I love those delicious donuts that you get at the bakery…they’re rich, dense, and smell absolutely amazing. If you’ve ever tried my chai spice donuts, pumpkin donuts, or cinnamon sugar donuts, you know that those bakery beauties definitely inspired my donut recipes. They are somewhat dense and very muffin-like. These baked apple cider donuts are no exception, though they are a little heavier with a more substantial and moister crumb.
Tell Me About these Apple Cider Donuts
Texture: If you like cakey, moist, and dense donuts with a crumbly cinnamon-sugar coating, then look no further than this recipe. Flavor: Flavor-wise, they’re APPLE and CINNAMON and SPICE all over. They taste like they’re straight from the bakery! Ease: A simple mix of wet and dry ingredients plus the apple cider concentrate makes these a snap to prepare for crisp fall mornings. No mixer, rolling pin, or donut cutter required! Simply add the batter to a donut pan—I use and love this one. If you only have 1 pan, just bake a batch at a time. Time: In less than an hour, you’ll have an entire plate stacked high with homemade apple cider donuts.
This Trick Changes Everything
The trick to apple cider donuts is to flavor them with concentrated apple cider. Apple cider that has been reduced down on the stove is thick and potent, adding big flavor without excess liquid. Apple cider, either store-bought or this homemade apple cider, is certainly delicious to drink but it won’t add enough flavor to baked goods. Taking 20 minutes to reduce the cider down transforms regular donuts into amazing apple cider donuts. If you like to keep things simple in the morning, reduce the cider the night before. That will save you cooling time, too, because the cider must cool for a few minutes before you add it to the batter. To reduce your apple cider, simply follow these simple steps:
Pour 1½ cups apple cider into a small saucepan. We will reduce this to ½ cup. Place on low heat and set a timer for 10 minutes, stirring occasionally. Begin checking at 10 minutes, and then every 3-5 minutes after that until you have ½ cup of cider reduction (approximately 20 minutes). Remove from heat and allow to cool for at least 10 minutes before using in the batter.
It’s that easy! If you have leftover apple cider, use it in my honeycrisp apple sangria or apple cider sangria—or drink it plain. Here’s my reduced down apple cider:
Choosing the Right Ingredients: Melted Butter & Apple Pie Spice
Melted butter. The crown jewel of these donuts is the dip in melted butter, then a dunk in granulated sugar, cinnamon, and apple pie spice. Not only is it delicious, but the melted butter helps the sweet coating stick to the donut. Apple pie spice. If you don’t have access to store-bought apple pie spice, you can make your own with cinnamon, cardamom, and nutmeg.
By the way, if you’re a fall baking fanatic like me and love pumpkin treats, you might try making your own pumpkin pie spice blend, too! Use it in pumpkin-inspired favorites like pumpkin cookies, pumpkin cake, pumpkin bars, mini cinnamon sugar pumpkin muffins, pumpkin coffee creamer, and of course, pumpkin pie.
Overview: How to Make Baked Apple Cider Donuts
These couldn’t be easier to make—no mixer required. Leave yourself enough time (at least a half hour) to reduce down the apple cider before beginning. I like to do this step the night before so it’s ready to go in the morning. Look at this beautiful caramel-colored batter! So much apple flavor hiding in here:
More Apple Recipes
Apple Cinnamon Scones Baked Apple Cider French Toast Apple Bundt Cake & Apple Cake Apple Cinnamon Crumb Muffins Apple Turnovers with Salted Caramel
And apple pie, of course!
