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Spelt Apple Cider Doughnuts

Dozen baked spelt apple cider doughnuts coated in cinnamon sugar arranged on a round wooden board

These doughnuts start with one step most recipes skip: boiling the apple cider down to a concentrated syrup. That reduction is what gives the crumb a real apple flavour, not just a faint hint of it.

Spelt flour keeps the texture light without feeling hollow. The bran in spelt adds a slight nuttiness that works well with the warm spice.

They're baked, not fried, which means the crumb stays tender rather than greasy. A quick brush of melted butter before rolling in cinnamon sugar gives the coating something to cling to.

These are straightforward to mix, bake in about 12 minutes, and coat while still warm.

Why You'll Love This Recipe

  • Reduced cider batter delivers concentrated, genuine apple flavour
  • Spelt flour gives a lighter, nuttier crumb than all-purpose
  • Baked, not fried, so the texture stays tender throughout
  • Cinnamon sugar coating sets firm as they cool
Brushing a warm baked spelt doughnut with melted butter before rolling in cinnamon sugar on a wire rack

Ingredient Notes

  • Apple cider: Use unfiltered, unsweetened apple cider (not sparkling cider or juice). Boil it down to 120 ml from 360 ml to get the concentrated flavour the recipe depends on.
  • White spelt flour: White spelt works best here for a lighter crumb. Whole spelt flour can be used but the doughnuts will be denser and slightly more bitter.
  • Unsalted butter: Used both in the batter and for coating. Melt it fresh for the coating so it stays liquid enough to brush on evenly.
  • Sour cream: Adds moisture and a slight tang that balances the sweetness. Full-fat plain yogurt works as a direct substitute.
  • Apple pie spice: A blend of cinnamon, nutmeg, allspice, and cloves. If you don't have it, use 1 tsp cinnamon plus a pinch each of nutmeg and allspice.
  • Brown sugar: Light or dark brown sugar both work. Dark brown sugar adds a slightly deeper molasses note that pairs well with the cider.
Two spelt apple cider doughnuts on a ceramic plate beside a mug of hot cider with cinnamon sticks
Prep Time 20 mins
Cook Time 12 mins
Rest Time 8 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 190  C
Servings: 12
Estimated Cost: 0.85
Calories: 215
Best Season: Fall
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

Reduced apple cider concentrate and wholegrain spelt flour give these baked doughnuts a firm crumb and clean, tart apple flavour that holds up well under the cinnamon sugar coating.

