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These easy Apple Cider Donuts are baked to perfection and covered with either cinnamon sugar or a cider glaze. Best of all, this recipe can be halved to make only 6 donuts and only takes 10 minutes to prepare.
By far, my favorite thing about fall is cider donuts and pumpkin ice cream. Although I haven’t found either that quite compare to the ones that I can get back in Vermont. Every year, my dad sends me a box of fresh cider donuts, although they aren’t totally fresh by the time they make their way across country, they are easy to reheat and enjoy! Now I just have to figure out how to ship the ice cream.
A couple weeks ago I Instagramed a photo of a package I purchased from King Arthur Flour. I think you guys know they are near and dear to my heart! I asked what I should bake first, and someone commented, Cider Donuts! So here we are.
I have been baking my way (slowly) through some of their cookbooks and their new magazine SIFT. Which, I am happy to say I have been included in their holiday issue. They sent me a sneak peek copy last week and I can’t wait for you guys to see it!
Baked Cider Donuts
I’ve been trying to find a cider donut recipe that is similar to the one I get in Vermont. I am fairly certain they are a fried donut but without the yeast. You know those types of donuts that drop from the donut machine instantly to the fryer? That is the best way I can describe them. I decided to start with this baked cider donut recipe to see how they can compare.
While I love a fresh donut, I actually thought these were better a few hours later once all the flavors soaked in. The texture is denser than a cake and not quite as moist, but it’s still fluffy and delicious.
I baked these in my Wilton Donut Pan and I actually doubled the original recipe, which ended up making 14 donuts. I was so pleased to find a donut recipe that only made 6 donuts!! I certainly don’t need the extras laying around, but I wanted to try them as cinnamon sugar coated and also with the glaze.
- Unsalted butter and vegetable oil
- Boiled cider : This is a concentrated apple syrup that brings the true apple flavor to baked goods. A good alternative is apple concentrate, can be frozen or fresh.
- Spices: ground cinnamon and ground nutmeg
- Dry ingredients: Granulated Sugar, all-purpose flour, baking powder, baking soda, salt
How to Make Baked Cider Donuts at home
- Prep: Preheat oven to 400°F. Spray a donut pan generously with pam spray.
- Combine the wet ingredients: Combine butter, oil, sugar, salt and spices and beat until butter is well blended. Then, add eggs and boiled cider and beat until all ingredients are well combined.
- Combine the remaining dry ingredients
- Alternate adding the dry ingredients and milk.
- Fill the donut pan: Each donut is 1/4 cup of batter. You can Pour batter into a piping bag or Ziploc bag to help fill the donut pan easily, but I just used a measuring cup.
How much do I fill my donut pan?
I filled the donut cavities quite full, using 1/4 cup of batter for each one because I wanted a thicker donut. I generously sprayed the pan with cooking spray first and then used a knife to smooth the top of the batter in the pan.
Mine baked for 10 minutes, and then I checked them with a toothpick prior to pulling then out of the oven. I did let them cool in the pan for a few minutes before I flipped them out. As long as you generously spray the pan, you shouldn’t have an issue removing them.
Toppings for these donuts
I tested both a cinnamon-sugar coating and a cider glaze. I preferred the cinnamon sugar-coated donuts to the glaze, because I thought the glaze was a little too sweet for me. I included both recipes below. While the donuts were still warm, I brushed them with melted butter and dipped them in the cinnamon sugar mixture.
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Apple Cider Donuts
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 donuts
These Apple Cider Donuts are baked to perfection and covered with either cinnamon sugar or a cider glaze. Best of all, this recipe can be halved to make only 6 donuts!
- 1/4 cup (56g) unsalted butter, softened
- 1/4 cup (59ml) vegetable oil
- ½ cup (95g) granulated Sugar
- 1 teaspoon (5g) salt
- 1 teaspoon (2.5g) ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 tablespoons (59ml) boiled cider (or apple juice concentrate)
- 2 large eggs
- 2 teaspoons (7.5g) baking powder
- ¼ teaspoon baking soda
- 2 ½ cups (350g) all-purpose flour
- 1 cup (236ml) milk
Cinnamon Sugar Topping:
- ¼ cup (48g) granulated sugar
- 1–2 tablespoons (7-15g) ground cinnamon
- 2 tablespoons (28g) unsalted butter, melted
For the glaze (coats 6 donuts)
- ¾ cups (98g) powdered sugar, sifted
- 2 teaspoons (10ml) boiled cider (or thawed frozen apple juice concentrate)
- 1 tablespoon (14g) unsalted butter, melted
- 2 teaspoons (10ml) milk
- Preheat oven to 400°F. Spray a donut pan generously with pam spray.
- Combine butter, oil, sugar, salt and spices and beat until butter is well blended. Add eggs and boiled cider and beat until all ingredients are well combined.
- In a separate bowl, combine baking powder, baking soda and flour and whisk ingredients together. Scape down sides of the bowl.
- Pour alternating dry ingredients with milk and mix just until batter is mixed. Pour batter into a piping bag or Ziploc bag to help fill the donut pan easily.
- Fill each cavity mostly full of batter and give the pan a gentle tap on the counter to even out the batter.
- Bake at 400°F for 10-15 minutes, keep an eye on the donuts after 10 minutes so you do not overcook them. Insert the toothpick into the donut and if it comes out clean, they are done. Allow donuts to cool for at least 5 minutes before transferring to a wire rack.
For the Cinnamon Sugar Topping
- Combine sugar and cinnamon in a shallow bowl or paper plate and stir together.
- Melt butter in the microwave. Brush each cupcake with a thin layer of butter and roll donuts in the cinnamon sugar mix.
For the glaze – coats 6 donuts
- Sift powdered sugar into a bowl. Add boiled cider, melted butter and 1 teaspoon of milk. Whisk until smooth. Add additional milk if you want a thinner glaze.
- Dip each donuts and swirl in the glaze. Turn over on a wire rack and allow glaze to firm up. Glazed donuts are best served day of, but can be kept in an airtight container for one day.
Storage and make ahead: Donuts can be keep in an airtight container for up to 2 days.
Recipe from Sift Magazine, a King Arthur Flour publication. Fall 2015
- Category: Donuts
- Method: Baked
- Cuisine: American
Keywords: apple cider donuts, cider donuts, baked apple cider donuts
So good! My family devoured them! Perfectly moist with amazing apple cider flavor! Yum!
Amazing! Thank you Emily!
Can you bake the batter in a cake pan instead of doughnuts?
I have never tried it myself
I have a question…. Can you make the batter the day before and bake them the next morning? I have a large gathering and would be easier to make the batter the day before.
Hi Nan, I am not certain because I have not tested it that way. I always suggest preparing the day of if possible.
These sound really good! While I’ve never had apple cider doughnuts, I keep hearing of their awesomeness from everyone who has had them. It seems as though they were a part of everyone’s childhood except mine. Boo!
But they sound awesome and I may give them a try in the next few weeks!
Baked apple cider donuts are one of my favorite fall treats. It reminds me of fall in New England and this recipe reminds me that I need to make these ASAP!
Apple cider donuts are a must this time of year! I wish I had one now to go with my coffee!
The best cider donuts are fried cake donuts that you get at some kind of apple orchard. It just screams fall to me. Had one last week!
But baked ones are healthier and can be just as good. Love how you tinkered until you found a recipe and toppings you liked!
These will be the next donuts to make in my donut pan!!
Oh honey honey! I’ll take a dozen please! This looks like the perfect weekend breakfast to me!