Homemade baked apple cider donuts are dense and intensely flavored. Easy and quick to make, these are a perfect recipe for upcoming crisp fall mornings.
Reduce the apple cider. In a small saucepan, bring the apple cider to a gentle boil and let simmer for 15 - 20 minutes over medium heat until thick and reduced to approx. 1/3 cup. Set aside to cool.
Preheat oven to 350. Grease donut pans with butter or nonstick spray. Set aside.
In a large bowl, sift together flour, baking powder, baking soda, spices, and salt. Set aside.
In a small bowl, whisk together the egg, granulated sugar, and brown sugar until well combined. Whisk in the melted butter. Add the reduced apple cider, buttermilk, and vanilla extract. Mix until combined. Pour the mixture into the flour mixture and whisk until just combined and smooth. Do not overmix the batter.
Divide the mixture into the donut pan, filling about halfway full. Bake for 10 minutes, or until a toothpick inserted into the center of the donuts comes out clean. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
Make the topping. In a medium bowl, mix together the sugar, cinnamon, and nutmeg. Once the donuts are cool enough to handle, dip both sides of each donut in melted butter, then dip into the sugar mixture, generously coating.
Donuts are best served immediately. Leftovers can be kept in the fridge for up to 3 days. Serve warm or at room temperature.
Ingredients
Directions
Reduce the apple cider. In a small saucepan, bring the apple cider to a gentle boil and let simmer for 15 - 20 minutes over medium heat until thick and reduced to approx. 1/3 cup. Set aside to cool.
Preheat oven to 350. Grease donut pans with butter or nonstick spray. Set aside.
In a large bowl, sift together flour, baking powder, baking soda, spices, and salt. Set aside.
In a small bowl, whisk together the egg, granulated sugar, and brown sugar until well combined. Whisk in the melted butter. Add the reduced apple cider, buttermilk, and vanilla extract. Mix until combined. Pour the mixture into the flour mixture and whisk until just combined and smooth. Do not overmix the batter.
Divide the mixture into the donut pan, filling about halfway full. Bake for 10 minutes, or until a toothpick inserted into the center of the donuts comes out clean. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
Make the topping. In a medium bowl, mix together the sugar, cinnamon, and nutmeg. Once the donuts are cool enough to handle, dip both sides of each donut in melted butter, then dip into the sugar mixture, generously coating.
Donuts are best served immediately. Leftovers can be kept in the fridge for up to 3 days. Serve warm or at room temperature.
