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Best Baked Apple Cider Donuts with Easy Maple Glaze

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These baked apple cider donuts are tender, spiced, and topped with a rich maple glaze. They come together in under 30 minutes without any frying, making them the perfect fall treat for brunch or a cozy morning.

Ingredients

Scale
  • 1 cup apple cider (reduced to about 1/4 cup)
  • 1 3/4 cups all-purpose flour (210 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 large egg (room temperature)
  • 1/4 cup melted unsalted butter (56 grams), cooled slightly
  • 1/4 cup buttermilk (60 ml)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar (180 grams), sifted
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until thickened and reduced to about 1/4 cup, about 12-15 minutes. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Generously spray a 6-cavity donut pan with nonstick baking spray.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  4. In a separate medium bowl, whisk the egg until frothy. Add the melted butter (cooled), buttermilk, vanilla extract, and cooled reduced cider. Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix; a few lumps are fine.
  6. Transfer the batter to a piping bag or zip-top bag. Snip off the tip and pipe the batter into the donut cavities, filling each about 3/4 full.
  7. Bake for 10-12 minutes, until the donuts spring back when lightly touched and edges are golden brown. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and 2 tablespoons of milk or cream. Add more milk a teaspoon at a time until the glaze is thick but pourable. Stir in a pinch of salt.
  9. Once the donuts are completely cool, dip the tops into the glaze. Let excess drip off, then place back on the cooling rack. Let the glaze set for 15-20 minutes before serving.

Notes

Don’t rush the cider reduction; keep at a gentle simmer to avoid burning. Use room temperature ingredients for best results. Let donuts cool completely before glazing to prevent the glaze from melting off. For a thicker glaze, add more powdered sugar or let it sit for a few minutes.

Nutrition

Keywords: baked donuts, apple cider donuts, maple glaze, fall dessert, easy donut recipe

Find it online: https://dahliadishes.com/best-baked-apple-cider-donuts-with-easy-maple-glaze/