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Baked Apple Cider Donuts

Warm, spiced apple cider donuts that capture the essence of autumn with every bite, perfect for brunch or an afternoon snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Donut Batter
  • 1 cup apple cider Should be reduced before mixing.
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs Room temperature.
  • 1 teaspoon vanilla extract
Coating
  • 1/4 cup granulated sugar For coating.
  • 1 teaspoon ground cinnamon For coating.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease or spray your donut pan with cooking spray.
  2. In a small saucepan, bring the apple cider to a boil over medium heat. Cook until reduced to about 1/4 cup.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  4. In a separate bowl, mix the granulated and brown sugars with the melted butter. Add in the eggs, reduced apple cider, and vanilla extract. Whisk until smooth.
  5. Gradually fold the wet mixture into the dry ingredients until just combined.
  6. Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full.
Baking
  1. Place the pan in the oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Coating
  1. Allow the donuts to cool in the pan for about 5 minutes, then transfer to a cooling rack.
  2. While still warm, combine the granulated sugar and cinnamon for coating and roll each donut in the mixture.

Notes

For perfect donuts, don’t rush the cider reduction and use room temperature ingredients. Leftover donuts can be stored in an airtight container at room temperature for up to 3 days.