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Baked Apple Cider Donuts: Easy Light Cinnamon Sugar Recipe

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These baked apple cider donuts are light, tender, and coated in a crackly cinnamon-sugar crust. Made with reduced apple cider and whole wheat pastry flour, they’re a healthier twist on a fall classic that comes together in under 35 minutes.

Ingredients

Scale
  • 1 cup apple cider (unfiltered is best)
  • 1 ¾ cups whole wheat pastry flour (or all-purpose flour)
  • ½ cup granulated sugar (organic cane sugar recommended)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground ginger
  • 1 large egg, room temperature
  • ¼ cup unsweetened applesauce
  • 2 tablespoons melted coconut oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk (or ¼ cup milk mixed with 1 teaspoon lemon juice)
  • ½ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • 3 tablespoons melted butter (or coconut oil for dairy-free)

Instructions

  1. Reduce the apple cider: Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until reduced to about ⅓ cup. Set aside to cool slightly.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Lightly grease a donut pan with cooking spray or melted coconut oil.
  3. Mix dry ingredients: In a large bowl, whisk together whole wheat pastry flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until no lumps remain.
  4. Combine wet ingredients: In a medium bowl, whisk the egg until frothy, about 30 seconds. Add the cooled reduced apple cider, applesauce, melted coconut oil, vanilla extract, and buttermilk. Whisk until smooth.
  5. Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until no streaks of flour remain. A few small lumps are fine—do not overmix.
  6. Fill the pan: Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter into the prepared donut cavities, filling each about ¾ full.
  7. Bake: Bake for 10-12 minutes, or until golden brown and a toothpick inserted into the thickest part comes out clean. The tops should spring back when lightly touched.
  8. Cool briefly: Let the donuts cool in the pan for exactly 2 minutes. Run a small knife around the edges to loosen, then transfer to a cooling rack.
  9. Make the coating: While the donuts are still warm, combine the sugar and cinnamon in a shallow bowl. Melt the butter in another small bowl. Working one at a time, brush each donut lightly with melted butter, then dip into the cinnamon-sugar mixture, turning to coat evenly. Tap off excess.
  10. Serve warm: These are best eaten within an hour of baking, while the coating is still crackly and the inside is tender.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Start checking donuts at 9 minutes to avoid overbaking. The 2-minute cooling window in the pan is crucial for the coating to stick. For best results, brush with butter and dip individually rather than tossing in a bag.

Nutrition

Keywords: baked apple cider donuts, healthy donuts, fall breakfast, cinnamon sugar donuts, whole wheat donuts

Find it online: https://sunnysavory.com/baked-apple-cider-donuts-easy-light-cinnamon-sugar-recipe/