APPLE CIDER BAKED DONUTS
Our Apple Cider Baked Donuts are a warm and cozy treat that embodies the essence of fall. Imagine biting into a tender, cinnamon-spiced donut infused with the sweet, fruity notes of apple cider.
These donuts are like a comforting hug on a crisp autumn morning. Perfect for enjoying with a cup of coffee or as a sweet snack, they capture the season’s charm in every bite.
Savor the flavors of fall with our Apple Cider Baked Donuts, where simplicity meets the joy of the season in a friendly and delightful way!
MAKING THE BATTER
The batter for these delightful baked apple cider donuts is easy to prepare, much like whipping up pancake or muffin batter. What makes this apple cider donut recipe truly fantastic is its convenience. You can easily whip it up on a whim without the need for a last-minute grocery store run. Here’s all you need from your pantry:
- Apple cider
- Flour
- Sugar
- Buttermilk
- Sour cream
- Unsalted butter
- Eggs
- Baking Soda
- Baking powder
- Spices
- Vanilla extract
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APPLE CIDER BAKED DONUTS
Ingredients
For the batter
- 3 cups apple cider vinegar
- 281 g flour spooned and leveled
- 140 g unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp nutmeg
- 1 tbsp cinnamon
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk at room temperature
- 1/2 cup sour cream at room temperature
For the spiced sugar topping
- 56 g unsalted butter melted
- 1 cup granulated sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
For the donuts
- Start by adding the apple cider to a saucepan over medium-low heat. Bring it to a simmer and let it simmer until it has reduced down to ½ cup, stirring occasionally. It will take some time, around 20-30 minutes. Start checking it has reached ½ cup at 20 minutes and add more time as necessary. Let the cider reduction cool before using it in the donut batter.
- Preheat the oven to 180 degrees.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside the flour mixture.
- In a large bowl cream, the softened butter, granulated white sugar and light brown sugar together with an electric mixer on high speed until fluffy, about 2 minutes.
- Add in the eggs and vanilla and mix on medium-high speed until pale in color and fluffy, about 1 minute.
- Next add in the buttermilk, sour cream and the reduced cider and mix on low speed until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed just until all is combined.
- Grease a donut pan with nonstick spray. Transfer the donut batter to a piping bag and cut about ½ inch opening on the bottom. Pipe the batter into the donut pan until each well is a little more than ¾ full.
- Bake the donuts for 12-13 minutes, or until a toothpick comes out clean from the center.
- Let them cool for 5 minutes in the pan and then turn the pan over onto a wire rack to release the donuts. Let the outcool until cool enough to handle.
For the topping
- Add the melted butter to a small bowl.
- In a separate bowl mix together the granulated Sugar, cinnamon, nutmeg and allspice
- Using a pastry brush, brush each donut with the melted butter and then roll in the spiced sugar mixture. Serve right away!