Baked Apple Cider Donuts
Baked Apple Cider Donuts are everything you love about fall — warm, cakey, and bursting with real apple flavor! These irresistible donuts pack the MOST apple flavor thanks to a triple dose of apple goodness: reduced apple cider, applesauce, and caramelized apples. They’re baked, not fried, for a soft, tender crumb with a lightly crisp sugar coating that’s pure autumn comfort. See the post for tested tips and tricks to make these bakery-worthy donuts right in your own kitchen!
Servings 16 donuts
Ingredients
APPLE CIDER AND APPLES
- 1 1/2 cups apple cider
- 2 large Honeycrisp apples
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 teaspoons all-purpose flour
DONUT BATTER
- 1¾ cup/225g all-purpose flour (measured correctly-see notes)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 tsp EACH ground ginger, ground nutmeg, ground cardamom
- 1/8 teaspoon ground cloves
- 7 tablespoons unsalted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened applesauce
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
SUGAR TOPPING
- 6 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 tsp EACH ground ginger, ground cardamom
Instructions
REDUCE APPLE CIDER
- Prep: Preheat the oven to 350°F. Lightly grease two (6-cavity each) donut pans (these are the exact ones I use) with non-stick spray WITH FLOUR. Set aside.
- Reduce Apple Cider: Simmer the apple cider in a small saucepan over medium-low heat, stirring often, until it reduces to 1/2 cup. This should take 10-15 minutes. Set aside to cool. Meanwhile, caramelize the apples.
CARAMELIZE APPLES
- Prepare Apples: Peel them, then cut them into four slices around the core to remove it. Dice into ½ inch cubes.
- Cook Apples: Melt one tablespoon of butter over medium heat in a large nonstick skillet. Stir in the apples and cook for 3–4 minutes until they start to soften. Sprinkle in the brown sugar, cinnamon, and a pinch of salt. Cook for an additional 5 minutes over medium-low heat, or until the apples are tender.
- Add Flour: Transfer the apples to a bowl and toss them with two teaspoons of flour. Set aside.
Make BATTER
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and spices. Set aside.
- Combine Wet Ingredients: In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 3 minutes. Mix in the applesauce, then add the eggs one at a time, mixing just until barely incorporated after each addition. Beat in the vanilla extract.
- Add Dry Ingredients and Cider: Alternately add the flour mixture and apple cider in thirds on low speed until a few flour streaks remain. Add the caramelized apples, and use a spatula to fold them in gently, being careful not to overmix. The batter will be very thick.
Bake Donuts
- Add Batter to Pans: Transfer the batter to a large freezer bag and cut a 1-inch opening in the corner (Note: this is 1-inch total, about ½-inch wide). Fill the donut pans about ⅔ full — this should be roughly one solid piping circle per donut.
- Bake: Bake for 12 to 15 minutes, until the donut bounces back when pressed and a toothpick inserted into the thickest part comes out clean. Cool the donuts for 2 minutes, then transfer them to a wire rack. Meanwhile, while baking, make the topping:
MAKE THE TOPPING:
- Prepare Bowls: Melt the butter in a shallow dish or bowl. Whisk the remaining Topping Ingredients in a separate small bowl.
- Dunk Donuts: While the donuts are still warm, dip both sides in the melted butter, then coat with the Cinnamon Sugar. Best enjoyed immediately or within 1-2 days.
Video
Notes
Measure flour correctly: For the best texture, weigh your flour using a kitchen scale. If you don’t have one, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Scooping directly from the bag can compact the flour and lead to dense, dry donuts.