Apple Cider Donuts
User Reviews
5
Apple Cider Donuts
Description
To make the Apple Cider Donuts, fresh apple cider is cooked down to concentrate its flavor, then cooled and mixed with dry ingredients including flour, sugars, spices, cornstarch, baking powder, and baking soda. Wet ingredients like eggs, vanilla extract, and melted butter are combined into the cider before mixing with the dry ingredients to form a dough.
The batter is poured into a greased 12-count donut pan and baked until just set, or, alternatively, spooned into mini muffin tins to create donut holes. Once baked, the donuts are brushed with melted salted butter and sprinkled with a cinnamon-sugar mixture, adding a sweet, slightly crunchy coating that complements the soft texture inside.
This recipe is ideal for those seeking a baked version of a classic fried treat, with the apple cider reduction and spices delivering warm flavor without frying. The donuts are best enjoyed fresh but can be made in mini form for easier serving or snack portions.
Ingredients
For Donuts
- 2 ¼ cups apple cider
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon allspice optional, but brings out the apple cider flavor!
- 1 egg large
- ½ teaspoon vanilla extract
- 2 Tablespoons butter melted, unsalted
For Topping
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons butter melted, salted
Instructions
For Donuts
- Pour apple cider into a medium-sized saucepan and cook over medium heat until the liquid has been reduced to just ¾ cup (175ml). You will need to keep a liquid measuring cup handy and pour the cider back into the measuring cup to be sure it has reduced enough. How long this takes will vary depending on your particular stovetop, for me it usually takes about 10 minutes.
- Allow apple cider to cool completely before proceeding. You can speed this up by placing it in the refrigerator. If you prepared the apple cider in advance, simply store covered in the refrigerator.
- Preheat oven to 350F (175C) and lightly grease a 12-count donut pan with baking spray. Set aside.
- In a large bowl, whisk together flour, sugars, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until well-combined.
- In a separate bowl (I like to use a large measuring cup), whisk together reduced apple cider, egg, and vanilla extract. Stir in melted butter (this will separate from the cider, that’s fine).
- Pour liquid ingredients into dry ingredients and use a spatula to gently stir everything together until just combined (don’t over-mix or your donuts will be dense and dry).
- Spoon or pipe batter evenly into prepared donut pan (I like to pour the batter into a large piping bag or large Ziploc bag and then just snip off one corner for easy piping).
- Transfer to 350F (175C) oven and bake for 9-10 minutes or until a toothpick inserted in the thickest part of the donut comes out clean or with a few moist crumbs.
- Allow donuts to cool in the pan for 5 minutes then carefully remove to a cooling rack.
Topping
- Whisk together granulated sugar and cinnamon in a shallow dish and set aside.
- Use a pastry brush to lightly brush donuts on both sides with melted butter and then immediately dip on both sides in cinnamon/sugar mixture.
- Serve warm! Donuts will keep in an airtight container for up to two days but are hands-down best served warm.
Notes
- If you don’t have a donut pan, use a mini muffin tin to bake donut holes; filling each cavity ⅔ to ¾ full and baking for 8-10 minutes.
- Brush the warm baked donuts or donut holes with melted butter then coat with cinnamon-sugar for the signature topping.
- The recipe yields about 28 mini donuts, allowing for easy portions or snack-sized servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 213kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 172mg | 7% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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