Baked Apple Cider Donuts
These baked apple cider donuts bring the best parts of an autumn orchard treat to your kitchen without a deep fryer. The batter is built with real apple cider, whole-wheat pastry flour, applesauce, Greek yogurt, coconut sugar, warm cinnamon, and coconut oil, so the finished donuts are soft, cakey, and full of apple flavor.
A cinnamon-sugar coating gives them the familiar finish while they are still warm. The result is a lighter baked treat that works for a fall breakfast or dessert, and the whole batch comes together in a donut pan in a short amount of time.
The recipe uses 10 minutes of prep time, 8 minutes of cook time, and 18 minutes total, and it makes 12 servings. Bake for 6 to 8 minutes, allowing about 10 to 12 minutes when needed. Start checking at the shorter range and use the spring-back and toothpick cues below rather than relying on the clock alone.
Why You Will Love These Baked Apple Cider Donuts
There is no frying step, so the process is straightforward: whisk the dry ingredients, combine the wet ingredients, stir the batter just until it comes together, and bake. A donut pan gives the batter its classic shape, and a piping bag or spoon makes filling the cavities simple.
- Soft, cakey texture: Greek yogurt and applesauce add moisture, while coconut oil helps keep the crumb tender.
- Real fall flavor: Apple cider, cinnamon, and the warm cinnamon-sugar coating create the orchard-style flavor these donuts are meant to have.
- Ingredient choices with character: Whole-wheat pastry flour, coconut sugar, applesauce, and Greek yogurt give the recipe its lighter direction without removing the treat-like finish.
- No frying required: The donuts bake at 350°F and are ready to coat while warm.
- Make-ahead friendly: They can be baked the day before and coated just before serving. They also freeze well.
Ingredients
This recipe makes 12 donuts. Use apple cider, not apple cider vinegar; the cider supplies the apple flavor and liquid for the batter.
Donut Batter
- ½ cup apple cider, not vinegar
- ⅓ cup unsweetened applesauce
- 1 ¾ cups whole-wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup coconut sugar
- ¼ cup plain Greek yogurt
- 3 tablespoons melted coconut oil
- 1 egg
Cinnamon-Sugar Topping
- 1 tablespoon melted coconut oil
- ½ cup organic cane sugar
- ½ tablespoon cinnamon
Unfiltered apple cider is a good choice, although regular grocery-store apple cider also works. Any unsweetened applesauce works, including homemade applesauce. Whole-wheat pastry flour contributes more fiber, protein, and other nutrients than traditional white flour. Coconut sugar is a less-processed alternative to granulated or brown sugar, Greek yogurt adds protein and moisture, and coconut oil can stand in for butter. Fage 5% and Stonyfield whole-milk Greek yogurt are named as brand favorites, but the recipe does not depend on a particular brand.
How to Make Baked Apple Cider Donuts
- Heat the oven. Preheat the oven to 350°F. Spray two six-cavity donut pans with cooking spray so all 12 cavities are ready before the batter is mixed.
- Combine the dry ingredients. Add the whole-wheat pastry flour, baking powder, baking soda, cinnamon, and sea salt to a medium bowl. Stir until the mixture is evenly combined.
- Whisk the wet ingredients. In a second medium bowl, whisk the apple cider, applesauce, coconut sugar, Greek yogurt, melted coconut oil, and egg until smooth and combined.
- Make the batter. Pour the wet mixture into the bowl with the flour mixture. Stir only until the ingredients are just combined. Avoid continuing to mix once no dry pockets remain, since the recipe is intended to bake into a soft, cakey donut.
- Fill the pans. Spoon or pipe the batter evenly into the 12 prepared cavities. A large icing piping tip makes this tidy, but a spoon works too.
- Prepare the topping. Stir the organic cane sugar and cinnamon together in a shallow bowl while the oven heats or the donuts bake.
- Bake and check for doneness. Bake for 6 to 8 minutes, or until the donuts spring back when lightly pressed and a toothpick comes out clean. Begin checking at 6 minutes and continue only as needed for the doneness cues. The donuts may need closer to 10 to 12 minutes.
- Cool briefly. Let the donuts cool in the pan for 2 minutes, then invert them onto a wire rack. If they still feel fragile, let them rest for about 5 minutes before removing them so they do not break apart.
