Baked Apple Cider Donuts

Name: Baked Apple Cider Donuts
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: United States
Ingredients: 350 ml of hard cider (dry or sweet); 260 g of flour (all-purpose); 1 tsp of baking powder; 1/2 tsp of baking soda; 1,5 tsp of ground cinnamon; 1/4 tsp of nutmeg (ground); 1/2 tsp of salt (fine); 60 g of butter (melted and cooled slightly); 1 eggs (at room temperature); 100 g of turbinado sugar; 50 g of sugar (powdered); 1 tsp of vanilla extract; 50 g of butter (melted); 100 g of sugar (powdered); 1,5 tbsp of ground cinnamon

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Baked apple cider donuts capture all the warm flavor of fall thanks to a fruity reduction and a crackly veil of cinnamon. Tender and light with no frying, these doughnuts pair wonderfully with a hot tea or sweet cider at snack time.

Total time: 50 min
Prep: 25 min
Cook: 25 min
Rest: 15 min
Difficulty: Easy
Per person: €0.55

By the CookinBreak team

Goes well with

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As a main

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To drink

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Nutrition facts

per serving · estimate

236kcal

Protein3 g5%
Carbs38 g64%
Fat8 g31%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Reducing the cider is the decisive step: it concentrates the natural sugars and the fruity aromas of the apple. If you skip this reduction, the batter will be too wet and the cider flavor will be too subtle.

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2 months cooked without the sugar coating.

Storage : How long does it keep?

Keep 3 to 4 days in an airtight container at room temperature.

Making ahead : Can you make it the day before?

Yes

Reduce the cider the day before. Baking the same day is recommended.

Reheating : How do you reheat it?

10 to 15 seconds in the microwave or 3 minutes in the oven at 150°C. Air fryer not recommended.

Variations

Gluten-free version: replace the flour with an equal mix of rice flour and cornstarch, with half a teaspoon of xanthan gum.
Caramelized apple version: fold tiny diced apples sautéed in butter directly into the batter before baking.
Alcohol-free version: substitute the cider with unfiltered artisanal apple juice that you reduce in the same way.

Mistakes to avoid

Pouring the cider into the eggs while still scalding hot, which could cook the egg and harm the leavening.
Overworking the batter with a spoon, which develops the gluten network and gives an elastic crumb instead of a tender, crumbly texture.
Dipping completely cold doughnuts in the coating: the melted butter wouldn't soak in and the cinnamon sugar wouldn't stick properly.

Frequently asked questions

Can I use apple juice instead of cider?

Yes, pure artisanal apple juice or unfiltered raw juice works very well. Reduce it exactly like the cider to get the same syrupy, fragrant concentrate.

Do I absolutely need a donut pan for this recipe?

The molded pan ensures the characteristic ring shape. Otherwise, use standard muffin tins and reduce the baking time by 2 minutes to keep them tender.

Why did my baked donuts turn out too dense?

The main cause is mixing the batter too vigorously. As soon as the flour is combined with the liquids, stop stirring immediately to keep an airy, open crumb.

What type of cider should I choose for the best result?

A traditional dry cider or a fruity artisanal sweet cider works perfectly. Avoid industrial flavored ciders, which contain artificial flavors that throw off the final taste.