Homemade apple cider donuts are cakey, dense, and intensely flavored. Baked, not fried, these fall treats come together quickly and easily—a convenient recipe with no mixer required. The trick for big flavor is to use concentrated apple cider. Make the morning less hectic by reducing the apple cider the night before. Read on for all the tips you need to make this Fall favorite!
I love those delicious donuts that you get at the bakery…they’re rich, dense, and smell absolutely amazing. If you’ve ever tried my chai spice donuts, pumpkin donuts, or cinnamon sugar donuts, you know that those bakery beauties definitely inspired my donut recipes. They are somewhat dense and very muffin-like. These baked apple cider donuts are no exception, though they are a little heavier with a more substantial and moister crumb.
Tell Me About these Apple Cider Donuts
- Texture: If you like cakey, moist, and dense donuts with a crumbly cinnamon-sugar coating, then look no further than this recipe.
- Flavor: Flavor-wise, they’re APPLE and CINNAMON and SPICE all over. They taste like they’re straight from the bakery!
- Ease: A simple mix of wet and dry ingredients plus the apple cider concentrate makes these a snap to prepare for crisp fall mornings. No mixer, rolling pin, or donut cutter required! Simply add the batter to a donut pan—I use and love this one. If you only have 1 pan, just bake a batch at a time.
- Time: In less than an hour, you’ll have an entire plate stacked high with homemade apple cider donuts.
This Trick Changes Everything
The trick to apple cider donuts is to flavor them with concentrated apple cider. Apple cider that has been reduced down on the stove is thick and potent, adding big flavor without excess liquid. Apple cider, either store-bought or this homemade apple cider, is certainly delicious to drink but it won’t add enough flavor to baked goods. Taking 20 minutes to reduce the cider down transforms regular donuts into amazing apple cider donuts. If you like to keep things simple in the morning, reduce the cider the night before. That will save you cooling time, too, because the cider must cool for a few minutes before you add it to the batter.
To reduce your apple cider, simply follow these simple steps:
- Pour 1½ cups apple cider into a small saucepan. We will reduce this to ½ cup.
- Place on low heat and set a timer for 10 minutes, stirring occasionally.
- Begin checking at 10 minutes, and then every 3-5 minutes after that until you have ½ cup of cider reduction (approximately 20 minutes).
- Remove from heat and allow to cool for at least 10 minutes before using in the batter.
It’s that easy! If you have leftover apple cider, use it in my honeycrisp apple sangria or apple cider sangria—or drink it plain.
Here’s my reduced down apple cider:
Choosing the Right Ingredients: Melted Butter & Apple Pie Spice
- Melted butter. The crown jewel of these donuts is the dip in melted butter, then a dunk in granulated sugar, cinnamon, and apple pie spice. Not only is it delicious, but the melted butter helps the sweet coating stick to the donut.
- Apple pie spice. If you don’t have access to store-bought apple pie spice, you can make your own with cinnamon, cardamom, and nutmeg.
By the way, if you’re a fall baking fanatic like me and love pumpkin treats, you might try making your own pumpkin pie spice blend, too! Use it in pumpkin-inspired favorites like pumpkin cookies, pumpkin cake, pumpkin bars, mini cinnamon sugar pumpkin muffins, pumpkin coffee creamer, and of course, pumpkin pie.
Overview: How to Make Baked Apple Cider Donuts
These couldn’t be easier to make—no mixer required. Leave yourself enough time (at least a half hour) to reduce down the apple cider before beginning. I like to do this step the night before so it’s ready to go in the morning.
- Reduce the apple cider. In a small saucepan over low heat, simmer the apple cider until you’re left with about 1/2 cup. Begin checking at 10 minutes, then every 3-5 minutes after that until you have 1/2 cup of cider reduction. Mine takes about 20 minutes. Set aside to cool for 10 minutes (or complete this step ahead of time).
- Combine the dry ingredients together.
- Combine the wet ingredients together, except for the apple cider.
- Mix the wet and dry ingredients together. Add the apple cider. Whisk everything together until smooth and combined. You’ll notice the batter will be slightly thick. We want thick batter for cakey and dense donuts.
- Fill the donut pan. Fill each donut cup about halfway. My trick for this? Use a zipped-top bag. Add the batter to the bag, cut off a corner, and pipe it into the donut pan filling only about halfway. This trick makes transferring the batter neat, quick, and easy.
