Baked Apple Cider Donuts

October brings cooler mornings, cozy afternoons, and shelves full of fresh apples and apple cider. It is the perfect time to bake something warm, spiced, and comforting, and these baked apple cider donuts are exactly the kind of fall treat that belongs in your kitchen.

These donuts are soft and tender on the inside, lightly crisp around the edges, and coated in a sweet cinnamon sugar topping with apple pie spice. The apple cider is reduced before it is added to the batter, which gives the donuts a deeper apple flavor without making them heavy or wet. They are sweet, warmly spiced, and easy to enjoy with coffee, tea, or hot cocoa.

If you love apple desserts, baked donuts, or simple fall baking recipes, this baked apple cider donut recipe is a wonderful one to keep on repeat. The method is straightforward, and the result tastes like a classic autumn bakery treat made right at home.

What Do I Need To Make Baked Apple Cider Donuts?

To make baked apple cider donuts, you will need a donut pan. A standard non-stick donut pan works well because it helps the donuts bake evenly and gives them their classic ring shape. If you enjoy making baked donuts, this is a useful pan to have in your kitchen.

A piping bag can also make the process easier, especially when transferring the batter into the donut cavities. If you do not have one, a large zip-top bag with the corner snipped off works well. You can also spoon the batter into the pan, but piping helps keep the shape neat and prevents too much mess.

Once you have the pan ready, the rest of the recipe is simple. Like muffins or quick bread, the dry ingredients are mixed in one bowl and the wet ingredients are mixed in another. Then everything is combined just until the batter comes together. The most important step is reducing the apple cider, because that is what gives these baked donuts their bold apple flavor.

How To Make Baked Apple Cider Donuts:

The first step is to simmer the apple cider in a small saucepan until it reduces to about 3/4 cup. This extra step is worth it because reducing the cider concentrates the apple flavor and creates a richer base for the donut batter. It also fills the kitchen with the warm, sweet aroma of fall.

After the cider has reduced, add the butter and stir until it melts into the warm cider. The mixture will become slightly syrupy and flavorful. Let it cool briefly before using it in the batter.

Next, whisk together the sugar, egg, sour cream, vanilla extract, and 1/2 cup of the reduced cider and butter mixture. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Add the dry ingredients to the wet ingredients and mix only until everything is incorporated. The batter should be slightly thick, which is normal for baked donuts.

Transfer the batter to a piping bag or zip-top bag, then pipe it into the prepared donut pan. Fill each cavity about halfway so the donuts have room to rise as they bake. They bake quickly, usually in about 9 to 10 minutes, so keep an eye on them. When the tops spring back lightly when touched and the edges are gently browned, they are ready.

Once the donuts have cooled just enough to handle, dip both sides in the remaining apple cider and butter mixture. Then toss them generously in cinnamon sugar mixed with apple pie spice. This final coating gives the donuts their signature sweet, spiced finish.

These baked apple cider donuts are best served fresh, while the coating is fragrant and the texture is soft. They are a delicious fall dessert, a cozy weekend breakfast, or a sweet afternoon snack.

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