Description
These Spiced Apple Cider Baked Donuts are a delightful autumn treat featuring warm spices and the rich flavor of reduced apple cider. Light and fluffy with a subtle crispness on the outside, they’re finished with a buttery cinnamon sugar coating that perfectly complements the tender, moist interior. Perfect for breakfast, snacks, or fall gatherings, these baked donuts offer the comforting taste of apple pie in an easy-to-make, healthier form.
Ingredients
Scale
Donuts
- 1 cup fresh apple cider
- 1 1/4 cups all-purpose flour
- 1/4 cup cake flour (or more all-purpose flour)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of allspice
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar, packed
- 2 tbsp granulated sugar
- 1 large egg
- 1/3 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1 tbsp grated apple (optional, for extra moisture and apple flavor)
Topping
- 3 tbsp melted butter
- 1/3 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Reduce the cider: In a small saucepan, simmer the fresh apple cider over medium heat until it reduces to about 1/3 cup, roughly 15–20 minutes. This concentrating step intensifies the apple flavor. Set aside and let it cool completely.
- Brown the butter: In a separate small pan, melt the unsalted butter over medium heat. Continue cooking until it foams and turns golden brown, releasing a nutty aroma. This adds depth to the donut flavor. Allow it to cool slightly before using.
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a donut pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, fine sea salt, ground cinnamon, nutmeg, and a pinch of allspice. Ensure all spices and leavening agents are evenly distributed.
- Mix wet ingredients: In a large bowl, whisk the cooled browned butter, light brown sugar, granulated sugar, and egg until smooth and combined. Add the cooled reduced apple cider, room temperature buttermilk, and vanilla extract, whisking to combine. If using, fold in the grated apple for extra moisture and apple flavor.
- Combine wet and dry: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the donuts tender. The batter will be thick.
- Pipe and bake: Transfer the batter to a piping bag or a zip-top plastic bag with the corner snipped off. Pipe the batter evenly into the greased donut pan cavities, filling each about 2/3 to 3/4 full to allow room for rising without covering the donut hole. Bake for 10–12 minutes, or until the donuts spring back when lightly pressed.
- Apply topping: While the donuts are still warm, brush each donut with melted butter, then toss them in the cinnamon sugar mixture to coat evenly. This adds a sweet, spiced crust and extra flavor.
Notes
- Use fresh apple cider for best flavor; avoid apple juice as it is often sweeter and less complex.
- For a dairy-free version, substitute butter with coconut oil and use a plant-based buttermilk alternative.
- Don’t overfill the donut cavities to maintain the classic donut hole shape.
- If you don’t have a piping bag, a spoon can be used but piping provides more uniform results.
- Donuts are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: spiced apple cider donuts, baked donuts, autumn donuts, cinnamon sugar donuts, apple desserts, fall recipes, breakfast donuts
