Apple Cider Doughnuts – Simply Scratch
9 mins read

Apple Cider Doughnuts – Simply Scratch

These baked Apple Cider Doughnuts are tender, flavorful and addictive. These incredibly moist cake doughnuts have reduced apple cider for enhanced flavor while being perfectly spiced with cinnamon and apple pie spice. This recipe will yield 12 doughnuts.

Apple Cider Doughnuts

Fall = apple cider doughnuts!

Every fall, my family asks me to make my apple cider doughnuts. It’s a recipe that’s not only easy, but the results are heavenly. The key to making these is to take time to reduce the apple cider. It really concentrates the flavor and gives these doughnuts extra wow factor. It also doesn’t hurt that once baked, these doughnuts are dipped in melted butter and tossed in a cinnamon and apple pie spice sugar coating.

Apple Cider Doughnuts

Definitely one of my favorite homemade baked doughnut recipes ever.

Apple Cider Doughnuts ingredients

To Make These Apple Cider Doughnuts You Will Need:

for the doughnuts:

  • apple ciderTry to look for fresh pressed apple cider (NOT apple cider vinegar). We’re lucky and live around the corner from a cider mill.
  • unbleached all-purpose flourThe base for the cake batter.
  • baking powderWill create lightness in the batter, which makes it rise.
  • fine saltHelps balance the sweetness and enhances all the flavors in this recipe.
  • cinnamon (ground) – Lends a distinct warm and woodsy flavor.
  • apple pie spice The perfect blend of cinnamon, nutmeg, cardamom and allspice.
  • unsalted butterAdds richness, moisture and flavor.
  • light brown sugarLends subtle caramel notes and sweetness.
  • granulated sugar (white) – For sweetening and flavor.
  • eggsAdds richness and flavor.

for the sugar coating:

  • granulated sugar (white) – For sweetening and flavor.
  • cinnamon (ground) – Lends a distinct warm and woodsy flavor.
  • apple pie spiceThe perfect blend of cinnamon, nutmeg, cardamom and allspice.
  • unsalted butter (melted) – Adds richness and flavor and helps the sugar coating stick.

preheat oven and prep pans

MAKE THE DOUGHNUTS:

Preheat your oven to 350°F (180°C) and grease 2 (6 doughnut wells each) pans with nonstick spray. I like to use one that has flour in it.

simmer apple cider until reduced

In a smalls saucepan, bring 1 cup apple cider (not apple cider vinegar) to a boil over hight heat. Reduce heat to medium and simmer until reduced to 1/2 cup. I check periodically by pouring it into a liquid measuring cup until I’ve reached the 1/2 cup mark. Let cool ( it can be slightly warm when eventually adding but do not add hot apple cider to the batter)

Measure and add dry ingredients to a bowl

In a mixing bowl, measure and add 1-3/4 cups unbleached all-purpose flour, 1-1/4 teaspoons each baking powder, 3/4 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon apple pie spice, and then whisk well to combine.

add butter and sugar to stand mixer

In the bowl of your stand mixer, add 10 tablespoons room temperature unsalted butter, 3/4 cup light brown sugar and 1/4 cup granulated white sugar.

creamed butter and sugar

Mix on medium to low speed for 1 minute, then increase the speed to high and mix for 2 more minutes.

add one egg at a time

Next, add in 2 eggs – one at a time, mixing well after each egg.

scrape bowl after each egg

Use a spatula to scrape the sides and bottom of the mixing bowl.

gradually add in dry ingredients

With the mixer on low speed, gradually add in the dry ingredients.

mix until incorporated

Mixing until just combined. Once again, scrape down the sides and bottom of the mixing bowl.

pour in reduced apple cider

While your mixer is on low speed, pour in the reduced apple cider.

Apple Cider Doughnut batter

Mix until incorporated. The batter will not be overly thick.

divide dough among pans

Spoon batter into a piping back or large gallon-size resealable bag. Snip the corner and pipe the batter into the prepared pan, dividing the batter equally among each doughnut cavity. (I did ad more batter to each than you see in this photo)

freshly baked

Bake on the middle rack of your preheated oven for 14 to 15 minutes or until a tester comes back clean with maybe a few crumbs attached.

transfer to wire rack to cool

Allow the doughnuts rest in the pan before turning them out onto a wire rack to cool until safe to handle.

melted butter in separate dish

COAT THE DOUGHNUTS:

In a bowl, add 1/2 cup melted unsalted butter.

combine cinnamon, apple pie spice and sugar

In a second bowl, add 1 cup granulated white sugar, 1 teaspoon ground cinnamon and 1 teaspoon apple pie spice.

dip both sides of each of the doughnuts in butter

Dip both sides of the doughnuts in the melted butter, letting excess drip back into the bowl.

