Baked Apple Cider Donuts

Delicious baked donuts with just the right touch of apple cider flavor topped with cinnamon and sugar. A perfect Fall treat.

12 donuts
30 minutes
15-20 minutes

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  • Nonstick baking spray, for the pans
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Zest of 1 lemon
  • 1/3 cup apple cider concentrate (for more depth of flavor) or apple cider
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • For dipping:
  • 1 stick (4 ounces) unsalted butter, melted
  • 1 cup granulated sugar mixed with 1 teaspoon cinnamon

  1. In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds.
  2. In a liquid measure cup, combine the cider, buttermilk and vanilla.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl.
  4. Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl.
  5. With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Do not overmix. Remove the bowl from the stand mixer and, using a large spatula, fold the batter a few times to make sure the ingredients are well distributed.
  6. Transfer the batter to a piping bag or a large zip-close bag with a small corner snipped off, and pipe into two of the donut pans. Bake until the cake just springs back when gently touched, 15 to 20 minutes.
  7. Turn the donuts out onto a cooling rack; Once cool enough to handle, brush with melted butter, then dip in the cinnamon sugar.