Michigan recently became Number 2 in apple production in the United States – we have the right climate. Doughnuts are delicious pastries and an American icon right along with apple pie, pecan pie or New York cheesecake, as examples. They are very popular and diverse too with many variations such as apple cider. We all have heard of Krispy Kreme or Dunkin’ Donuts – the doughnut market has become big!
A sign that Fall is here is when cider mills open throughout the state offering apples, fresh pressed apple cider and of course apple cider doughnuts fresh from the fryer. In Michigan this is more than a snack but a true experience and a regular Fall outing for many people. Some cider mills offer other products and events such as pumpkin patches, hayrides and apple picking. There are a few historic mills where you can see the process of making apple cider. Most stores sell products from different mills so you can always satisfy any craving. Craft hard cider has become popular as well. A must attraction should you ever visit Michigan in the Fall.
I gave up “frying” many years ago and now if I have a choice I will bake, instead of fry. I first made these doughnut holes (King Arthur Flour – later called King Arthur Baking) back in 2013 and it looks like my post could use a little update, like photos! Besides making doughnut holes I also made mini muffins (when you don’t have a doughnut hole pan).
These mouth-watering doughnuts are a perfect answer for me. Doughnuts at the cider mills are fried and light. Baked apple cider doughnuts are cakey but oh so good! There is such good flavor in these doughnuts as apple cider is reduced and the flavor in concentrated. Dipped in butter then a cinnamon-sugar mixture makes the perfect treat any time of day.
Baked Apple Cider Donuts
Recipe by sallysbakingaddiction.com, Adapted by Judi Graber
Updated
- 1-1/2 cups apple cider, reduced to 1/2 cup
- 2 cups AP flour
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1 tsp. ground cinnamon (I used Vietnamese 5% oil)
- 1 tsp. apple pie spice or a combination of cinnamon, cardamon and nutmeg
- 1/4 tsp. salt
- 2 tbsp. unsalted butter, melted
- 1 large egg, room temperature
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup milk, (the author likes to use buttermilk but I did use whole – I’m sure 2% would be okay), room temperature
- 1 tsp. vanilla extract
Reduce the apple cider by simmering it in a small saucepan until reduced to 1/2 cup; set aside and cool at least 10 minutes.
Preheat the oven to 350 degrees.
Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice and salt together in a large bowl; set aside.
In a small bowl whisk the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract together. Add to the dry ingredients, then the cooled apple cider. Whisk until the batter is smooth and combined. Batter should be slightly thick.
Spoon the batter into each cavity or if preferred use a bag and pipe the mixture into each donut cup, filling halfway.
Bake for 10 minutes or until the edges and tops are lightly browned. Tap the donut and if it bounces back, they’re done. Cool for 2 minutes then remove to a wire rack to finish cooling.
Comment: Baked donuts come out dark on the bottom and light on top due to the pan and uneven heat circulation in the oven. The color evens out once you dip them in butter and then the cinnamon-sugar mix.There are things you can do such as moving the oven rack up one level or flipping them over on a sheet pan half way through cooking.
Now is the time to add the topping if desired.
Topping:
- 1 cup granulated sugar
- 3/4 tsp. ground cinnamon
- 3/4 tsp. apple pie spice
- 6 tbsp. unsalted butter, melted
Whisk together the first three ingredients. Once the donuts are cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
The donuts are best served immediately or store at room temperature for 2 days or 5 days in the refrigerator.
I recently received a version of this recipe from King Arthur Baking who added a maple glaze in addition to a sugar coating. I love, love maple syrup and thought this was a good option.
Maple Glaze: 1-1/2 cups confectioners’ sugar. 3 tbsp. maple syrup, 3/4 tsp. natural maple flavor and a pinch of salt. Combine all ingredients and dip donuts in the glaze after they have cooled.
Recipe by cookingwithauntjuju.com
I recently tried apple cider doughnuts at an apple orchard last week for the first time. We bought 6 and instantly wished we bought a dozen. These look delicious!
The donuts are light and smaller than my baked ones which are cakey. You would have been more than happy with 6 of mine 🙂
Who doesn’t love donuts?!?! Who can stop at just one?!? Not me! 🍎🍃🍩
Even though it is fun to go to the cider mills I would prefer my baked donuts – more intense apple flavor 🙂
Yes, it’s nice as a Fall event to partake in the festivities. 🍁🍂🍎🌾🍩
Hi Jodi, these apple cider donuts looks Amazing! I always loved Sally’s recipes and now I cannot wait for pie season to make all the classics from her blog. I will definitely make these soon!
I did not know that information about Michigan, but I have to say the best apple cider I ever tasted is the one from Riveridge. I am so glad my Costco in Chicago carries it by the gallon 🙂 Wishing you a lovely day!, ~Nessa
Sally’s recipes never disappoint and she goes into such detail with each recipe. I have her 3 cookbooks so when I am looking for something sweet I can always count on her 🙂 Apple cider is often served warm at the mills but I prefer it chilled – a must with an apple cider donut 🙂
These are so perfect for the season. Love the combination of cider with all these aromatic spices. I’m not sure I could stop with just one! 🙂
They turned out really good and heartier than the “light” donuts at the cider mills 🙂 I certainly had more than one!
what a lot of fun! Cider here in australia means alcoholic stuff; we just say apple juice for the non-alcoholic. So i always have to think for a second when i see an American recipe with cider. Doughnuts? yes please.
We have both but the most popular is the non-alcoholic which the cider mills only sell. I have a lot of apple cider recipes and they are all non-alcoholic 🙂 Doughnuts are true comfort food!
Your baked donuts look great, nice photos. To those that wonder about apple cider, it is generally unpasteurized and unfiltered, retaining pulp and solids.
Typically apple juice is filtered to remove the solids and is often pasteurized for a longer shelf life. Hard apple cider or apple wine as it is sometimes called is fermented and alcoholic. When we had our apple orchard we sold freshly pressed cider but the unfinished cider is hard to find in our area of Florida.
cookingwithauntjuju.com
11/02/2025 at 12:16 pm Edit
Thanks Karen! Sometimes I will provide a history lesson on a product but chose not to with this post. “Unfinished cider” is a new term for me but you are the expert. This was just a fun post on one of Michigan’s favorite Fall treats – doughnuts and the apple cider version of making them 🙂
Sorry about the typo, it should have been unfiltered. I think your post is great. I’ve gotten the same response from Australia before about the confusion on the word “cider” and thought the explanation might help. Delete it if you wish. 😊
Sherry often has questions about American products and some times I will explain so I am glad you did. There are definitely differences between Australia and America just as well as with other countries. I always “google” any questions I might have 🙂
Such a delightful treat! The baked apple cider doughnuts look absolutely perfect for a cozy fall day.
They were 🙂
These look amazing!
Thanks – a hit with everyone! Try them as I”m suire you will love them 🙂