Baked Apple Cider Donuts Recipe
These baked donuts are perfectly spiced with cinnamon and nutmeg and are made with reduced cider for lots of fall flavor, all dusted with cinnamon sugar.
Servings: 12 donuts (or 24 mini donuts)
Ingredients
- 2 cups apple cider
- 2 cups (248g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 tablespoons (42g) unsalted butter, melted
- ½ cup (100g) packed brown sugar
- ⅓ cup (67g) granulated sugar
- 1 ½ tablespoons milk
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- 1 cup (100g) granulated sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
Instructions
- Add cider to a saucepan. Bring to a boil over medium heat, then reduce the heat to maintain a simmer. Simmer until it has reduced to approximately ¾ cup (approximately 7-10 minutes). Pour into a bowl or measuring cup and allow to cool to room temperature.
- Preheat oven to 350°F. Spray a donut pan with nonstick spray.
- Whisk flour, baking powder, baking soda, spices, and salt in a medium bowl. Set aside.
- In a large bowl, whisk the reduced apple cider, melted butter, and both sugars until smooth. Add the milk, egg, and vanilla; whisk until well combined. Use a spatula to fold in the dry ingredients until just combined.
- Transfer the batter to a gallon-size zip-top bag or a piping bag. Cut off the tip and use this to pipe the batter into the donut pan.
- Bake standard-size donuts for 12-14 minutes; bake mini donuts for 9-11 minutes. Donuts are done when the tops are golden and a toothpick inserted in the fattest part of the donut comes out clean.
- Allow donuts to cool in the pan for 3-5 minutes. Run a knife or small offset spatula around the outside edges of each donut and remove from the pan to a wire rack.
- In a shallow bowl, whisk together the granulated sugar and spices. While the donuts are still very warm, coat in the spiced sugar mixture.
- If your donut pan is not big enough to bake all of the donuts in one round, clean and re- spray the pan and repeat baking with remaining batter as needed.
Notes
Cider can be reduced up to 2-3 days in advance and stored in an airtight container in the refrigerator until ready to use.
Nutrition
Serving: 1donut | Calories: 248kcal | Carbohydrates: 52g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 200mg | Potassium: 119mg | Fiber: 1g | Sugar: 35g | Vitamin A: 112IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg
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