Apple Cider Doughnuts

Prep time:
Cook time:
Total time:
Serves: 6
Using a pastry bag to pipe the batter into the pans yields even, uniform sized doughnuts. Alternatively, you can use a zip top bag. Fill the bag with the batter, and snip off one corner to use as a piping bag. The key to baked doughnuts is keeping a careful eye. I find they go from perfectly tender to dry and overdone quickly, so try not to multitask while they’re baking. In my oven, 8 minutes was perfect. The doughnuts should look dry and set on top, and spring back when tapped with your finger. For a Dairy Free Alternative, substitute shortening for the butter. Coconut oil will work, too, but keep in mind that it imparts a coconut flavor to the finished doughnuts.


  • For the Batter
  • 1 cup apple cider (not apple juice)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • Scant cup (130 grams) whole wheat pastry flour
  • ¼cup (50 grams) granulated natural cane sugar
  • 1 teaspoon (5 grams) baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon (2 grams) sea salt
  • 1 egg
  • 2 tablespoons (28 grams) butter, melted
  • To Finish
  • Granulated natural cane sugar
  • Ground cinnamon
  • 2 tablespoons (28 grams) butter, melted


  1. Preheat the oven to 425ºF (220ºF). Spray a 6-count doughnut pan with cooking spray, or grease with butter (cooking spray really works best).
  2. Add the cider, cinnamon, and cloves to a small pot. Bring to a boil over high heat, then reduce flame to medium. Cook until the cider has reduced to 3 ounces (little more than ⅓ cup), about 20 minutes. Let cool a few minutes while you prepare the batter.
  3. In a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to blend.
  4. Add the egg, reduced cider, and melted butter. Using a wooden spoon, stir until it forms a thick batter, and there are no visible signs of flour. Spoon the doughnut batter into a pastry bag. Pipe into the prepared doughnut pan.
  5. Bake for 8 minutes.
  6. Remove from the oven, and let the doughnuts sit in the pan for 2 minutes. Turn the doughnuts out onto a wire rack to finish cooling for a few minutes.
  7. In a small bowl, one wide enough to fit the doughnuts for dipping, add some sugar and cinnamon. Brush melted butter on top of one doughnut, then dip it into the cinnamon sugar mixture. Place on a wire rack to set. Repeat with the remaining doughnuts.