Oh, these baked apple cider donuts with brown butter glaze they’re like biting into fall itself! I still remember the first time I pulled a batch out of the oven, filling my kitchen with that magical scent of cinnamon and caramelized butter. The best part? They’re so much easier than you’d think no deep frying, just simple ingredients transformed into pillowy-soft donuts with that irresistible apple cider tang. My kids now associate these with crisp autumn mornings when I slide a fresh tray onto our vintage cake stand. That brown butter glaze? Pure wizardry it turns a great donut into an unforgettable one.
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Why You’ll Love These Baked Apple Cider Donuts with Brown Butter Glaze
Trust me, these aren’t just any donuts—they’re little rounds of autumnal joy. Here’s why you’ll adore them:
- Weekend magic in minutes: From mixing bowl to glaze-drizzled perfection in under 30 minutes (yes, really!)—no deep-fry mess required.
- That brown butter sorcery: The glaze tastes like caramelized hugs, with nutty depth that makes store-bought donuts weep.
- Flavor that pops: Reduced apple cider packs every bite with orchard sweetness, while cinnamon and nutmeg whisper “cozy sweater weather.”
- Texture nirvana: Baked, not fried, but still impossibly tender—like biting into a spiced cloud with just the right chew.
I’ve seen these vanish before the glaze even sets. You’ve been warned!
Ingredients for Baked Apple Cider Donuts with Brown Butter Glaze
Here’s everything you’ll need to make these autumn-kissed donuts – and yes, quality matters! I’ve learned the hard way that using room-temperature butter and fresh spices makes all the difference between “good” and “oh-my-gosh-I-need-another-one” donuts.
For the Donuts
Dry Ingredients:
- 2 cups all-purpose flour (spoon and level it – don’t pack it!)
- 1 tsp baking powder (make sure it’s fresh – test it if it’s been sitting)
- 1 tsp baking soda
- 1/2 tsp fine sea salt (I like the clean flavor compared to table salt)
- 1 tsp ground cinnamon (the good stuff – I prefer Saigon cinnamon)
- 1/2 tsp freshly grated nutmeg (trust me, pre-ground doesn’t compare)
Wet Ingredients:
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes – finger should leave an indent)
- 1/2 cup packed dark brown sugar (pack it tight in the measuring cup)
- 1/2 cup granulated sugar
- 2 large eggs (room temp – cold eggs make batter curdle)
- 1 tsp pure vanilla extract (none of that imitation stuff)
- 1/2 cup reduced apple cider (simmer 1 cup cider down to 1/2 cup – flavor bomb!)
- 1/2 cup buttermilk (no buttermilk? Mix 1/2 tbsp vinegar + milk to make 1/2 cup)
For the Brown Butter Glaze
This glaze is where the magic happens. Pro tip: brown your butter slowly – rushing leads to burned bits!
- 1/2 cup unsalted butter (you’ll end up with about 1/3 cup browned butter)
- 2 cups powdered sugar (sift it if it’s lumpy)
- 2 tbsp reduced apple cider (use what’s left from the donut batter)
- 1/2 tsp vanilla extract (yes, more vanilla – it makes flavors sing)
How to Make Baked Apple Cider Donuts with Brown Butter Glaze
Don’t let donuts intimidate you – this method is foolproof if you follow a few simple tricks I’ve learned over dozens of batches. The key? Patience with the batter and perfect timing with that glorious brown butter glaze!
Preparing the Donut Batter
First, preheat that oven to 350°F (176°C) – no cheating here! While it heats, whisk all your dry ingredients together in a bowl. Now, grab your softened butter and both sugars. Cream them together for a good 2-3 minutes until fluffy and pale. This step builds air pockets that make your donuts light instead of dense.
Add eggs one at a time, letting each fully incorporate before adding the next. Stir in vanilla – that’s when the kitchen starts smelling amazing! Now, pour in your reduced apple cider and buttermilk. It’ll look a bit curdled – totally normal. Gradually fold in the dry ingredients until just combined. Overmixing is the enemy here! The batter should be thick but pipeable.
Baking and Glazing
Pipe or spoon the batter into your greased donut pan, filling each cavity about 3/4 full. Bake for 10-12 minutes until the edges turn golden and tops spring back when lightly pressed. Let them cool in the pan for 5 minutes, then transfer to a wire rack – this prevents soggy bottoms!
