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Tender, cakey baked donuts infused with reduced apple cider and warm fall spices, coated in a buttery cinnamon-sugar mixture.

Ingredients

Scale
  • 1 and 1/2 cups (360ml) apple cider
  • 2 cups (250g) all-purpose flour
  • 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
  • 1 cup (200g) granulated sugar (for coating)
  • 3/4 teaspoon ground cinnamon (for coating)
  • 3/4 teaspoon apple pie spice (for coating)
  • 6 Tablespoons (85g) unsalted butter, melted (for coating)

Instructions

  1. Simmer 1½ cups apple cider in a small saucepan over low heat, stirring occasionally, until reduced to about ½ cup (about 20 minutes); cool at least 10 minutes.
  2. Preheat oven to 350°F (177°C) and grease a donut pan with nonstick spray.
  3. Whisk together flour, baking soda, baking powder, ground cinnamon, apple pie spice, and salt in a large bowl.
  4. Whisk melted butter, egg, packed brown sugar, granulated sugar, milk, and vanilla in a separate bowl until smooth.
  5. Pour the wet mixture into the dry ingredients, add the cooled apple cider reduction, and whisk until the batter is uniform and slightly thick.
  6. Transfer batter to a large zipper bag, snip a corner, and pipe into each donut cup filling about halfway.
  7. Bake the donuts at 350°F (177°C) for 10–11 minutes, or until lightly browned at the edges and springing back when pressed; let cool 2 minutes, then remove to a wire rack.
  8. Re-grease the pan and bake the remaining batter if needed.
  9. Stir together granulated sugar, ground cinnamon, and apple pie spice in a bowl for the coating.
  10. While donuts are warm enough to handle, dunk each in melted butter then coat generously in the sugar-spice mixture.

Notes

Simmering and reducing the apple cider the night before saves time and intensifies the apple flavor., Variations include using buttermilk, yogurt, or sour cream instead of milk for different texture or flavor., Dairy-free substitutions: use plant-based milk and vegan butter for coating., Add-ins like tiny diced apples or toasted nuts can be folded in, but keep pieces small so batter pipes easily., Donuts can be baked as mini or muffin-style in appropriate pans with adjusted baking times., Leftover donuts can be stored in an airtight container at room temperature for 2 days, refrigerated up to 5 days, or frozen for up to 2 months., Reheat frozen or refrigerated donuts briefly in microwave or oven before serving.

Nutrition

Find it online: https://margorecipes.com/baked-apple-cider-donuts-3/