Fall is in the air, and what better way to celebrate the season than with homemade apple cider donuts? Today, I'm sharing my recipe for the best apple cider donuts you'll ever taste - and the best part? They're baked, not fried! These easy, baked apple cider donuts are the perfect fall treats to enjoy after a day of apple picking or cozied up with a warm mug of cider by the fire.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
This week on Taste the Nation we are focusing on the beautiful state of Vermont.
As autumn's crisp air settles over the Green Mountain State, there's no treat more iconic than the humble apple cider donut. Vermont's rich history of apple orchards and cider-making has given rise to this popular fall staple.
The state's cool climate and fertile soil provide ideal conditions for growing flavorful apples, which are pressed into sweet cider and transformed into irresistible rings of fried dough.
Today, we will be making the baked version of said rings.
Why?
Because let's face it - making fried donuts at home (and even more so if you are cooking in your RV kitchen) can be quite a hassle.
Maintaining the perfect oil temperature and dealing with the messy cleanup afterward is often more trouble than it's worth.
That's why baked apple cider donuts are such a game-changer. They offer all the delicious flavor without the fuss, making them a practical choice for home bakers.
Plus, this healthier version of the classic treat doesn't compromise on taste. You get that same apple-cinnamon goodness, just without the extra oil.
It's a win-win situation that lets you enjoy a favorite fall indulgence with less effort and fewer calories.
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title, and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
The Secret to Their Intense Apple Flavor
The key to these delicious donuts is the reduced apple cider.
In a small saucepan, simmer fresh apple cider until it's concentrated and bursting with flavor.
What you are left with is an apple-packed syrup that adds tons of flavor to these apple cider donuts. This step takes a little time, but trust me, it's worth it!
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
For the donuts:
- All-purpose flour- spooned and leveled or 250 grams by weight
- Baking powder
- Cinnamon
- Salt
- Reduced apple cider
- Granulated sugar
- Dark brown sugar
- Egg- room temperature
- Butter- melted
- Sour cream
- Pure vanilla extract
For the cinnamon sugar mixture:
- Sugar - I like to use a combination of ½ cup raw sugar and ½ cup granulated sugar. The raw sugar adds this subtle crunch that's just magic against the pillowy soft donut, but if you don't have it, just use 1 cup of granulated sugar.
- Cinnamon
- Butter- melted
Now Let's Get Cooking
Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you're left with about ½ cup.
Start checking at 10 minutes and then every 10 minutes until you have ½ cup. This usually takes about 20-30 minutes.
Don't strain out any spices or solids that may have formed on top of your reduced cider - keep them in for extra flavor. Set aside to cool for 10 minutes.
Preheat your oven to 350°F (175°C) and spray your donut pans with cooking spray.
In a large mixing bowl, whisk together the dry ingredients.
In a separate medium bowl, combine the wet ingredients along with the sugar.
Mix until smooth.
Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix - a few lumps in your donut batter are okay!
Transfer the batter to a disposable large piping bag or a ziplock bag with a corner snipped off. Pipe the batter into the prepared dounut pans, filling each cavity about ⅔ full.
Bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly touched.
Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack.
Allowing the donuts to cool before coating makes them easier to handle and ensures they stay intact when tossed in the sugar. If they are too hot they make break during this process.
Combine the granulated sugar, raw sugar, and cinnamon, together in a medium bowl. Now set up a little dredging station.
Dunk both sides of each donut in the melted butter, then coat generously in the cinnamon sugar topping.
For the best apple cider donuts, enjoy them while they're still warm! These homemade donuts can be stored in an airtight container at room temperature for 2-3 days, but they're at their absolute best fresh out of the oven.
Tips for success:
1. Reduce the cider properly:
Simmer your apple cider until it's reduced by at least half. This concentrates the flavor, giving your donuts that intense apple taste.
2. Use room temperature ingredients:
For the best results, ensure your eggs, butter, and sour cream are at room temperature. This helps them incorporate better, resulting in a smoother batter.
3. Measure the flour correctly:
Too much flour can turn your donuts dry and tough.
For perfect results, a food scale is your best friend. No scale? No problem.
Use the spoon-and-level method: gently spoon flour into your measuring cup, then level it off with a straight edge. Avoid the temptation to scoop directly from the flour container.
That packs the flour down, potentially adding an extra ¼ cup or more to your recipe. This small difference can make or break your baked goods, so take the extra moment to measure with care.
4. Don't overmix:
When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough donuts.
5. Grease the pan well:
Use a non-stick cooking spray or brush with melted butter to ensure your donuts release easily from the pan.
6. Fill the pan correctly:
Only fill your donut cavities about ⅔ full. This gives the donuts room to rise without overflowing.
7. Watch the baking time:
Keep an eye on your donuts as they bake. They can go from perfectly golden to overcooked quickly.
8. Cool before coating:
Let the donuts cool in the pan for about 5 minutes before removing. They should be warm but not hot when you add the cinnamon sugar coating.
9. No donut pan? No problem:
You can use a muffin tin to make apple cider muffins instead.
10. Serve fresh:
11. Store properly:
If you have leftovers, store them in an airtight container at room temperature. Avoid refrigerating, as this can dry them out.
These donuts are best enjoyed the day they're made, preferably while still warm.
12. Reheat gently:
To refresh day-old donuts, warm them in the microwave for 10-15 seconds before serving.
These baked apple cider donuts are the perfect way to welcome fall. The combination of reduced apple cider, warm spices, and that irresistible cinnamon sugar coating makes for a truly unforgettable treat.
More Fall Favorites
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Baked Apple Cider Donuts
Equipment
- Donut pan
- Piping bag
Ingredients
For the donuts:
- 2 cups all-purpose flour spooned and leveled or 250 grams by weight*
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups apple cider reduced to ½ cup
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg room temperature
- ¼ cup melted butter
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
For the cinnamon sugar mixture:
- ½ cup granulated sugar* see note
- ½ cup raw sugar* see note
- 1 teaspoon cinnamon
- 6 tablespoons butter melted
Instructions
- Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you're left with about ½ cup. Start checking at 10 minutes, and then keep an eye on it until you are left with a ½ cup. This usually takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
- Preheat your oven to 350°F (175°C) and spray your donut pans with cooking spray.
- In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ¼ teaspoon salt.
- In a separate medium bowl, combine the wet ingredients along with the sugar: ½ cup reduced apple cider, ½ cup granulated sugar, ¼ cup dark brown sugar, 1 large egg, ¼ cup melted butter, ¼ cup sour cream, and 1 teaspoon vanilla extract. Mix until smooth.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix - a few lumps in your donut batter are okay!
- Transfer the batter to a disposable large piping bag or a ziplock bag with a corner snipped off. Pipe the batter into the prepared doughnut pans, filling each cavity about ⅔ full.
- Bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly touched.
- Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack.
- Allowing the donuts to cool before coating makes them easier to handle and ensures they stay intact when tossed in the sugar.
- Combine 1 cup sugar with 1 teaspoon cinnamon. Dunk both sides of the donuts in 6 tablespoons melted butter and then into the cinnamon sugar mixture.
- For the best apple cider donuts, enjoy them while they're still warm! These homemade donuts can be stored in an airtight container at room temperature for 2-3 days, but they're at their absolute best fresh out of the oven.
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