Homemade baked apple cider donuts that are dense and intensely flavored. Easy and quick to make, these are a perfect recipe for upcoming crisp fall mornings.
The homemade cinnamon and sugar donuts I bake are a favorite in our house, so I decided to try my hand at apple cider donuts. With the dense, cake-like texture and the rich apple cider flavor, everyone is sure to give these two cinnamon-sugar-coated thumbs up.
The trick to homemade apple cider donuts is reducing down the apple cider on the stove for 20 minutes so that it becomes darker and has a thicker, more heavier concentrated apple flavor. This gives the donuts that perfect fall apple cider flavor. Although it may sound difficult, it is as easy as pouring the apple cider in a saucepan, placing the heat on low, and setting your timer. Not hard at all! You can even do this the night before, so that it can cool overnight.
Break out your donut pan, and let’s bake!
** Note: If you do not have a donut pan, you can make in a standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full. Bake at 350 for 18 – 20 minutes or until a toothpick inserted comes out clean. Brush each top with melted butter and dip in cinnamon sugar topping. Makes 10 – 12 muffins.
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.
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