Baked Bourbon Apple Cider Doughnuts

baked bourbon apple cider doughnuts or donuts
These Baked Bourbon Apple Cider Doughnuts are the perfect fall treat for apple season. They are perfectly moist and packed with flavor.

Nothing screams Fall like these Baked Bourbon Apple Cider Doughnuts. I’m a sucker for a good boozy recipe, and these doughnuts are no exception! I’ve somehow missed out on apple picking every season since moving to Chicago. One of the many perks that come with apple picking, or so I’m told, are the apple cider doughnuts with fresh apple cider. Since I’ve never been able to make it out to an apple orchard to experience this Fall magic, I’ve recreated the experience with these doughnuts. The key to packing the bourbon apple cider flavors into the doughnuts is cooking down the bourbon and cider before adding it to the batter. The extra step is definitely worth the extra effort—I promise. The most enjoyable step in this recipe is the part where you get to coat the doughnuts in the Cinnamon Sugar Topping. It took all my self-control to keep from eating it straight. It’s like the Cinnamon Toast Crunch flavors, but better.

As you can see, I’m finally back from my blogging break. The wedding is done and I’m officially married! It was a lot of work planning our California wedding from Chicago, but totally worth it (you can watch our ceremony video below!). We had a blast celebrating with our friends and family. I cooked 300+ cookies for favors: Movie Night Chocolate Chip Cookies (my fave) and Oatmeal Cherry Chocolate Chip Cookies (The Husband’s fave). It was a lot of work, but also very comforting to bake before the wedding. And now that the wedding madness is behind us, I’m grateful to be back in the kitchen! Please bear with me as I get back into my blogging schedule. I’ve got some great recipes planned for you!

Yields 1 dozen (12) doughnuts

Baked Bourbon Apple Cider Doughnuts

30 minPrep Time

10 minCook Time

40 minTotal Time

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    Bourbon Apple Cider Doughnut
  • 4 tablespoons Unsalted Butter
  • 1/4 cup Vegetable Oil
  • 1/2 cup Granulated Sugar
  • 1/3 cup Brown Sugar
  • 2 large Eggs, room temperature
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 3/4 teaspoon Kosher Salt
  • 1 teaspoon Vanilla Bean Paste
  • 2 2/3 cups Unbleached Whole Wheat Flour
  • 3 cups Apple Cider
  • 1/2 cup tablespoons Bourbon
  • Cinnamon Sugar
  • 3 tablespoons Unsalted Butter
  • 1/4 cup Apple Cider
  • 1/3 cup Sugar
  • 1 1/2 teaspoon Cinnamon


  1. Directions
  2. Bourbon Apple Cider Doughnut
  3. Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
  4. In a small, heavy bottomed pan, bring the bourbon and apple cider to a slow boil, stirring constantly. Let the mixture boil down to 1 1/4 cups (half the volume). Set aside to cool.
  5. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine.
  6. Stir in the baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla bean paste.
  7. Stir the flour into the butter mixture alternately with the cider mixture, beginning and ending with the flour and making sure everything is thoroughly combined.
  8. Pipe the batter (using a pastry bag) into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
  9. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely, and store airtight.
  10. Cinnamon Sugar Topping
  11. Melt the butter in a microwave-safe bowl and stir in cider.
  12. In another shallow, flat-bottomed bowl, mix together cinnamon and sugar until fully combined.
  13. Quickly dip each donut in butter mixture and lightly coat in the cinnamon/sugar mixture. Place back on cooling rack.