There’s something deeply comforting about the aroma of apple cider and warm spices drifting through the kitchen, and this baked apple cider donuts recipe delivers exactly that cosy feeling without the fuss of deep-frying. I’ve spent years perfecting this method so you get tender, spiced rings with that signature chewy texture, all from your ordinary oven.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 12–14 minutes
• Total time: 30 minutes
• Servings: 12 donuts
• Difficulty: Easy

Why You’ll Love This Baked Apple Cider Donuts Recipe

• Deep apple flavour without the hassle: By reducing fresh apple cider on the hob, you concentrate the fruity tang so every bite tastes authentically of autumn, not artificial flavouring.
• Tender crumb with a slight chew: The combination of buttermilk and melted butter gives a soft interior, while a brief rest in the tin creates that satisfyingly dense, almost cakey texture a good donut should have.
• No deep-frying required: You get all the warmth and spice of a traditional donut, much like a Cozy Fall Apple Crumble with Vanilla Ice Cream, without the mess, splatter, or extra oil, making this a realistic midweek treat.
• Simple pantry ingredients: Most of what you need — flour, sugar, butter, eggs, cinnamon — are likely already in your cupboard, so a spontaneous baking session is always possible.
• Twice-coated in cinnamon sugar: A clever double-dunking method means the sugary shell stays crunchy and doesn’t soak into the donut, giving you that glorious crackle with every bite.

baked apple cider donuts recipe

35 min prep  ·  15 min cook  ·  12 servings

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Ingredients You’ll Need

• 250ml fresh apple cider (not from concentrate)
• 280g plain flour
• 150g caster sugar
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon fine sea salt
• 1 large egg, at room temperature
• 120ml buttermilk, shaken
• 60g unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• For the coating: 100g caster sugar mixed with 1½ teaspoons ground cinnamon
• 40g unsalted butter, melted (for dipping)

Tip: If you don’t have buttermilk, stir 1 tablespoon of lemon juice into 120ml whole milk and let it sit for 5 minutes — it will thicken and curdle slightly, which is exactly what we need.

How to Make Baked Apple Cider Donuts

1. Reduce the apple cider: Pour the cider into a small saucepan and bring it to a gentle boil over medium heat. Let it bubble steadily until it reduces to about 80ml — this takes roughly 10 minutes. You’ll notice the liquid darkens to a deep amber and smells intensely of cooked apples. Remove from the heat and set aside to cool while you prep the rest.
2. Preheat and prep the tins: Set your oven to 180°C (160°C fan) and generously grease two 6-cavity donut tins with melted butter or non-stick spray. The fat helps the donuts release cleanly and encourages that golden-brown edge.
3. Whisk the dry ingredients: In a large bowl, combine the flour, caster sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves and salt. Whisk thoroughly until the spices are evenly distributed — the mixture should smell fragrant and look uniformly sandy.
4. Mix the wet ingredients: In a separate jug, whisk together the reduced cider, egg, buttermilk, melted butter and vanilla extract until smooth and glossy. The liquid should look pale golden and smell sweetly of apples and vanilla.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon until just combined. A few small lumps are fine — overmixing will make the donuts tough. The batter should be thick, slightly fluffy and drop reluctantly from the spoon.
6. Fill the tins: Spoon or pipe the batter into the prepared donut cavities, filling each about three-quarters full. A piping bag (or a zip-lock bag with the corner snipped off) makes this much neater. The batter should look evenly distributed and not quite reach the top of each cavity.
7. Bake until golden: Place the tins on the middle rack and bake for 12–14 minutes. The donuts are ready when the tops spring back lightly when touched, the edges are pulling away from the tin, and a skewer inserted into the thickest part comes out clean. They should smell deeply of cinnamon and baked apple.
8. Cool and coat: Let the donuts rest in the tin for exactly 2 minutes — this sets the structure. Then turn them out onto a wire rack. While still warm but not scorching, brush each donut all over with melted butter, then dip into the cinnamon sugar mixture, turning to coat every surface. The butter helps the sugar cling in a thick, crunchy layer.