- Bake. Only about 10 minutes of bake time—told you they were quick. To test doneness, poke your finger into the top of the donut. If the donut bounces back, they’re done. Once they are out of the oven, let them cool for 2 minutes, then invert the pan to release the donuts. You can then re-grease the donut pan and bake the remaining donut batter. (If you have 2 donut pans, go ahead and bake both trays at once.)
- Coat the donuts. Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then coat generously in the apple spice topping.
Look at this beautiful caramel-colored batter! So much apple flavor hiding in here:
More Apple Recipes
- Apple Cinnamon Scones
- Baked Apple Cider French Toast
- Apple Bundt Cake & Apple Cake
- Apple Cinnamon Crumb Muffins
- Apple Turnovers with Salted Caramel
And apple pie, of course!
Print
Baked Apple Cider Donuts
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 12-14 donuts
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Baked, cakey, and delicious apple cider donuts are made with apple cider reduction to intensify its flavor. Warm and dipped in cinnamon sugar and apple pie spices, this fall treat will become your new favorite too.
Ingredients
- 1 and 1/2 cups (360ml) apple cider
- 2 cups (250g) all-purpose flour (spooned & leveled)*
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice*
- 1/4 teaspoon salt
- 2 Tablespoons (28g) unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk, at room temperature*
- 1 teaspoon pure vanilla extract
Topping
- 1 cup (200g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice*
- 6 Tablespoons (85g) unsalted 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 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine 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 oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
- Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
- Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
- Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: You can freeze the donuts, coated or not coated in the toppings, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap ’em for a couple seconds.
- Special Tools (affiliate links): Saucepan | Donut Pan | Glass Mixing Bowls | Whisk | Large Zipped-Top Bag | Cooling Rack
- Apple Pie Spice: Do you have apple pie spice where you live? It’s pretty standard here in the US. If you don’t have access to store-bought apple pie spice, you can make your own with cinnamon, cardamom, and nutmeg.
- Milk: I usually use buttermilk, but I’ve found that any milk (dairy or nondairy) works pretty well. For a denser crumb, you can use 1/2 cup plain yogurt or sour cream instead.
- No Donut Pan? Make donut muffins in your standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350°F (177°C) for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Makes about 10-12 apple cider donut muffins.
- Minis: Want to make mini donuts or mini apple cider donut holes in a mini muffin pan? Grease your pan, add the batter to the pan only about 3/4 of the way full. Bake at 350°F (177°C) for about 8-9 minutes.
We made this into mini donuts. All of our family members loved them- I think we’ve found a new Falltime tradition.
Very excited to make this but was wondering if anyone has tried this recipe with gluten free flour or how/if it’s possible to effectively substitute gluten free flour for regular flour in this recipe
Hi Christine, we haven’t but a few readers have reported success using a 1:1 gluten free flour like Bob’s Red Mill. Let us know if you give it a try!
While I enjoyed the flavor and they were perfectly cooked through, my donuts came out a bit dense and slightly chewy. Do you know what could’ve caused this? I may not have let the apple cider reduction cool long enough before mixing it with the batter, but I don’t know if this would’ve affected the density.
Hi Grace, these donuts are on the denser side, so it sounds like you didn’t necessarily do anything wrong! Was the batter over mixed by chance? That can cause batters like this to seem overly dense. Thank you for giving these donuts a try!
How long do the donuts last once finished? They would be made and then left overnight before being ate and I would hate for them to become stale during that time.
Hi Nina, the donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Great recipe! I dipped the donuts in the sugar mixture at the end omitting the melted butter. They came out perfect!
Hi Sally! I was wondering if you can mix up the batter the night before, put in the plastic bag, and then use the next day?
Hi Maria, we do not recommend making the batter ahead of time and storing in the refrigerator. The leaveners are activated once wet and dry ingredients are combined, so it’s best to bake the batter shortly thereafter. You could make the apple cider reduction ahead of time to cut down on a step though!
Thank you for the quick response and for the tip about reducing the apple cider beforehand! Love this recipe!
These are DELICIOUS! My whole family cannot stop eating them!!!
Perfect recipe! I made them vegan by using a flax egg, vegan butter and almond milk. They were perfect and easy to make. I didn’t end up dusting them in the sugar mix at the end because i thought they were great as is.
I am out of brown sugar, can I just use more granulated sugar?
Hi Malika, you’ll lose some moisture and flavor that way, but that should work in a pinch.
Thank you! I have sugar in the raw, will try that as a replacement. Your recipes never disappoint, I’ll sure these will be delish either way!
I am going to be making this recipe this weekend and I cannot wait! I’m just curious if the cooking time changes for silicone molds?
