Print

Baked Apple Cider Donuts: The Best Cozy Fall Treat

baked apple cider donuts - featured image
Print Recipe

These baked apple cider donuts are tender, cakey, and coated in cinnamon sugar. Made with reduced apple cider for concentrated flavor, they’re the perfect fall treat without the grease of frying.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
  • 2 tablespoons (30 ml) vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk
  • For the coating:
  • ½ cup (100 g) granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • 4 tablespoons (56 g) unsalted butter, melted

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer gently, stirring occasionally, until reduced to about ¼ cup (15-20 minutes). It should be thick and syrupy. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Generously spray a donut pan with non-stick cooking spray.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Mix wet ingredients: In a large bowl, whisk together melted butter, vegetable oil, egg, vanilla extract, buttermilk, and cooled reduced apple cider until smooth.
  5. Combine: Pour dry ingredients into wet ingredients. Stir with a spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fill donut pan: Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter into each donut cavity, filling about ¾ full.
  7. Bake for 10-12 minutes, until donuts spring back when touched and a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  8. Make coating: In a small shallow bowl, mix ½ cup granulated sugar with 1 ½ teaspoons cinnamon. Melt 4 tablespoons butter in another small bowl.
  9. Coat donuts: While donuts are still warm (but not hot), brush each with melted butter on both sides, then dip into cinnamon sugar mixture to coat evenly.
  10. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Notes

Reduce apple cider on low heat to avoid burning. Bring egg and buttermilk to room temperature for best texture. For a crunchier coating, double coat with butter and cinnamon sugar. Donuts are best eaten the same day; coating softens after 4-6 hours. To freeze, bake without coating, wrap tightly, and freeze for up to 2 months; thaw and coat fresh.

Nutrition

Keywords: baked apple cider donuts, fall donuts, apple cider donuts, baked donuts, cinnamon sugar donuts, easy donut recipe

Find it online: https://gleefulfork.com/baked-apple-cider-donuts-the-best-cozy-fall-treat/