Baked Apple Cider Doughnuts – These deliciously moist and fluffy doughnuts are baked, perfectly spiced, and generously dunked in a spiced sugar coating. The BEST doughnuts to enjoy in autumn/fall time!
Baked Apple Cider Doughnuts
Apple cider is the name used in the US for a non-alcoholic beverage made from apples that is usually enjoyed around autumn/fall and winter time.
It can be enjoyed on its own as a warm or cold drink, or you can add it to baked goods – just like I’ve done here with my Baked Apple Cider Doughnuts!
These doughnuts are incredibly moist and fluffy (as well as a little dense), they are baked instead of fried, and they are loaded with warm spices (cinnamon, cloves, and nutmeg).
Dunk these doughnuts in a little melted butter, then generously coat in a spiced sugar mixture, and you have yourself the most perfectly indulgent festive treat.
Looking for more delicious doughnuts? Check out my Baked Coffee Doughnuts, Baked Vanilla Doughnuts, and my Baked Double Chocolate Orange Doughnuts.
Why this recipe works
- The apple cider (star ingredient here) is concentrated to add BIG flavour. Apple cider that has been reduced down will add much more flavour to these doughnuts.
- Using all brown sugar in this recipe adds a depth of flavour, and adds more moisture than if you was to use white sugar.
- The buttermilk and oil combined contribute to the moisture in these doughnuts. For an even denser crumb, replace the buttermilk with plain yogurt or sour cream.
- The amount of spices used in this recipe is just perfect. I’ve used a combination of ground cinnamon, cloves, and nutmeg.
- For the coating, these doughnuts are dunked in melted butter, and then dipped in a spiced sugar mixture. If that doesn’t sound like perfection, I don’t know what does!
Ingredients you’ll need
- Apple cider: If you cannot get hold of store-bought apple cider, find out how to make your own below.
- Plain/all-purpose flour
- Baking powder
- Ground cinnamon, cloves, and nutmeg
- Large egg
- Light brown sugar: Using all brown sugar adds to the moisture of these doughnuts.
- Buttermilk: Or you can replace with plain yogurt or sour cream for a denser crumb.
- Vegetable oil: For added moisture.
- Vanilla extract
For the coating, you’ll need:
- Granulated sugar
- Ground cinnamon, cloves, and nutmeg
- Unsalted butter: Melted.
How to make Baked Apple Cider Doughnuts
To make these doughnuts, simply start reducing the apple cider.
Add the apple cider to a small saucepan and simmer over low heat, stirring occasionally, until you’re left with 1/2 cup (120ml). This can take up to 20 minutes, but start checking from 10 minutes.
Set aside to cool for 10 – 15 minutes.
Whisk together the flour, baking powder, salt, and spices.
In a separate large bowl, whisk together the egg and sugar until combined. Add the buttermilk, apple cider, oil, and vanilla, and whisk until combined.
Add the dry ingredients, and mix until just combined. Do not overmix.
Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 – 10 minutes or until a toothpick inserted comes out clean.
Allow to cool for 5 – 10 minutes before transferring them to a wire rack.
For the coating, add the sugar and spices to a medium bowl and whisk together.
Once the doughnuts are cool enough to handle, dunk each doughnut into the melted butter, then coat in the spiced sugar mixture.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Tips & tricks for this recipe
- If you can’t get hold of store-bought apple cider, I have a handy guide on how to make your own below!
- I use ground cinnamon, cloves, and nutmeg for this recipe. A good substitute is ground allspice. 2 teaspoons in the batter AND the sugar coating.
- Buttermilk can easily be replaced with plain yogurt, or sour cream. Although I do prefer buttermilk in my doughnut, muffin, and bread recipes.
- Instead of spooning the batter into the doughnut pan, you can use a large piping bag to pipe the mixture into the pan.
- Don’t have a doughnut pan? No problem! Simply use a muffin pan instead and make apple cider muffins.
- I highly recommend using a cake release spray to grease your doughnut pan. The doughnuts will be so much more easier to get out.
How to make Homemade Apple Cider
If you can’t get hold of apple cider very easily (like me!), here’s how to make your own. This recipe makes plenty, so save the rest for drinking, or other recipes.
- 10 medium apples: cored and cut into quarters
- 1/2 cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground cloves
- 3/4 teaspoon ground nutmeg
Step 1: Place the apples in a large saucepan. Add the sugar, spices, and enough water to cover the fruit. Stir together.
Step 2: On high heat, bring to the boil. Once boiling, turn the heat down to medium/low, cover, and simmer until the apples are very soft – about 1 1/2 – 2 hours.
Step 3: Once the apples are soft, grab a large spoon or potato masher, and mash the fruit to release its juices. Allow to simmer for 1 more hour.
Step 4: Strain the apple mixture through a fine mesh strainer into a large pot. Discard the solids. Strain the cider one more time to rid any other solids.
You’ll only need 1 cup (240ml) for this doughnut recipe. Keep the rest refrigerated for up to 1 week. Drink hot or cold, or use in more recipes!
These Baked Apple Cider Doughnuts are:
- super quick and easy to make
- incredibly moist and fluffy
- LOADED with flavour (thanks to the apple cider and spices)
- generously dunked in a spiced sugar mixture
- the perfect doughnuts to enjoy in autumn/fall time
How long will these doughnuts last? These doughnuts can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Can I freeze these doughnuts? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these autumn recipes next!
- The BEST Snickerdoodles
- Pumpkin Chocolate Chip Bread
- Apple and Rhubarb Crumble
- Apple Cinnamon Muffins
- Pumpkin Spice Latte Cake via Liv for Cake
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Sunday 20th of October 2019
I made the Baked Apple Cider Doughnuts, but made a substitution to your ingredients list. I subbed in 1/2 cup (thawed) apple juice concentrate for the reduced apple cider. It worked very well. Also, personal preference, I will reduce the amount of cloves in the next batch. Too much for my taste. Overall, this is a very quick and easy fall treat and one I will be making again.