Baked Apple Cider Donuts Recipe

There’s no wrong time to enjoy a donut, but there’s something about fall that makes you really want a comforting bite of that sugar-touched goodness. With a chill in the air and sweaters out of storage, the unfussy allure of a freshly-made donut will elicit all the warm and cozy feels.

One thing about donuts is that there are essentially two types: those that are fresh out of the oven or fryer and those that are not (OK, there’s also the divide between cake and yeasted donuts, but that’s a discussion for another day). While a donut can be delicious no matter how you enjoy it, eating it while still warm and fresh is simply sublime. To experience donut perfection at its peak, you could stalk out your neighborhood shop around opening time. But for those of us who’d rather not keep bakers’ hours, you can always go the homemade route. And if you’re unsure about using a ton of oil to deep fry them, you can always opt for the oven instead to turn out perfectly toasty cake donuts.

Around this time of year, warmly-spiced sweets are out in full force, so it’s a good idea to follow suit and incorporate flavors like cinnamon, nutmeg, and clove. So giving your donuts a spiced sugar dusting, as we do in this recipe, is practically a no-brainer. Below, you’ll find the steps to a tender cake donut with apple cider for sweetness and that signature fall fragrance spread throughout.

This baking project is perfect for a chilly October afternoon. And to experience the full peak fall fantasy, you could share these treats at a bonfire or hayride. Just fill a thermos with some hot cider and break out your flannel. Sounds pretty sweet, in more ways than one.

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Baked Apple Cider Donuts Recipe

Makes about 16 donuts

What You’ll Need:
1 1/2 cups apple cider
Baking spray
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch ground cloves
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
8 tablespoons melted butter, divided
1 cup granulated sugar, divided

What To Do:
In a small saucepan, heat the cider to a boil on high. Reduce heat to medium-low. Simmer 20–22 minutes, until reduced to ½ cup. Cool completely.

Preheat oven to 350 F. Coat a donut pan with the baking spray.* In a large bowl, whisk together the cinnamon, nutmeg, and cloves. Set aside 1½ teaspoon spice mixture.

To large bowl with remaining spice mixture, whisk in the flour, baking powder, and salt. In a medium bowl, whisk together the egg, milk, brown sugar, vanilla, 4 tablespoons melted butter, and ½ cup granulated sugar until smooth. Add to flour mixture along with reduced apple cider and mix until just combined and smooth. Let stand 10 min.

Transfer batter to a gallon-sized resealable plastic bag and snip a hole in the corner. Using it as a piping bag, pipe into donut pan, filling each about three quarters full. Bake 10–15 minutes, until edges are browned and donut bounces back when you press on it. Remove donuts from pan and cool on a wire rack. Meanwhile, wipe out donut pan and repeat greasing and baking with remaining batter.

In a shallow dish, combine remaining ½ cup granulated sugar and reserved 1½ teaspoons spice mixture. Brush donuts on both sides with remaining 4 tablespoons butter. Press both sides into spice-sugar mixture to coat

Tips:

To store, place cooled plain donuts in an airtight container for up to 3 days. Proceed with step 5 before serving.

*No donut pan? Bake these in a greased standard muffin pan at 350 F for 15–20 minutes.

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