This recipe is a conglomeration of many recipes I’ve found and tried over the years. While I love fried donuts, I really wanted a baked donut that still exploded with apple flavor. Two ideas I borrowed from other bakers is the apple cider reduction and the buttermilk. While it’s more work, it makes these donuts taste even better than their fried counterparts. What’s also nice is that the donuts, without the topping, can be frozen up to two months. So you can make them long before company comes!
Baked Apple Cider Donuts
Ingredients
Donuts
- 1 1/2 cups apple cider
- 2 cups flour spooned & leveled
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice (see recipe below)
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter melted
- 1 large egg room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup buttermilk room temperature (or use whole milk)
- 1 teaspoon pure vanilla extract
- coconut oil spray for donut pan
Topping
- 1 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice (see recipe below)
- 6 Tablespoons unsalted butter melted
Instructions
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To reduce the apple cider, pour the cider into a small saucepan and simmer over low heat until you only have 1/2 cup of cider left. This takes about 20 minutes, depending on the type of cider and your stove's heat. Set this aside for at least 10 minutes to cool.
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Preheat the oven to 350 ℉. Spray a donut pan with coconut oil spray and set aside.
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In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice and salt.
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In another large bowl, whisk together the melted butter, egg, brown sugar, white sugar, milk, and pure vanilla extract. Stir in the reduced apple cider and whisk together until it's smooth yet thick.
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Spoon the batter into the donut cavities. Bake for 10-12 minutes, or until the edges and top are lightly browned but spongy to the touch. Cool the donuts in the pan on a baking rack for 2 minutes. Then transfer the donuts out of the pan onto the baking rack. Regrease the pan and bake the rest of the batter.
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For the topping, in a small bowl stir together the white sugar, cinnamon, and apple pie spice. When the donuts are cool enough to touch, roll them in the melted butter and then in the sugar mixture until they are well coated. Serve immediately. They will keep in a tightly covered container, at room temperature, for up to 2 days or for 5 days in the fridge.
Apple Pie Spice Recipe
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If you can't find pre-mixed apple pie spice, you can make your own. Stir the below three ingredients together in a small bowl and voila!
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cardamom
