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Baked Apple Cider Donuts

Baked Apple Cider Donuts

5 from 1 reviews

Simple, perfectly fall-spiced, moist and dense muffin-like Baked Apple Cider Donuts dipped in a sugar-spiced coating are sure to become your favorite fall treat!

 

Ingredients

Scale
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cloves
  • Pinch of cardamon
  • ½ teaspoon kosher salt
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup apple cider concentrate*
  • 1/2 cup buttermilk, at room temperature

Topping

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup butter, melted

Instructions

  1. Preheat oven to 350°F.
  2. Spray donut pan with a non-stick spray and set aside.
  3. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, cardamon and salt together.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, eggs, brown sugar, granulated sugar, vanilla and apple cider concentrate together.
  5. With the mixer on low, alternate mixing the buttermilk and flour mixture until just combined. Batter will be slightly thick.
  6. Fill the donut cavities about halfway way. I recommend spooning the batter into a pastry bag with a large round tip (or use a zipped top bag and cut a corner off the bottom) to pipe batter into donut pan.   
  7. Bake for 10-12 minutes or until the edges and tops are lightly browned and an inserted toothpick comes out clean.
  8. Cool donuts for 5 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
  9. To coat the donuts, combine the granulated sugar, cinnamon and nutmeg together in a medium bowl. Once cool enough to handle, dip both sides of each donut in the melted butter, then generously in the spiced sugar mixture.
  10. 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

* If you can’t find apple cider concentrate, you can reduce regular apple cider by simmering 1 ½  cups of apple cider on low heat, stirring occasionally until you’re left with about ½ cup. This process usually takes about 15-20 minutes. Set aside to cool for 10 minutes until you use in the recipe.  

Keywords: apple, donut

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