Baked Apple-Cider Doughnuts

Apple-cider doughnuts belong to the kind of breakfast that can linger over a second cup of coffee. Sally McKenney’s version at Sally’s Baking uses a doughnut pan and a reduced cider mixture, with a spiced sugar coating rather than icing.

That choice gives the finished rings a clear identity: a cake-style crumb inside, a granular coating outside, and no heavy decoration competing with the cider. For an informal brunch, we would put the tray in the middle of the table and keep the rest of the menu savory.

The cider-reduction step is worth reading before planning the morning. It is part of the recipe, not an optional garnish, and needs time before the batter comes together. Follow Sally’s full instructions for the pan, quantities and doneness cues.

Recipe creator: Sally McKenney, Sally’s Baking. Get the complete original baked apple-cider doughnut recipe. This editorial feature does not represent independent recipe testing.

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