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Tender and moist baked donuts with rich, reduced apple cider flavor, finished with a crunchy cinnamon-sugar coating. Easy to make and perfect for a cozy fall treat.

Ingredients

Scale
  • 1.5 cups apple cider (to be reduced to about 0.5 cup)
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground allspice
  • 0.5 tsp salt
  • 1 large egg (room temperature)
  • 0.5 cup packed brown sugar
  • 0.25 cup granulated sugar
  • 0.5 cup plain yogurt or sour cream (room temperature)
  • 4 tbsp unsalted butter (melted and slightly cooled)
  • 4 tbsp unsalted butter (melted, for brushing)
  • 0.75 cup granulated sugar (for coating)
  • 1.5 tsp ground cinnamon (for coating)

Instructions

  1. Pour 1.5 cups apple cider into a small saucepan, bring to a boil, then simmer until reduced to about 0.5 cup (approximately 15–20 minutes). Set aside to cool slightly.
  2. Preheat oven to 350°F (175°C) and grease a 12-cavity donut pan thoroughly.
  3. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground allspice, and salt.
  4. In a separate bowl, beat the egg with packed brown sugar and 0.25 cup granulated sugar until combined. Whisk in 4 tablespoons melted butter, plain yogurt (or sour cream), and the cooled reduced apple cider until smooth.
  5. Pour the wet mixture into the dry ingredients; fold gently with a spatula just until combined. Let batter rest for 10 minutes.
  6. Transfer the batter to a piping bag or a zip-top bag with a corner cut off. Pipe batter into the donut pan cavities, filling each about 3/4 full.
  7. Bake donuts at 350°F (175°C) for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
  8. While donuts bake, mix 0.75 cup granulated sugar with 1.5 teaspoons ground cinnamon in a shallow bowl. Melt remaining 4 tablespoons butter in a small bowl.
  9. After baking, let donuts cool in pan for a few minutes, transfer to a wire rack. While still warm, brush each donut with melted butter, then toss or dip in cinnamon-sugar mixture to coat thoroughly.

Notes

Do not overmix the batter to avoid dense, tough donuts; stir just until combined., Using a piping bag helps fill the donut pan neatly and evenly., Check baking times carefully as donuts can dry out quickly; start testing at 10 minutes., Coating donuts while warm ensures the cinnamon-sugar sticks properly and creates a crunchy crust., Variations include making the recipe dairy-free, vegan, gluten-free, or adding mix-ins such as nuts or dried fruit., This batter can also be baked as muffins (15-18 minutes) instead of donuts., Store baked donuts in an airtight container at room temperature for up to 2 days; best enjoyed fresh for optimal texture.

Nutrition

Find it online: https://margorecipes.com/baked-apple-cider-donuts-recipe-easy-moist/