- 1 and 1/2 cups (360ml) apple cider
- 2 cups (250g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 Tablespoons (30g) unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk or buttermilk, at room temperature (I used buttermilk)
- 1 teaspoon pure vanilla extract
- 1 cup (200g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter, melted
- Reduce the apple cider: Simmer the apple cider in a small saucepan over medium heat until you’re left with about 1/2 cup. Allow it to come to a light boil. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). It should take about 20 minutes. Set aside to cool for 10 minutes.
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon and salt together in a large bowl. Set aside.
- Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
- Spoon the batter into the donut cavities— to make it easier, I spooned mine into a zipped-top bag then cut a corner off the bottom of the bag and piped the batter into each donut cup, filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, press your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
- Coat the donuts: Combine the granulated sugar and cinnamon together in a medium bowl. Brush each donut lightly with the melted butter, then dunk into the cinnamon sugar mixture to coat.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
ALTERNATE: Make donut muffins in your standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350°F (177°C) for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Makes about 10-12 apple cider donut muffins.
One thought on “BAKED APPLE CIDER DONUTS”
These look so good! We’re not fans of fried doughnuts but we love them baked!