Apple Cider Baked Donuts
User Reviews
5
Apple Cider Baked Donuts
Description
This recipe creates baked donuts using a batter of all-purpose flour, baking powder, ground cinnamon, apple cider, sugar, butter, and vanilla. The apple cider contributes moisture and a mild fruity spice note while cinnamon enhances autumnal flavors. The batter is piped or spooned into a greased donut pan, then baked until light golden brown and cooked through, resulting in donuts with a soft crumb and gentle spice.
Two topping options are provided: a maple glaze made from confectioners sugar, maple syrup, and corn syrup with cinnamon, which forms a sweet, slightly sticky coating; and a cinnamon sugar mix applied optionally with melted butter for extra adherence and crunch. The glaze adds a rich maple sweetness complementing the apple base, while the cinnamon sugar adds a classic finish with texture contrast.
The recipe accommodates standard and mini donut pans, yielding varied quantities. The baked donuts can be served warm or at room temperature. Practical notes include storing in airtight containers for up to a few days or freezing unglazed donuts for up to two months, with later glazing after thawing.
Ingredients
For the Apple Cider Baked Donuts:
- 1 cup all-purpose flour for a gluten-free version, use an equal amount of gluten-free all-purpose flour and add ¼ teaspoon xanthan gum to the recipe, 2 tablespoons
- 1½ teaspoons baking powder
- ¼ teaspoon salt sea salt
- 2 teaspoons ground cinnamon
- 1 egg at room temperature, large
- ½ cup apple cider reduced or not. I didn't reduce mine which resulted in donuts with a more subtle flavor, fresh
- ½ cup white sugar do not replace with brown sugar
- ½ teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 4 tablespoons butter For a dairy-free version, use an equal amount of dairy-free butter or vegetable oil, unsalted
For the Maple Glaze:
- 1¼ cups confectioners sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon dark corn syrup or Karo syrup
- ½ tablespoon water
- ¼ teaspoon ground cinnamon
- ¼ teaspoon maple flavoring optional
For the Cinnamon Sugar Mixture (Optional)
- 2 tablespoon butter melted (It is optional, but without it, the sugar-cinnamon mixture won't stick on the donuts as much, unsalted
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 º F (180º C). Lightly grease the donut pan with nonstick cooking spray and set aside!
- In a medium bowl, whisk together the flour, baking powder, sea salt, and cinnamon. In a small separate bowl, whisk the egg. Set both aside.
- In a small saucepan over medium-low heat, combine the apple cider, sugar, and butter, stirring often until the butter has just melted. Remove from heat, let cool for 2 minutes, and stir in the apple cider vinegar, vanilla, and whisked egg. Slowly pour the wet ingredients into the dry ingredients; stir well with a whisker until combined and almost no lumps are visible.
- Using a piping bag (or a tablespoon or a cookie scooper), pipe (spoon/scoop) the batter into a donut pan (¾ full). Bake in the oven for 12-14 minutes (standard-size, yielding about 10-13 donuts) or for 6-7 minutes (mini baked donuts, yielding about 26), or until light golden brown and cooked through.
- Let cool for 2-3 minutes on a rack. Then, remove baked donuts from the pan and place them directly on a rack to cool completely before dipping them into the glaze.
- Meanwhile, prepare the Maple Glaze: Whisk everything together in a small bowl until smooth. Set a rack of donuts over a baking sheet lined with parchment paper. Dip the top of the baked donuts into the maple glaze, turning to coat well. Let baked donuts rest on the rack until glaze sets.
- Alternatively, you can brush the apple cider donuts with melted butter and then coat them with cinnamon sugar.
Notes
- Store baked donuts in an airtight container for up to 2 days at room temperature or up to 4 days refrigerated.
- Freeze unglazed donuts in layers separated by parchment paper for up to 2 months; thaw at room temperature before applying glaze.
- Use a piping bag or spoons to fill the donut pan about three-quarters full for even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26mini donuts
Amount Per Serving
Calories 745 kcal
% Daily Value*
| Calories | 74.5kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 0.7g | 1% |
| Fat | 2.1g | 3% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10.9mg | 4% |
| Sodium | 30mg | 1% |
| Potassium | 32.4mg | 1% |
| Fiber | 0.6g | 2% |
| Sugar | 10.2g | 20% |
| Vitamin A | 63.5IU | 1% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 17.1mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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