Hi Amy, bake time should be about the same, but keep a close eye on them. Enjoy!
How would you make this in a Bundt pan or cake tube? I have a small ish tube cake pan I’d like to use to make this recipe!
Hi Mon, we haven’t tested this recipe as a larger Bundt cake, but this batter should work. Bake time will vary based on the exact size of your Bundt pan. You may also enjoy this apple Bundt cake instead.
Omg! Fabulous. My family devoured these. So good.
Can I use a spiced apple cider concentrate?
I have King Arthur boiled Cider, I suppose it is OK to use this? It is reduced cider made in Vermont.
Hi Karen, Absolutely! You’ll need 1/2 cup boiled apple cider.
I am a fried donut person, and this recipe sounds incredible. I understand it’s more of a batter reciepe than a cut and fry donut recipe but are there any suggestions to thicken up the recipe without throwing off the proportions to fry them instead?
Hi Marie, we haven’t tested a fried version of this batter before. You may have better luck tinkering with our homemade glazed doughnuts dough instead. Let us know if you give anything a try!
Tried Sally’s Apple Cider Donuts because fall is finally in the Pennsylvania air. My first attempt at this tasty treat won’t be the last. Reviews have been great, including “better than the Amish donut stand.”
Have yet to make these as im wondering if i can make my cider from a packet or if a jug is better? your recipes have yet to fail me so im excited!
Hi Infinity, you can make cider from a packet if needed. Hope you enjoy the donuts!
I love this recipe, it’s delicious! I wanted to know if there was a chance this recipe could be fried, and if so, what temperature? I’ve tried doing that, and the inside of the donut holes I make always end up leaking out in the fryer. Do you have any advice?
Hi Sarah, this recipe is best baked and won’t work for frying. You might enjoy these homemade glazed doughnuts instead, which are fried.
Oops I replied to the wrong comment. I am still waking for help on baking this recipe at high altitude (see below) thanks
We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
My daughter and I made these. They are soooo delicious!
I have been making this recipe for several years but recently moved to the mountains and need help to tweak this for higher elevation. Is been hard being a good baker for 30 plus years and now find my old favorites aren’t the same. I still gave it 5 stars for the countless times I’ve made it at lower elevation and was incredible. Any tips are sincerely appreciated.
Can I reduce the apple cider the night before and store it? I plan to make this for four separate cooking classes.
Hi Lynn, yes, you can definitely do that.
I took a chance and made these donuts gluten free with King Arthur gf flour.
The results are delicious and professional looking.
I followed Sally’s recipe as printed and am thrilled with the results. First time having a donut in 14 years! Sally thanks again for your helpful website.
This recipe was amazing! How can I make these for gluten free?
Hi Renee, we haven’t tested these with a 1:1 gluten free flour, but let us know if you do!
These just came out of the oven and got ’em dipped and sugared. Oh. My. Word! Absolutely delish! And easy to make as well! I don’t make donuts usually but I’ve just had a hankering to try and apple cider donut. These did not disappoint! Thank you for another wonderful recipe for us non-chefs!
I would really love to make this recipe as a Bundt cake. Has anyone tried it?
Hi Craglce, we haven’t tested this recipe as a larger Bundt cake, but you may enjoy this apple Bundt cake instead.
These donuts came out absolutely delicious, even though I didn’t use concentrated apple cider and I didn’t have apple pie spice, I used pumpkin pie spice. The next time I’ll look for one of those ciders recommended. They’re so good!!
Wondering if cider syrup could be used instead of reducing the cider… thoughts? I’m guessing syrup is even more concentrated, but I don’t have a sense of how much more (I want to make these tomorrow and have syrup but not cider!)
Hi Karen, you can use that. Is it very sweet? Because if so, I would reduce the sugar in the donuts. Let me know if you try it.
Was really excited to bake this but the donuts turned out raw in the center and dry on the sides, and the flavor wasn’t very good. Not very sweet and too spiced honestly, which I’ve never experienced in a recipe before, as I love spice…
Hi Maya, I’m sorry these didn’t bake evenly for you. I wonder if turning down the heat would help, but you mentioned you didn’t like the flavor. Thank you for trying the recipe and for the feedback.
Made these today and they are DELICIOUS! (Also, my apple cider only took 20 minutes to reduce, so your recipe was accurate )
I made them into donuts holes and baked for about 9 minutes using a silicone cake pop tray. Make sure to grease the tray though. It was good. I put cinnamon sugar in bowl with a cover and shook the donut holes around.