Then coat in the spiced sugar

Then transfer it to the bowl with the spiced sugar and coat on all sides.

repeat with remaining doughnuts

Repeat with the remaining doughnuts.

Apple Cider Doughnuts close up

Pro Tip: If your baked doughnuts come out without a defined hole in the center, use a 1-inch round cookie cutter or biscuit cutter (I’ll link mine below in the printable recipe) and cut out the center. DO NOT THROW THOSE AWAY!

doughnut belly buttons

Toss those scraps in any leftover butter and cinnamon sugar. We call them belly buttons in our house 😂

Apple Cider Doughnuts

Hands down the best apple cider doughnuts! Flavorful, moist and addictive!

Apple Cider Doughnuts

How Should You Store Baked Doughnuts?

Store the doughnuts in an air-tight container at room temperature.

How Long will Baked Doughnuts Last?

If stored properly, these doughnuts should last for 1 to 2 days or longer.

Click Here For More Doughnut Recipes!

Apple Cider Doughnuts

Enjoy! And if you give this Apple Cider Doughnuts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Apple Cider Doughnuts

Yield: 12 servings

Apple Cider Doughnuts

These baked Apple Cider Doughnuts are tender, flavorful and addictive. These incredibly moist cake doughnuts have reduced apple cider for enhanced flavor while being perfectly spiced with cinnamon and apple pie spice.

  • nonstick baking spray with flour

FOR THE DOUGHNUTS:

  • 1 cup apple cider, simmered until reduced to 1/2 cup
  • cups unbleached all-purpose flour
  • teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoons apple pie spice
  • 10 tablespoon unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup granulated white sugar
  • 2 large eggs

FOR THE SUGAR TOPPING:

  • 1/2 cup melted unsalted butter
  • 1 cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon apple pie spice, more or less, for thinning glaze

MAKE THE DOUGHNUTS:

  • Preheat your oven to 350°F (180°C) and grease 2 (6 doughnut cavities each) pans with nonstick spray. I like to use one that has flour in it.

  • In a smalls saucepan, bring the apple cider (not apple cider vinegar) to a boil over hight heat. Reduce heat to medium and simmer until reduced to 1/2 cup. I check periodically, by pouring it into a liquid measuring cup, until I’ve reached the 1/2 cup mark.Let cool. It can be slightly warm when eventually adding but do not add hot apple cider to the batter.
  • In a mixing bowl, measure and add flour, baking powder, fine salt, cinnamon, apple pie spice. Whisk well to combine.

  • In the bowl of your stand mixer, add butter, light brown sugar and granulated white sugar. Mix on low to medium speed for 1 minute, then increase the speed to high and mix for 2 more minutes.

  • Next add in 2 eggs, one at a time, mixing well after each egg. Use a spatula to scrape the sides and bottom of the mixing bowl.

  • With the mixer on low speed, gradually add in the dry ingredients. Mixing until just combined. Once again, scrape down the sides and bottom of the mixing bowl.

  • While your mixer is on low speed, pour in the reduced apple cider, mixing until incorporated. The batter should not be overly thick.

  • Spoon batter into a piping back or large gallon-size resealable bag. Snip the corner and pipe the batter into the prepared pan, dividing the batter equally among each doughnut cavity.

  • Bake on the middle rack of your preheated oven for 14 to 15 minutes or until a tester comes back clean with maybe a few crumbs attached. Allow the doughnuts rest in the pan before turning them out onto a wire rack to cool until safe to handle.

COAT THE DOUGHNUTS:

  • Once the doughnuts have cooled, add the melted unsalted butter into a shallow bowl. In a separate bowl, add sugar, cinnamon and apple pie spice. Stir to combine. Dip both sides of the doughnuts in the melted butter, letting excess drip back into the bowl. Then transfer it to the bowl with the spiced sugar and coat on all sides. Repeat with the remaining doughnuts.

  • Pro Tip: If your baked doughnuts come out without a defined hole in the center, use a 1-inch round cookie cutter, wide end of a piping tip or biscuit cutter (linked below) and cut out the center. DO NOT THROW THOSE AWAY! Toss those scraps in any leftover butter and cinnamon sugar.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1doughnut, Calories: 373kcal, Carbohydrates: 51g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 209mg, Potassium: 78mg, Fiber: 1g, Sugar: 36g, Vitamin A: 575IU, Vitamin C: 0.2mg, Calcium: 55mg, Iron: 1mg

This recipe was originally posted on October 27, 2012 and has been updated with clear and concise instructions, new photography and helpful information.

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