Irresistibly Fluffy Baked Apple Cider Donuts: The Ultimate Cozy Fall Treat Recipe (No Frying!)
There’s nothing quite like the taste and aroma of autumn, and these incredibly fluffy baked apple cider donuts capture that cozy essence perfectly. Forget the fryer; these cake-like donuts are made right in your oven, resulting in a tender, moist crumb that’s absolutely bursting with concentrated apple flavor. Whether you prefer a classic cinnamon sugar coating or a luscious apple cider glaze, each bite promises a delightful experience that truly celebrates the season.
These donuts are a standalone sensation, ideal for breakfast, a midday snack, or an after-dinner treat. But if you’re truly embracing all the glorious apple feelings that fall brings, elevate your experience by pairing them with a warm mug of Apple Cider Punch or a hot cup of coffee. The combination creates an unforgettable moment of pure autumn bliss.
Why You’ll Love These Easy Baked Apple Cider Donuts
Apple Cider donuts have quickly become a cherished autumn tradition in my home, right alongside my beloved Apple Cinnamon Scones. What makes this particular recipe stand out? It’s an old-fashioned apple cider donut recipe that strips away the fuss and complexity often associated with homemade donuts. That’s right – you won’t need a stand mixer, a rolling pin, a specialized donut cutter, or even yeast for these beauties. Say goodbye to the messy deep-frying and hello to a simple, approachable baking method that yields consistently delicious results.
The texture of these baked donuts is truly exceptional. They lean towards a delightful “muffin-esque” or “cake-ish” consistency, offering a soft, tender, and incredibly moist crumb. Each bite is infused with just the right amount of warm cinnamon spice, perfectly complementing the subtle yet distinct apple cider flavor. This recipe proves that you don’t need fancy equipment or extensive baking experience to create bakery-quality apple cider donuts that will impress everyone.
The Secret to Intense Apple Flavor: Concentrated Cider
While fresh apple cider is undoubtedly delicious on its own, its delicate flavor can sometimes get lost when incorporated into baked goods. To ensure these donuts are truly packed with an undeniable apple punch, the best way to achieve that robust taste is to concentrate the apple cider. This simple yet crucial step involves gently boiling the cider on the stove to reduce its volume by half. As the water evaporates, the natural sugars and apple essences intensify, creating a thick, syrupy liquid that delivers a powerful, concentrated flavor bomb.
Imagine the very best apple cider you’ve ever tasted – now, picture that incredible flavor condensed into a smaller, more potent “flavor baby” ready to become the star of your baked donuts. This reduction process is non-negotiable for achieving that authentic, deep apple cider taste that will make these donuts truly unforgettable. It’s a small extra step that makes a world of difference, transforming a subtle hint of apple into an unmistakable, rich essence.
Essential Ingredients for Your Apple Cider Donuts
Gathering your ingredients is the first exciting step towards making these delightful apple cider donuts. While the list is straightforward, each component plays a vital role in creating that perfect, cake-like texture and rich flavor. You will also need donut pans – and I can’t stress this enough – it is 100000% worth it to invest in these! They are inexpensive and essential for achieving the classic donut shape without frying. To truly set the autumn mood, you might also need a fall-scented candle, a warm mug of hot chocolate, and some sizeable lounge pants because once you start eating these, it’s hard to stop!
- Apple Cider: The star of the show! Use good quality apple cider, whether it’s store-bought or fresh from a local orchard. Remember, we’ll be concentrating this for maximum flavor.
- All-Purpose Flour: Provides the essential structure for our cake-like donuts. Ensure it’s spooned and leveled for accurate measurement.
- Light Brown Sugar: Adds moisture, a beautiful caramel-like sweetness, and contributes to the tender crumb.
- Baking Powder & Baking Soda: These leavening agents work together to give the donuts their signature fluffy and light texture.
- Ground Cinnamon, Ginger, & Nutmeg: This trio of warm spices is crucial for that classic autumn flavor profile, perfectly complementing the apple cider. Don’t skip these!
- Sour Cream: This is a secret weapon for incredibly moist and tender baked goods. It adds richness and a slight tang that balances the sweetness. Plain Greek yogurt can be a fantastic substitute if you’re looking for a slightly lighter option without compromising texture.
- Large Egg: Acts as a binder, adding structure and richness to the donut batter.
- Salted Butter: Melted and then cooled, butter contributes to the luxurious flavor and moistness. Using salted butter also helps to balance the sweetness of the donuts.
- Vanilla Extract: A splash of vanilla enhances all the other flavors, adding depth and a touch of warmth to the overall profile.