- Coat the donuts. Brush each donut on both sides with the melted coconut oil, then dip it into the cinnamon-sugar mixture. Turn it until the coating covers the donut, and repeat with the remaining donuts. Coat them while they are still warm so the sugar sticks well.
Tips for the Best Donuts
- Pipe or spoon the batter: Piping gives you more control when filling the donut pan, but it is not required. If you spoon the batter in, gently shake the pan to help even it out.
- Do not rush the release: The donuts are delicate while hot. Cool them briefly in the pan, and give them closer to 5 minutes if they need more time before you invert them onto the rack.
- Use a donut pan for the classic shape: Prepare two six-cavity pans to make 12 evenly shaped donuts. A nonstick donut pan is the easiest option.
- Choose an easy-to-find pan: Donut pans are inexpensive and easy to find. A Wilton non-stick pan is one option, with online prices listed at less than $15 in the recipe guidance.
- Check the texture, not just the timer: Start checking at 6 minutes. Use a clean toothpick and a light spring-back as the final tests, allowing extra time if the donuts need it.
- No donut pan? Bake the batter as muffins instead, understanding that muffins will not have the same donut shape and may need about twice the donut baking time. Use the longer bake only as a starting point and check for doneness as they bake.
Substitutions and Variations
Several ingredient variations work with this recipe. Keep in mind that a substitution can change the texture.
- All-purpose flour: Replace the whole-wheat pastry flour with all-purpose flour if that is what you have available.
- Gluten-free flour: Use a 1:1 all-purpose gluten-free baking blend, such as Bob’s Red Mill 1:1 GF baking blend.
- Greek yogurt: Greek yogurt is the only tested option listed for this recipe. Non-dairy yogurt has been reported as successful, and sour cream has also been reported as working, but neither is a tested equivalent and either may change the final texture.
- Yogurt brands: Fage 5% Greek yogurt and Stonyfield whole-milk Greek yogurt are two possible brand choices, but any plain Greek yogurt that fits the measurement can be used.
- Finish: The topping can use melted coconut oil or butter for brushing before the cinnamon-sugar coating.
Storage, Reheating, and Make-Ahead
These donuts are best served fresh, but leftovers can be stored in an airtight container at room temperature for 2 to 3 days. Reheat them in a toaster oven for a crispier finish, or warm them for a few seconds so they taste freshly baked.
For a brunch or holiday plan, bake the donuts one day ahead and store them plain. Add the cinnamon-sugar coating shortly before serving so it stays fresh and evenly coated. The donuts also freeze well and can be warmed gently when serving.
Serving Suggestions
Serve the donuts warm with their cinnamon-sugar coating as a fall breakfast or simple dessert. The apple cider and cinnamon combination brings an orchard-style treat to the table without frying.
Frequently Asked Questions
Is apple cider the same as apple cider vinegar in this recipe?
No. Use drinkable apple cider, not apple cider vinegar. The recipe calls for ½ cup of apple cider, which supplies the liquid and apple flavor for the batter.
Do I need a donut pan?
A donut pan is needed for the classic donut shape, and two six-cavity pans make 12 donuts. If you do not have one, bake the batter as muffins instead and allow a longer cook time.
How do I know when the donuts are done?
Begin checking at 6 minutes. A finished donut should spring back when lightly pressed, and a toothpick inserted into it should come out clean. Bake for 6 to 8 minutes, allowing closer to 10 to 12 minutes when needed, so these visual and texture cues matter more than a single number.
Can I make these apple cider donuts ahead?
Yes. Bake them the day before and store them plain, then brush and coat them with cinnamon sugar before serving. They stay soft the next day and freeze well.
What can I use instead of Greek yogurt?
Greek yogurt is the only tested option listed for this recipe. Non-dairy yogurt has been reported as successful, and sour cream has also been reported as working, but neither is a tested equivalent and either may change the final texture.
Nutrition
Approximate nutrition for one donut is 186 calories, 33 grams of carbohydrates, 3 grams of protein, 5 grams of fat, 177 milligrams of sodium, 3 grams of fiber, and 19 grams of sugar. The nutrition information is automatically calculated and should be used only as an approximation.
