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Best Homemade Baked Apple Cider Donuts with Cinnamon Sugar

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These baked apple cider donuts are soft, tender, and coated in a warm cinnamon sugar crust. Made with reduced apple cider for deep flavor, they’re a cozy, easy treat perfect for fall mornings.

Ingredients

Scale
  • 1 cup (240 ml) apple cider (unfiltered is best for flavor)
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ½ cup (120 ml) buttermilk, room temperature
  • ¼ cup (60 ml) apple cider reduction (from above)
  • 3 tablespoons (45 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup (100 g) granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)
  • 3 tablespoons (45 g) unsalted butter, melted (for brushing)

Instructions

  1. Reduce the Apple Cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 10-15 minutes, stirring occasionally, until reduced to about ¼ cup. Set aside to cool.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with butter or non-stick spray.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk together egg, buttermilk, cooled apple cider reduction, melted butter, and vanilla extract until smooth.
  5. Combine Wet and Dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fill the Donut Pan: Transfer batter to a piping bag or Ziploc bag with corner snipped. Pipe batter into each donut cavity, filling about ⅔ to ¾ full.
  7. Bake: Bake for 9-11 minutes, until golden brown and a toothpick inserted comes out clean. Cool in pan for 2 minutes, then transfer to a cooling rack.
  8. Make Cinnamon Sugar Coating: In a shallow bowl, mix ½ cup sugar and 1 ½ tablespoons cinnamon.
  9. Coat the Donuts: While donuts are still warm, brush each generously with melted butter. Immediately dip into cinnamon sugar mixture, turning to coat all sides.
  10. Serve and Enjoy: Place coated donuts back on cooling rack. Best enjoyed the same day, fresh and warm.

Notes

Don’t skip the cider reduction—it concentrates flavor and prevents sogginess. Room temperature ingredients ensure a tender texture. Coat donuts while warm for best sugar adhesion. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and buttermilk substitute.

Nutrition

Keywords: baked donuts, apple cider donuts, cinnamon sugar donuts, fall donuts, easy donut recipe

Find it online: https://clunkcook.com/best-homemade-baked-apple-cider-donuts-with-cinnamon-sugar/