Cozy Baked Apple Cider Donuts

Baking up a batch of apple cider donuts makes the whole house smell like apples and cinnamon. You get all those cozy autumn vibes and you don't even need to break out a fryer. You'll feel like you're at the orchard in no time.

I made these on a chilly Saturday for my kids and they were gone before I could even add the glaze. Now every time I spot the first cider of the season it means we're making donuts together again.

Tasty Ingredients

• Apple cider: adds punchy apple taste and moist texture go for fresh pressed if you can it really makes a difference
• Baking powder plus baking soda: these make the donuts puff up use fresh ones so everything rises nicely
• Brown sugar: gives moisture and a touch of caramel flavor
• Melted butter or coconut oil: keeps things tender and rich choose coconut oil if you want a dairy free option
• Granulated sugar: sweetens and helps those donuts turn golden
• All-purpose flour and whole wheat flour: together they make the texture perfect and add a bit of nutty taste
• Ground nutmeg: brings in just a bit of warmth grate it fresh if possible but you can leave it out if you like
• Salt: brings all the flavors to life don’t skip it
• Egg: holds the mix together and adds some richness
• Cinnamon sugar or apple cider glaze: take your pick for finishing they both make these special
• Unsweetened applesauce: makes it moist and a little lighter also adds more apple goodness
• Ground cinnamon: classic fall spice make sure yours smells good it's key here

Easy Steps

Finish and Serve:

Let the donuts rest in the pan for five minutes. Move them to a wire rack. If they're still a little warm, roll them in cinnamon sugar or splash on some apple cider glaze for a sweet top.

Bake:

Slide the pan into the oven and bake for about fifteen to twenty minutes. They're done when they're golden and a toothpick comes out clean. Don't overdo it or they'll dry out.

Fill the Pan:

Use a spoon or piping bag to fill each donut spot about two thirds of the way so they don't overflow. A snipped zip-top bag works for neat filling too.

Get Your Donut Pan Ready:

Set your oven to 350°F. Grease the donut pan with butter or cooking spray. No donut pan? No biggie—use a muffin tray instead.

Mix Everything Together:

Add the wet stuff to your bowl of dry ingredients. Gently fold until you don’t see any dry patches left—don’t over stir or you’ll get chewy donuts.

Whisk Up Wet Ingredients:

In a separate bowl stir up those sugars, egg, applesauce, melted butter, and your refrigerated cider reduction until smooth and well mixed. No clumps allowed.

Stir Dry Mix:

Add both flours, baking powder, baking soda, cinnamon, nutmeg, and salt into a big bowl and whisk it all together to spread out the spices and leaveners evenly.

Make Cider Reduction:

Pour the apple cider into a pan and simmer until it's cut in half and kind of syrupy. You'll need about half a cup when you’re done for a deep apple punch.

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Let’s face it—brown sugar is a total game changer here. Makes the donuts taste cozy and fills your home with bakery-level smells. It’s pretty much a guarantee the first warm donut gets snatched up fast, sugar everywhere and happy faces all around. Those are the good moments.

Keeping Them Fresh

These apple cider donuts are the yummiest on the day you bake ‘em, but they’ll last in a sealed container at room temp for a couple days. Planning to stash them? Let them freeze on a tray, then pop them in a freezer bag. Heat them gently so you get that soft, just-baked magic again.

Swaps and Switches

No whole wheat flour? Just use all-purpose—makes them taste a little lighter. Subbing coconut oil for butter gives you a dairy free version. For egg free, flax egg or an egg replace works perfectly. Feel like changing it up? Add a touch of ginger or cardamom for a different flavor.

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How to Serve

Enjoy these donuts warm, maybe with some cold apple cider or hot coffee—great for a weekend breakfast. Make it dessert with apple slices or whipped cream. Feeling fancy? Put out both glaze and cinnamon sugar so everyone can top their own the way they like.

FAQs About the Recipe

→ What's the best way to cook down apple cider?

Pour apple cider into a pot and simmer over medium heat till you’re left with just half the amount. This boosts the apple punch in your treats.

→ Is it okay to use something other than whole wheat flour?

Definitely! Swap in all-purpose flour for the whole batch or mix half and half for a different texture and a little extra fiber if you want.

→ Why do these donuts turn out so soft and moist?

A lovely combo of applesauce and both flours makes the donuts light and tender. Reducing the apple cider packs in more taste and helps make them extra moist, too.

→ How do I get cinnamon sugar to stick the best?

While they're still a bit warm, toss the donuts in the cinnamon sugar. This way the mix really clings on and you’ll get that nice, crunchy bite.

→ What’s the best way to keep leftover donuts fresh?

Let the donuts cool, then pop them in a container that seals tight. They'll be fine on the counter for two days or move them to the fridge to hang onto freshness longer.

→ Are these donuts easy to make gluten-free?

Yep! Just grab a gluten-free all-in-one flour mix. Also, double check everything else you toss in for hidden gluten to be sure.