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–+ servings

Moist Baked Apple Cider Donuts with Vanilla Cinnamon Glaze

These baked apple cider donuts are tender, warmly spiced, and finished with a sweet vanilla cinnamon glaze. Perfect for fall mornings!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Course: Breakfast, Desserts
Cuisine: American
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

Donut Batter
  • 2 1/2 cups (300g) all-purpose flour spooned and leveled
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt fine sea salt
  • 3/4 cup (180 ml) apple cider preferably fresh and unfiltered
  • 1/2 cup (120 ml) whole milk
  • 2 large eggs room temperature
  • 2 teaspoons vanilla bean paste
  • 1 1/2 tablespoons unsalted butter melted and slightly cooled
For the Glaze
  • 1 cup (120g) powdered sugar sifted if lumpy
  • 2 tablespoons (30 ml) whole milk
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 1/4 teaspoon ground cinnamon

Method
 

  1. Preheat the oven to 350°F. Lightly grease two donut pans with nonstick cooking spray and set them aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the apple cider, milk, eggs, vanilla bean paste, and melted butter, then stir just until the batter is smooth and no dry streaks remain.
  3. Scoop the batter into a large resealable plastic bag, press out the extra air, and snip off one bottom corner to create a piping opening. Pipe the batter into the prepared donut pans, filling each well about three-quarters full. You can also spoon the batter into the pans if you prefer.
  4. Bake for 10 to 12 minutes, until the donuts are just firm to the touch and lightly golden. Remove them from the oven and let them cool completely on a wire rack before glazing.
  5. For the glaze, combine the powdered sugar, milk, vanilla bean paste, and cinnamon in a medium bowl. Whisk until the mixture is smooth, thick, and glossy.
  6. Dip the top of each cooled donut halfway into the glaze, let any excess drip off, then set it back on the wire rack. Repeat with the remaining donuts and let the glaze set before serving.

Nutrition

Calories: 160kcalCarbohydrates: 33gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 24mgSodium: 216mgFiber: 1gSugar: 19g

Notes

Use fresh apple cider rather than apple juice for the deepest fall flavor; apple juice will make the donuts less spiced and lighter in color.
If you do not have vanilla bean paste, swap in an equal amount of pure vanilla extract.
Do not overmix the batter once the wet ingredients are added, or the donuts can become tough and dense.
Fill the donut pans only about three-quarters full so the donuts rise evenly without overflowing.
Store glazed donuts in an airtight container at room temperature for up to 2 days, though they are best enjoyed the day they are made.
These donuts freeze well without glaze for up to 2 months; thaw at room temperature and add the glaze just before serving.
For a deeper spice note, add 1/4 teaspoon ground allspice or ground cloves to the dry ingredients.

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