Cooking with Maggie—Homemade baked apple cider donuts


Maggie Duly/NW

Maggie Duly

When I think of fall, I think of apple cider, donuts, pumpkins and romping around my favorite cider mill. Unfortunately, as many of you may know there are no cider mills near or around Marquette, and I’m still failing to find one in the whole U.P. 

If you miss fresh cider donuts like I do, look no further. You can prepare your own cider donuts without the need of a fancy deep fryer. You will need one thing — a donut pan. You can find one of these at your local supermarket for around $5. 


1 ½ cups apple cider

2 cups flour

1 teaspoon baking soda

¾ teaspoon baking powder

1 teaspoon ground cinnamon 

1 teaspoon apple pie spice

¼ teaspoon salt

2 tablespoons butter (melted)

1 egg

½ cup brown sugar

½ cup granulated sugar

½ cup sour cream, plain yogurt, milk 

1 teaspoon vanilla extract


1 cup granulated sugar 

¾ teaspoon ground cinnamon 

¾ teaspoon apple pie spice 

6 tablespoons unsalted butter (melted)

Step 1: Begin by reducing the apple cider. Simmer the cider in a saucepan over low heat until there is only ½ cup left. This will take around 20 minutes. Let cool for 10 minutes. 

Step 2: Preheat the oven to 350 degrees F. Spray donut pan with non-stick spray and set aside. 

Step 3: Whisk flour, baking soda, baking powder, cinnamon, apple pie spice and salt in a large bowl. 

Step 4: In a separate bowl, whisk melted butter, egg, brown sugar, granulated sugar, sour cream and vanilla together. Add this mixture to the large bowl of dry ingredients and then add cooled, reduced apple cider. Mix all together. 

Step 5: Spoon the mixture into the greased donut pan, filling each cup about half way. 

Step 6: Bake for about 10-11 minutes. To text readiness, poke the donut if it bounces back it is ready. Let the donuts cool for a couple minutes then transfer to a cooling rack or parchment paper. Repeat Step 5 and 6 until batter is gone, remember to re-grease the pan. 

Step 7: Make topping and coat the donuts. Combine granulated sugar, cinnamon and apple pie spice in a medium bowl. Coat both sides of the cooled donuts in melted butter then coat the donut in the previously mixed topping. 

The batter makes around 12 donuts. Enjoy your masterpiece immediately with friends or family. Recipe courtesy of Sally’s Baking Addiction.

This recipe will make you feel like you’re at your favorite cider mill, even while you sit in the comfort of your own home. Pair these donuts with a cup of fresh cold or hot cider and enjoy the few remaining days of fall.