Baked Apple Cider Donuts
Prep Time: 35 minutes Cook Time: 10 minutes Total Time: 50 minutes Yield: 12-14 donuts
Baked,
cakey, and delicious apple cider donuts are made with apple cider reduction to
intensify its flavor. Warm and dipped in cinnamon sugar and apple pie spices,
this fall treat will become your new favorite too.
Ingredients
· 1 and
1/2 cups (360ml) apple cider
· 2
cups (250g) all-purpose flour (spoon & leveled)
· 1
teaspoon baking soda
· 3/4
teaspoon baking powder
· 1
teaspoon ground cinnamon
· 1
teaspoon apple pie spice
· 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, at room temperature
· 1
teaspoon pure vanilla extract
Topping
· 1 cup (200g) granulated
sugar
· 3/4
teaspoon ground cinnamon
· 3/4
teaspoon apple pie spice
· 6
Tablespoons (85g) unsalted butter, melted
Instructions
1.
Reduce the apple cider: Stirring
occasionally, simmer the apple cider in a small saucepan over low heat until
you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20
minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. If
there are any spices or solids on top of your reduced apple cider, leave them.
Set aside to cool for 10 minutes.
2.
Preheat oven to 350°F (177°C). Spray donut pan with non-stick
spray. Set aside.
3.
Make the donuts: Whisk
the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt
together in a large bowl. Set aside.
4.
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.
5.
Spoon the batter into the donut pan* cavities—for ease, I highly
recommend using a large zipped-top bag (or a cupcake pen). Cut a corner off the bottom of the bag
and pipe the batter into each donut cup, filling about halfway.
6.
Bake for 10-11 minutes or until the edges and tops are lightly
browned. To test, poke 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.
7.
Coat the donuts: Combine
the granulated sugar, cinnamon, and apple pie spice together in a medium bowl.
Once cool enough to handle, dunk both sides of each donut in the melted butter,
then generously in the apple spice topping.
8.
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.
*if you don't have a donut pan and want to purchase, I suggest you go for quality and purchase the USA Pan 6-Well Donut Pan measures a full 3.5 x 3.375 x.875 inches* in each well and is perfect for baking mouthwatering homemade donuts. It is available on Amazon. There are less expensive pans available, but the quality is not even close to the USA Pan. I have had my USA pan for nearly 6 years and it still looks like new. I have found that in buying quality, you pay for it once and have a functional piece of equipment for years.
Find it
online: https://sallysbakingaddiction.com/baked-apple-cider-donuts/