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Baked Apple Cider Donuts

A close-up of three baked apple cider donuts coated in cinnamon sugar on a white plate.
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Enjoy these tender, cake-like baked donuts bursting with apple cider flavor, coated in a sweet cinnamon sugar topping.

Ingredients

Scale
  • 1 cup apple cider
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • For the Topping:
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two donut pans.
  2. In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat to low and simmer until the cider has reduced by half, about 10-15 minutes. Let it cool slightly.
  3. In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and the reduced apple cider.
  5. In a separate medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Spoon the batter into the prepared donut pans, filling each cavity about two-thirds full.
  8. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the donuts cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
  10. While the donuts are cooling, prepare the topping. In a small bowl, combine the melted butter, 1/2 cup granulated sugar, and 1 tablespoon cinnamon. Stir well.
  11. Once the donuts are completely cool, dip each donut into the cinnamon sugar mixture, coating both sides.

Notes

  • For a stronger apple flavor, you can reduce the cider further, but be careful not to make it too thick.
  • If you don’t have donut pans, you can use muffin tins, but baking time may vary.
  • These donuts are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.
  • For a glaze instead of cinnamon sugar, whisk together 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Dip the cooled donuts into the glaze.

Nutrition

Find it online: https://www.unfoldrecipes.com/baked-apple-cider-donuts/