Baked Apple Cider Donuts
These Baked Apple Cider Donuts are topped with an irresistible spiced coating. Enjoy these moist and super delicious treats for any occasion.
Equipment
- Mixing bowls
- Small saucepan
- donut pan(s)
Ingredients
- 1 1/2 cups fresh apple cider reduced to 1/2 cup
- 2 cups all-purpose flour
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1/2 cup milk room temperature
- 1 egg room temperature
- 1 tsp pure vanilla extract
- 6 tbsp butter divided, melted
Spice Topping
- 1 cup granulated sugar
- 1 tbsp cinnamon
Instructions
- Reduce the apple cider: In a small saucepan, over medium heat bring apple cider to a slow boil, reduce heat and simmer for 20 minutes until 1/2 cup of apple cider is remaining. Stir occasionally. Set aside for 10 minutes to cool.
- Preheat oven to 350 degrees.
- Spray donut pans with baking spray with flour and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
- In another bowl, whisk together granulated sugar, dark brown sugar, milk, melted butter, pure vanilla extract and egg until combined and smooth.
- Add the wet ingredients and the reduced apple cider to the dry ingredients and mix until smooth.
- Spoon, pour or pipe batter into the prepared donut pans filling halfway full.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs on it. The edges and tops should be lightly browned.
- Let donuts cool in the pan for 5 minutes before removing them from the pan.
- Mix together the topping while the donuts are cooling in the pan. Stir together sugar and cinnamon.
- Brush on remaining melted butter onto all sides of the donut.
- Dip both sides of the donut into the sugar-cinnamon topping.
- Serve immediately.
- Enjoy!
- Store leftovers in an airtight container for up to 3 days. Place in the refrigerator for up to 5 days.
