Baked Apple Cider Donuts



  1. Start by reducing the apple cider for a concentrated flavor. In a small saucepan over medium heat, simmer the apple cider, stirring occasionally, until you’re left with about 1/2 cup. Start checking at 10 minutes until you have about a 1/2 cup. Mine took between 12 and 15 minutes. Set aside to cool for 10 minutes.
  2. Preheat the oven to 350° F. Lightly grease two 6-cavity donut pans and set aside.
  3. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  4. In another bowl, mix together butter, brown sugar and granulated sugar on medium speed with a stand or hand mixer until light and fluffy, about 3 minutes.
  5. Keep the mixer on medium speed and add the eggs one at a time mixing well after each addition. Then beat in the vanilla extract.
  6. With the mixer on low, slowly add the flour mixture and mix just until incorporated (try to avoid over mixing). With the mixer still running, very slowly add the apple cider in and mix just until combined.
  7. Use a spoon to transfer the batter into prepared donut pans, filling them about 2/3 of the way full. Bake until golden brown and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Make sure to rotate the pans halfway through baking.
  8. While the donuts bake, make the cinnamon sugar coating by whisking together 1/2 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. In a separate small bowl, melt 6 tablespoons of butter in the microwave.
  9. Remove donuts from oven when baked and allow them to cool for 5 minutes in the pan. Gently remove them them from the pans and while they are still warm brush with the melted butter and generously coat them in the cinnamon sugar. Serve immediately or cool to room temperature.