Baked Apple Cider Doughnuts
The next time you’re craving apple cider doughnuts but can’t make it to the cider mill, whip up a batch of these Baked Apple Cider Doughnuts! These easy doughnuts come out of the oven lightly scented with spice, then get brushed with melted butter while still warm, before getting coated in sparkling cinnamon sugar. Yellow cake mix makes a perfectly soft and moist baked doughnut without the fuss of leaving the house or deep frying.
Recipe Ingredients
Here’s an overview of the key ingredients for these Baked Apple Cider Doughnuts.
Cake Mix: We used yellow cake mix with cinnamon mixed in. You could use white cake mix or even a spice cake mix.
Apple Cider: This beverage gives the doughnuts moisture and a subtle apple flavor.
Melted Butter: Key for mimicking the rich exterior of a traditional fried doughnut. It also helps the cinnamon sugar stick to the outside of the doughnuts.
Cinnamon Sugar: This classic combination gives these baked doughnuts a sweet, sparkling exterior and delicious flavor.
How to Make Baked Apple Cider Doughnuts
Here are our best tips for making great baked doughnuts. See the full recipe for the details.
1. Mix the Batter
This batter is thicker than traditional cake batter and is made with seasonal apple cider, just like at your favorite cider mill or apple orchard.
2. Bake the Doughnuts
Bake the doughnuts in batches. If you only have one 6-cavity doughnut pan, it will take 3 rounds of baking.
3. Brush with Butter
Brush the baked doughnuts with melted butter while still warm so some of the butter absorbs into the doughnut. Immediately toss and coat with cinnamon sugar.
4. Serve and Enjoy
Double down on the apple season vibes and serve the doughnuts still slightly warm with chilled or hot apple cider.
How to Store (and Reheat) Baked Apple Cider Doughnuts
The doughnuts are best on the day they are made. However, you can store leftovers using the methods listed below.
Room Temperature
Wrap doughnuts in plastic wrap or seal in an airtight container and store at room temp for 1 to 2 days.
Refrigerator
Wrap doughnuts in plastic wrap or seal in an airtight container and refrigerate for up to 3 days.
Freezer
Wrap doughnuts in plastic wrap or seal in an airtight container and freeze for up to 1 month.
Thawing and Reheating
Thaw frozen doughnuts at room temperature. To heat, unwrap and place on a microwave-safe plate. Microwave for 10 to 15 seconds.
Frequently Asked Questions
If you only have one doughnut pan, no worries. Let the pan cool; then wash, dry, and spray with cooking spray for each batch.
Baked Apple Cider Doughnuts
- Prep Time 30 min
- Total 55 min
- Servings 18
- Ingredients 9
Ingredients
Doughnuts
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 teaspoon ground cinnamon
- 1/2 cup apple cider
- 1 large egg
- 2 tablespoons unsalted butter, melted
Topping
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
- 6 tablespoons unsalted butter, melted
Instructions
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Step1
Heat oven to 350°F. Grease three 6-cavity doughnut pans with cooking spray.
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Step2
In a large bowl, whisk together the cake mix and 1 teaspoon cinnamon until blended.
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Step3
Add apple cider, egg, and 2 tablespoons of melted butter. Stir until well blended. The batter will be thick.
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Step4
Spoon about 2 1/2 tablespoons of batter into each of the doughnut cavities, spreading and swirling with a toothpick or chopstick to even out the batter. Bake 2 of the pans on the center rack of the oven for 14 to 16 minutes. Cool in the pans for 2 minutes. Remove to cooling rack. Repeat with the remaining pan.
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Step5
Meanwhile, in a small bowl, mix sugar, 1 tablespoon of cinnamon, and the pinch of salt until blended.
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Step6
Brush warm doughnuts with melted butter on all sides.
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Step7
Immediately dip the butter-coated doughnuts in the cinnamon sugar mixture, using a spoon to toss and coat the entire doughnut. Place on a cooling rack to cool completely.
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