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Baked Apple Cider Donuts | Cinnamon Sugar Coated

These easy Baked Apple Cider Donuts are soft, tender, warmly spiced, and finished with a buttery cinnamon-sugar coating. Made with reduced apple cider and baked instead of fried, they're a cozy fall treat that's ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Donuts
  • 1½ cups apple cider
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
Cinnamon Sugar Coating
  • ½ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • 3 tablespoons unsalted butter melted

Method
 

  1. Pour the apple cider into a small saucepan and simmer over medium heat until reduced to about ¾ cup. Set aside to cool slightly.
  2. Preheat the oven to 350°F and lightly grease a 12-cavity donut pan.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate large bowl, whisk together the cooled apple cider, granulated sugar, brown sugar, egg, melted butter, vanilla, and buttermilk.
  5. Gradually add the dry ingredients to the wet mixture.
  6. Stir gently just until combined. Do not overmix.
  7. Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
  8. Bake for 10–14 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
  9. Cool in the pan for about 5 minutes, then transfer to a wire rack.
  10. Mix the sugar and cinnamon together in a shallow bowl.
  11. While the donuts are still warm, brush each one with melted butter.
  12. Roll the donuts in the cinnamon-sugar mixture until evenly coated.
  13. Serve warm or allow them to cool completely before storing.

Notes

Reducing the cider is important because it concentrates the apple flavor.
Don't overmix the batter or the donuts may become dense.
Fill donut cavities only about ¾ full.
Coat the donuts while they're warm so the cinnamon sugar sticks well.
Fresh apple cider provides the best flavor.
Baking time can vary slightly depending on the donut pan and oven.