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Cozy Baked Apple Cider Donuts with Cinnamon Sugar

baked apple cider donuts - featured image
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These baked apple cider donuts are incredibly easy to make in about 30 minutes, with no yeast or complicated steps. The secret is reducing the apple cider for an intensely concentrated apple flavor, then coating the tender, cakey donuts in a crunchy cinnamon sugar coating.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • ½ cup (120 ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • ¼ cup (60 ml) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup (100 g) granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • ¼ cup (60 ml) unsalted butter, melted (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ¼ cup, about 10-15 minutes. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a 6-cavity donut pan generously with non-stick spray or butter.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate medium bowl, whisk together granulated sugar, brown sugar, buttermilk, egg, melted butter, vanilla extract, and the cooled reduced apple cider until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Transfer batter to a piping bag or sturdy Ziploc bag with the corner snipped off. Pipe batter into the prepared donut pan, filling each cavity about ¾ full.
  7. Bake for 8-10 minutes, or until golden brown and a toothpick inserted into the thickest part comes out clean. Cool in the pan for 2-3 minutes, then turn out onto a wire rack.
  8. For the coating: Mix ½ cup granulated sugar and 1 ½ teaspoons cinnamon in a shallow bowl. Melt ¼ cup butter in another small bowl.
  9. While donuts are still warm, brush them all over with melted butter, then immediately dip into the cinnamon sugar mixture to coat evenly. Place back on the wire rack to set.

Notes

Do not skip reducing the apple cider—it concentrates the flavor and prevents soggy donuts. Use room temperature ingredients for best texture. Do not overmix the batter. For a crunchier coating, double dip: coat once, let sit a minute, brush with a little more butter, and dip again. Donuts are best the day they are made but can be stored in an airtight container at room temperature for up to 2 days. Uncoated donuts can be frozen for up to 3 months.

Nutrition

Keywords: baked apple cider donuts, cinnamon sugar donuts, easy fall dessert, apple cider recipe, baked donuts, fall baking

Find it online: https://gleamgulp.com/cozy-baked-apple-cider-donuts-with-cinnamon-sugar/