Ingredients
    Cider reduction
  • 360 ml unsweetened apple cider (reduced to 120 ml)
    • Doughnut batter
  • 250 g white spelt flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp apple pie spice (or 1 tsp cinnamon plus a pinch each of nutmeg and allspice)
  • 0.5 tsp fine sea salt
  • 150 g light brown sugar (packed)
  • 60 g unsalted butter (melted and cooled)
  • 2 large eggs (room temperature)
  • 120 g sour cream (full-fat; or plain full-fat yogurt)
  • 1 tsp vanilla extract
    • Cinnamon sugar coating
  • 45 g unsalted butter (melted)
  • 100 g caster sugar
  • 1.5 tsp ground cinnamon
Instructions
    Reduce the cider
  1. 1
    Pour 360 ml of apple cider into a small saucepan over medium-high heat. Bring to a boil, then reduce to a steady simmer. Cook for 12 to 15 minutes until the cider has reduced to 120 ml. Pour into a small bowl and cool completely.
  2. 2
    While the cider cools, heat your oven to 190 C / 375 F. Grease a 6-cavity doughnut pan well with butter or non-stick spray.
    3. Mix the batter
  3. 3
    In a large bowl, whisk together the spelt flour, baking powder, baking soda, apple pie spice, and salt until evenly combined.
  4. 4
    In a separate bowl, whisk the brown sugar, melted butter, eggs, sour cream, and vanilla extract until smooth. Pour in the cooled cider reduction and whisk again briefly.
  5. 5
    Add the wet ingredients to the dry ingredients. Fold gently with a spatula until just combined - the batter will be thick. Stop as soon as no dry streaks remain; do not overmix.
    6. Fill and bake
  6. 6
    Transfer the batter to a piping bag or zip-lock bag with one corner snipped. Pipe the batter into the greased doughnut cavities, filling each no more than three-quarters full.
  7. 7
    Bake for 11 to 13 minutes until the tops are set and spring back lightly when pressed. A toothpick inserted into the thickest part should come out clean.
  8. 8
    Cool in the pan for 5 minutes, then turn out onto a wire rack. Bake the remaining batter in the same pan if you have a 6-cavity pan.
    9. Coat the doughnuts
  9. 9
    Mix the caster sugar and cinnamon in a shallow bowl. Melt the remaining 45 g of butter in a small bowl.
  10. 10
    While the doughnuts are still warm, brush each one all over with melted butter, then roll immediately in the cinnamon sugar until evenly coated. Place on the wire rack to cool slightly before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 215kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 5g25%
Cholesterol 48mg16%
Sodium 140mg6%
Potassium 95mg3%
Total Carbohydrate 33g11%
Dietary Fiber 2g8%
Sugars 18g
Protein 4g8%
Vitamin A 260 IU
Calcium 45 mg
Iron 1 mg
Vitamin D 12 IU
Vitamin E 0.5 mg
Vitamin K 2 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1.2 mg
Vitamin B6 0.05 mg
Folate 10 mcg
Vitamin B12 0.1 mcg
Phosphorus 90 mg
Magnesium 18 mg
Zinc 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Reduce 360 ml cider to 120 ml before starting - this takes about 15 minutes over medium heat.
  • Cool the reduction fully before adding to batter to prevent the eggs from cooking.
  • Do not overmix once the flour is added - stir until just combined to keep the crumb tender.
  • Roll in cinnamon sugar while doughnuts are still warm for the coating to adhere properly.
  • A standard 6-cavity doughnut pan works best; silicone pans may need 1-2 extra minutes of bake time.
Keywords: spelt apple cider doughnuts, baked apple cider doughnuts, spelt flour doughnuts, cinnamon sugar doughnuts, fall baking spelt

Equipment

  • 6-cavity doughnut baking pan
  • small saucepan
  • 2 mixing bowls
  • piping bag or zip-lock bag
  • pastry brush
  • instant-read thermometer (optional)

Tips

  • Reduce the apple cider to exactly 120 ml before measuring - too much liquid makes a slack batter.
  • Cool the cider reduction completely before mixing into the batter to avoid scrambling the eggs.
  • Fill the doughnut pan cavities no more than three-quarters full so the doughnuts rise without spilling.
  • Brush the doughnuts with melted butter and roll in cinnamon sugar while still warm - the coating won't stick once they cool completely.
  • Use a piping bag or zip-lock bag with one corner snipped to fill the pan cleanly without mess.

Variations

  • Replace cinnamon sugar coating with a spiced maple glaze: 60 g powdered sugar, 2 tbsp maple syrup, pinch of cinnamon.
  • Add 60 g finely grated apple to the batter alongside the cider for extra moisture and texture.
  • Use whole spelt flour for a denser, more rustic doughnut with a stronger nutty flavour.

Storage and Reheating

Store cooled doughnuts in an airtight container at room temperature for up to 2 days. The cinnamon sugar coating softens slightly by day two but the crumb stays moist.

For longer storage, freeze uncoated doughnuts in a single layer, then transfer to a freezer bag for up to 6 weeks. Thaw at room temperature and coat with fresh butter and cinnamon sugar before serving.

To refresh day-old doughnuts, warm them in the oven at 160 C / 320 F for 5 minutes, then re-roll in cinnamon sugar.

Serving Suggestions

Serve warm with a mug of hot spiced apple cider or black coffee. The bitterness of coffee cuts through the cinnamon sugar and balances the sweetness.

For a simple fall spread, arrange the doughnuts on a wooden board alongside sliced apples and a small pot of caramel dipping sauce.

They also work well as a brunch item next to soft scrambled eggs and thick-cut bacon, where the sweet-spiced flavour contrasts with the savoury.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-apple-cider-doughnuts/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!