Baked Apple Cider Donuts
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 12-14 donuts
Ingredients:
1 and 1/2 cups (360ml) apple cider
2 cups (250g) all-purpose flour (spooned & leveled)*
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple pie spice*
1/4 teaspoon salt
2 Tablespoons (28g) unsalted butter, melted
1 large egg, at room temperature
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (120ml) milk, at room temperature*
1 teaspoon pure vanilla extract
Topping:
1 cup (200g) granulated sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon apple pie spice*
6 Tablespoons (85g) unsalted butter, melted
Directions:
Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc, until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
Preheat oven to 350°F (177°C). Spray the donut pan with non-stick spray. Set aside.
Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. The batter will be slightly thick.
Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes, then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes:
This Trick Changes Everything:
The trick to apple cider donuts is to flavor them with concentrated apple cider. Apple cider that has been reduced on the stove is thick and potent, adding big flavor without excess liquid. Apple cider, either store-bought or this homemade apple cider, is certainly delicious to drink, but it won’t add enough flavor to baked goods. Taking 20 minutes to reduce the cider down transforms regular donuts into amazing apple cider donuts. If you like to keep things simple in the morning, reduce the cider the night before. That will save you cooling time, too, because the cider must cool for a few minutes before you add it to the batter.
To reduce your apple cider, simply follow these simple steps:
Pour 1½ cups of apple cider into a small saucepan. We will reduce this to ½ cup.
Place on low heat and set a timer for 10 minutes, stirring occasionally.
Begin checking at 10 minutes, and then every 3-5 minutes after that until you have ½ cup of cider reduction (approximately 20 minutes).
Remove from heat and allow to cool for at least 10 minutes before using in the batter.
It’s that easy!
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You can freeze the donuts, coated or not coated in the toppings, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap ’em for a couple of seconds.
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Apple Pie Spice: Do you have apple pie spice where you live? It’s pretty standard here in the US. If you don’t have access to store-bought apple pie spice, you can make your own with cinnamon, cardamom, and nutmeg.
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Milk: I usually use buttermilk, but I’ve found that any milk (dairy or nondairy) works pretty well. For a denser crumb, you can use 1/2 cup plain yogurt or sour cream instead.
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No Donut Pan? Make donut muffins in your standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350°F (177°C) for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Makes about 10-12 apple cider donut muffins.
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Minis: Want to make mini donuts or mini apple cider donut holes in a mini muffin pan? Grease your pan, add the batter to the pan, only about 3/4 of the way full. Bake at 350°F (177°C) for about 8-9 minutes.
Recipe courtesy of Sally’s Baking Addiction.com