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Every fall my dad picks apples to make cider in his fruit press. He loves doing this, and he also loves to share the cider that he makes. Which means I’m always looking for new ways to use the cider! These Baked Apple Cider Donuts are a great way to use his cider.
(Post modified with new photos on 10/1/23.)
Our oldest daughter lives near the Louisburg Cider Mill, in Louisburg, Kansas, where they make the most fabulous cider donuts. But that’s a 90-minute drive for us. Too far to drive when the donut-craving hits!
The donuts you buy there are fried and dipped in a cinnamon sugar mixture. These Baked Apple Cider Donuts use my dad’s cider. They’re baked instead of fried, and then dipped in butter and coated in a sugar-cinnamon mixture. We thought they were pretty amazing! Sweet, moist, and full of apple flavor. Try them and see what you think!
More Apple Cider Recipes to Try
Ingredients for Baked Apple Cider Donuts
(See the full recipe at the bottom of this post.)
- all-purpose flour
- brown sugar
- granulated sugar
- corn starch
- baking powder
- ground cinnamon
- nutmeg
- salt
- apple cider
- buttermilk
- vegetable oil
- large egg
- vanilla extract
- applesauce
- Honey Crisp apple (finely shredded)
Instructions for this Recipe
Preheat oven to 350 degrees. Gather the ingredients so that you have everything close at hand on the counter or table. Lightly grease 2 donut pans, or one donut pan and one miniature muffin pan.
Peel, core and finely grate apple, enough to make 1/2 cup.
Prepare the Batter
In a medium bowl, sift together the all-purpose flour, brown sugar, granulated sugar, corn starch, baking powder, ground cinnamon, nutmeg, and salt.
In a glass measuring cup combine the apple cider, buttermilk, vegetable oil, large egg, and vanilla extract.
Create a hole in the center of the flour mixture, and add the cider mixture. Stir just until combined.
Gently fold in the applesauce and grated apple to incorporate into the batter.
Fill the wells of the prepared donut pan about 3/4 full, and a tablespoon into each of the miniature muffin cups.
If you prefer to make donuts instead of donut holes, simply use 2 donut pans, or clean the pan after removing the first batch of donuts.
Bake in preheated oven for 14-16 minutes until toothpick inserted into the center of one comes out clean. The donut holes will require about 12-14 minutes.
Remove from oven. Allow to cool for 5-7 minutes, then transfer donuts from the pan to a cooling rack.
Dress the Donuts
While the donuts are cooling, prepare the cinnamon sugar mixture. Place butter in a microwave-safe bowl and heat for 20-30 seconds until melted.
In a small bowl, combine the granulated sugar and ground cinnamon. Mix to combine.
Dip each donut into the melted butter, and then dredge in the cinnamon mixture. Return to the cooling rack.
Donuts are best eaten while warm, or the day they are made. You may store uneaten donuts in a covered container for 2 days, or freeze for up to 3 months.
If you freeze the donuts, be sure to allow them to thaw and return to room temperature in the container before opening. This will ensure all of the moisture returns to the donuts.
This recipe will make 12 donuts, or 6 donuts and 24 donut holes.
View more Cider Recipes Here. Browse Breakfast Ideas Here. See more Quick Breads Here.
Baked Apple Cider Donuts
Equipment
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup apple cider
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup applesauce
- 1/2 cup Honey Crisp Apple finely grated
Cinnamon Sugar Coating
- 1/2 cup butter melted
- 1 1/3 cups granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Gather the ingredients so that you have everything close at hand on the counter or table. Lightly grease 2 donut pans, or one donut pan and one miniature muffin pan.
- Peel, core and finely grate apple, enough to make 1/2 cup.
Prepare the Batter
- In a medium bowl, sift together the all-purpose flour, brown sugar, granulated sugar, corn starch, baking powder, cinnamon, nutmeg, and salt.
- Using a glass measuring cup combine the apple cider, buttermilk, vegetable oil, large egg, and vanilla extract.
- Create a hole in the center of the flour mixture, and add the cider mixture. Stir just until combined.
- Gently fold in the applesauce and grated apple to incorporate into the batter.
- Fill the wells of a donut pan about 3/4 full, and a tablespoon into each of the miniature muffin cups.
- Bake in preheated oven for 14-16 minutes until toothpick inserted into the center of one comes out clean. The donut holes will require about 12-14 minutes.
- Remove from oven. Allow to cool for 5-7 minutes, then transfer donuts from the pan to a cooling rack.
Dress the Donuts
- While the donuts are cooling, prepare the cinnamon sugar mixture. Place butter in a microwave-safe bowl and heat for 20-30 seconds until melted.
- In a small bowl, combine the granulated sugar and ground cinnamon. Mix to combine.
- Dip each donut into the melted butter, and then dredge in the cinnamon mixture. Return to the cooling rack.
- This recipe will make 12 donuts, or 6 donuts and 24 donut holes.
Notes
