filling a gallon-sized bag with the batter, then snipping off a corner for a makeshift pastry bag. Fill each cavity about 2/3 of the way full, or else your donuts won't have holes in the middle! The recipe yields 8 donuts, so if you only have one donut pan, you'll have to bake the first 6 and then the other 2 afterwards.
  • Bake for 9-11 minutes, until risen and browned on the edges (mine were done at 10). Set aside to cool for 2-3 minutes, then remove to a wire rack set over parchment paper or a baking sheet. Bake the remaining two donuts now if you only have one pan.

For the Cinnamon Sugar Topping:

  • While the donuts are baking, whisk together 2 tablespoons of the reduced cider with 3 tablespoons melted butter in a small bowl (big enough to dip the donuts in).  Whisk together sugar and cinnamon in another similar sized bowl.
  • One by one, dip one side of the warm donuts (you should be able to handle them easily) into the butter/cider mixture, then into the cinnamon sugar mixture.  Make sure to coat the donuts with as much cinnamon sugar as desired!

Notes

Donuts are best eaten the same day, although they will keep for up to two days, covered tightly and stored at room temperature.
 
These are the donut pans I use and love.  They're dishwasher-safe!
Adapted from my Baked Banana Donuts.

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Baked Apple Cider Donuts

Related Posts:

  • Peach Crumb Baked DonutsPeach Crumb Baked Donuts
  • Apple Cider BlondiesApple Cider Blondies
  • Caramel Apple GaletteCaramel Apple Galette

Filed Under: Breakfast, Brunch, Donuts, Fall, Holiday, Recipes

« Apple Crumble Slab Pie
Spiced Pumpkin Bundt Cake »

Comments

  1. Susan says

    October 11, 2020 at 10:24 am

    Do you dip the entire donut in the butter/apple cider mixture after baking?

    Reply
    • Katie says

      October 12, 2020 at 10:05 am

      I usually just do one side of it because it gets very messy to handle if you do both sides – but it’s up to you and how much cinnamon sugar you want on the donut 😉

      Reply
  2. DV says

    September 30, 2020 at 9:24 am

    4 stars
    These are delicious and fairly quick to make. They are super sweet though so I might cut the sugar a bit (in the dough) next time, and maybe in the topping as well. Mine baked up light and fluffy and were done in 10 minutes. (I subbed white whole wheat flour for AP and low fat Greek yogurt since that’s what I had and it worked perfectly.)

    Reply
    • Katie says

      October 1, 2020 at 10:55 am

      Awesome! So glad you enjoyed them and that the subs worked!

      Reply
  3. Elena says

    September 12, 2020 at 4:10 pm

    5 stars
    It’s been raining and raining in Chicago, as you know. It also feels more and more like fall has arrived. These donuts were a great afternoon baking project and they are delicious. Fluffy, light, and wonderful. My son has a peanut allergy so I’m so happy to be able to make cider donuts at home. Thank you!

    Reply
    • Katie says

      September 13, 2020 at 10:27 pm

      These are the perfect donuts to bake on a rainy day! So glad you and your son were able to enjoy them!

      Reply
  4. Vanessa says

    November 5, 2019 at 3:19 pm

    Thanks for sharing! Can I freeze them?

    Reply
  5. Suzanne says

    November 5, 2019 at 3:19 pm

    This looks so good! What a great brunch idea or something to make for a weekend sporting event!

    Reply
  6. Peachygem says

    October 21, 2019 at 8:10 am

    5 stars
    I just made these after trying at least 5 other recipes I found online. These were exactly what I was looking for….light, fluffy, flavorful, easy to make(15 mins-including baking time), and totally delicious. I’ve eaten 3, I tried to stop at 2, but I needed one more to be sure I loved them. I do love this recipe!!!

    Reply
    • Katie says

      October 21, 2019 at 10:04 pm

      Thank you so much! Nothing wrong with double checking to make sure they’re good 🙂

      Reply
  7. Lena says

    October 16, 2019 at 12:44 am

    Have you used gluten free flour for these donuts? Have you used the glazed?

    Reply
    • Katie says

      October 21, 2019 at 10:07 pm

      Hi Lena – I haven’t tried it but I think a GF all-purpose blend like Bob’s Red Mill or King Arthur Measure for Measure would work! Let me know if you try it!

      Reply
  8. Monica says

    October 13, 2019 at 9:26 am

    Do you have a donut pan recommendation? There are so many.

    Reply
    • Katie says

      October 14, 2019 at 10:26 pm

      Hi Monica – I use this one!

      Reply
  9. David Good says

    October 7, 2019 at 9:36 am

    These don’t work out too well in silicone doughnut pans, I tried with and without greasing the pans. They stuck I yielded 7 intact doughnuts out of 2 batches. (I’ve used the same silicone pans for two years never had a baked doughnut recipe stick in them before. ) They’re delicious, but next time I’ll buy metal pans before trying.

