Baked Apple Cider Doughnuts
Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.
If you don’t have a doughnut pan, you can bake these in greased muffin tins (this recipe makes enough for two dozen) at the same temperature for 20 to 25 minutes, then tip out to roll in the spiced sugar.
Ingredients
- 4 cups (1 L) unsweetened apple cider
- ½ cup (115 g) unsalted butter, melted and cooled slightly
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (125 mL) sour cream or full-fat plain Greek yogurt
- 2¼ cups (337 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp fine salt
- Cinnamon sugar
Step by Step Instructions
Step 1
Preheat the oven to 400°F (200°C) and lightly grease two 12-doughnut tins.
Step 2
In a saucepan over medium-high heat, simmer the apple cider, uncovered, until reduced to 1 cup (250 mL), about 15 minutes. Set aside to cool to room temperature.
Step 3
In a mixing bowl, whisk the melted butter, two sugars, eggs and vanilla. Add the cooled apple cider reduction and sour cream (or yogurt) and whisk until smooth.
Step 4
Sift the flour, baking powder, spices and salt over the cider mixture and whisk until smooth—the batter will be fluid.
Step 5
Transfer the batter to a pitcher and pour the batter into the prepared pans to fill them almost to the top. Bake for about 15 minutes, until a doughnut springs back when gently pressed.
Step 6
Have the cinnamon sugar ready in a flat dish. Tip the baked doughnuts out of their pans onto a rack. While still warm, roll them in the spiced sugar to coat. Enjoy the doughnuts warm or at room temperature.
