Baked Apple Cider Donuts
Cider donuts are baked in donut pans, brushed in butter and generously dusted with cinnamon sugar. They are a staple for fall baking!
Prep Time 5 minutes
Cook Time 12 minutes
Servings 12 donuts
- 1 ¾ cup (225 g) all-purpose flour
- 1 ¼ teaspoon baking powder
- ¾ teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 10 tablespoons (141 g) unsalted butter, room temperature
- ¾ cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) apple cider
Cinnamon Sugar Coating
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon cinnamon
- 6 tablespoons (85 g) unsalted butter, melted
Reduce apple cider for concentrated flavor. In a small saucepan over medium heat, simmer the apple cider, stirring occasionally, until you’re left with about 1/2 cup. Start checking at 10 minutes until you have 1/2 cup (120ml). Mine takes between 12 and 15 minutes. Set aside to cool for 10 minutes.
Preheat the oven to 350° F. Lightly grease two 6-cavity doughnut pans (or a 12-cup muffin with nonstick spray). Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In the bowl of a stand mixer (or using a hand mixer), mix together butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl if necessary. Keep the mixer on medium speed and add the eggs one at a time mixing well after each addition. Beat in the vanilla extract.
With the mixer on low, slowly add the flour mixture and mix just until incorporated (avoid over mixing). With the mixer still running, very slowly add the apple cider in and mix just until combined. Use a rubber spatula to scrape the sides and bottom of the bowl to remove any remaining flour pockets.
Use a spoon to transfer the batter into prepared doughnut pans, filling them about 2/3 of the way full. (For this step I like to use a piping bag with a 1/2-inch opening at the tip). Bake until golden brown and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking.
Cinnamon Sugar Coating
While the donuts bake, whisk together 1/2 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. In a separate small bowl, melt 6 tablespoons of butter in the microwave.
Remove donuts from oven when baked and allow them to cool for 5 minutes in the pan. Gently remove them them from the pans and while they are still warm brush with the melted butter and generously coat them in the cinnamon sugar. Serve immediately or cool to room temperature.
- Suggested tools: 6-cavity donut pans, stand mixer or hand mixer, silicone spatula, measuring cups and mixing bowls
- Apple cider donut muffins: If you don't have a donut pan, use a muffin pan! Divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.
- Mini donuts/muffins: Use a mini donut pan or mini muffin pan to make smaller portions. Reduce baking time to 8-10 minutes.
- Store apple cider donuts in an airtight container at room temperature for up to 5 days. Donuts are best when eaten the day of.
Serving: 1donut | Calories: 323kcal | Carbohydrates: 43g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 163mg | Potassium: 110mg | Fiber: 1g | Sugar: 28g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg