Baked Apple Cider Donuts
User Reviews
5
Baked Apple Cider Donuts
Description
This recipe turns apple cider into a rich reduced syrup by simmering it down to about half its volume, concentrating its sweetness and flavor. The reduction is blended with buttermilk, light brown sugar, egg, vanilla, and melted butter to form the wet ingredients. A blend of all-purpose and white whole wheat flour is mixed with baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt to make the dry ingredients.
Combining wet and dry ingredients carefully preserves some lumps in the batter, preventing the donuts from becoming dense. The batter is spooned or piped into prepared donut pans about three-quarters full and baked until golden. A mix of granulated sugar and cinnamon melts with a little butter to coat the finished donuts, adding extra sweetness and texture.
These baked donuts have a soft crumb and warm spice notes with subtle apple cider flavor. They can be served fresh or chilled and work with traditional donut shapes or smaller bite-sized versions made in mini muffin pans. The cider reduction step can be done ahead for convenience.
Use actual apple cider, not apple cider vinegar, for the correct flavor.Reduce the cider slowly over medium heat, stirring occasionally to prevent scorching.Room temperature eggs and buttermilk create a better batter consistency.Do not overmix the batter; some lumps are normal and help keep the donuts tender.If you don’t have a donut pan, use a 24-cup mini muffin tin and fill wells about half full for donut holes.
Ingredients
- 1 ½ cups apple cider
- 2 cups all-purpose flour mixture of all-purpose and white whole wheat flour
- 2 cups white whole wheat flour mixture of all-purpose and white whole wheat flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon cardamom optional
- ¼ teaspoon kosher salt
- ½ cup buttermilk room temperature
- ¾ light brown sugar or coconut sugar
- 1 egg room temperature, large
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted
Cinnamon sugar topping
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon unsalted butter melted
Instructions
- Preheat oven to 350 °F. Brush two 6-cavity donut baking pans with melted butter or spray with cooking spray. If making donut holes, use two 24-cup mini muffin pans.
- Heat the apple cider in a saucepan. Simmer over medium heat until it has reduced to ½ cup, stirring occasionally. This will take about 20 minutes. Remove from heat and let the reduced cider cool. This step can be done ahead of time and the cider can be refrigerated.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and salt together in a large bowl.
- Whisk the reduced apple cider, buttermilk, sugar, egg, vanilla and melted butter together in a large bowl.
- Add the dry ingredients to the wet ingredients and stir until just combined (the batter will have some small lumps). Do not overmix.
- Spoon or pipe the batter into the prepared donut pans, filling the wells about ¾ full. You can make a piping bag by taking a large zipped-top bag and cutting one of the corners off. If making donut holes, spoon or pipe the batter into a mini muffin pan, filling the wells about ½ full.
- Bake donuts in the oven for 10-12 minutes until puffed up and lightly browned. Bake donut holes for 9-10 minutes. Remove from oven and cool for a few minutes. Transfer donuts to a wire rack.
- To make the cinnamon sugar topping, mix the sugar and cinnamon together in a shallow bowl. Brush the tops of the donuts with a little melted butter and then dip them in the cinnamon sugar, coating them well.
- The donuts are best when served immediately. They can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Notes
- Use actual apple cider, not apple cider vinegar, for the correct flavor.
- Reduce the cider slowly over medium heat, stirring occasionally to prevent scorching.
- Room temperature eggs and buttermilk create a better batter consistency.
- Do not overmix the batter; some lumps are normal and help keep the donuts tender.
- If you don’t have a donut pan, use a 24-cup mini muffin tin and fill wells about half full for donut holes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 134mg | 6% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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