Baked Apple Cider Donuts (Edit recipe)

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Fall isn’t complete without Apple Cider Donuts! Baked to perfection and coated in cinnamon sugar, these donuts are easy to make in just 45 minutes. They’re moist, soft, tender, and a treat for crisp autumn days.

35 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	186
Fat:	5 g
Carbohydrates:	32 g
Protein:	4 g
Cholesterol:	12 g
Sodium:	190 mg
Fiber:	1 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 16

Ingredients

Donuts

1.5 cups Apple Cider
2 cups All Purpose Flour
2 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
1.5 tsp Ground Cinnamon
0.25 tsp ground Nutmeg
1 whole Egg, at room temperature
0.75 cup Brown Sugar
2 Tbsp Unsalted Butter, melted
0.5 cup Whole Milk, at room temperature

Cinnamon Sugar Topping

0.75 cup Granulated White Sugar
2 tsp Ground Cinnamon
0.25 cup Unsalted Butter, melted

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small saucepan, bring the apple cider to a gentle boil and allow to simmer over medium heat until reduced to ½ cup (120 ml), about 20-25 minutes. Set aside to cool.
Preheat oven to 350°F/177°C. Spray a doughnut pan with non-stick baking spray and set aside.
In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a small mixing bowl, whisk the egg, sugar, melted butter, milk, and reduced apple cider until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Spoon the batter (or use a pastry bag to pipe it) into the donut wells, filling them until ⅔ of the way full.
Bake for 8-10 minutes or until a toothpick inserted into the center of the donuts comes out clean.
Cool the donuts in the hot pan for 5 minutes before transferring to a wire rack.
In a small bowl, whisk the sugar and cinnamon.
Dip each donut into butter, allowing excess to drip off, and then generously coat in the sugar mixture.

Notes

Storing: Cover tightly and store at room temperature for up to 2-3 days or in the fridge for up to 5 days. Freezing: Freeze the donuts coated or uncoated with the cinnamon sugar for up to 2 months. When ready to serve, thaw in the refrigerator overnight. Muffin pan: Grease and fill each cavity of a standard muffin pan ¾ full and bake for 18-20 minutes in a preheated 350°F/177°C oven.

Donut Holes: Grease a mini muffin pan and fill ¾ full with batter. Bake for 8-9 minutes in a preheated 350°F/177°C oven.