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Golden apple cider donuts dusted with powdered sugar, stacked on a white plate with a soft fluffy texture and warm autumn tones in the background.

Homemade Apple Cider Donuts Easy Baked Recipe - Cozy, Flavor-Packed Treat

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American, Fall Baking
Servings 12 Donuts

Ingredients
  

  • 1 1/2 cups apple cider (unfiltered is best)
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup whole-wheat pastry flour (or use all-purpose if preferred)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional, for deeper spice)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 1/3 cup unsalted butter, melted and slightly cooled (or neutral oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 1/2 teaspoons lemon juice; rest 5 minutes)
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted

Instructions
 

  • Reduce the cider: Pour the apple cider into a small saucepan. Simmer over medium heat until reduced to about 1/2 cup, 10–15 minutes. Set aside to cool. This step intensifies the apple flavor.
  • Prep the oven and pan: Preheat the oven to 350°F (175°C). Grease a 12-cavity donut pan with nonstick spray or butter.
  • Mix dry ingredients: In a medium bowl, whisk flours, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt.
  • Mix wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, melted butter, eggs, vanilla, cooled reduced cider, and buttermilk until smooth.
  • Combine: Add dry ingredients to the wet. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
  • Fill the pan: Spoon the batter into a piping bag or zip-top bag and snip the corner. Pipe batter into each donut cavity, filling about 3/4 full.
  • Bake: Bake for 10–12 minutes, until the tops spring back lightly and a toothpick comes out clean.
  • Cool briefly: Let donuts rest in the pan for 5 minutes, then transfer to a wire rack.
  • Coat: Stir cinnamon and sugar together in a shallow bowl. Brush warm donuts with melted butter, then roll in the cinnamon sugar to coat all sides.
  • Serve: Enjoy warm, or let cool entirely before storing.