Apple Cider Donuts Made from Whole Apples

Apple Cider Donuts Made from Whole Apples

These baked apple cider donuts start with cider made from whole apples, so the flavor is deeper and more rounded than using a boxed cider alone. The apples simmer with cinnamon and citrus, then reduce into a concentrated base that is stirred into a simple batter. The result is a soft, cake-like donut with a clear apple aroma and the familiar crunch of a cinnamon sugar coating.

Flavor Profile

The flavor is warm and gently spiced, with apple at the forefront. The cinnamon sugar coating adds a crisp surface, while the interior stays tender and moist. The overall sweetness is balanced, which makes the donuts feel more like a breakfast treat than a dessert.

Ingredient Highlights

Whole apples give the cider a fuller taste because the fruit is cooked down slowly and then strained. Brown sugar in the batter adds a subtle caramel note, while a small amount of melted butter for the coating delivers the classic bakery finish. Using both butter and oil keeps the crumb rich but not heavy.

How It Comes Together

The cider is made first and cooled. The batter comes together quickly with a whisk, so there is no need for a mixer. Once the donuts bake, they are brushed with melted butter and rolled in cinnamon sugar while still warm. This timing creates an even, well-adhered coating without making the surface soggy.

Chef's Tips

• Reduce the cider until it is syrupy and measures about 1/2 cup.
• If you are using a muffin tin, aim for a lower fill line to avoid doming.
• Let the donuts cool for a few minutes before coating so the butter clings.

Easy Swaps

• Use store-bought cider and reduce it if you are short on time.
• Replace cinnamon with apple pie spice for a rounder flavor.
• For a richer coating, mix a spoonful of brown sugar into the cinnamon sugar.

Make-Ahead & Meal Prep

The cider can be made up to five days ahead and refrigerated. The donuts are best the day they are baked, but they keep for 24 hours in an airtight container. Warm briefly in a low oven to refresh the coating.

Budget Tips

Use a mix of inexpensive apples, such as Gala and Granny Smith. The recipe does not require specialty tools, and a muffin tin works well if you do not have a donut pan.

FAQ

Can I make these without a donut pan? Yes. Use a standard muffin tin and fill each well halfway. Bake slightly longer until a toothpick comes out clean, then butter and coat with cinnamon sugar.

Why are my donuts dense? Overmixing and too much flour cause toughness. Mix just until combined and weigh your flour if possible.

Can I double the batch? Yes. Double the batter and bake in batches so the donuts rise evenly.