How To Make Baked Apple Cider Donuts
Baked to cakey perfection, these delicious apple cider donuts are made delightfully intense with apple cider, apple pie spices, and sweet cinnamon-sugar!
Serves:
Ingredients
- 1½cupsapple cider
- 2cupsall-purpose flour,spoon and leveled
- 1tspbaking soda
- ¾tspbaking powder
- 1tspground cinnamon
- 1tspapple pie spice
- ¼tspsalt
- 2tbspunsalted butter,melted
- 1large egg,at room temperature
- ½cuplight brown sugar,or dark brown sugar, packed
- ½cupgranulated sugar
- ½cupmilk,buttermilk, or your choice of milk, at room temperature
- 1tsppure vanilla extract
For Topping:
- 1cupgranulated sugar
- ¾tspground cinnamon
- ¾tspapple pie spice
- 6tbspunsalted butter,melted
Instructions
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Stirring occasionally, simmer the apple cider in a small saucepan for around 20 minutes over low heat, until about ½ cup is left.
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Set aside to cool for 10 minutes.
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Preheat the oven to 350 degrees F. Spray the donut pan with a non-stick spray. Set aside.
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Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
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Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together.
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Pour into the dry ingredients, then add the reduced apple cider, and whisk everything together until smooth and combined. (The batter will be slightly thick.)
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Spoon the batter into the donut cavities. For ease, use a large zipped-top bag.
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Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
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Bake for 10 to 11 minutes or until the edges and tops are lightly browned.
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To test, poke your finger into the top of the donut. If the donut bounces back, they’re done.
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Cool the donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
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Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl.
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Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously dunk into the apple spice topping, as well.
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Donuts are best served immediately.
Recipe Notes
- Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To make ahead, freeze the donuts, coated or not coated in the toppings, for up to 2 months. Thaw overnight in the refrigerator and warm up to your preference in the microwave.
- If you don’t have a donut pan, make donut muffins instead in a standard 12-cup muffin pan. Grease the pan or use muffin liners, fill each ¾ full, then bake at 350 degrees F for about 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. This makes about 10 to 12 apple cider donut muffins.
- To make mini donuts or mini donut holes in a mini muffin pan, grease the pan, add the donut batter to the pan only about ¾ of the way full. Bake at 350 degrees F for about 8 to 9 minutes.
Nutrition
- Calories: 250.95kcal
- Fat: 7.44g
- Saturated Fat: 4.49g
- Trans Fat: 0.27g
- Monounsaturated Fat: 1.93g
- Polyunsaturated Fat: 0.42g
- Carbohydrates: 44.09g
- Fiber: 0.74g
- Sugar: 29.53g
- Protein: 2.70g
- Cholesterol: 31.60mg
- Sodium: 163.84mg
- Calcium: 46.02mg
- Potassium: 74.91mg
- Iron: 1.07mg
- Vitamin A: 65.30µg
- Vitamin C: 0.30mg
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