BAKES/ FALL/ SWEETS

Baked Apple Cider Donuts

Hello and welcome! For a sweet treat today, I have Baked Apple Cider Donuts. Fall’s favorite hand-held confection, Baked Apple Cider Donuts are cakey and soft. They are best enjoyed warm, preferably with a hot cup of coffee on a cool, crisp morning. I did buy a donut pan specifically for this recipe, but you can make these in muffin tins. Even though the muffin tin version is missing the characteristic donut hole, they come out like muffin tops. Let’s get right to it!

Baked Apple Cider Donuts

Cake Donut Batter

These are so simple to make! I am a little intimidated by donuts, but since these are baked, they are very easy. We start with a straight-forward cake batter. But first, preheat the oven to 350 degrees and lightly spray two (six donut) donut pans, or muffin tins with cooking spray.

In a large measuring cup, or batter bowl whisk together the dry ingredients. We have flour, baking powder, sea salt, nutmeg and 1 teaspoon cinnamon. In the bowl of a stand mixer with a paddle attachment, cream together the brown sugar, 10 tablespoons of room temperature unsalted butter and 1/4 cup white sugar on medium speed, until light and fluffy.

To the creamed butter mixture, add one egg at a time, mixing between each egg. Scrape down the sides of the bowl as needed to fully incorporate the eggs into the mix. Then beat in the vanilla extract. Add the dry ingredients on low speed and mix until dry mixture is fully incorporated. With the mixer running on low, in a slow and steady stream, pour in the apple cider.

Continue mixing until the apple cider is fully incorporated. Scrape down the sides and give it a few mixes by hand to ensure you have a smooth, well-mixed batter.

Apple Cider Donut batter

Prepare the Donuts

You can spoon the batter into the tins, or you can use a gallon freezer bag, or pastry bag to pipe the batter into the tins. I opted for the pastry bag because the batter is pretty loose. Spoon the batter into a pastry bag set in a tall cup and cut a 1/2-inch opening in a bottom corner of the bag.

The original recipe, from New York Times Cooking, says to fill the tins 2/3 of the way up. Well, once I got going, I was going to have about 2 donuts-worth of batter leftover – after filling the 12 donut cavities 2/3 of the way up. So, I went for broke and basically filled them nearly to the top. 🙂 Lol. What could go wrong?

Place the two tins on a single sheet tray and pop the tray in the oven and bake for 12-15 minutes, until the tops are puffed and golden – and a toothpick comes out clean.

While the donuts are baking, whisk together the remaining 1/4 cup white sugar and 1 teaspoon cinnamon. Melt the remaining 6 tablespoons of butter in the microwave.

Baked Apple Cider Donut topping

Baked Apple Cider Donuts!

Since I filled mine so much, I lost some of the definition in the center, so they aren’t perfect-looking, but otherwise, they’re fine. When the donuts come out, Let them sit for a couple minutes.

Baked Apple Cider Donuts

Get a sheet pan to turn the buttered donuts out and set that nearby. Then, while the donuts are still in the pan, brush the tops with butter (you can do one one tin of donuts at a time), then flip the pan over onto that other sheet tray and brush the bottoms with the melted butter.

Dredge the buttered donuts in the cinnamon sugar mixture until well-coated. Set on a tray and repeat the buttering and dredging process with remaining donuts.

So easy! And it only took about 30 minutes from start to finish. Wouldn’t it be a great surprise to your family over the holidays, for them wake up to Baked Apple Cider Donuts? They feel so much more impressive than the easy-bake that they are! Soft, moist and cakey; flecked with cinnamon and warming nutmeg, they are perfectly spiced with just the right amount of apple cider flavor. Despite being dredged in sugar, they are not cloyingly sweet.

Baked Apple Cider Donuts

So, Happy Fall, y’all – bake these Apple Cider Donuts and celebrate the season! Thanks so much for stopping by today. Check out my Fall Baking Round Up for more Fall baking ideas. Take care and be well, xo Kelly

Baked Apple Cider Donuts

Baked Apple Cider Donuts

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Breakfast, Dessert, Sweets American
By Original Recipe from NYT Cooking Serves: Makes 12 Donuts
Prep Time: 20 Minutes Cooking Time: 12-15 Minutes Total Time: ~35 Minutes

Soft, moist and cakey; flecked with cinnamon and warming nutmeg, they are perfectly spiced with just the right amount of apple cider flavor.

