Baked apple cider doughnuts

A make-at-home version of a favourite autumn treat!

If you’ve ever been apple picking at an orchard or visited a harvest festival, you may have tasted the warm, sugary apple cider doughnuts that seem to be offered at so many autumn events. While I am a huge fan of deep-fried doughnuts, they’re not something I prefer to make at home, so I decided to come up with an easier, oven-baked version. The concentrated cider really makes the flavour of these doughnuts special and it only takes a few minutes to prepare in advance. If you don’t have doughnut pans, use a 12-compartment muffin pan instead. If you’re looking for other great ways to enjoy homemade doughnuts, check out my maple-glazed sour cream doughnut recipe or my baked brown butter doughnuts.



  • 3/4 cup/177 mL apple cider (to be concentrated down to 1/2 cup/125 mL)
  • Neutral cooking oil or cooking spray
  • 1 3/4 cups (225 g) purpose flour
  • 1 1/4 teaspoons (6 g) baking powder
  • 1/4 teaspoon (.5 g) salt
  • 1 teaspoon (2.7 g) ground cinnamon
  • 1/2 teaspoon (1 g) freshly ground cardamom
  • 2/3 cup (151 g) butter, at room temperature
  • 1/4 cup (55 g) granulated sugar
  • 3/4 cup (165 g) brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon (5 mL) pure vanilla extract


  • 1/2 cup (110 g) granulated sugar
  • 1 teaspoon (2.7 g) ground cinnamon
  • 1/2 teaspoon (1 g) freshly ground cardamom


  • Place apple cider in a small pot on the stove, over medium heat. Bring to a boil then reduce heat to medium low and simmer until cider has been reduced to 1/2 cup. Place in refrigerator to cool.
  • Heat oven to 350F. Lightly grease 2 (6-compartment) doughnut pans (or a 12-cup muffin tin) with neutral cooking oil or spray. Set aside. Note you can use just one 6 compartment doughnut pan if that’s all you have; you’ll just need to cook the batter in batches and wash/dry that pan thoroughly between batches.
  • In a medium bowl, combine flour, baking powder, salt, cinnamon and cardamom; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand electric mixer), cream butter and sugars until fluffy (about 3 minutes). Add eggs, one at a time, beating well after each addition.  Scrape down sides of bowl then add vanilla and beat in.
  • Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the cooled apple cider concentrate slowly, until combined. Scrape the bowl and mix for 1 minute longer to ensure all ingredients are blended well.
  • Fill the compartments of the prepared doughnut pans about 2/3 full with batter (I like to transfer the batter to a piping bag or a zippered food bag with one corner snipped off – I find this much easier than trying to spoon it into the pans).
  • Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes (15-20 minutes if using a muffin pan).
  • While the doughnuts bake, make the topping by combining the granulated sugar, cinnamon and cardamom in a small bowl broad enough to dip the doughnuts in. Let the doughnuts cool for 5 minutes after baking, then carefully remove them from the pan(s) – I find a plastic takeout fork is great for loosening/removing them. While the doughnuts are still warm, dip both sides into the cinnamon-sugar mixture.
  • Serve warm or at room temperature.

Makes 12 -15 doughnuts, depending upon the size of your pan.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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