Baked Apple Cider Donuts

It’s not technically fall season yet, but I couldn’t wait to get started on some fall recipes!  I had my first pumpkin spice latte a couple of weeks ago.  I had it over ice because the weather was quite warm that day, but it was still delicious!!

I’ve tested a lot of apple cider donuts, and these are my absolute favorite!  I used a lot of different spices in this recipe because they are all my favorites, and I love how well they all complement each other.

Reducing the apple cider takes the taste of the donuts to flavor town.  Please don’t skip this step!

Ingredients for Donuts:

  • 1 and 1/2 cups apple cider (370 grams)
  • 1 and 3/4 cups (245 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon fine kosher salt
  • 1 large egg
  • 1/3 cup granulated sugar (65 grams)
  • 1/3 cup brown sugar (65 grams)
  • 3 tablespoons unsalted butter (40grams), melted
  • 1/2 cup buttermilk (120 grams)
  • teaspoon pure vanilla extract
Topping:
  •  6 tablespoons unsalted butter (85 grams), melted
  •  1 cup granulated sugar (200 grams)
  •  1 tablespoon ground cinnamon 
  •  1/8 teaspoon ground nutmeg
Instructions for Donuts:

In a small saucepan, bring the apple cider to a gentle boil and let it simmer over a medium heat until thick and reduced to about 1/3 cup.  This takes about 15-25 minutes.  Set aside to cool.  This can be done the night before if you want to save time in the morning.

Preheat oven to 350°F. Grease donut pans with butter or nonstick spray. Set aside.

In a large bowl sift together flour, baking powder, baking soda, spices, and salt.  Set aside.

In a small bowl whisk together the egg, granulated sugar and brown sugar, until well combined. Whisk in the melted butter. Add the reduced apple cider, buttermilk and vanilla extract, and mix until combined. Pour the mixture into the flour mixture and whisk just until combined and smooth.

Divide the mixture between the donut cavities, filling halfway full.  I recommend using a piping bag to distribute the batter.  It makes the process so much easier and less messy.

Bake for about 10-12 minutes.  The donuts will spring back slightly when touched with your index finger.

Let donuts cool in the pan for 5 minutes and then transfer them to a wire rack.

Instructions for Topping:

In a medium bowl mix together the sugar, cinnamon, and nutmeg.

Brush the melted butter on both sides of the donut and then dredge it in the sugar mixture.

These donuts are best served immediately…yummm!!  Leftovers can be kept in an airtight container for up to 3 days.  Serve them warm or at room temperature.  Enjoy!!

I hope you make these “Fall” treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).

 

 

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