This baked apple cider doughnut recipe is perfect for fall. With just the right amount of apple flavor and spice, these doughnuts are a delicious, yummy breakfast. They are gluten and dairy-free, and baked, not fried.
Keep reading to find out more.
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RECIPE DIRECTIONS
Steps for Reducing the Apple Cider
1. Bring the apple cider to a gentle boil.
2. Simmer uncovered over medium heat for approximately 25 minutes, until the apple cider is reduced to 1/2 cup.
3. Let stand and cool until ready to use.
Steps For the Batter
1. Grease a doughnut pan (paid Amazon link) with cooking spray.
2. Measure flour, add to a sifter and sift into a large mixing bowl (try my Simple Gluten-Free Flour Blend HERE).
3. Add the xanthan gum, salt, baking powder, cinnamon, allspice, and nutmeg to the bowl and gently whisk together. Set it aside.
4. In a separate bowl, combine the milk, butter, sugar, and brown sugar with the whisk attachment of a stand mixer.
5. Mix in eggs 1 at a time.
6. Add the dry ingredients to the wet and mix together until smooth.
7. Mix in the apple cider. Do NOT overmix.
8. Pour batter into a large measuring cup then pour into the prepared doughnut pan.
9. Bake 15-16 minutes.
10. Remove doughnuts from the pan.
11. Cool for 3-5 minutes on a wire rack.
Steps For the Cinnamon-Sugar Coating
1. Melt 4 tablespoons of butter in a small dish. Set aside.
2. Add 1/2 cup sugar and 2 tablespoons of cinnamon to a large plastic storage bag.
3. Seal the bag and shake well to mix.
4. Dip each doughnut into the melted butter, or brush each side with a pastry brush (paid Amazon link), coating each side.
5. Add each doughnut to the bag, and shake until it’s coated evenly with the cinnamon-sugar mixture.
6. Repeat steps 5-6 until each doughnut is coated.
7. Place the doughnuts on a wire rack and let stand for 5 minutes before serving.
RECIPE TIPS
To transfer the batter quickly and easily into the doughnut pan, add it to a large measuring cup and then pour the batter into the pan.
Another option is to fill a large plastic bag with batter. Snip off one corner and then pipe the batter into the doughnut pan.
Avoid overfilling the doughnut pan when pouring the batter. Fill each cup only about 3/4 full.
Can You Use Apple Juice Instead of Apple Cider in This Recipe?
Yes. Apple Juice will give your doughnuts more apple flavor than traditional apple cider doughnuts. Use apple juice concentrate.
Do I Have to Use a Doughnut Pan?
I do recommend using a doughnut pan. I like THIS ONE (paid Amazon link). If you don’t have one, use a muffin pan. Just note using a muffin pan will increase your cooking time. Add 2 minutes to the cooking time and increase from there as needed.
Try my original Gluten-Free Doughnut Recipe, or my Apple Pancakes Recipe.
Baked Apple Cider Doughnut Recipe
Equipment
- Stand or hand mixer with a whisk attachment
- Doughnut pan
- Sifter
- 2 large mixing bowls
- Measuring cups
- Measuring spoons
- Spatula
- Wire rack
- Small bowl for melting butter
- Plastic storage bag
Ingredients
Ingredients for the batter
- 1 1/2 cups Apple Cider reduced to 1/2 cup See directions.
- 2 cups Gluten-free flour blend (sifted) See my recipe in the notes below.
- 1/2 tsp Xanthan gum Omit if your flour blend already contains this ingredient.
- 1 tsp Salt
- 2 tsp Baking powder
- 1/2 tsp Ground nutmeg
- 1/2 tsp Allspice
- 2 tsp Cinnamon
- 1/2 cup Granulated sugar
- 1/4 cup Brown Sugar
- 1/2 cup Dairy-free milk of choice I use oat milk.
- 1 tsp Vanilla extract
- 2 large Eggs Added 1 at a time.
- Cooking spray or shortening to grease your pan
Ingredients for the Cinnamon/Sugar Mixture
- 1/2 cup Granulated sugar
- 2 tbsp Cinnamon
Instructions
STEPS FOR REDUCING THE APPLE CIDER
- Bring the apple cider to a gentle boil.
- Simmer uncovered over medium heat for approximately 25 minutes, stirring occasionally, until the apple cider is reduced to 1/2 cup.
- Let stand and cool until ready to use.
STEPS FOR THE BATTER
- Preheat your oven to 425 degrees Fahrenheit.
- Grease a doughnut pan.
- Measure flour, add to a sifter and sift into a large mixing bowl.
- Add the xanthan gum, salt, baking powder, cinnamon, allspice, and nutmeg to the bowl and gently whisk together. Set it aside.
- In a separate bowl, combine the milk, butter, sugar, and brown sugar with the paddle attachment of a stand mixer.
- Mix in eggs 1 at a time.
- Add the dry ingredients to the wet and mix together until smooth.
- Mix in the apple cider. Do NOT overmix.
- Pour batter into a large measuring cup then pour into the prepared doughnut pan.
- Bake 15-16 minutes.
- Remove doughnuts from the pan and cool for 3-5 minutes on a wire rack.
STEPS FOR THE CINNAMON-SUGAR COATING
- Melt 4 tablespoons of butter in a small dish. Set aside.
- Add 1/2 cup sugar and 2 tablespoons of cinnamon to a large plastic storage bag.
- Seal the bag and shake well to mix.
- Dip each doughnut into the melted butter, or brush with a pastry brush, coating each side.
- Add each doughnut to the bag, and shake until it’s coated evenly with the cinnamon-sugar mixture.
- Repeat steps 5-6 until each doughnut is coated evenly on both sides.
- Place the doughnuts on a wire rack and let stand for 5 minutes before serving.
Notes
DID YOU MAKE THESE DOUGHNUTS? Please give it a star rating below in the comments! I love to hear your feedback.
Blessings, Laura xo
