Baked Apple Cider Donuts are the best treats for the season! These donuts are bursting with apple flavor and because they’re baked, the fuss of frying is eliminated. Give these donuts a go this season!
Now is the time you’ll see apple cider in the stores, or if you’re lucky enough, at the farmers market stands. Sip on that seasonal cider, but be sure use some of it to make these Baked Apple Cider Donuts.
These donuts are so soft and not terribly dense like some baked donuts can be. Plus there are tiny bits of fresh apple tucked into each one, which I love!
Baked Apple Cider Donuts
I used Granny Smith apples in this recipe, but any firm apple like Jonagold or Honeycrisp would be good to use, too. Tip: Be sure to peel your apples. I thought because I diced the apple pieces so small you wouldn’t notice the apple peel, but you do!
A few other tidbits about this recipe: I love using silicone donut baking pans. There is no fuss and no sticking when the donuts have cooled and you’re trying to wiggle them free from the molds. I’ll give this recipe a go in my metal donut pan, but since the silicone works so well, I think I’m sticking with them – no pun intended!
You can skip swirling the cooled donuts in a cinnamon-sugar mix if you’d like. They’re so good as they are the topping is totally optional! If you do choose to swirl, don’t bother brushing them with butter, as they’re so soft and slightly sticky on top – the perfect texture to hold onto that topping.
It’s the apple cider that brings such great flavor to these donuts. You’ll want to boil the cider down to reduce it to lock in the wonderful apple flavor. It takes a short time to do this, so be a little patient – it’s worth it!
Looking for more baked donut recipes?
The next time you’re at the farmers market or even the grocery store this season, grab some apple cider and apples to whip up a batch of these baked donuts.
This Baked Apple Cider Donut recipe is definitely a fun one for the season. Serve them up with hot tea or your morning coffee. You’ll love how easy they are to make and the great flavors in every bite.
Patricia Conte/Grab a Plate
Yields Makes 1 dozen
- 2 cups of apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup white granulated sugar
- 1/3 cup brown sugar, packed
- 1/4 cup applesauce
- 1/2 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 egg
- 1 large apple, diced small
- 1/2 cup white granulated sugar
- 1-2 teaspoons ground cinnamon
- Preheat the oven to 375 degrees F.
- Bring the apple cider to a boil. Reduce heat slightly so that it’s at a low boil, and cook until it reduces to 1/2 cup. Allow to cool to room temperature.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk to combine and set aside.
- In a large bowl, add the white and brown sugar, the reduced apple cider, applesauce, vanilla, and egg. Mix to combine.
- Add the dry ingredients to the sugar mixture until combined.
- Add the diced apple to the mixture and stir just until the apples are distributed.
- Fill 2, 6-count silicone donut molds.
- Bake for 10-12 minutes. Remove from the oven and cool.
- Once cooled, remove from the silicone molds.
- Mix the white sugar and the cinnamon and add to a shallow bowl
- Dip the tops of the baked and cooled donuts into the sugar-cinnamon mixture and press down slightly.