Tips From My Kitchen

• Reduce the cider properly: Boiling off the water content from the apple cider concentrates the natural sugars and acids, giving you a far more pronounced apple flavour without adding extra liquid to the batter. If you skip this step, your donuts will taste faint and the texture will be too wet. Watch the pan closely in the final minutes — reduced cider can burn quickly once it thickens.
• Don’t overfill the cavities: Baked donuts rise significantly during baking, so filling the cavities more than three-quarters full will cause them to overflow and lose their classic ring shape. The hole in the middle might also close up, which defeats the purpose. Use a small offset spatula or your finger to smooth the batter level if needed.
• Rest the donuts in the tin: That 2-minute rest after baking is crucial. It allows the steam to redistribute and the crumb to firm up just enough so the donuts release cleanly from the tin. If you try to turn them out immediately, they’ll tear and stick; if you wait too long, they’ll steam themselves soggy against the hot metal.
• Double-coat for a crunchy shell: Brushing the warm donuts generously with melted butter before dipping them in cinnamon sugar creates a barrier that prevents the sugar from dissolving into the crumb. For an extra-thick, crackly crust, dip once, let it set for 30 seconds, then brush with more butter and dip again. This is my go-to move when I need something quick but impressive for guests.
• Use room-temperature ingredients: Cold egg and buttermilk will seize the melted butter, creating a stiff, lumpy batter that bakes into dense, uneven donuts. Let everything sit on the counter for 20 minutes before you start, or warm the buttermilk very gently in the microwave for 10 seconds.

Equipment You’ll Need

• Two 6-cavity donut tins (standard size)
• Small saucepan for reducing the cider
• Large mixing bowl
• Wooden spoon or silicone spatula
• Measuring jug
• Whisk
• Wire cooling rack
• Pastry brush for the butter coating
• Piping bag or zip-lock bag (optional, but helpful for filling)

Common Mistakes to Avoid

• Overmixing the batter: Stirring too vigorously or for too long develops the gluten in the flour, resulting in tough, rubbery donuts rather than tender ones. Mix only until the flour disappears into the wet ingredients — a few streaks are fine. The batter should look slightly lumpy, not silky smooth.
• Skipping the cider reduction: Using unreduced cider adds too much liquid to the batter, throwing off the ratio of wet to dry ingredients. Your donuts will spread, become gummy in the centre, and lack that concentrated apple punch. Reducing the cider is a non-negotiable step for proper flavour and structure.
• Baking at the wrong temperature: If your oven runs too hot, the outsides will set and brown before the centres have cooked through, leaving you with a raw, sunken middle. If it runs too cool, the donuts will spread into flat discs and develop a pale, tough crust. Always invest in an oven thermometer to confirm the actual temperature.

Delicious Variations to Try

• Spiced Chai Version: Replace the nutmeg and cloves with 1 teaspoon of chai spice blend (cardamom, ginger, black pepper, cinnamon) and steep a chai tea bag in the warm reduced cider for 5 minutes before mixing. The warm, aromatic notes of cardamom and ginger pair beautifully with the apple.
• Vegan Option: Use plant-based butter and buttermilk (soya milk with 1 tablespoon of lemon juice works perfectly), and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to thicken for 5 minutes). The texture will be slightly denser but still wonderfully tender.
• Wholemeal Version: Swap half the plain flour for wholemeal spelt or whole-wheat flour and add an extra tablespoon of buttermilk. The nuttiness of the wholemeal flour complements the apple and cinnamon, and the donuts will have a pleasingly rustic crumb.

