Baked Apple Cider Donuts
Indulge in autumn's finest with our irresistible baked apple cider donuts recipe. Soft, cinnamon-sugar coated, and bursting with orchard-fresh flavor. Easy to make, impossible to resist!
Equipment
- Donut pan
- Piping bag
Ingredients
For the donuts:
- 2 cups all-purpose flour spooned and leveled or 250 grams by weight*
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups apple cider reduced to ½ cup
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg room temperature
- ¼ cup melted butter
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
For the cinnamon sugar mixture:
- ½ cup granulated sugar* see note
- ½ cup raw sugar* see note
- 1 teaspoon cinnamon
- 6 tablespoons butter melted
Instructions
- Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about ½ cup. Start checking at 10 minutes, and then keep an eye on it until you are left with a ½ cup. This usually takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
- Preheat your oven to 350°F (175°C) and spray your donut pans with cooking spray.
- In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ¼ teaspoon salt.
- In a separate medium bowl, combine the wet ingredients along with the sugar: ½ cup reduced apple cider, ½ cup granulated sugar, ¼ cup dark brown sugar, 1 large egg, ¼ cup melted butter, ¼ cup sour cream, and 1 teaspoon vanilla extract. Mix until smooth.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix - a few lumps in your donut batter are okay!
- Transfer the batter to a disposable large piping bag or a ziplock bag with a corner snipped off. Pipe the batter into the prepared doughnut pans, filling each cavity about ⅔ full.
- Bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly touched.
- Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack.
- Allowing the donuts to cool before coating makes them easier to handle and ensures they stay intact when tossed in the sugar.
- Combine 1 cup sugar with 1 teaspoon cinnamon. Dunk both sides of the donuts in 6 tablespoons melted butter and then into the cinnamon sugar mixture.
- For the best apple cider donuts, enjoy them while they're still warm! These homemade donuts can be stored in an airtight container at room temperature for 2-3 days, but they're at their absolute best fresh out of the oven.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
*Note: I like to use a combination of ½ cup raw sugar and ½ cup granulated sugar. The raw sugar adds this subtle crunch that's just magic against the pillowy soft donut, but if you don't have it, just use 1 cup granulated.