    Reply
    • Katie says

      October 14, 2019 at 10:32 pm

      Sorry the silicone pans didn’t yield the best result with these! I’ve only ever used metal so can’t speak to that, unfortunately.

      Reply
  10. Emmalee says

    October 5, 2019 at 11:45 am

    What about using a mini muffin pan? Maybe they’d be almost like munchkins?!

    Reply
    • Katie says

      October 14, 2019 at 10:35 pm

      That’s an awesome idea!

      Reply
  11. Jolene Shoemaker says

    October 1, 2019 at 8:33 pm

    Could this be used in a mini muffin pan for muffins

    Reply
    • Katie says

      October 1, 2019 at 9:54 pm

      Hi Jolene – I haven’t tried it but I bet it would work! Try baking at the same temperature for 10 minutes.

      Reply
  12. Jenna says

    August 13, 2019 at 7:12 pm

    5 stars
    These donuts are amazing, and the ultimate Fall brunch treat! The recipe is so simple and easy to follow, I can confidently say anyone can make these. Highly, highly recommend this recipe!

    Reply
    • Katie says

      August 15, 2019 at 10:31 pm

      Thanks so much, Jenna! I’m so glad you love these as much as we do 🙂

      Reply
  13. Gihan says

    November 25, 2018 at 4:40 am

    5 stars
    These were so good. I have been craving apple cider donuts since having them in Boston on a trip last May. We live overseas and good- even basic- donuts are scarce I searched high and low for recipes and yours was the one i went with. So glad I did! These were perfect. My husband and I devoured all 8 in a few hours. Thank you so much!

    Reply
    • Katie says

      November 29, 2018 at 11:11 am

      Yay! Thank you so much Gihan – so happy you enjoyed them.

      Reply
  14. Emma says

    November 11, 2018 at 6:51 pm

    Can these be adapted for frying? I have a cast iron dutch oven that I can use. Thanks!

    Reply
    • Katie says

      November 13, 2018 at 11:41 pm

      Hi Emma, unfortunately I’m not sure about frying as I designed the recipe to be baked. Sorry!

      Reply
  15. Barb says

    November 4, 2018 at 9:33 am

    5 stars
    Finally got to make these!!! They are so yummy! ?

    Reply
    • Katie says

      November 6, 2018 at 12:09 am

      Awesome!! Thanks so much Barb! So glad they worked for you.

      Reply
  16. Lacey says

    October 27, 2018 at 1:42 pm

    5 stars
    I wanted to make this recipe dairy free. Do you have any recommendations on what I can substitute the yogurt for besides sour cream?

    Reply
    • Katie says

      October 31, 2018 at 10:10 pm

      Hi Lacey – I think you could use coconut yogurt or another non-dairy yogurt just fine!

      Reply
  17. Kendra says

    September 17, 2018 at 9:09 am

    Hoping to make these today. Do you have a suggestion for a substitution for the yogurt? I don’t have any in the fridge and would rather not have to run out for one ingredient. Thanks!

    Reply
    • Katie says

      September 17, 2018 at 11:45 am

      Hi Kendra – you could use sour cream in place of the yogurt!

      Reply
    • Jillian says

      October 22, 2018 at 8:21 pm

      Hi Katie,
      I’m so excited to make these. I was wondering your thoughts on making the batter the night before and refrigerating in order to make fresh hot donuts in the morning. Do you think it’ll work the same?

      Thanks!

      Reply
      • Katie says

        October 25, 2018 at 9:51 pm

        Hi Jillian – I’m not sure it will turn out the same because of the baking powder in the recipe. Baking powder has two reactions chemically to create a rise: one when it is added to the batter, and one when it’s in the oven. My worry is that if you let the batter sit overnight, the first reaction will be long over by the time you put them in the oven the next day. They may not rise as well or have the same texture. All that said, it’s worth an experiment if you have the time! Let me know if you do try that.

        Reply
  18. Peggy says

    November 13, 2017 at 9:42 pm

    5 stars
    😛

    Reply
  19. Chrissy says

    November 3, 2017 at 2:13 pm

    I’ve been having such a hankering for these lately, so I may need to bite the bullet, buy a donut pan and indulge! Also, instead of apple cider, I wonder if reduced apple brandy would work. Hmm…

    Reply
    • Katie says

      November 9, 2017 at 10:46 pm

      Reduced apple brandy just might work perfectly!! I like the way you think 😉

      Reply

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I'm Katie: attorney by day, baker by night. I'm sharing sophisticated yet approachable recipes to convince you that if you can read, you can bake! Thanks for being here. Read More...

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