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Easy Baked Apple Cider Donuts (Best No-Fry Recipe)

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These easy baked apple cider donuts are the no-fry solution you didn’t know you needed. They come together with simple pantry ingredients, require zero special equipment beyond a donut pan, and deliver that same cozy, spice-kissed flavor you get from the farm stand—without the mess or the guilt.

Ingredients

Scale
  • 1 cup apple cider (reduced to about ¼ cup)
  • 1 ¾ cups all-purpose flour (210 grams)
  • ¾ cup granulated sugar (150 grams)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 large egg (room temperature)
  • ¼ cup unsalted butter (melted and slightly cooled)
  • ¼ cup buttermilk (room temperature)
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (100 grams, for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • ¼ cup unsalted butter (melted, for brushing)

Instructions

  1. Reduce the Apple Cider: Pour 1 cup of apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer. Let it bubble away until it reduces to about ¼ cup. This usually takes 12-15 minutes. Set it aside to cool.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease your donut pan thoroughly with butter or non-stick spray.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Mix Wet Ingredients: In a medium bowl, whisk together the egg, melted butter, buttermilk, vanilla extract, and the cooled reduced apple cider until smooth.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. A few small lumps are fine.
  6. Fill the Pan: Transfer the batter to a piping bag or zip-top bag. Snip off about ½ inch from the corner. Pipe the batter into each donut cavity, filling them about ⅔ full.
  7. Bake: Bake for 10-12 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean.
  8. Cool Slightly: Let the donuts cool in the pan for 2-3 minutes. Then transfer them to a cooling rack.
  9. Prepare the Coating: While the donuts cool, mix the sugar and cinnamon in a shallow bowl. Melt the ¼ cup of butter in another small bowl.
  10. Coat the Donuts: While the donuts are still warm (but not hot), brush each one generously with melted butter. Immediately dip it into the cinnamon sugar mixture, turning to coat all sides.
  11. Serve or Store: Enjoy them warm for the ultimate experience, or let them cool completely before storing.

Notes

Don’t skip the cider reduction—it concentrates the flavor and removes excess moisture. Room temperature ingredients matter for a smooth batter. Pipe the batter for cleaner donuts. Coat while warm for best adherence. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use melted coconut oil or vegan butter and almond milk with vinegar.

Nutrition

Keywords: baked apple cider donuts, no-fry donuts, fall baking, apple cider donuts, easy donut recipe

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