Baked Apple Cider Donuts Recipe

Name: Baked Apple Cider Donuts
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 1/2 cups apple cider; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 2 tsp cinnamon, divided; 1/2 tsp nutmeg; 1/2 cup granulated sugar plus 1/2 cup for coating; 1/2 cup unsweetened applesauce; 1/4 cup melted butter plus 3 Tbsp for coating; 1 large egg

Instructions

Step 1

Simmer cider in a small saucepan until reduced to 1/2 cup, about 15 minutes, then cool 5 minutes. This concentrate is the entire apple flavor, so do not skip it.

Step 2

Heat oven to 350°F and grease a 12-cavity donut pan well. Whisk flour, baking powder, soda, 1 teaspoon cinnamon, nutmeg, and 1/2 teaspoon salt.

Step 3

Whisk reduced cider, 1/2 cup sugar, applesauce, 1/4 cup butter, and egg until smooth, then fold into dry ingredients just until no flour streaks remain. Overmixing makes tough donuts.

Step 4

Pipe or spoon batter into cavities filling three-quarters full for a clean ring shape that rises evenly.

Step 5

Bake 12 to 15 minutes until springy when touched and a toothpick comes out clean. Cool 5 minutes in the pan, then turn out.

Step 6

Brush warm donuts with 3 tablespoons melted butter and roll in remaining 1/2 cup sugar mixed with 1 teaspoon cinnamon. Serve warm.

Troubleshooting — fixes, not repeats

If donuts taste bland, the cider was not reduced enough; it must measure 1/2 cup.
If texture is tough, the batter was overmixed; fold only until combined.
If sugar will not stick, donuts cooled too much; coat while warm with butter.
If rings close up, cavities were overfilled; keep to three-quarters full.

Make it your way

Spicier version: For pumpkin spice donuts, swap cider for pumpkin puree and add pumpkin pie spice.
Old Dhaka style: For gifting, stack 4 in a cellophane bag with ribbon because they hold shape well.
Serving with rice or naan: Leftover donuts cube into bread pudding since the spiced crumb soaks custard nicely.
For filled centers, pipe apple butter into cooled donuts with a tip.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Refresh 8 seconds in the microwave or 5 minutes in a 300°F oven.

Freeze uncoated up to 2 months; thaw, warm, then coat fresh.

FAQ

Can I fry these instead?
This batter is formulated for baking and is too soft for frying. Use a yeast donut recipe for the fryer. Start with the suggested amount, then adjust to suit your taste and equipment.

No donut pan?
Bake as muffins at the same temperature for 15 to 18 minutes. The flavor matches; only the shape changes. Start with the suggested amount, then adjust to suit your taste and equipment.

Why reduce the cider?
Raw cider is mostly water and bakes out flavorless. Reducing concentrates sugars and apple taste. Start with the suggested amount, then adjust to suit your taste and equipment.