Baked apple cider donuts are the fall bake everyone is searching for right now — soft, cakey rings with real apple cider boiled down into the batter, rolled while warm in cinnamon sugar until every ridge is coated. They taste like an orchard visit and a bakery at the same time, and they come out of the oven in under 15 minutes.
Reducing the cider is the step that makes them special. Simmering a full cup down to half concentrates the apple flavour so it actually comes through, instead of disappearing behind the cinnamon. The batter is a simple stir-together — no mixer, no frying, no mess — and the donuts bake up light and tender with a delicate crumb.
Eat them warm from the oven with coffee, or stack them on a plate for a Thanksgiving dessert table. They are at their very best in the first few hours, still slightly warm, sugar crackling between your fingers.
Ingredients
- 250 ml (1 cup) apple cider
- 200 g (1⅔ cups) plain flour
- 100 g (½ cup) caster sugar
- 50 g (¼ cup) light brown sugar
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 120 ml (½ cup) buttermilk
- 1 large egg
- 60 g (4 tbsp) unsalted butter, melted
- 1 tsp vanilla extract
For the cinnamon sugar coating
- 100 g (½ cup) caster sugar
- 1½ tsp ground cinnamon
- 30 g (2 tbsp) unsalted butter, melted
Instructions
- Reduce the cider: Pour the apple cider into a small saucepan and simmer over medium heat for 8 to 10 minutes, until reduced to 120 ml (½ cup). Set aside to cool slightly.
- Mix the dry ingredients: Heat the oven to 175°C (350°F) and grease a 12-cup donut pan. Whisk the flour, caster sugar, brown sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt together in a large bowl.
- Mix the wet ingredients: In a jug, whisk the reduced cider, buttermilk, egg, melted butter and vanilla until smooth.
- Combine: Pour the wet mixture into the dry and stir with a spatula just until no dry flour remains. Do not overmix — a few small lumps are fine.
- Fill and bake: Spoon or pipe the batter into the donut pan, filling each cup about three-quarters full. Bake for 11 to 13 minutes, until the tops spring back when pressed and a skewer comes out clean.
- Coat while warm: Mix the caster sugar and cinnamon for the coating in a shallow bowl. Brush each warm donut lightly with melted butter, then roll in the cinnamon sugar until fully coated. Serve warm.
Tips for the best result
- Do not skip reducing the cider — unreduced cider gives almost no apple flavour.
- Pipe the batter with a zip-top bag for neat, even donuts.
- Coat the donuts while they are still warm so the sugar sticks properly.
- For a glaze instead of sugar, whisk 120 g icing sugar with 2 tablespoons of the reduced cider.
Storing and reheating
Store in an airtight container at room temperature for up to 2 days. Rewarm in a 150°C (300°F) oven for 5 minutes and re-roll in cinnamon sugar if the coating has softened.
Frequently asked questions
Can I make these gluten-free?
Yes — use a 1-to-1 gluten-free flour blend and check the donuts a minute earlier, as they can brown faster.
Do I have to reduce the apple cider?
Yes, reduce the cider to 120 ml (½ cup) as written, or use apple juice concentrate instead — the flavour will be milder.
What pan do I need?
A standard 6-cup donut pan. If you only have one pan, bake in two batches — the batter holds fine at room temperature for 20 minutes.
Can I make them ahead for a party?
Yes — brush them with a little melted butter and roll in the cinnamon sugar just before serving to refresh the coating.
Made this? Tell us how it went