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Baked Taunton Cider Donuts

Baked Taunton Cider Donuts

Taunton Cider Donuts
These baked (not fired) cider donuts are one of our favourites. Seriously, they are so delicious and heavenly, and only take around 40 minutes to make. We recommend baking them when you're not alone, so you can share them and not eat them by yourself. 


  • 225 grams of all-purpose flour
  • 1 1/4 tsb of baking powder
  • 2 tsb of cinnamon
  • half a tsb of nutmeg
  • 3/4 tsb of salt 
  • 225 grams of unsalted butter (room temperature)
  • 1 tsb vanilla extract
  • 120 ml of Taunton Cider 
  • 2 large eggs
  • 150 grams of sugar
  • 165 grams of brown sugar
  • butter to grease or a nonstick spray


  1. Heat oven to 170°C and grease a muffin tin or a donut pans. Add flour, baking powder, salt, 1 tbs cinnamon and nutmeg in a medium bowl and whisk to combine. 
  2. In another bowl add 140 grams of butter (10 tbs), brown sugar, 1/4 cups of granulated sugar and whisk 3-5 minutes until light and fluffy. Add eggs, one at a time and beat until well incorporated after each addition.  Add in the vanilla extract. 
  3. Add the flour and dry mix from another bowl to the mixture and keep mixing (if you have an electric mixer, then continue at a low speed). Slowly beat in the apple cider and ensure the batter is mixed well thoroughly. 
  4. Spoon the batter into the donut or muffin pans - fill them 2/3 of the way and bake them until golden around 12-15 minutes (15 - 20 minutes in muffin pans). Rotate the pans halfway through baking. You know it is done when you a toothpick or a knife you inserted into the centre of the thickest portion comes out clean. 
  5. While they bake, whisk together the remaining 100 grams of granulated sugar and 1 tbs cinnamon in a small bowl. In a separate bowl, melt 6 teaspoons of butter. Let the donuts cool for 5 minutes after baking - brush with melter sugar and coat with the cinnamon sugar.

You can serve them immediately. 


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