Baked Apple Cider Donuts (Printer-Friendly)
Tender, baked apple cider donuts with cinnamon and brown sugar, ideal for cozy fall mornings.
# What You’ll Need:
→ Dry Ingredients
01 -
2 cups cake flour, sifted
02 -
2 teaspoons baking powder
03 -
1 teaspoon ground cinnamon
04 -
1/4 teaspoon ground nutmeg
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1 1/2 cups apple cider
07 -
1/4 cup whole milk
08 -
1/2 cup packed light brown sugar
09 -
1/4 cup granulated sugar
10 -
1 large egg
11 -
1/4 cup unsalted butter, melted
12 -
1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
13 -
1/2 cup granulated sugar
14 -
1 teaspoon ground cinnamon
15 -
3 tablespoons unsalted butter, melted
→ For pan
16 -
Nonstick cooking spray with flour
# Steps to Make This:
01 -
In a small saucepan over high heat, bring the apple cider to a boil. Allow it to boil for 1 minute, then reduce the heat and simmer until reduced to 1/2 cup, typically 10 to 15 minutes. Set aside to cool completely.
02 -
Preheat oven to 375°F (190°C). Coat donut pan with nonstick spray containing flour.
03 -
In a large mixing bowl, whisk together cake flour, baking powder, cinnamon, salt, and nutmeg. Set aside.
04 -
In a separate bowl, whisk cooled reduced cider, milk, brown sugar, granulated sugar, egg, melted butter, and vanilla extract until well combined.
05 -
Add wet ingredients to the flour mixture, stirring gently until just combined. Avoid overmixing.
06 -
Transfer batter to a large zip-top bag and snip off a half inch from one corner. Pipe batter into the donut pan, filling each well halfway.
07 -
Bake for 8 to 10 minutes or until donuts spring back when lightly pressed and a toothpick inserted comes out clean. Remove donuts and cool on a wire rack.
08 -
Combine granulated sugar and cinnamon for coating in a shallow bowl. Brush each donut lightly with melted butter, then dip and roll in the cinnamon sugar to coat completely.
09 -
Serve immediately for best texture and flavor.
# Additional Notes:
01 -
Ensure the apple cider is reduced to exactly 1/2 cup for consistent texture and flavor intensity.