Can I make baked apple cider donuts without a donut pan?

Yes, a standard muffin tin works as a substitute, though you will get round donut holes rather than rings. Fill each cup three quarters full and bake for 15 to 18 minutes. The flavor stays identical, only the shape changes.

Why did my apple cider reduction taste bitter?

Bitterness almost always means the cider cooked too hot or reduced too far. Keep the simmer gentle and never let the syrup darken past amber. If it tastes scorched, start over with fresh cider rather than trying to rescue the batch.

Can I use store bought apple juice instead of fresh apple cider?

You can, but choose cloudy, unfiltered juice without added spices for the closest flavor. Juice needs a longer reduction time since it starts thinner than fresh cider. Avoid sparkling or heavily sweetened varieties, which throw off the balance.

How do I keep the cinnamon sugar coating on baked apple cider donuts from falling off?

Coat the donuts while they are still warm, since the coating bonds far better to a warm, buttery surface. Brush each ring lightly with melted butter first, then roll twice for full coverage. If spots stay bare, dab on a little more butter and roll again.

Can I prepare the batter the night before baking?

It is better to bake the batter fresh, because the baking powder starts losing power as soon as it meets liquid. At most, let the mixed batter rest one hour at room temperature. Instead, reduce the cider and whisk the dry ingredients the night before to save morning time.

Baked Apple Cider Donuts: Soft, Spiced, Easy, Ready In 35 Min

Ingredients

Scale

1 1/2 cups (360 ml) fresh apple cider, reduced to 1/2 cup
2 cups (250 g) all purpose flour, spooned and leveled
1 teaspoon baking powder, preferably aluminum free
1/2 teaspoon baking soda
1 teaspoon ground cinnamon, plus more for the coating
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine sea salt
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
1/2 cup (120 ml) buttermilk, at room temperature
2 large eggs, at room temperature
1/3 cup (75 g) unsalted butter, melted and slightly cooled
2 teaspoons pure vanilla extract, not imitation

For the coating

1/2 cup (100 g) granulated sugar
2 teaspoons ground cinnamon
1/4 cup (55 g) unsalted butter, melted

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Instructions

Reduce the cider: simmer apple cider 12 to 15 minutes until reduced to 1/2 cup of thick syrup. Cool slightly.
Heat oven to 350°F (175°C). Generously grease a 12-cavity donut pan.
Whisk the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt.
Whisk the wet ingredients: granulated sugar, brown sugar, buttermilk, eggs, melted butter, vanilla, cooled cider reduction, until smooth.
Stir wet into dry just until no flour streaks remain; do not overmix.
Pipe batter into the pan, filling each cavity three quarters full.
Bake 12 to 14 minutes, until golden and springy to the touch.
Cool 5 minutes in the pan, then turn out onto a wire rack.
While warm, brush with melted butter and roll in cinnamon sugar.
Serve warm.

Notes

For the deepest apple flavor, do not skip reducing the cider. Store cooled donuts airtight at room temperature up to 2 days.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 donut
Calories: 290