Baked Apple Cider Doughnuts Recipe

I am so excited to share with you my apple cider doughnuts recipe. I shared some pics on my Donut Critic Instagram the other day and had a lot of interest to see what I put in them. These are fast to make and delicious. Feel free to modify with your level of comfort with nutmeg and other spices that normally accompany apples .i.e. I usually like to stick to cinnamon but you can add a little cardamom along with the nutmeg.

Most important piece of advice before you start – Donut forget to dip them in butter before coating them! Forget about the calories and focus on attaining that delicious bite. Trust me. Best of luck and let me know if you like the apple cider doughnuts!

Ingredients for Apple cider doughnuts:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup condensed apple cider (condensed from 1 1/2 cups original apple cider)
• 1/4 cup room temperature milk
• 1/4 cup room temperature buttermilk (substitute for milk ok if unavailable)
• 2 Tablespoons melted salted butter
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

Sugared exterior ingredients:

• 1 cup granulated sugar
• 1 pinch of salt (about 1/8 teaspoon)
• 3/4 teaspoon ground cinnamon
• 6 Tablespoons salted butter, melted

Recipe Instructions:

1. Start by condensing the apple cider down from the original liquid state. Use about 1 1/2 cups apple cider (I have spiced my own apple juice with nutmeg, cinnamon, and cardamom when apple cider wasn’t readily available). Simmer until about 1/2 is left in the pan (about 25 minutes on low heat).
2. Mix thoroughly most the dry ingredients (flour, salt, cinnamon, baking powder, and baking soda) in bowl.
3. If cooking in an oven, preheat the oven to 350 degrees and prepare the pan with grease (rub or spray in each donut mold). You can use a muffin tin but cook time varies. I use a mini donut maker which heats up and cooks quicker than an oven).
4. In a separate bowl, mix the remaining ingredients (apple cider, brown sugar, granulated sugar, vanilla extract, egg, melted butter, milk, buttermilk).
5. Pour liquid ingredients into the bowl with the mixed dry ingredients.
6. Mix together with a whisk until smooth (about 2-3 minutes).
7. Add batter into a pastry bag or large clear plastic bag and cut one of the corners. This will help control how much you put into each spot. Spooning it in works but can be messy since the batter is thick. Fill each doughnut mold half way.
8. For doughnut pans in the oven, bake 10-12 minutes or until the tops of the doughnuts are light brown. For muffin pans, bake 18-20 minutes (check center with toothpick to make sure they come out clean).
9. While doughnuts are baking, mix the granulated sugar, salt, and cinnamon together and place in a flat bowl (i.e. pyrex) wider than the doughnuts.
10. Remove doughnuts and allow them cool 2-3 minutes on a drying rack so they can be dipped and coated by hand.
11. Melt the 6 Tablespoons of butter in another bowl that is wider than the doughnuts so it can lay flat while being dipped.
12. Lay the doughnut flat in the butter momentarily before flipping over.
13. Immediately place the buttered doughnut in the cinnamon and sugar mixture and flip until the doughnuts are covered. Shake and place them on a drying rack.
14. Make sure to dip the doughnuts in butter! They are good with just cinnamon and sugar but they stay moist longer when dipped in the butter before covering.
15. Enjoy!

See my other fun donut themed posts >