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Ever since my kids have been little we’ve gone to apple orchards in the fall. Fall with kids really is so much fun.
Eating an apple cider donut coated in cinnamon and sugar transports me to the apple orchard – a warm, apply donut covered in lots of sweet sugar, so much that it covers your mouth after each bite. Such a fun fall tradition.
This year fall has looked a lot different. Not only are most places still closed due to coronavirus, but now we have wildfires in Oregon keeping us even more quarantined. The air is too toxic to breathe right now. Being outside was our only Covid outlet and now that option is gone.
So, this year I decided to make my own Baked Apple Cider Donuts. They are light and cinnamony, they are filled with apple cider that has been reduced down to make a stronger apple flavor, and they are coated in tons of sugar and cinnamon.
Just make sure it’s a nonstick pan. This will help the donuts release easily and keep their shape.
The best part is how easy these are to make! Just mix up an easy batter, then squeeze into a donut pan, bake for 9-10 minutes, and bam, you have delicious hot donuts.
Baked Apple Cider Donuts
Baked Buttermilk Apple Cider Donuts are light & cinnamony, filled with apple cider that's been reduced down to give a stronger apple flavor.
Apple Cider Donuts
- 5 cups apple cider (reduced to 1 cup)
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup oil
- 1 cup white sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 1 cup buttermilk (can sub sour cream or Greek yogurt)
- 2 cups white sugar
- 1 teaspoon cinnamon
Apple Cider Donuts
Begin by reducing your apple cider down. This is the most important part of this recipe, as it helps the donut get so much more apple cider flavor. If you just pour regular apple cider into the batter, the flavor won't come through once they're cooked.
Pour 5 cups of Apple Cider into a medium-sized pot. Turn the heat to medium-high. Let the cider come to a simmer/light boil. Continue to let it simmer for about 25-30 minutes, until cider is reduced to 1 cup. Set aside.
Preheat oven to 350°F. Spray donut pan with nonstick cooking spray. Set aside.
Mix together dry ingredients and set aside.
In a large bowl, add eggs, oil, sugars, and vanilla. Mix well.
Then add buttermilk to mixture and mix until incorporated.
Next, slowly add combined dry ingredients to wet. Mix well.
Lastly, mix in 1 cup of reduced apple cider and mix well. The batter will be slightly thick!
Transfer batter to a large ziploc bag (I place the ziploc bag in a tall cup to hold it while I scoop the batter in).
Cut the corner of the ziploc bag off (about 1/2" thick).
Carefully squeeze the batter into the greased donut pan – about halfway full for each (they will rise up a lot).
Bake for 8-10 minutes until the tops spring back to the touch. Once cooked, remove from pan.
While the donuts are baking, mix up the cinnamon and sugar mixture and pour onto a small baking sheet or pan.
If you coat the donuts in the cinnamon and sugar while they are warm, the cinnamon and sugar will stick without any oil. If you wait unil they are cool to coat, just lightly spray the donuts with a little cooking spray and toss in cinnamon and sugar mixture. Make sure to coat the tops, bottoms, and rolls the sides too.
Enjoy! They taste great warm but also store well for a couple days in an airtight container.
I think making these Baked Apple Cider donuts will become a new fall tradition in our house! I love the smell of the house after baking these. I love how easy they are to make. And I love that they are baked and not fried. See my other desserts here!
I hope you get a chance to make them! Make some for your family and give some away to neighbors. Be sure to tag me @plumstreetcollective – hope you love these Baked Apple Cider Donuts!