1-First Step: Preheat and Prepare Preheat your oven to 350°F (175°C) and lightly grease a 6- or 12-cavity donut pan with butter or nonstick spray. If you prefer a lower-fat baked apple cider donuts version, line the pan with a thin coating of oil only. Place a small saucepan on medium heat and simmer 1 cup (240 ml) of apple cider for 10 12 minutes until reduced to about 1/2 cup; this concentrates flavor for the batter and optional glaze. For vegan or lower-sugar adaptations, reduce the cider reduction time slightly to retain natural sweetness.

2-Second Step: Combine Dry Ingredients In a large bowl whisk together 2 cups (250 g) all-purpose flour, 3/4 cup (150 g) sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and the spices (2 tsp cinnamon, 1/4 tsp nutmeg, pinch of cloves). Sifting the flour and spices once helps create a tender, even crumb in your baked cider donuts. For gluten-free versions, use a 1:1 gluten-free flour blend and add xanthan gum if your blend lacks it.

3-Third Step: Mix Wet Ingredients In a separate bowl whisk 2 large eggs (or 2 flax eggs for vegan), 1/2 cup melted unsalted butter (or neutral oil), 1/4 cup unsweetened applesauce, 1 tsp vanilla, and the 1/2 cup concentrated apple cider. If using Greek yogurt to boost protein, swap 1/4 cup of the butter for 1/4 cup yogurt and reduce applesauce slightly; for dairy-free donuts, use non-dairy yogurt or milk.

4-Fourth Step: Combine Wet and Dry Pour the wet mixture into the dry ingredients and fold gently until just combined; overmixing makes baked apple cider donuts dense. Scrape the sides with a spatula, then rest the batter for 5 minutes to allow the cider reduction to integrate. If the batter seems too thick, add 1 2 tablespoons of milk (dairy or plant) to reach a pipeable consistency for the donut pan.

5-Fifth Step: Portion and Bake Transfer batter to a piping bag or zip-top bag with the corner snipped and pipe into the prepared donut cavities about three-quarters full. Bake at 350°F (175°C) for 10 14 minutes for full-size donuts, or 8 10 minutes for mini donuts, until a toothpick comes out clean. Rotate the pan halfway through baking for even browning; for gluten-free donuts, watch closely as they can brown faster.

6-Sixth Step: Cool and Glaze Let donuts cool in the pan for 5 minutes, then transfer to a wire rack. For a classic apple-cider finish, whisk together 1 cup powdered sugar, 2 3 tbsp of the reserved cider reduction, and a pinch of cinnamon to make a glaze. Dip warm donuts briefly for a thin coating or brush glaze on after fully cooling for a thicker finish. For low-sugar options, use a sugar-free powdered substitute to create a lighter glaze.

7-Seventh Step: Add Toppings and Variations Immediately after glazing, sprinkle with cinnamon sugar (1/4 cup sugar mixed with 1 tsp cinnamon), chopped toasted nuts, or a drizzle of melted chocolate. To make spiced-maple baked apple cider donuts, mix 1 tbsp maple syrup into the glaze and finish with toasted pecans.

8-Eighth Step: Serve and Enjoy Serve donuts warm or at room temperature. Warm donuts will have the most pronounced apple-cider aroma and a tender crumb. If making ahead, follow the make-ahead and storage steps below to maintain freshness.

9-Final Step: Adapt and Scale This baked apple cider donuts batter scales well: double the recipe for parties and reduce bake time for mini versions. To adapt for vegan, gluten-free, or low-calorie preferences, adjust the wet ingredients and select appropriate flour or sweetener substitutes as noted in each step; small changes to fat or egg replacements may require an extra minute or two of baking time. For more baking inspiration, explore our recipe for fluffy Japanese pancakes, which offer a similar light texture.