Description

Soft, tender baked donuts bursting with real apple flavor and coated in classic cinnamon sugar. Ready in under 30 minutes with simple pantry ingredients, these are the perfect fall treat that even picky eaters will love.

Ingredients

Scale

1 cup apple cider (reduced to 1/3 cup)
1 3/4 cups all-purpose flour
1/2 cup granulated sugar (plus more for coating)
1/4 cup light brown sugar, packed
1/2 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon (plus 2 tablespoons for coating)
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar (for coating)
2 tablespoons ground cinnamon (for coating)

Instructions

Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/3 cup, about 12-15 minutes. Let cool completely.
Preheat oven to 350°F (175°C). Generously spray a donut pan with non-stick cooking spray.
In a large bowl, whisk together flour, 1 1/2 teaspoons cinnamon, nutmeg, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together 1/2 cup granulated sugar and brown sugar. Add eggs and whisk until smooth. Add buttermilk, melted butter, vanilla, and cooled reduced apple cider; whisk until combined.
Pour wet ingredients into dry ingredients. Fold with a rubber spatula just until no streaks of flour remain (a few lumps are fine). Do not overmix.
Transfer batter to a piping bag or Ziploc bag with corner snipped. Pipe batter into prepared donut cavities, filling each about 2/3 full.
Bake for 10-12 minutes, until golden brown and a toothpick inserted comes out clean. Let cool in pan for 2-3 minutes, then turn out onto a wire rack.
While donuts are still warm, roll each in the cinnamon sugar mixture (1/2 cup sugar + 2 tablespoons cinnamon).
Repeat with remaining batter if needed. Makes about 12 donuts.

Notes

Don’t overmix the batter to avoid dense donuts. Use room temperature ingredients for best texture. Reduce the apple cider properly to concentrate flavor. Let donuts cool slightly before coating so the cinnamon sugar sticks. Store in an airtight container at room temperature for up to 3 days. Freeze uncoated donuts for up to 2 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 210
Sugar: 18
Sodium: 220
Fat: 8
Saturated Fat: 5
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: baked apple cider donuts, easy donut recipe, fall breakfast, apple cider donuts, baked donuts, cinnamon sugar donuts