Apple Cider Donuts with Maple Glaze
Perfect for snacking, Apple Cider Donuts bring fresh cider, cinnamon, vanilla, and maple glaze together in a soft, cake-style treat with sweet apple and cinnamon flavor.
Servings 24 mini donuts or 10–15 standard-size donuts
Calories74.5 kcal
Cost $ 0.33 per donut
Equipment
- 1 oven
- 1 Foyer
- 3 bowls
- 1 pan
Ingredients
For the Apple Cider Baked Donuts
- 1 cup all-purpose flour, plus 2 tablespoons
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 large egg – at room temperature
- ½ cup fresh apple cider – reduced or not (I didn't reduce mine, which resulted in donuts with a more subtle flavor)
- ½ cup white sugar – Don't replace with brown sugar
- ½ teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
For the Maple Glaze
- 1 ¼ cups confectioners' sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon dark corn syrup or Karo syrup
- ½ tablespoon water
- ¼ teaspoon ground cinnamon
- ¼ teaspoon maple flavoring optional
For the Cinnamon Sugar Mixture (Optional)
- 2 tablespoons unsalted butter – melted, optional, but without it, the sugar-cinnamon mixture won't stick to the donuts as much
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Make and Bake the Apple Cider Donuts
- Prepare the oven and pan: Preheat the oven to 350°F (180°C). Lightly grease the donut pan with nonstick cooking spray.
- Mix the dry ingredients: Whisk the flour, baking powder, sea salt, and cinnamon in a medium bowl. In a separate small bowl, whisk the egg.
- Prepare the cider mixture: Combine the apple cider, sugar, and butter in a small saucepan over medium-low heat. Stir often until the butter melts. Remove from the heat and let cool for 2 minutes. Stir in the apple cider vinegar, vanilla, and whisked egg.
- Make the batter: Slowly pour the cider mixture into the dry ingredients. Whisk until combined and almost no lumps remain.
- Fill the donut pan: Transfer the batter to a piping bag, or use a tablespoon or cookie scoop. Fill each donut cavity about ¾ full.
- Bake the donuts: Bake standard-size donuts for 12–14 minutes or mini donuts for 6–7 minutes. The donuts are ready when lightly golden and cooked through.
- Cool the donuts: Let them cool in the pan for 2–3 minutes. Transfer the donuts to a wire rack and cool completely before glazing.
Make the Maple Glaze
- Make the maple glaze: Whisk the glaze ingredients in a small bowl until smooth.
- Glaze the donuts: Set a wire rack over a parchment-lined baking sheet. Dip the tops of the cooled donuts into the maple glaze. Return them to the rack and let the glaze set.
For the Cinnamon Sugar Coating
- Make the cinnamon sugar: Combine the granulated sugar and cinnamon in a shallow bowl.
- Coat the donuts: Brush the donuts with melted butter, then coat them in the cinnamon sugar mixture.
Recipe Notes
When using a 12-cavity mini donut pan, bake the 24 mini donuts in two batches. Each batch takes 6 to 7 minutes, for up to 14 minutes of total baking time.
Storage and Reheating
Room temperature: Once completely cooled, store the donuts in an airtight container for up to 2 days. Refrigerator: Store baked apple cider donuts in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving. Freezer: Freeze the donuts without the maple glaze for up to 2 months. Place parchment paper between layers in an airtight freezer container or bag. Thawing: Thaw frozen donuts at room temperature before adding the maple glaze. Reheating: Warm the donuts in a 300°F oven for 5–7 minutes. If the donuts are already glazed, warm them gently and avoid overheating the glaze.Nutrition
Calories: 74.5kcal | Carbohydrates: 14g | Protein: 0.7g | Fat: 2.1g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 10.9mg | Sodium: 30mg | Potassium: 32.4mg | Fiber: 0.6g | Sugar: 10.2g | Vitamin A: 63.5IU | Vitamin C: 0.05mg | Calcium: 17.1mg | Iron: 0.2mg
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