Small Batch Baked Apple Cider Donuts

I think we can all agree that fall more or less exists so that we can enjoy fall baking. I’m so excited for everything apple-flavored.  I’m already looking forward to making spice cakes and pumpkin bread. And of course, I adore having apple cider donuts.

I love that in fall people just seem to have a general desire to eat baked goods and feel cozy. I’m really not a cold weather person, but I’m so excited for cold weather baking!

In celebration of the season, Loml and I are in full-on apple consumption mode.  We had apple pancakes for breakfast the other day.  We’ve been guzzling apple cider.  And recently I made a batch of the best apple cider donuts (or really the best apple cider donut holes) that we devoured in two days.  

Why you will love these homemade apple cider donuts:

1. Scale: If you’re baking for two (or even for one) you’ll love the fact that this recipe makes a small batch of donut holes.  
2. Texture: These donuts are so incredibly soft and, dare I say it, moist.  But, they’ve also got a crunchy coating of cinnamon sugar that really balances out the softness of the donut. It’s an awesome combination.
3. No need for a donut pan.  This recipe uses a mini muffin pan so there’s no need to go out and buy another piece of specialty baking equipment.
4. Taste: Concentrating the apple cider gives them a super strong apple flavor.

Best baked donut tricks

There are a few things that make this recipe really work.  The first is concentrating the apple cider, which is always a great way to improve any apple cider based recipe!  

But there’s one trick I use here that I’d recommend using in most baked donut recipes. 

I add apple cider vinegar to the milk. 

This turns your milk into a buttermilk substitute, which results in super fluffy donuts.  You could also use buttermilk but I don’t normally stock buttermilk in my fridge because it just feels like one more thing I need to find space for.  Instead, just add a tiny bit of vinegar to your milk and you get quasi buttermilk that does awesome things to the texture of your donuts.

How to make apple cider donuts:

1) Reduce the apple cider

Pour 2/3 of a cup apple cider into a pan and simmer it on medium-low heat until it’s reduced in volume to 1/4 of a cup. This intensifies the flavor of the apple cider and lets you increase the apple cider flavor of your donut without including too much extra liquid!

While the cider is simmering preheat the oven to 350 F and prep your mini muffin pan by greasing the cavities with butter. You could definitely use a donut pan if you have one, you’ll just need to increase your cooking time by a few minutes.

2) Next, we’ll make the batter!

Start by combining the sugars, melted butter, egg white, milk, and vinegar in one bowl.  In a second bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Whisk it well to make sure everything is evenly combined.

Let the cider cool for five minutes before whisking it into the wet ingredients.  

Pour all of the wet ingredients into the dry ones and whisk until just combined. 

3) Bake the apple cider donuts

Spoon your batter into the donut pan, filling each cavity about 3/4 of the way full. 

Pop the donuts in the oven and bake them for 8-10 minutes, or until they are lightly browned.  When they’re ready, if you press gently on the top they should spring back into shape.

4) Coat them in cinnamon sugar and enjoy!

While the donuts are cooking, combine the sugar and cinnamon for the topping. 

Let the donuts cool for a few minutes before popping them out of the pan and dropping them straight into the sugar. Toss them around a bit to coat them before moving them to a cooling rack.

These will stay fresh for at least two days at room temperature (keep them covered) so you can make them ahead if you want!

Baked apple cider donuts

A small batch baked apple cider donut recipe. These homemade apple cider donuts stay lovely and soft for days so you can make them ahead !

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Breakfast, Dessert

Servings 4 people

Ingredients

  

• ⅔ cup Apple cider
• 75 g flour
• ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• pinch nutmeg
• 30 g butter (melted)
• 40 g brown sugar
• 10 g sugar
• 1 egg white
• 2 tbsp milk
• 1/2 tsp apple cider vinegar

Topping

• 50 g sugar
• 1/4 tsp cinnamon

Instructions

 

• Start by reducing the apple cider by simmering it in a small pan until the volume is reduced to 1/4 of a cup
• While the cider is simmering preheat the oven to 350 F and prep your mini muffin pan by greasing the cavities with butter.
• Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg in one bowl and the sugars, melted butter, egg white, milk and vinegar in a second bowl. Let the apple cider cool for a few minutes and then whisk it into the wet ingredients. Give both bowls a good whisk to combine the ingredients.
• Pour all of the wet ingredients into the dry ones and whisk until just combined.
• Spoon your batter into the donut pan, filling each cavity about 3/4 of the way full. Bake for 8-10 minutes or until the donuts are lightly browned.  When they’re ready, if you press gently on the top they should spring back into shape.
• While the donuts are cooking, combine the sugar and cinnamon for the topping in a medium bowl. 
• Let the donuts cool for a few minutes before popping them out of the pan, and then drop them into the cinnamon sugar. Toss the donuts to coat and then place them on a cooling rack

Keyword apple cider donut holes, baked apple cider donuts recipe, best apple cider donuts, donuts, easy apple cider donuts, fall baking, homemade apple cider donuts, Small Batch