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Cozy Baked Apple Cider Donuts with Cinnamon Sugar

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Soft, tender baked apple cider donuts with a concentrated apple flavor from reduced cider, coated in a sparkly cinnamon sugar topping. Perfect for fall mornings or cozy gatherings.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • ½ cup (100 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk, room temperature
  • ½ cup (100 g) granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • ¼ cup (56 g) unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour the apple cider into a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer, stirring occasionally, until it’s reduced to about ¼ cup. This takes about 12-15 minutes. Remove from heat and let cool.
  2. Preheat the oven to 350°F (175°C). Grease your donut pan thoroughly with butter or non-stick spray.
  3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, the reduced apple cider syrup, and the buttermilk.
  5. Combine wet and dry ingredients: Pour the dry ingredients into the wet ingredients and stir with a rubber spatula until just combined. Do not overmix.
  6. Fill the donut pan: Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the prepared donut cavities, filling each one about ¾ full.
  7. Bake the donuts: Bake for 9-11 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean. Let them cool in the pan for 2-3 minutes, then transfer to a wire rack to cool slightly.
  8. Make the cinnamon sugar coating: While the donuts are cooling, mix the granulated sugar and cinnamon together in a shallow dish.
  9. Coat the donuts: While the donuts are still warm, brush each one generously with melted butter. Then, roll the donut in the cinnamon sugar mixture, pressing gently so the sugar adheres. Place the coated donuts back on the wire rack.
  10. Repeat with remaining batter: If you have more batter, grease the donut pan again and repeat the filling, baking, and coating process. This recipe makes about 12 donuts.

Notes

Don’t skip the cider reduction—it concentrates the flavor and prevents soggy donuts. Use room temperature ingredients for best results. Coat donuts while warm for the sugar to stick. Store in an airtight container at room temperature for up to 2 days. Freeze uncoated donuts for up to 3 months.

Nutrition

Keywords: apple cider donuts, baked donuts, fall donuts, cinnamon sugar donuts, apple cider recipe

Find it online: https://sofiaspice.com/cozy-baked-apple-cider-donuts-with-cinnamon-sugar/