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Crispy Baked Apple Cider Donuts

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These crispy baked apple cider donuts offer the taste of fall without the mess of frying. By reducing apple cider for intense flavor and baking them in a donut pan, you get a tender, pillowy center with a crisp, cinnamon-sugar exterior.

Ingredients

Scale
  • 2 cups apple cider (100% pure juice)
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar (for coating)
  • 1 tsp cinnamon (for coating)
  • 2 tbsp unsalted butter, melted (for coating)

Instructions

  1. Pour 2 cups of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced by half (about 1 cup syrup). This takes 15-20 minutes. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or butter.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  5. Add the egg and vanilla extract to the butter mixture and beat until combined.
  6. Slowly add the completely cooled apple cider reduction to the wet ingredients and mix just until incorporated.
  7. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until no streaks of flour remain. Do not overmix.
  8. Transfer batter to a piping bag or zip-top bag with the corner cut off. Pipe batter into donut molds, filling them about 3/4 full.
  9. Bake for 10-12 minutes, or until the donuts spring back lightly to the touch and tops are golden brown.
  10. Immediately remove from oven. While hot, brush tops with melted butter and toss in the cinnamon-sugar mixture until fully coated.
  11. Place on a cooling rack and let cool for at least 10 minutes before serving.

Notes

Ensure the apple cider reduction is completely cool before adding to the batter to prevent melting the butter. Do not overmix the batter to avoid tough donuts. For best results, use a piping bag to fill the donut pan evenly. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to a month.

Nutrition

Keywords: baked donuts, apple cider donuts, fall recipes, easy donut recipe, cinnamon sugar donuts, autumn baking, gluten-free option

Find it online: https://milaspoon.com/crispy-baked-apple-cider-donuts-easy-pinterest-recipe/