Description
Delight in these warm, tender Baked Apple Cider Donuts infused with aromatic spices and finished with a buttery cinnamon sugar coating. Perfectly baked, not fried, they offer a lighter yet flavorful twist on classic apple cider donuts ideal for cozy autumn mornings or sweet snacking any time of year.
Ingredients
For the Donuts
- 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
For the Coating
- 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 has reduced to about 1/2 cup (120ml). This takes approximately 20 minutes. Leave any spices or solids in the reduced cider and set aside to cool for 10 minutes.
- Prepare the oven and pan: Preheat your oven to 350°F (177°C). Lightly spray a donut pan with non-stick spray; this will prevent sticking and help with easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, apple pie spice, and salt. This forms the flavorful base of your donuts.
- Combine wet ingredients: In another bowl, whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract until smooth and combined.
- Create the batter: Pour the wet mixture into the dry ingredients. Add the cooled, reduced apple cider and whisk everything until you have a smooth, slightly thick batter.
- Fill the donut pan: For easier filling, transfer the batter into a large zip-top bag and cut off one corner. Pipe the batter into the donut cavities, filling each about halfway to allow room for rising.
- Bake the donuts: Place the pan in the oven and bake for 10-11 minutes or until the tops and edges are lightly browned. To check doneness, gently press the top of a donut; if it rebounds, they are ready. Cool donuts for 2 minutes in the pan, then transfer to a wire rack. Re-grease the pan and bake any remaining batter in the same manner.
- Prepare the coating: In a medium bowl, mix together the granulated sugar, ground cinnamon, and apple pie spice until well combined.
- Coat the donuts: Once the donuts are cool enough to handle, dip each side first into the melted butter, then immediately into the cinnamon sugar mixture, coating generously.
- Serve and store: The donuts are best enjoyed immediately for optimal flavor and texture. Store any leftovers tightly covered at room temperature for up to 2 days or refrigerate them for up to 5 days.
Notes
- Using a piping bag or zip-top bag to fill the donut pan makes portioning easier and cleaner.
- Make sure the apple cider is cooled before adding to the batter to prevent cooking the eggs prematurely.
- If you don't have apple pie spice, substitute with a mix of cinnamon, nutmeg, and allspice.
- For crispier edges, avoid overcrowding the oven and bake in batches if necessary.
- These donuts are best served fresh but can be gently reheated in the oven to regain warmth and softness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American