Description

These baked Apple Cider Donuts are soft, rich, and bursting with warm autumn spices. Each bite delivers a comforting taste of reduced apple cider and freshly grated apples, creating the ultimate fall treat. Coated in a luscious apple glaze, they’re perfect for cozy mornings, brunch gatherings, or as a sweet afternoon snack. Unlike fried donuts, these are baked to perfection—making them lighter yet equally satisfying. Whether you enjoy them with a hot cup of coffee or a mug of warm cider, these donuts will quickly become your seasonal favorite.

Ingredients

For the Donuts:

2 cups apple cider (reduced to ½ cup)
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon (plus more for garnish)
½ teaspoon clove
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cardamom
½ teaspoon salt
3 tablespoons butter, melted
1 large egg, room temperature
1 cup packed brown sugar
½ cup whole milk, room temperature
1 tablespoon vanilla extract
1 cup shredded apple (peeled and drained of excess juice)

For the Glaze:

2 cups powdered sugar
½ packet apple cider drink mix
1 tablespoon vanilla extract
6 tablespoons milk

Instructions

Reduce the Apple Cider:

In a small saucepan, bring 2 cups of apple cider to a boil.
Reduce heat and simmer uncovered for 30–50 minutes, stirring occasionally until it’s reduced to ½ cup. Let it cool.

Prepare the Apples:

Peel and shred one large apple using a cheese grater.
Squeeze out excess juice to prevent the batter from being too wet.

Preheat the Oven:

Set the oven to 350°F (175°C).
Grease a donut pan with nonstick spray.

Mix Dry Ingredients:

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, clove, allspice, nutmeg, cardamom, and salt.

Mix Wet Ingredients:

In another bowl, combine melted butter, egg, brown sugar, milk, vanilla, and shredded apple.

Combine Ingredients:

Add the wet mixture and reduced apple cider into the dry mixture.
Whisk until smooth and fully combined.

Fill the Donut Pan:

Transfer the batter into a piping bag (or spoon it carefully) and fill each cavity about halfway.

Bake:

Bake for 10–12 minutes or until the tops bounce back when gently pressed.
Cool in the pan for 2–3 minutes before transferring to a wire rack.

Make the Glaze:

Mix powdered sugar, apple cider drink mix, vanilla, and milk until smooth.

Glaze the Donuts:

Dip the cooled donuts into the glaze, letting the excess drip off.
Optionally, dust with extra cinnamon for a spiced finish.

Notes

Serving Tips:

Serve these Apple Cider Donuts warm for the best flavor and texture.
Pair them with hot apple cider, coffee, or a chai latte for the perfect fall treat.
For a special brunch, arrange them on a platter and drizzle extra glaze for presentation.
Sprinkle a light dusting of cinnamon sugar before serving for added sweetness.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.

Storage Tips:

Store cooled donuts in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days to maintain freshness.
Reheat donuts in the microwave for 10–15 seconds before serving.
Freeze unglazed donuts for up to 2 months—thaw at room temperature before glazing.
Avoid storing glazed donuts stacked; place parchment paper between layers to prevent sticking.