Baked Apple Cider Doughnuts
User Reviews
5
Baked Apple Cider Doughnuts
Description
This recipe for Baked Apple Cider Doughnuts starts by creaming room-temperature butter with brown and granulated sugars until fluffy. Eggs are added one at a time, followed by vanilla, cinnamon, nutmeg, salt, and baking powder. Flour is added slowly with apple cider incorporated to keep the batter moist and flavorful. The use of apple cider gives a natural fruit acidity and sweetness, while the warm spices create a classic fall flavor profile.
The batter is piped or spooned into a greased and floured doughnut pan, filling each cavity about three-quarters full. The doughnuts bake at 350°F for around 15 minutes until lightly golden and set. After baking, they are brushed with melted butter and coated in a cinnamon sugar mixture, which adds a crispy sweet layer contrasting with the soft interior. The doughnuts are tender and moist, and the cider flavor is subtle but noticeable.
These doughnuts offer a baked version of a traditional cider-spiced treat, avoiding deep frying yet maintaining a satisfying texture. They are suitable for serving at gatherings or enjoying as a seasonal breakfast or snack. The recipe makes 12 doughnuts, perfect for sharing or storing.
Ingredients
- 10 Tbsp unsalted butter at room temperature
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large egg read my tips for doing this super quick!, room temperature
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg freshly ground if possible
- 3/4 tsp salt coarse
- 1 1/4 tsp baking powder
- 1 3/4 cups all-purpose flour
- 1/2 cup apple cider
for cinnamon sugar coating
- 1 cup granulated sugar extra quantity for use as needed
- 1 tsp cinnamon
- 6 Tbsp unsalted butter melted, quantity as needed for brushing doughnuts
Instructions
- Preheat oven to 350F. Prep your pans by greasing with butter or cooking spray, then flouring.
- Cream the butter and sugars until fluffy. I do this in my stand mixer, you can also use electric beaters.
- Add the eggs, one at a time, letting the first get incorporated before adding the second. Scrape the bowl as necessary.
- Beat in the vanilla, cinnamon, nutmeg, salt, and baking powder.
- With the mixer on low, add in the flour. Then slowly add the cider. Scrape down the sides and finish with a silicone spoon or spatula to get everything incorporated (especially the bottom of the bowl.) Don't over beat at this point.
- Fill the twelve cavities of your doughnut pans. I like to spoon the batter into a large piping bag to do this neatly. Just snip off about an inch at the bottom and pipe into your pan. You should have just enough batter to make 12 doughnuts, so fill them about 3/4 full. Note: if you only have one pan just do this in batches, no worries.
- Bake for 15 minutes, or just until the surfaces are firm and a toothpick comes out without wet batter. You do not want to over bake these, so make sure your oven is at the correct temperature and watch carefully. They won't be very browned on top.
- Let cool in the pans for 5 minutes, then gently loosen the edges and flip out of the pan. Give the edge of the pan a rap if necessary. If the doughnuts don't fall out, let them cool a minute or two more and try again. Note: don't worry if your 'holes' have filled in, you can just poke through with a small knife, or your pinky finger, to open them up.
- Whisk the sugar and cinnamon together in a bowl. Brush the doughnuts all over with melted butter, then toss in the cinnamon sugar, being sure to get all the surfaces nicely coated. Work with one doughnut at a time.
- The doughnuts can be devoured asap, or saved for later. Mine were perfect the next morning. I saved mine under my glass cake dome. You can also cover loosely with foil.
Notes
- Use a doughnut pan greased and floured to prevent sticking and ensure even baking.
- Room temperature butter and eggs help achieve a smooth, fluffy batter for tender doughnuts.
- Piping the batter via a large piping bag can give even doughnut shapes and portions.
- Check doughnuts near 15 minutes baking time; they should be lightly golden but remain soft inside.
- Brush baked doughnuts immediately with melted butter, then coat with cinnamon sugar to form a crisp coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12doughnuts
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 209mg | 9% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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