Baked Apple Cider Donuts: Soft, Spiced and Easy Without Frying

Few smells say autumn like cinnamon sugar and apple cider, and these baked apple cider donuts capture it without a pot of hot oil. Orchard stands across North America have sold fried cider donuts every fall for generations. This oven version keeps the tender, cake-like crumb and the warm spice, and it is far easier to manage on a weekday or on a busy holiday morning, such as the day of Thanksgiving, which falls on November 26 this year.

The secret: reduce the cider first

Plain apple cider is mostly water, so a few spoonfuls in a batter barely taste of apple. Simmering two cups of cider down to about half a cup concentrates the sugars and tartness into a syrupy liquid with real apple flavor. This one step is what separates a donut that tastes of apple from one that merely tastes of cinnamon. Let the reduced cider cool before it meets the egg and butter, otherwise it can scramble the egg.

Tips for tender donuts

• Do not overmix. Stir the batter just until the flour disappears. A few small lumps are fine, and overmixing makes donuts tough.
• Fill the pan neatly. Spoon the batter into a zip-top bag, snip a corner and pipe it into the donut pan, filling each cavity about three quarters full.
• Check early. Ovens differ, so start testing at 11 minutes. A toothpick should come out clean and the tops should spring back gently.
• Coat while warm. Brush each donut with melted butter, then press it into cinnamon sugar while it is still warm so the coating sticks and forms a sweet, crisp-edged crust.
• No donut pan? Bake the batter in a standard muffin tin for about 16 to 18 minutes and roll the tops in cinnamon sugar.

Variations

• Maple glaze: whisk powdered sugar with a spoonful of maple syrup and a little milk, and dip the cooled donuts instead of rolling them in sugar.
• Whole wheat: replace up to a third of the flour with whole wheat flour for a nuttier crumb.
• Chai spice: add a pinch of ground cardamom and ginger to the batter for a warmer, more fragrant flavor.
• Dairy-light: plain yogurt works in place of buttermilk with the same result.

Serving ideas for the holiday table

Stack the donuts on a platter next to a pot of hot spiced cider or coffee for a relaxed Thanksgiving breakfast, and let guests help themselves while the turkey cooks. They also work well in a lunchbox, as an after-school snack or as a simple dessert for a fall gathering. Make a double batch and you have a treat for the whole weekend.

Storage

Donuts are best on the day they are baked, but they keep in an airtight container at room temperature for up to two days. For longer storage, freeze the plain baked donuts without the coating for up to two months. Thaw them at room temperature, warm them briefly in the oven, then brush with butter and roll in cinnamon sugar just before serving so the coating stays fresh.