Description
These Baked Apple Cider Donuts are a delicious fall-inspired treat made by reducing apple cider to intensify its flavor, then mixing it into a spiced donut batter. Baked to perfection and coated in a cinnamon-spice sugar mixture, these donuts are moist, flavorful, and perfect for enjoying with a cup of coffee or tea.
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: Pour the apple cider into a small saucepan and simmer it over low heat, stirring occasionally. Continue until it reduces to about 1/2 cup (120ml), which takes approximately 20 minutes. Leave any spices or solids that form on the surface. Remove from heat and set aside to cool for 10 minutes.
- Prepare the Donut Pan and Oven: Preheat your oven to 350°F (177°C). Spray a donut pan with non-stick spray to prevent sticking and set it aside while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, apple pie spice, and salt until well combined and evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract until smooth and thoroughly mixed.
- Make the Batter: Pour the wet ingredient mixture into the dry ingredients, add the cooled reduced apple cider, and whisk everything together until the batter is smooth and slightly thick in consistency.
- Fill Donut Pan: For easier filling, transfer the batter into a large zipper-top bag and cut off one corner. Pipe the batter into each donut cavity in the pan, filling about halfway to allow room for rising.
- Bake Donuts: Bake the donuts for 10–11 minutes or until the edges and tops are lightly browned. Check for doneness by gently poking the top of a donut; it should bounce back. Let the donuts cool for 2 minutes in the pan, then transfer them to a wire rack. Re-grease the pan and repeat with the remaining batter.
- Prepare the Topping: In a medium bowl, mix together the granulated sugar, ground cinnamon, and apple pie spice to create the cinnamon-spice sugar coating.
- Coat Donuts: Once the donuts are cool enough to handle, dip both sides of each donut into the melted butter and then generously coat them in the cinnamon-spice sugar mixture.
- Serve and Store: Serve the donuts immediately for the best flavor and texture. Leftovers can be stored tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- Reducing the apple cider intensifies the natural apple flavor and sweetness in the donuts.
- Make sure all wet ingredients, especially the egg and milk, are at room temperature to ensure smooth batter mixing.
- Filling the donut cavities only halfway prevents overflows during baking.
- Use a piping bag or a resealable plastic bag with a corner cut off to fill the donut pan neatly and evenly.
- Coat the donuts while they are still slightly warm to help the butter and sugar adhere better.
- These donuts are best enjoyed fresh but can be stored as noted for later consumption.
