Baked Apple Cider Donuts

These heavenly circles of temptation are made with love, apples straight from the orchard, and a dash of mischievous cider. As you take your first bite, prepare for a mouthful of warm nostalgia, paired with the guilty pleasure of licking cinnamon sugar off your fingertips.

Course Breakfast

Cuisine American

Keyword apple, apple cider, donut, donuts

Prep Time 15

Cook Time 12

Servings

Calories 325kcal

Author Jesseca

Equipment

Ingredients

Donuts

1 cup apple cider
1¾ cups all-purpose flour
1¼ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
10 tablespoons butter softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Cinnamon Sugar Topping

1/2 cup granulated sugar
1 tablespoon ground cinnamon
6 tablespoons butter melted

US Customary - Metric

Instructions

Donuts

Pour the apple cider into a small pot and bring to a boil. Lower the heat and allow the cider to simmer until it has reduced to half a cup. Remove from the heat and allow to cool.
Preheat the oven to 350 degrees. Mist two six count donut pans with baking spray and set aside for later.
Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl and set aside.
Place the butter, brown sugar, and 1/4 cup of granulated sugar into the bowl of a stand mixer that is fitted with the paddle attachment. Mix at low/medium speed until combined fully and fluffy, about 1 minute.
Scrape the sides of the bowl and add the eggs and vanilla. Mix for 30 seconds or until the eggs are combined fully.
Slowly stir in the apple cider that has been reduced.
Mix the dry ingredients into the butter mixture and continue to stir until the batter forms and the flour is fully incorporated, about a minute.
Divide the batter between the prepared donut pans, filling each 2/3 full. I like to use either a piping bag or a zip top bag with the corner snipped to make this easier.
Bake the donuts for 10 to 12 minutes, or until a toothpick poked into the center comes out clean.
Flip out of the pan and onto a cooling rack then move on to the topping.

Topping

Combine the remaining 1/2 cup of sugar with 1 tablespoon of cinnamon in a shallow dish.
Dip the donuts into the butter, turning to coat completely, and coat in the sugar mixture.
Repeat until all of the donuts are covered and enjoy!

Notes

These donuts are best enjoyed on the day they are made, but you can store them in an airtight container for 2-3 days at room temperature or freeze them for up to 3 months.

This recipe was adapted from New York Times

Nutrition