Baked Apple Cider Donuts
User Reviews
4.9
24 reviews
Excellent
Baked Apple Cider Donuts
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These Baked Apple Cider Donuts are soft and tender, full of warm Fall spices, and covered in a crunchy cinnamon sugar coating!
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Ingredients
Donuts
- 1 1/2 cups apple cider
- 1 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/2 cup full fat buttermilk
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 Tbsp unsalted butter melted
- 1 1/2 tsp vanilla extract
Topping
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 5 Tbsp unsalted butter melted
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Instructions
Reduce apple cider
- Add apple cider to a small saucepan and bring it to a boil over MED HIGH heat. Once boiling, reduce heat to LOW/MED-LOW and simmer until cider reduces to 1/2 cup, pouring into a liquid measuring cup to be precise. This process usually takes me about 15 minutes.
- Let cider cool to room temperature.
Make donuts
- Preheat oven to 375°F and spray a donut pan with cooking spray. Set pan aside.
- In a large mixing bowl, add the flour, cornstarch, baking powder, cinnamon, salt, and nutmeg. Whisk together to combine well.
- In another mixing bowl, add the buttermilk, brown sugar, granulated sugar, egg, melted butter, vanilla and cooled apple cider reduction. Whisk to combine well.
- Pour the milk mixture into the large mixing bowl with the flour mixture. Stir until just combined and no flour streaks remain.
- Transfer batter to a piping bag, or large zip top bag. Cut about 1/2 an inch off of the corner of the bag.
- Pipe the batter into the donut cavities of the prepared donut pan, filling the cavities about halfway.
- Bake in preheated oven for 8-10 minutes, until a toothpick inserted in the donut comes out clean or with a few moist crumbs. Another way to tell if they are done is to lightly touch the top of a donut. If it springs back, it's done.
- Transfer baked donuts to a wire cooling rack. Re-grease donut pan and repeat with any remaining batter.
Top the donuts
- In a shallow bowl, combine 1/2 cup granulated sugar and 2 tsp ground cinnamon.
- Brush donuts, one at a time, with melted butter, coating all sides. Dip the donut into the cinnamon sugar mixture, then transfer donut back to the wire rack. Repeat with remaining donuts.
Notes
- Recipe makes approximately 12-16 donuts.
- You can reduce the apple cider in advance. Reduce to 1/2 cup, let cool, then refrigerate for a day or two, until you're ready to bake.
- If you don't have a donut pan, and don't want to buy one, you can make donut muffins! Scoop batter into a greased muffin pan, filling about 2/3 or 3/4 of the way full. Bake at 350°F for about 17-20 minutes. Brush with butter and roll in cinnamon sugar.
- You can also make mini muffins (or baked donut holes), by scooping batter into a greased mini muffin pan, filling about 3/4 of the way full. Bake at 350°F for about 8-9 minutes.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
119mg
(5%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
245IU
(5%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12-
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 119mg | 5% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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