Print

Print Recipe

A cozy fall treat featuring light, fluffy baked donuts infused with reduced apple cider, cinnamon, and buttermilk, coated in a buttery cinnamon-sugar topping. Perfect as a breakfast or snack capturing warm autumn flavors.

Ingredients

Scale
  • 1 cup apple cider
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg
  • 2 Tablespoons butter, melted
  • ⅔ cup brown sugar
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 Tablespoons applesauce
  • 4 Tablespoons butter, melted (for coating)
  • 1 cup granulated sugar (for coating)
  • 2 Tablespoons ground cinnamon (for coating)

Instructions

  1. Simmer 1 cup apple cider in a small saucepan over medium heat for 10–15 minutes until reduced to about ½ cup; refrigerate to cool.
  2. Preheat oven to 350°F and spray mini muffin or donut pans with nonstick spray.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon salt.
  4. In a separate bowl, beat 1 large egg, 2 tablespoons melted butter, and ⅔ cup brown sugar until smooth.
  5. Stir ½ cup buttermilk, 1 teaspoon vanilla extract, 2 tablespoons applesauce, and the cooled reduced apple cider into the egg mixture.
  6. Pour the wet mixture into the dry ingredients and gently stir until just combined (batter should be lumpy with no dry streaks; avoid overmixing).
  7. Fill prepared pans about ¾ full with batter.
  8. Bake mini donut holes for 9–10 minutes or full-size donuts for 9–12 minutes, until a toothpick inserted comes out clean.
  9. In a small bowl, mix 1 cup granulated sugar and 2 tablespoons ground cinnamon to make the cinnamon-sugar coating.
  10. While donuts are still warm, dip each in 4 tablespoons melted butter, then roll in cinnamon-sugar to coat.

Notes

Take your time reducing the cider and chill it before mixing to maintain best batter texture., Measure flour by spooning into the cup and leveling off to prevent dense batter., Use fresh baking powder for proper rising., Fill pans about ¾ full for ideal shape and rise., Use toothpick test to confirm doneness., If desired, brush melted butter on donuts instead of dipping for less mess., Homemade buttermilk substitute: add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5–10 minutes., Store donuts in an airtight container at room temperature for 2–3 days or freeze for up to 1 month., Reheat gently in a 300°F oven or microwave donut holes briefly to refresh.

Nutrition

Find it online: https://margorecipes.com/baked-apple-cider-donuts-2/