Description
Baked Apple Cider Donuts are soft, moist, and filled with concentrated apple flavor, cinnamon, and warm apple pie spice. They are baked instead of fried, then dipped in melted butter and coated generously with spiced cinnamon sugar.
Ingredients
For the donuts:
1 1/2 cups apple cider
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup milk or buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the cinnamon sugar topping:
1 cup granulated sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon apple pie spice
6 tablespoons unsalted butter, melted
Instructions
1. Pour the apple cider into a small saucepan.
2. Simmer over low heat, stirring occasionally, until the cider reduces to about 1/2 cup.
3. Begin checking the amount after 10 minutes and continue simmering as needed.
4. Remove the reduced cider from the heat and let it cool for 10 minutes.
5. Preheat the oven to 350°F.
6. Grease a donut pan with nonstick cooking spray.
7. Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl.
8. In a separate bowl, whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract until smooth.
9. Add the cooled reduced apple cider to the wet ingredients.
10. Pour the wet mixture into the dry ingredients.
11. Whisk gently until the batter is smooth and combined.
12. Transfer the batter to a large zip-top bag or piping bag.
13. Cut off one corner and pipe the batter into the donut cavities, filling each cavity about halfway.
14. Bake for 10 to 11 minutes, or until the tops and edges are lightly browned.
15. Check for doneness by lightly pressing the top of a donut. It should spring back.
16. Cool the donuts in the pan for 2 minutes.
17. Transfer the donuts to a wire rack.
18. Grease the pan again and bake the remaining batter if necessary.
19. Combine the granulated sugar, cinnamon, and apple pie spice in a medium bowl.
20. Dip both sides of each warm donut into the melted butter.
21. Coat each donut generously in the cinnamon sugar mixture.
22. Serve the donuts warm for the best flavor and texture.
Notes
Reduce the apple cider slowly to intensify the apple flavor without adding excess moisture.
Do not overmix the batter because this can make the donuts dense.
Buttermilk creates a particularly soft crumb, although dairy or nondairy milk also works.
For a denser texture, replace the milk with 1/2 cup plain yogurt or sour cream.
If apple pie spice is unavailable, combine cinnamon, nutmeg, and cardamom.
Without a donut pan, bake the batter in a greased or lined 12-cup muffin pan.
Fill muffin cups about three-quarters full and bake at 350°F for 18 to 20 minutes.
For mini donuts or mini donut holes, fill the cavities three-quarters full and bake for 8 to 9 minutes.
Store covered donuts at room temperature for up to 2 days.
Refrigerate leftovers for up to 5 days.
Freeze coated or uncoated donuts for up to 2 months.
Thaw frozen donuts overnight in the refrigerator.
Warm thawed donuts briefly in the microwave before serving.
Nutrition values are estimates and may vary by ingredient brand and serving size.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 270
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 38 mg