This homemade Baked Apple Cider Donuts recipe uses reduced apple cider in the batter and the glaze for maximum flavor, and the entire donut is coated in cinnamon sugar for the perfect crunch!

apple cider unsalted butter granulated sugar egg plain Greek yogurt vanilla extract all-purpose flour cinnamon baking powder baking soda ground nutmeg ground cloves salt

1. Preheat the oven to 350 degrees F.  2. Grease two 6-cup donut pans (or one, you'll just have to re-use it for the last couple donuts).

Prep The Pans

3. Heat the apple cider over medium heat, stirring occasionally, until it comes to a gentle boil.  Continue to simmer, stirring every minute or two, until it is reduced by about half, around 10 minutes.

Reduce the Cider

4. 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 (118 ml) of this reduced cider/butter mixture for the donuts, and 2 Tablespoons (30 ml) for the glaze.

Add the Butter

5. Whisk together 1/2 cup (118 ml) of the reduced cider/butter mixture, sugar, egg, yogurt, and vanilla until well-combined. 6. Whisk together dry ingredients: flour, cinnamon, nutmeg, cloves, salt, baking soda and baking powder.

Make the Batter

7. 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.

Make the Batter

8. 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!

Fill the Pan

9. Bake for 9-11 minutes, until risen and browned on the edges. Set aside to cool for 2-3 minutes, then remove to a wire rack set over parchment paper or a baking sheet.


10. Melt 3 Tablespoons (42g) of butter in a small bowl (big enough to dip the donuts in).  Whisk in the remaining 2 Tbsp of reduced cider/butter mixture from the beginning of the recipe. In another similar-sized bowl, whisk together sugar and cinnamon.

Make the Topping

11. 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!

Dip the Donuts

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