While they cool, make the glaze: Brown your butter slowly over medium heat until it smells nutty and turns amber. Whisk in powdered sugar, apple cider, and vanilla until smooth. The perfect glaze consistency coats the back of a spoon but still drips slowly. Dip each cooled donut top into the glaze, let excess drip off, and set on parchment. The glaze sets in about 15 minutes – if you can wait that long!
Tips for Perfect Baked Apple Cider Donuts with Brown Butter Glaze
After burning more batches than I’d like to admit (hello, hockey puck donuts!), here are my hard-won secrets for foolproof apple cider donuts every single time:
1. Reduce that apple cider like your donuts depend on it
Simmering down the cider concentrates the flavor in a way that’ll make your tastebuds sing. I use a wide pan (more surface area = faster reduction) and keep stirring until it’s thick like maple syrup. Pro tip: make extra reduced cider – you’ll want it for both the batter and glaze!
2. Grease every nook of that donut pan
Nothing’s sadder than gorgeous donuts stuck in the pan. I use melted butter and a pastry brush to get into every crevice, then dust lightly with flour. For extra insurance, bake one test donut first – if it releases cleanly, you’re golden!
3. The glaze thickness dance
Too thin and it runs off, too thick and it globs on. The magic happens when your glaze coats the spoon but still drips slowly like warm honey. If it’s thin, add powdered sugar 1 tbsp at a time. Too thick? A splash of warm cider loosens it right up.
4. Room temp ingredients matter
Cold eggs and buttermilk make the batter curdle – it still bakes up fine, but the texture suffers. I leave everything out for 30 minutes before starting. No time? Place eggs in warm water for 5 minutes and microwave buttermilk for 10 seconds!
5. Glaze timing is everything
Wait until donuts are completely cool (patience, grasshopper!) or the glaze melts right off. But don’t let the glaze sit too long – it starts setting up. I time it so the glaze is ready just as the last donut cools. Works like a charm!
Variations for Baked Apple Cider Donuts with Brown Butter Glaze
One of my favorite things about this recipe is how easily you can dress it up or down depending on your mood – here are some delicious twists I’ve tried that always get rave reviews:
Glaze Game-Changers
Swap the brown butter glaze for:
- Maple Bourbon: Replace cider with real maple syrup and add 1 tbsp bourbon – adult-only perfection!
- Cream Cheese: Mix 4 oz softened cream cheese into the glaze for tangy contrast
- Salted Caramel: Use store-bought caramel sauce thinned with heavy cream
Mix-In Magic
Fold into batter:
- 1/2 cup toasted pecans or walnuts for crunch
- 1/4 cup diced apples tossed in cinnamon sugar
- 2 tbsp candied ginger for spicy warmth
The simplest variation? Just roll warm donuts in cinnamon-sugar instead of glazing – instant classic! My kids call these “donut holes” even when they’re full-sized, and they disappear twice as fast.
Storing and Reheating Baked Apple Cider Donuts
Now, let’s talk about keeping these beauties fresh – because nothing breaks my heart more than stale donuts! Here’s how I store mine for maximum deliciousness:
The Golden Rules for Storage
First things first – never refrigerate these donuts! The fridge turns them dry and sad within hours. Instead, let the glaze set completely (about 1 hour), then store in an airtight container at room temperature with a sheet of parchment between layers. They’ll stay perfect for 2 days max – if they last that long!
For longer storage, freeze unglazed donuts in a single layer on a baking sheet until solid (about 2 hours), then transfer to freezer bags with parchment dividers. They’ll keep for 1 month frozen. When cravings hit, thaw at room temp for 30 minutes, then glaze fresh – tastes like straight-from-the-oven magic!
Reheating Like a Pro
Want that just-baked warmth? Here’s my favorite trick:
- Oven method: Preheat to 300°F (150°C). Place donuts on a wire rack over a baking sheet for 5-8 minutes until warmed through. The rack prevents soggy bottoms!
- Air fryer hack: 90 seconds at 300°F brings back that crisp exterior while keeping the center tender
- Microwave (last resort!): 10 seconds max – any longer and they turn rubbery. Sprinkle with water first to prevent drying out.