What to Serve With Baked Apple Cider Donuts

• A generous dollop of lightly whipped cream — the billowy texture and subtle sweetness contrast perfectly with the crunchy cinnamon shell.
• A warm mug of spiced chai, masala tea, or a simple black tea with a splash of milk. The tannins in the tea cut through the sweetness beautifully.
• For a dessert-style treat, serve alongside a scoop of vanilla bean ice cream or a spoonful of caramel sauce drizzled over the top.
• If you’re after a savoury balance, Ground Beef And Rice Recipe Skillet makes an excellent main course before these donuts appear as the sweet finale.
• For a complete autumn spread, pair them with a creamy Chicken Curry Recipe Spicy Dinner — the warming spices in both dishes echo each other without clashing.

Still hungry for ideas? You might also love Baked Funfetti Halal Donuts Recipe from our sister kitchens.

Frequently Asked Questions

baked apple cider donuts recipe

These baked apple cider donuts are a delightful treat, featuring a tender, spiced crumb and coated in a crunchy cinnamon sugar. Made with reduced fresh apple cider and warm spices, they capture the essence of autumn in every bite, perfect for breakfast or a sweet snack.

Print Recipe
Pin Recipe

Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Servings: 12 donuts

Course: Dessert

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 250 ml fresh apple cider not from concentrate
• 280 g plain flour
• 150 g caster sugar
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon fine sea salt
• 1 large egg at room temperature
• 120 ml buttermilk shaken
• 60 g unsalted butter melted and slightly cooled
• 1 teaspoon vanilla extract

For the coating: 100g caster sugar mixed with 1½ teaspoons ground cinnamon

• 40 g unsalted butter melted (for dipping)

Method

 

1. Reduce the apple cider: Pour the cider into a small saucepan and bring it to a gentle boil over medium heat. Let it bubble steadily until it reduces to about 80ml — this takes roughly 10 minutes. You’ll notice the liquid darkens to a deep amber and smells intensely of cooked apples. Remove from the heat and set aside to cool while you prep the rest.
2. Preheat and prep the tins: Set your oven to 180°C (160°C fan) and generously grease two 6-cavity donut tins with melted butter or non-stick spray. The fat helps the donuts release cleanly and encourages that golden-brown edge.
3. Whisk the dry ingredients: In a large bowl, combine the flour, caster sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves and salt. Whisk thoroughly until the spices are evenly distributed — the mixture should smell fragrant and look uniformly sandy.
4. Mix the wet ingredients: In a separate jug, whisk together the reduced cider, egg, buttermilk, melted butter and vanilla extract until smooth and glossy. The liquid should look pale golden and smell sweetly of apples and vanilla.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon until just combined. A few small lumps are fine — overmixing will make the donuts tough. The batter should be thick, slightly fluffy and drop reluctantly from the spoon.
6. Fill the tins: Spoon or pipe the batter into the prepared donut cavities, filling each about three-quarters full. A piping bag (or a zip-lock bag with the corner snipped off) makes this much neater. The batter should look evenly distributed and not quite reach the top of each cavity.
7. Bake until golden: Place the tins on the middle rack and bake for 12–14 minutes. The donuts are ready when the tops spring back lightly when touched, the edges are pulling away from the tin, and a skewer inserted into the thickest part comes out clean. They should smell deeply of cinnamon and baked apple.
8. Cool and coat: Let the donuts rest in the tin for exactly 2 minutes — this sets the structure. Then turn them out onto a wire rack. While still warm but not scorching, brush each donut all over with melted butter, then dip into the cinnamon sugar mixture, turning to coat every surface. The butter helps the sugar cling in a thick, crunchy layer.

Notes

Reducing the apple cider intensifies its flavor, giving the donuts a rich apple essence. Do not overmix the batter to ensure a tender crumb. Coating the donuts while still warm helps the butter and cinnamon sugar adhere perfectly, creating a delicious crispy shell.

I’d love to hear how these baked apple cider donuts turn out in your kitchen. Drop a comment below and let me know if you tried any of the variations, or if you have a favourite autumn spice blend I should test next. For more seasonal baking inspiration, head over to the Blog where I share plenty of other comforting recipes from my home to yours.

baked apple cider donuts recipe: Your cozy fall treat awaits

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