No fryer, no hot oil, and still that same cozy apple cider donut flavor everyone waits all fall for.
I started making these once I realized a donut pan could get me almost all the way to that orchard style treat without needing to deal with frying at home. Soft, cakey, and rolled in cinnamon sugar right after baking, these taste like they came from a cider mill even though they went straight from batter to oven.
This is the version I make when I want that fall flavor without the extra step and cleanup of frying.
Let’s bake a batch.
What You’ll Need
- 1 cup apple cider
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ½ cup butter, softened
- ¾ cup brown sugar
- 2 large eggs
- ¼ cup buttermilk
- 1 tsp vanilla extract
For the cinnamon sugar coating:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- ¼ cup melted butter, for brushing
A simple ingredient list that turns into something that tastes far more involved than it actually is.
Tools You’ll Need
- Small saucepan, for reducing the cider
- Mixing bowls
- Whisk
- Donut pan
- Pastry brush
- Shallow bowl, for the cinnamon sugar coating
Pro Tips
I’ve made these enough falls to know exactly what makes them turn out right.
1. Reduce the apple cider down to about ⅓ cup. This concentrates the apple flavor significantly, and skipping this step leaves the donuts tasting more like a plain spice cake than something distinctly apple cider flavored.
2. Don’t overfill the donut pan cavities. Filling them about two thirds full gives the batter room to rise without overflowing and losing that classic donut shape.
3. Don’t overmix the batter. Stir just until combined, since overmixing can make these donuts dense instead of light and tender.
4. Let the donuts cool for a few minutes before removing from the pan. Removing them too early can cause them to break apart, since they’re delicate while still warm.
5. Brush with butter and coat in cinnamon sugar while still warm. This is when the coating sticks best, giving you that classic all around sugared look.
How to Make Baked Apple Cider Donuts
Step 1: Reduce the Cider
In a small saucepan, simmer the apple cider over medium heat until reduced to about ⅓ cup, roughly 10 to 12 minutes. Let cool.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
Step 3: Mix the Wet Ingredients
Beat the softened butter and brown sugar until combined.
Add the eggs one at a time, then mix in the buttermilk, vanilla extract, and cooled reduced cider.
Step 4: Combine
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Step 5: Bake
Preheat your oven to 350°F and grease a donut pan.
Spoon or pipe the batter into the donut cavities, filling about two thirds full.
Bake for 10 to 12 minutes, until a toothpick inserted comes out clean.
Step 6: Cool Slightly
Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
Step 7: Coat and Serve
Brush each warm donut with melted butter, then roll in the cinnamon sugar mixture until fully coated.
Substitutions and Variations
- Glazed version: Skip the cinnamon sugar and dip in a glaze made from powdered sugar and apple cider instead.
- Spiced version: Add a pinch of ground cloves or allspice to the dry ingredients for extra warmth.
- Mini donuts: Use a mini donut pan and reduce the bake time to about 7 to 8 minutes.
- Gluten free: Use a 1:1 gluten free flour blend in place of all purpose flour.
- Dairy free: Use a dairy free butter and buttermilk alternative throughout.
Make Ahead Tips
Reduce the apple cider up to 3 days ahead and store in the fridge until ready to use.
The batter is best made fresh right before baking, though the dry ingredients can be pre measured and stored together a day in advance to save a little time.
Nutritional Breakdown (Per Donut, Makes 12 donuts)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Fat | 8g |
| Carbs | 32g |
| Sugar | 16g |
| Protein | 3g |
Numbers will shift depending on the exact coating amount used.
Diet Friendly Swaps
- Lower sugar: Reduce the cinnamon sugar coating slightly, or use a sugar substitute in the batter.
- Gluten free: Use a 1:1 gluten free flour blend throughout.
- Dairy free: Use a dairy free butter and a dairy free milk with a splash of vinegar in place of buttermilk.
Meal Pairing Suggestions
Serve alongside a warm cup of apple cider or coffee for the ultimate fall breakfast pairing.
These also work well as part of a fall brunch spread alongside other seasonal favorites.
Cooking Time Efficiency Tips
Reduce the cider while measuring out the rest of your ingredients, so nothing sits idle waiting.
Grease the donut pan ahead of time so the batter can go straight in once mixed, without pausing to prep the pan mid process.
Leftovers and Storage
Store leftover donuts in an airtight container at room temperature for up to 2 days.
These freeze well too. Wrap tightly and freeze for up to 2 months, thawing at room temperature and adding a fresh coat of cinnamon sugar if desired.
FAQ
Can I make these without a donut pan? A donut pan is really needed to get that classic shape, though you could bake the batter as muffins if a donut pan isn’t available.
Why did my donuts turn out dense instead of light? This usually means the batter was overmixed, or the baking powder and baking soda were older and had lost some of their leavening power.
Can I use store bought apple cider or does it need to be fresh? Store bought apple cider works perfectly well here, just make sure it’s actual cider and not apple juice, which has a much milder flavor.
How long do these donuts stay fresh? Up to 2 days at room temperature in an airtight container, or up to 2 months in the freezer.
Can I double this recipe? Yes, just double all the ingredients and bake in batches if you only have one donut pan.
Wrapping Up
These baked apple cider donuts bring all the cozy fall flavor of the fried version without needing to deal with hot oil, and they come together just as quickly with a lot less cleanup.
Once you make a batch, they become the treat you reach for every time apple cider season rolls around.
Try this recipe, then come back and tell me how it turned out. Did you try the glazed version? Make minis instead? Drop a comment below, I’d love to hear about it. 🍎