One warning: reheating glazed donuts can get messy as the glaze softens. If you must, do it gently and have napkins ready! Personally, I think they’re best at room temp with a hot coffee – the contrast is heavenly.
Nutritional Information
Now, let’s be real – we’re not eating donuts for their nutritional value! But because I know some of you like to keep track (or need to for dietary reasons), here’s the scoop: these baked apple cider donuts with brown butter glaze are definitely a treat, not an everyday snack. The exact numbers will vary depending on your specific ingredients – like whether you use full-fat buttermilk or a lighter alternative, or if you go heavier on that irresistible glaze (no judgment here!).
One thing I can promise: baking instead of frying saves a ton of calories, and using reduced apple cider means we’re packing maximum flavor into every bite. The brown butter glaze adds richness, but a little goes a long way in terms of satisfaction.
As with any homemade recipe, nutritional values are estimates and can change based on the brands you use and exact measurements. My advice? Enjoy one (or two!) with your morning coffee and savor every delicious bite – life’s too short not to!
Frequently Asked Questions
Can I freeze these baked apple cider donuts?
Absolutely! Freeze them unglazed for best results. After cooling completely, arrange in a single layer on a baking sheet to freeze solid (about 2 hours), then transfer to freezer bags with parchment between layers. They’ll keep beautifully for 1 month. When ready to enjoy, thaw at room temperature for 30 minutes, then whip up fresh brown butter glaze – tastes like you just baked them!
How can I make the glaze less sweet?
Three easy fixes: 1) Use browned butter’s nutty flavor to balance sweetness – let it get deeply golden, 2) Substitute half the powdered sugar with cornstarch (sounds weird, but trust me – it cuts sweetness while maintaining texture), or 3) Add a pinch of sea salt or 1/2 tsp lemon juice to brighten it up. My favorite trick? Brush donuts with cider before glazing – the tartness cuts right through!
What if I don’t have a donut pan?
No worries! Muffin pans work in a pinch – just fill cups halfway and bake 12-14 minutes (they’ll be more domed). For “donut holes,” use a mini muffin tin and reduce baking time to 8-10 minutes. The texture will be slightly denser but still delicious. Pro tip: Pipe batter into greased mason jar rings on a baking sheet for makeshift donut shapes!
Why did my glaze turn out grainy?
This usually happens when powdered sugar isn’t fully dissolved. Always sift your sugar first! If it’s still grainy after mixing, gently warm the glaze over a double boiler while whisking constantly – the heat helps dissolve any stubborn sugar lumps. Adding the glaze while the brown butter is still warm (but not hot) also helps create that silky smooth finish.
Can I make these dairy-free?
You bet! Substitute butter with coconut oil (use refined for neutral flavor) and buttermilk with 1/2 cup almond milk + 1/2 tbsp vinegar. For the glaze, try Miyoko’s vegan butter or browned coconut cream. The texture changes slightly but still delivers that signature cider spice kick. Just know the glaze sets faster with substitutes, so work quickly!
For more delicious recipes and baking inspiration, check out our Pinterest page!
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31 Irresistible Baked Apple Cider Donuts You’ll Crave
- Total Time: 27 mins
- Yield: 12 donuts
- Diet: Vegetarian
Description
Enjoy these homemade baked apple cider donuts with a rich brown butter glaze. They’re perfect for fall mornings or a cozy treat any time.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup apple cider
- 1/2 cup buttermilk
- 1/2 cup unsalted butter (for glaze)
- 2 cups powdered sugar (for glaze)
- 2 tbsp apple cider (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F and grease a donut pan.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Cream butter and sugars until light. Add eggs one at a time, then vanilla.
- Mix in apple cider and buttermilk.
- Fold dry ingredients into wet until just combined.
- Pipe batter into donut pan, filling 3/4 full.
- Bake for 10-12 minutes until golden. Cool on a rack.
- For glaze, brown butter in a pan, then whisk with powdered sugar, apple cider, and vanilla.
- Dip cooled donuts in glaze and let set before serving.
Notes
- Reduce apple cider for a stronger flavor.
- Store in an airtight container for up to 2 days.
- Use room temperature ingredients for best results.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
