Baked Apple Cider Donuts
These baked apple cider donuts are just like the ones they serve at the pumpkin patches, but without the frying. Filled with the flavors of fresh apple cider and warmed spices.
Ingredients
- 1¼ cups apple cider, reduced to ½ cup
- 3 tablespoon butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar
- 1 large egg room temp
- ⅓ cup (80 g) buttermilk milk is fine too
- 2 teaspoon vanilla
- 1¾ cup (245 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) cardamom
- 1 teaspoon cinnamon
- ¼ tsp (0.25 teaspoon) cloves
- ¼ teaspoon (0.25 teaspoon) nutmeg
Donut Topping
- 5 tablespoon melted butter
- 1 cup (200 g) granulated sugar
- 2 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) nutmeg
Instructions
- Pour cider in a small saucepan and bring to a boil over medium heat, reduce to simmer and allow to reduce to ½ cup, this should take aboue 15-20 minutes. Pour into measuring cup or bowl and add 3 tablespoon butter and it will melt in the hot cider. Allow to cool to room temperature.
- Preheat oven to 350 F and spray donut pans with cooking spray.
- In a large mixing bowl add apple cider and butter mixture, both sugars and egg. Whisk until combined. Add buttermilk and vanilla and mix again.
- Whisk in all dry ingredients until just barely mixed through.
- Pour batter in piping bag or ziplock and pipe batter in the donut pan, filling each about half way full.
- Bake the donuts for 10 minutes, or until cooked through and springy on the top when lightly touched. Allow the donuts to cool down for 5 minutes at room temperature and then remove from pan.
- While the donuts are cooling, mix together sugar, cinnamon and nutmeg in a wide bowl. Brush melted butter all over each donut and roll in the bowl of sugar until fully coated.
Video
Notes
I have made these with GF flour before and they were just as good.
These donuts are best served warm or on the first day made. These can be stored in an airtight container for a few extra days. If wanting to make ahead, store baked donuts in the freezer. Once ready to serve defrost and brush with butter and sugar mixture before serving.
If all the batter doesn't fit in the donut pan the first round, just respray your pan and bake until finished.
If you don't have a donut pan these can be made into mini or regular sized muffins.
The buttermilk and eggs should be room temperature. I try to let them sit out for about about an hour if I can before I begin my donut making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 249kcalCarbohydrates: 44gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 31mgSodium: 222mgPotassium: 67mgFiber: 1gSugar: 31gVitamin A: 230IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!