Baked Apple Cider Donuts Recipe

Every fall, my family has one non-negotiable tradition: a trip to the apple orchard. We pick a bushel of Honeycrisps, drink way too much fresh cider, and — the best part — buy a warm bag of apple cider donuts from the farm stand. That first bite, still warm, coated in crackly cinnamon sugar… it’s pure autumn in donut form.

But here’s the thing: apple season is short, and my craving for those donuts is not. So I spent last fall perfecting this baked apple cider donuts recipe at home, and I’m thrilled to say these taste just like the orchard stand version — soft, cakey, packed with real apple cider flavor, and rolled in buttery cinnamon sugar. The best part? No fryer, no hot oil splatter, no guilt. Just a donut pan, one bowl, and 30 minutes.

Whether you’re hosting a fall brunch, packing a cozy weekend treat, or just want your kitchen to smell like an apple orchard, these donuts deliver every single time. Read on for my step-by-step method, the secret to maximum cider flavor, and all the variations and storage tips you’ll need.

Why You’ll Love This Recipe

• No frying required: All the flavor of orchard donuts, baked — not fried.
• Real apple cider: Reduced cider concentrate gives intense apple flavor in every bite.
• Ready in 30 minutes: From craving to cinnamon-sugar coating in half an hour.
• Soft, cakey texture: Tender crumb with a buttery cinnamon-sugar crust.
• Kid-approved: Fun to make together — little hands love the sugar rolling station.

Ingredients for Baked Apple Cider Donuts

For the donuts: 1 ½ cups apple cider (reduced to ½ cup); 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; 2 tablespoons unsalted butter, melted; 1 large egg, at room temperature; ½ cup packed light brown sugar; ½ cup granulated sugar; ½ cup unsweetened applesauce; 1 teaspoon vanilla extract.

For the cinnamon sugar coating: ½ cup granulated sugar; 2 teaspoons ground cinnamon; 4 tablespoons unsalted butter, melted.

Step By Step Instructions

1. Reduce the Cider: Pour 1 ½ cups apple cider into a small saucepan. Simmer over medium heat until reduced to ½ cup, about 10–12 minutes. Let cool slightly. (Don’t skip this — it’s the secret to real cider flavor!)
2. Preheat the Oven: Preheat to 350°F (175°C). Lightly grease a standard 6-cup donut pan.
3. Mix the Dry Ingredients: Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Mix the Wet Ingredients: Whisk melted butter, egg, brown sugar, granulated sugar, applesauce, vanilla, and the reduced ½ cup cider until smooth.
5. Combine: Pour wet into dry. Stir gently until just combined — a few lumps are fine. Do not overmix.
6. Fill the Donut Pan: Pipe batter into each cup, filling about ⅔ full.
7. Bake: 10–12 minutes, until tops spring back when lightly touched.
8. Cool Slightly: Cool in pan 5 minutes, then turn out onto a wire rack.
9. Coat in Cinnamon Sugar: While warm, brush with melted butter and roll generously in cinnamon-sugar. Serve warm.

How to Serve?

• Warm from the oven with cold apple cider.
• Alongside hot coffee or chai.
• On a brunch board with apple slices and caramel dip.
• Packed in a bakery box as gifts.
• With vanilla ice cream as a sundae.
• At a Halloween party next to candy apples.

Pro Tips for Perfect Donuts

• Don’t skip reducing the cider. Raw cider is mostly water — reducing concentrates flavor dramatically.
• Pipe, don’t spoon. Piping gives even, professional-looking rings.
• Coat while warm. Cinnamon sugar sticks best to warm, buttered donuts.
• Don’t overbake. Start checking at 10 minutes — tops should spring back.
• Use a light-colored pan. Dark pans brown bottoms too fast.

Variations to Try

• Apple Cider Donut Holes: Use a mini muffin tin, bake 8–10 minutes, roll in cinnamon sugar.
• Maple Glaze: Dip in glaze of 1 cup powdered sugar + 2 tbsp maple syrup + 1–2 tbsp milk.
• Caramel Drizzle: Drizzle warm caramel over cinnamon-sugared donuts.
• Spiced Sugar Twist: Add ¼ tsp cardamom to the coating for chai flavor.
• Gluten-Free: Swap in a 1:1 gluten-free baking blend.
• Dairy-Free: Use coconut oil or vegan butter.

Storage Instructions

• Room temperature: Best day-of; keep airtight up to 2 days.
• Refrigerator: Not recommended — dries them out.
• Freezer: Freeze UNCOATED up to 2 months; thaw, warm, then coat fresh.
• Make ahead: Reduce cider up to 3 days ahead; mix batter fresh.

Frequently Asked Questions

Q: Can I fry these instead of baking?
A: No — this batter is developed for baking; frying needs a yeast dough.

Q: Why did my donuts come out dry?
A: Overbaking — even 2 extra minutes dries them. Pull when tops spring back.

Q: Can I use apple juice instead of cider?
A: Yes but milder; reduce the same way and add extra cinnamon.

Q: Do I need a donut pan?
A: Ideal but optional — a mini muffin tin makes great donut holes (8–10 min).

Q: Can I make these ahead for a party?
A: Yes — bake uncoated a day ahead, warm and coat just before serving.

Conclusion

These baked apple cider donuts are everything I love about fall, minus the deep fryer. Soft, cakey, bursting with real cider flavor, and finished with irresistible cinnamon-sugar crunch. Make a batch this weekend and bring the apple orchard to your kitchen!

Baked Apple Cider Donuts (Soft & Cakey!)

Recipe by Rachael ray

0.0 from 0 votes

Course: Breakfast

Servings

12

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

240

kcal

Total time

30

minutes

Soft, cakey apple cider donuts made with real reduced cider and rolled in buttery cinnamon sugar. All the orchard flavor — no frying required.

Ingredients

• 1 1/2 cups apple cider (reduced to 1/2 cup)

• 2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/2 tsp salt

• 2 tbsp unsalted butter (melted)

• 1 large egg (room temp)

• 1/2 cup packed light brown sugar

• 1/2 cup granulated sugar

• 1/2 cup unsweetened applesauce

• 1 tsp vanilla extract

• COATING

• 1/2 cup granulated sugar

• 2 tsp ground cinnamon

• 4 tbsp unsalted butter (melted)

Directions

• Reduce the cider: simmer 1 1/2 cups apple cider until reduced to 1/2 cup, 10-12 min. Cool slightly.
• Preheat oven to 350F (175C); grease a 6-cup donut pan.
• Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt.
• Whisk melted butter, egg, brown sugar, granulated sugar, applesauce, vanilla, and reduced cider until smooth.
• Combine wet into dry; stir until just combined.
• Pipe batter into donut cups, 2/3 full.
• Bake 10-12 min until tops spring back.
• Cool 5 min in pan, then turn out.
• Brush warm donuts with melted butter and roll in cinnamon sugar. Serve warm.

Notes

• Reducing the cider is non-negotiable for real flavor.
• A mini muffin tin makes donut holes (bake 8-10 min).
• Applesauce keeps them moist.