These baked apple cider doughnuts deliver that spiced orchard flavor without the heavy cleanup of a deep fryer. I rely on neutral oil and freshly grated apples to keep the interior crumb spongy and visibly moist beneath the warm glaze.
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Why This Cider Doughnut Batter Works
Skip the deep fryer. Keep the dairy butter out of the batter. Using a neutral cooking oil instead of dairy fat guarantees the interior remains exceptionally tender and won’t turn crumbly the next morning.
Fresh fruit provides the second layer of insurance. Grating a Granny Smith apple directly into the mix adds structural moisture without watering down the spices. We still reduce real cider for flavor, but the fresh apple shreds do the textural work.
How to Make Baked Apple Cider Doughnuts
Pour two cups of cider into a saucepan. Turn the heat to medium-high. You are looking for exactly ½ cup of dark, sticky syrup after about 18 to 22 minutes, because pulling it early leaves excess water that makes the batter dense.
Watch the bubbles closely; they will thicken significantly as the water evaporates.
Whisk the dry ingredients thoroughly to break up any brown sugar clumps. Whisk the cooled cider syrup with the oil, apple butter, eggs, and vanilla. Pour the wet mixture into the dry flour blend. Stop folding when you still see a few thin streaks of white flour in the bowl.
Grate the apple. Squeeze it gently. I always press the shreds into a paper towel to remove surface juice, preventing wet, gummy pockets in the finished crumb. Fold the fruit in briefly, pipe the batter into greased doughnut pans until three-quarters full, and bake at 375°F (190°C) for 10 to 12 minutes.
Melt the butter over medium heat. Swirl the pan continuously. Watch for the foaming to subside and the milk solids to toast, which takes about 3 to 4 minutes before you need to pull it off the hot burner.
Whisk in the powdered sugar, maple syrup, and vanilla until smooth.
Dip each cooled ring. Sprinkle the toppings immediately. If you wait even a minute before garnishing, the warm maple icing will set and the toasted pecans will slide right off.
Doughnut Storage and Make-Ahead
- Seal any leftovers inside a lidded container on the counter for up to three days.
- I prefer to glaze only what I plan to serve that day, wrapping the plain baked rings tightly in plastic wrap so they stay soft until I need them.
Quick Doughnut FAQs
Can I use regular apple juice instead of cider?
No, standard apple juice lacks the acidity and concentrated spice profile needed for this recipe. Stick to unfiltered cider so the reduction step builds enough flavor.
Do I absolutely need a piping bag?
A standard zip-top plastic bag with one bottom corner snipped off does the job. Squeezing the sticky batter directly into the narrow pan cavities gives you far more control than trying to spoon it.
Serving Your Glazed Doughnuts
Serve these slightly warm from the final dip, or at room temperature alongside a strong cup of dark roast coffee to cut through the sweetness of the maple topping.
These spiced rings are best enjoyed on a crisp weekend morning when you have the time to savor that nutty, salted maple finish.
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Baked Apple Cider Doughnuts with Salted Maple Pecan Glaze
These baked doughnuts deliver everything you love about a fall orchard trip, without the mess of deep frying. Upgrading to a browned-butter maple glaze crowned with toasted pecans and flaky sea salt gives them a gorgeous bakery-style finish, while substituting oil for butter in the batter guarantees a soft, moist crumb that won’t dry out the next day.
- Total Time76 minutes
- Yield12 doughnuts (serves 12) 1x
Ingredients
Apple Cider Doughnuts
- 2 cups apple cider (reduces to ½ cup)
- 2 cups (250g) all-purpose flour
- ¾ cup (150g) light brown sugar, packed
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cardamom (or nutmeg)
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¼ cup (60ml) neutral oil (such as canola or avocado)
- ⅓ cup (80g) smooth apple butter
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 medium Granny Smith apple, peeled and coarsely grated
Salted Maple Pecan Glaze
- 4 tablespoons (56g) unsalted butter
- 1 cup (120g) powdered sugar, sifted
- ⅓ cup (80ml) pure maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup (35g) finely chopped pecans, toasted
- Flaky sea salt, for sprinkling
Instructions
- Reduce the cider: Pour the 2 cups of apple cider into a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook for 18 to 22 minutes, or until the liquid has reduced to exactly ½ cup. Pour into a heat-proof measuring cup and let cool to room temperature.
- Preheat and prep: Preheat your oven to 375°F (190°C). Thoroughly grease two 6-cup doughnut pans with nonstick baking spray.
- Mix the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cardamom, baking soda, and kosher salt. Break up any brown sugar clumps with your fingers.
- Mix the wet ingredients: In a medium bowl, whisk the cooled ½ cup of reduced cider, oil, apple butter, eggs, and vanilla extract until completely smooth.
- Combine the batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just a few flour streaks remain. Take your grated apple, squeeze it gently over a paper towel to remove excess juice, and fold the apple shreds into the batter. Do not overmix.
- Bake: Transfer the batter to a large zip-top bag, snip off the corner, and pipe it evenly into the doughnut cavities, filling them about ¾ full. Bake for 10 to 12 minutes until the doughnuts are puffed, set, and spring back lightly when touched. Let them cool in the pans for 5 minutes before turning them out onto a wire rack to cool completely.
- Brown the butter: In a small saucepan over medium heat, melt the 4 tablespoons of butter. Swirl the pan continuously for 3 to 4 minutes until the butter foams, turns golden brown, and smells deeply nutty. Immediately remove from heat.
- Finish the glaze: Whisk the maple syrup, powdered sugar, and vanilla extract into the browned butter until perfectly smooth. Dip the top half of each cooled doughnut into the warm glaze. Immediately sprinkle the tops with the toasted pecans and a pinch of flaky sea salt before the glaze sets.
Notes
- Why it works: Swapping the standard butter for a neutral oil in the batter is the secret to a much moister, tender baked doughnut that stays remarkably soft for days.
- Grate, don’t chop: Grating the apple and lightly squeezing out the moisture ensures the fruit incorporates beautifully into the dough without creating soggy, wet pockets during baking.
- Storage: These are phenomenal on day one, but if you have leftovers, store them in an airtight container at room temperature for up to 3 days.
Nutrition (per serving — estimates)
Calories: 336 | Total Carbs: 54g (Fiber: 1g, Sugar: 35g) | Fat: 12g (Saturated: 3g) | Protein: 3g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 25 minutes
- Cooling Time: 15 minutes
- Cook Time: 36 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 336
- Sugar: 35g
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