Step-by-Step Instructions: Crafting Your Baked Apple Cider Donuts
Making baked donuts is surprisingly simple, especially with this no-fuss recipe! Here’s a detailed overview of the process to guide you. I always recommend starting with the apple cider reduction, as it needs time to cool. This allows you to efficiently assemble the other ingredients while it’s boiling and gradually reaching room temperature. For an even speedier breakfast, you can even prep the concentrated apple cider the night before and refrigerate it. Just bring it to room temperature before mixing for deliciously sweet (but not overly so!) and wonderfully moist donuts.
- Concentrate the Apple Cider: Begin by pouring 1.5 cups of apple cider into a small saucepan. Place it over medium heat and bring it to a gentle boil. Let it simmer, stirring occasionally, for about 20-25 minutes, or until the volume has reduced by half, leaving you with approximately ¾ cup of thickened, intensely flavorful liquid. This less liquid, but more flavor, step is key! Once reduced, remove it from the heat and allow it to cool completely to room temperature before adding it to your wet ingredients.
- Prepare Dry Ingredients: While the cider cools, in a large mixing bowl, combine your all-purpose flour, light brown sugar, salt, baking powder, baking soda, ground cinnamon, ground ginger, and ground nutmeg. Whisk these dry ingredients together thoroughly until they are well combined and there are no lumps, ensuring even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a separate medium-sized bowl, whisk together the sour cream (or plain Greek yogurt), large egg, vanilla extract, and the melted and cooled salted butter. Ensure these ingredients are fully incorporated. Once your reduced apple cider has cooled, add it to this wet ingredient mixture and whisk everything until well combined.
- Gently Combine and Pipe: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix until just combined. Be careful not to overmix; a few small lumps are perfectly fine, but overmixing can lead to tough donuts. The batter will be thick. Transfer the batter to a piping bag (or a sturdy plastic bag with a corner snipped off) for easy and neat filling of the donut pans. Pipe the batter evenly into your prepared donut pans, filling each cavity about two-thirds full.
- Bake to Golden Perfection: Place the filled donut pans into your preheated oven at 350°F (175°C). Bake for approximately 11-13 minutes, or until the donuts are golden brown around the edges and a toothpick inserted into one comes out clean. This indicates they are fully cooked through.
- Glaze or Sugar Coat (Optional but Recommended!): Once the donuts are baked, let them cool in the pans for a few minutes before transferring them to a wire rack to cool slightly more. For a classic apple cider glaze, whisk together powdered sugar, a few tablespoons of apple cider, and a hint of cinnamon. Drizzle this delectable glaze over the warm donuts. Alternatively, for a cinnamon sugar coating, brush the warm donuts with a little extra melted butter, then toss them in a mixture of granulated sugar and cinnamon. Precise measurements for both options can be found in the recipe card below.
At its heart, this is an exquisitely moist and tender sour cream baked donut recipe, masterfully flavored with the deep essence of concentrated apple cider. These donuts are undeniably best served fresh and warm, when their aroma fills your kitchen and their tender texture is at its peak. However, if you somehow manage to have any left, they can be easily stored. (Though, let’s be honest, they rarely last long enough to require long-term storage! They tend to disappear almost immediately.)
Frequently Asked Questions About Apple Cider Donuts
Can you freeze Apple Cider Donuts?
Absolutely! Freezing apple cider donuts is a fantastic way to enjoy this seasonal treat long after autumn has passed. To freeze them, ensure they are completely cooled after baking. If you plan to glaze or coat them, it’s best to do so after thawing for the freshest taste and appearance. Once cooled, transfer the naked donuts to an airtight container or a freezer-safe bag, arranging them in a single layer or separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months.
To thaw: When you’re ready to enjoy, you have a couple of convenient options. You can warm individual donuts in the microwave for 1-2 minutes until soft and heated through. Alternatively, remove them from the freezer and let them thaw at room temperature for an hour or two. Once thawed (and warmed, if desired), you can then glaze them or coat them generously in your favorite cinnamon sugar mixture to serve. This makes for a quick and delicious indulgence whenever the craving strikes.
How to Store Baked Apple Cider Donuts
For optimal freshness and flavor, these baked apple cider donuts are truly best enjoyed the day they are made, preferably while still slightly warm. However, if you have leftovers, they can be stored in an airtight container at room temperature for up to 3 days. To maintain their delightful texture, avoid refrigerating them, as this can dry them out. If they’ve been glazed or coated in cinnamon sugar, these toppings tend to hold up well at room temperature. For an extra touch of warmth and softness the next day, you can briefly pop them in the microwave for 10-15 seconds.
