Baked Apple Cider Donuts (Printer-Friendly)
Tender donuts infused with apple cider and warm spices, finished with a sweet cinnamon sugar coating.
# What You'll Need:
→ Donut Batter
01 -
1 1/2 cups apple cider
02 -
2 cups cake flour, sifted
03 -
2 teaspoons baking powder
04 -
1 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/2 teaspoon salt
07 -
2 tablespoons whole milk
08 -
1/2 cup light brown sugar, packed
09 -
1/4 cup granulated sugar
10 -
1 large egg
11 -
4 tablespoons unsalted butter, melted and cooled
12 -
1 teaspoon vanilla extract
→ Topping
13 -
1/2 cup granulated sugar
14 -
1 teaspoon ground cinnamon
15 -
3 tablespoons unsalted butter, melted
# Steps to Follow:
01 -
Bring apple cider to a boil in a small saucepan over high heat. Boil for 1 minute, then lower to simmer and reduce to 1/2 cup. This process takes about 10 to 15 minutes. Allow the reduced cider to cool.
02 -
Preheat oven to 375°F. Spray a donut pan with nonstick baking spray containing flour.
03 -
In a large mixing bowl, whisk together cake flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
04 -
In a medium bowl, whisk together the cooled reduced cider, milk, brown sugar, granulated sugar, egg, melted butter, and vanilla extract.
05 -
Pour liquid mixture into the flour mixture and stir gently until just combined. Do not overmix.
06 -
Transfer batter to a large zip-top bag and cut off a 1/2-inch corner. Pipe the batter into each donut cavity, filling each about halfway.
07 -
Bake for 8 to 10 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let donuts cool in the pan for 2 minutes. Transfer to a wire rack.
08 -
In a medium bowl, combine granulated sugar and cinnamon. Melt butter in a separate microwave-safe bowl.
09 -
Brush each donut with melted butter, then dip into the cinnamon sugar mixture to coat completely.
10 -
Allow donuts to cool briefly before serving. Enjoy warm or at room temperature.
# Extra Suggestions:
01 -
Reducing the apple cider intensifies the flavor, resulting in a more pronounced apple aroma in the finished product.
02 -
For best texture, use cake flour, but sifted all-purpose flour may be substituted in equal volume.
03 -
Store leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for 1 week, or freeze for up to 3 months.