Ingredients

  • Nonstick cooking spray
  • 1 3/4 cup All-purpose Flour
  • 1 1/4 tsp. Baking Powder
  • 3/4 tsp. Fine Sea Salt
  • 2 tsp. Ground Cinnamon, divided
  • 1/2 tsp. Grated Nutmeg
  • 1 cup Unsalted Butter (2 sticks), at room temperature, divided
  • 3/4 cup Light Brown Sugar
  • 3/4 cup Granulated Sugar, divided
  • 2 Large Eggs, at room temperature
  • 1 tsp. Vanilla Extract
  • 1/2 cup Apple Cider

Instructions

1

Preheat the oven to 350 degrees and lightly spray two (six donut) donut pans, or muffin tins with cooking spray.

2

In a large measuring cup, or batter bowl whisk together flour, baking powder, sea salt, nutmeg and 1 teaspoon cinnamon.

3

In the bowl of a stand mixer with a paddle attachment, cream together the brown sugar, 10 tablespoons of room temperature butter and 1/4 cup white sugar on medium speed, until light and fluffy.

4

To the creamed butter mixture, add one egg at a time, mixing between each egg. Scrape down the sides of the bowl as needed to fully incorporate the eggs.

5

Then beat in the vanilla extract.

6

Add the dry ingredients on low speed and mix until dry mixture is fully incorporated. With the mixer running on low, pour in the apple cider, in a slow and steady stream.

7

Continue mixing until the apple cider is fully incorporated. Scrape down the sides and give it a few mixes by hand to ensure you have a smooth, well-mixed batter.

8

You can spoon the batter into the tins, or you can use a gallon freezer bag, or pastry bag to pipe the batter into the tins. Spoon the batter into a pastry bag set in a tall cup and cut a 1/2-inch opening in a bottom corner of the bag.

9

Fill the tins 2/3 of the way up.

10

Place the two tins on a single sheet tray and pop the tray in the oven and bake for 12-15 minutes, until the tops are puffed and golden – and a toothpick comes out clean.

11

While the donuts are baking, whisk together remaining 1/2 cup white sugar and 1 teaspoon cinnamon. Melt the remaining 6 tablespoons of butter in the microwave.

12

Get a sheet pan to turn the buttered donuts out and set that nearby. Then, while the donuts are still in the pan, brush the tops with butter (you can do one one tin of donuts at a time), then flip the pan over onto that other sheet tray and brush the bottoms with the melted butter.

13

Dredge the buttered donuts in the cinnamon sugar mixture until well-coated. Set on a tray and repeat the buttering and dredging process with remaining donuts.

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  • Terry
    October 21, 2021 at 10:23 am

    I love apple cider donuts, so glad you did this recipe. I do have a a donut pan. I will definitely make these this afternoon. Gage is coming today he will enjoy them.. have a great Thursday ??Mom

    • Kelly Djalali
      October 21, 2021 at 10:51 am

      Gage will really appreciate the warm donuts while he’s working out in the yard! Thanks Mom, let me know how they turn out! xo Kelly

  • Mari
    October 21, 2021 at 10:38 am

    These look perfect, and again you had me at easy. Since these fly off the shelves at the stores, it would be easier and better to make them at home. Now all I have to do is go down in the basement and try to figure out where my donut pans are, although baking them in a muffin pan is a great idea. When my children were small, I made some wonderful muffins called French breakfast puffs, which were dipped in melted butter and then into a cinnamon sugar mix. Why they were called French is beyond me, but the little ones devoured them. Thank you for posting this lovely recipe, and for not saying the dreaded pumpkin word. Almost as soon as it’s August, people go into a pumpkin frenzy which is fine, but I like apples more. I always bought apple cider every year for my husband and children. They will be pleased to know that. I will be baking these. Happy Thursday Almost Friday, to Kelly, Alex, Terry and the Pups. Also to everyone else who comes here. Tomorrow is pizza and a movie day. I can’t wait to see what we have this week. The flu is barely hanging on, and we expect to be back to normal by Friday. I should have ordered the greens supplement for overnight delivery, but they will be here tomorrow. Thanks again for the tip. It will be nice to have a secret weapon as we head into flu season.

    • Kelly Djalali
      October 21, 2021 at 10:54 am

      Hi Mari, I am so happy you ordered the Greens First, please do let me know how you like it and what you notice after you drink it. Now that I know how easy these donuts are to make, it will be hard to ever buy them at the store again! Thanks so much for popping by today, I am glad you’re feeling better. And yes, I think your kids will really like tomorrow’s pizza ? See you tomorrow! xo Kelly

  • Suzanne smith
    October 21, 2021 at 10:03 pm

    Mmmm, they look absolutely perfect! I need a scratch and sniff for these. ???

    • Kelly Djalali
      October 22, 2021 at 8:28 am

      They smell so good while they’re baking Suzanne, It really felt like Fall in the kitchen! xo Kelly