Tips for Perfect Baked Donuts Every Time
- Don’t Overmix the Batter: Just like muffins or cakes, overmixing donut batter can develop the gluten too much, leading to a tough, dense donut. Mix until just combined, even if there are a few small lumps.
- Use Room Temperature Ingredients: Eggs, sour cream, and even butter (after melting and cooling) should be at room temperature. This allows them to emulsify better, creating a smoother, more uniform batter and a more tender final product.
- Grease Donut Pans Well: Even if your pans are non-stick, a light coating of baking spray ensures your donuts release easily without sticking or breaking.
- Fill Pans Properly: Using a piping bag is the cleanest and most efficient way to fill donut cavities without making a mess. Fill them about two-thirds full to allow for proper rising without overflowing.
- Adjust Baking Time: Ovens vary, so keep an eye on your donuts. They are done when lightly golden and a toothpick inserted into the thickest part comes out clean. Overbaking can lead to dry donuts.
In our bustling household, these donuts have a knack for disappearing at an alarming rate. It’s a running joke that two adults (and two curious babies, who mostly enjoy the smells!) can easily polish off all 12 donuts in a single day. One here, one there, a couple after lunch, and oh boy, it’s already time to make some more donuts! They truly are that irresistible, making them a perfect addition to your autumn baking repertoire.
More Autumn Desserts You’ll Love:
Need a few more fun fall baking ideas to fill your kitchen with warmth and delicious aromas? I’ve got you covered with some other seasonal favorites!
- Caramel Stuffed Snickerdoodles: Chewy snickerdoodles with a delightful caramel surprise inside.
- Butterscotch Chip Cookies: A simple yet comforting classic, perfect for a cozy evening.
- Pumpkin Cinnamon Rolls: Fluffy, spiced pumpkin rolls with a luscious cream cheese frosting.
- Cream Cheese Pie Crust: The secret to a flaky, tender pie crust for all your fall pie creations.
📝 Printable Recipe
Baked Apple Cider Donuts
Pin Recipe
Ingredients
For the Donuts:
- 1.5 cups apple cider, reduce to ¾ cup
- 2 cups all purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup sour cream or plain greek yogurt, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup salted butter, melted and cooled
For the Icing / Cinnamon Sugar Coating:
- 1½ cups powdered sugar
- 2 Tablespoons apple cider
- ½ teaspoon cinnamon
- optional alternative (for cinnamon sugar coating): ½ cup white granulated sugar + 2 teaspoons cinnamon
- optional: 2-3 Tablespoons melted butter for coating (if choosing cinnamon sugar)
Instructions
Preparation:
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Preheat your oven to 350° F (175°C). Lightly grease two standard donut pans with baking spray or butter to ensure easy release.
For the Donuts:
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In a small saucepan, bring 1.5 cups of apple cider to a boil over medium heat. Continue to boil gently for 20-25 minutes, stirring occasionally, until the liquid has reduced by half, yielding approximately ¾ cup of concentrated apple cider. Remove from heat and allow it to cool completely to room temperature.
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Meanwhile, in a large mixing bowl, thoroughly combine all the dry ingredients: all-purpose flour, brown sugar, salt, baking powder, baking soda, cinnamon, ground ginger, and ground nutmeg. Whisk well to ensure everything is evenly distributed.
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In a separate medium bowl, whisk together the wet ingredients: sour cream (or Greek yogurt), large egg, vanilla extract, and the melted and cooled butter. Once the reduced apple cider is at room temperature, stir it into this wet mixture until well combined.
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Pour the wet ingredient mixture into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined and no streaks of dry flour remain. Be careful not to overmix, as this can make the donuts tough. Transfer the thick batter to a piping bag (or a strong plastic bag with the corner snipped off) and pipe evenly into the prepared donut pans, filling each cavity about two-thirds full.
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Bake for 11-12 minutes, or until the donuts are lightly golden brown and a toothpick inserted into one comes out clean. This indicates they are fully cooked. Let them cool in the pans for 5 minutes before carefully transferring them to a wire rack to cool further.
For the Icing or Cinnamon Sugar Coating:
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For Apple Cider Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of apple cider, and ½ teaspoon of cinnamon until smooth. Drizzle generously over the still-warm donuts using a spoon or a whisk.
Alternatively, for Cinnamon Sugar Coating: While the donuts are still warm, lightly brush them with 2-3 tablespoons of additional melted butter. In a shallow dish, combine ½ cup white granulated sugar and 2 teaspoons of cinnamon. Roll each buttered donut in the cinnamon sugar mixture until fully coated.