Print

Quick Baked Apple Cider Donuts: Easy Cinnamon Sugar Recipe

baked apple cider donuts - featured image
Print Recipe

These quick baked apple cider donuts are tender, cakey, and coated in a crunchy cinnamon sugar topping. Made without yeast or deep frying, they come together in under 30 minutes and deliver all the cozy fall flavor of orchard donuts.

Ingredients

Scale
  • 1 cup apple cider (reduced to 1/4 cup)
  • 1 3/4 cups all-purpose flour (210g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup light brown sugar, packed (50g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup buttermilk, room temperature (60ml)
  • 1/4 cup unsalted butter, melted and slightly cooled (57g)
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar (100g) (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 3 tablespoons unsalted butter, melted (43g) (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Lightly grease your donut pan with non-stick spray or melted butter. Set it aside.
  2. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring it to a simmer over medium heat. Let it bubble gently, stirring occasionally, until it reduces to about 1/4 cup. This takes about 10-12 minutes. Remove from heat and let it cool slightly.
  3. Whisk the dry ingredients: In a large mixing bowl, combine 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. Whisk until evenly distributed.
  4. Mix the wet ingredients: In a medium bowl, whisk together 1 large egg (room temperature), 1/4 cup buttermilk (room temperature), 1/4 cup melted unsalted butter (slightly cooled), 1 teaspoon vanilla extract, and the reduced apple cider. Whisk until smooth and well combined.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain—about 10 to 12 strokes. A few small lumps are okay.
  6. Fill the donut pan: Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the prepared donut cavities, filling each about 2/3 full.
  7. Bake the donuts: Place the pan in the preheated oven and bake for 9 to 11 minutes. The donuts are done when they spring back lightly when touched, and a toothpick inserted into the thickest part comes out clean.
  8. Cool briefly: Let the donuts cool in the pan for 2 to 3 minutes. Then turn them out onto a cooling rack.
  9. Make the cinnamon sugar coating: While the donuts are still warm, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl. Mix well with a fork.
  10. Coat the donuts: Using a pastry brush, lightly coat each warm donut with melted butter on both sides. Then immediately dip it into the cinnamon sugar mixture, turning to coat evenly. Shake off any excess.
  11. Serve immediately: These donuts are best eaten warm, within an hour of baking.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor and prevents gummy donuts. Room temperature ingredients are important for even mixing. Measure flour by spooning and leveling to avoid dense donuts. Overmixing the batter will make donuts tough. Coat donuts while warm for best adherence. For make-ahead, bake and store uncoated, then warm and coat before serving.

Nutrition

Keywords: baked apple cider donuts, easy donut recipe, cinnamon sugar donuts, fall baking, quick donuts, no yeast donuts

Find it online: https://tablemira.com/quick-baked-apple-cider-donuts-easy-cinnamon-sugar-recipe/