Description
These Baked Apple Cider Donuts are a perfect fall treat, combining warm spices, reduced apple cider, and a light baked texture instead of frying. Coated in a cinnamon-spiced sugar and butter mixture, they offer a deliciously comforting flavor without being overly heavy. Ideal for a cozy breakfast or snack, these donuts are easy to make and bake quickly in the oven.
Ingredients
Scale
Donut Batter
- 1 and 1/2 cups (360ml) apple cider
- 2 cups (250g) all-purpose flour (spooned & 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 (28g) unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
Topping
- 1 cup (200g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice
- 6 Tablespoons (85g) unsalted butter, melted
Instructions
- Reduce the apple cider: In a small saucepan over low heat, simmer the apple cider, stirring occasionally until it reduces to about 1/2 cup (approx. 20 minutes). Keep any spices or solids that form on top. Set aside and allow to cool for 10 minutes.
- Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Lightly spray a donut pan with non-stick spray and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt until combined. Set aside.
- Mix wet ingredients and combine: In another bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Pour this mixture into the dry ingredients, then add the cooled reduced apple cider. Whisk until the batter is smooth and slightly thick.
- Fill donut pan: Spoon or pipe the batter into the donut pan cavities, filling each about halfway. Using a large resealable plastic bag with a corner cut off can help with piping.
- Bake the donuts: Bake for 10-11 minutes until lightly browned on the edges and tops. Test doneness by gently pressing the top of a donut; it should bounce back. Let them cool for 2 minutes in the pan, then transfer to a wire rack. Re-grease the pan and bake remaining batter.
- Prepare topping and coat donuts: Mix the granulated sugar, cinnamon, and apple pie spice in a medium bowl. Dunk each cooled donut first in melted butter, then roll in the sugar-spice mixture to coat well on both sides.
- Serve and store: Serve the donuts immediately for best flavor and texture. Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- Reducing the apple cider concentrates its flavor, so be patient with this step.
- Using a piping bag or resealable plastic bag with a corner cut off makes filling the donut pan easier and less messy.
- Donuts are best enjoyed fresh, but can be stored tightly covered to maintain freshness.
- The apple pie spice can be substituted with a mix of cinnamon, nutmeg, allspice, and cloves.
- Re-greasing the donut pan between batches ensures donuts do not stick.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
