Name: Baked Apple Cider Donuts Recipe
Prep time: 35 min
Cook time: 10 min
Yield: 14
Ingredients: 1½ cups apple cider; 2 cups all-purpose flour; 1 tsp Baking Soda; ¾ tsp baking powder; 1 tsp ground cinnamon; 1 tsp apple pie spice; ¼ tsp salt; 2 tbsp unsalted butter; 1 large egg; ½ cup light brown sugar; ½ cup granulated sugar; ½ cup milk; 1 tsp pure vanilla extract; For Topping:; 1 cup granulated sugar; ¾ tsp ground cinnamon; ¾ tsp apple pie spice; 6 tbsp unsalted butter

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!

Preparation: 35 minutes

Cooking: 10 minutes

Total: 45 minutes

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

Stirring occasionally, simmer the apple cider in a small saucepan for around 20 minutes over low heat, until about ½ cup is left.
Set aside to cool for 10 minutes.
Preheat the oven to 350 degrees F. Spray the donut pan with a non-stick spray. Set aside.
Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together.
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.)
Spoon the batter into the donut cavities. For ease, use a large zipped-top bag.
Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
Bake for 10 to 11 minutes or until the edges and tops are lightly browned.
To test, poke your finger into the top of the donut. If the donut bounces back, they’re done.
Cool the donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl.
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.
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.