Description
Enjoy these baked apple cider donuts with a rich, spiced apple cider reduction that intensifies their flavor. Light, cakey, and coated in a warm cinnamon and apple pie spice sugar, these donuts are a perfect fall treat that’s easy to make at home using your oven.
Ingredients
Scale
Apple Cider Reduction
- 1 and 1/2 cups (360ml) apple cider
Donut Batter
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 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
Coating
- 1 cup (200g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice
- 6 Tablespoons (85g) unsalted butter, melted
Instructions
- Reduce the Apple Cider: In a small saucepan over low heat, simmer the apple cider gently, stirring occasionally until it reduces to about 1/2 cup (120ml), usually around 20 minutes. Leave any spices or solids that rise to the top. Remove from heat and let cool for 10 minutes.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Lightly spray a donut pan with non-stick spray to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, apple pie spice, and salt. Set this aside.
- Whisk Wet Ingredients: In another bowl, combine the melted unsalted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Mix thoroughly.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Add the cooled reduced apple cider. Whisk everything together until the batter is smooth and uniformly combined. It will be slightly thick.
- Fill Donut Pan: For easy filling, spoon the batter into a large zip-top bag and cut a corner to pipe the batter. Fill each donut cavity about halfway with batter.
- Bake Donuts: Bake in the preheated oven for 10-11 minutes or until the edges and tops are lightly browned. Test doneness by pressing the top of a donut lightly; it should spring back.
- Cool and Repeat: Let the donuts cool in the pan for 2 minutes, then transfer them to a wire rack. Re-grease the pan and bake the remaining batter following the same steps.
- Prepare Coating: In a medium bowl, mix together the granulated sugar, ground cinnamon, and apple pie spice to form the topping.
- Coat Donuts: Once donuts are cool enough to handle, dunk each side in melted butter, then generously coat in the prepared cinnamon and apple spice sugar mixture.
- Serve and Store: Serve the donuts immediately for best texture and flavor. Store leftovers tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- These baked donuts have a cakey texture and are infused with concentrated apple cider flavor thanks to the reduced cider in the batter.
- The spice sugar coating combines warm cinnamon and apple pie spice for the quintessential fall donut experience.
- Use a piping bag or a zip-top bag with a cut corner to easily fill the donut pan without mess.
- Be careful not to overbake; donuts are done when they bounce back after a gentle press.
- Donuts are best enjoyed fresh but will keep a few days if stored properly.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
