Description
These homemade Apple Cider Donuts are a delightful fall treat, bursting with warm spices and a rich apple cider flavor. Baked to perfection, they offer a tender crumb with a crispy cinnamon sugar coating, perfect for cozy mornings or afternoon snacks.
Ingredients
Scale
Apple Cider Reduction
- 2 cups apple cider (reduced to 1 cup)
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
Wet Ingredients
- 1/3 cup unsalted butter, melted (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup reduced apple cider (from above)
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted (or melted coconut oil)
Instructions
- Reduce Apple Cider: In a saucepan over medium-low heat, add 2 cups of apple cider and bring to a gentle boil. Reduce the heat to low and simmer until the cider reduces by half to about 1 cup, approximately 20 minutes. Remove from heat and let it cool completely.
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the donuts.
- Mix Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt, 1/2 cup brown sugar, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground cardamom. Stir well until all spices and leavening agents are evenly distributed.
- Mix Wet Ingredients: In a medium bowl, whisk together the 1 cup reduced apple cider, 1/3 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract until smooth and fully combined.
- Combine Wet and Dry: Slowly pour the wet ingredients into the dry mixture, stirring gently. Fold the batter until all the flour is absorbed and the mixture is uniform but do not overmix to avoid dense donuts.
- Prepare Donut Pan: Spray a donut pan with non-stick spray. Using a piping bag or a makeshift bag made from a ziplock, pipe the batter into each donut mold, filling just a little more than halfway. Avoid overfilling to ensure the donut holes remain intact during baking. This recipe yields 12 donuts; if you have only one donut pan, bake in batches.
- Bake Donuts: Place the filled pan in the oven and bake for 10 to 12 minutes. The donuts are done when a toothpick inserted comes out clean and the donuts spring back lightly when touched. Remove from oven and let cool for a few minutes before removing from the pan.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix 1/3 cup granulated sugar with 1/2 teaspoon ground cinnamon. In a separate bowl, melt 3 tablespoons unsalted butter.
- Coat Donuts: Brush each warm donut with the melted butter, covering all surfaces including the inside of the donut hole. Immediately roll or dip the donut into the cinnamon sugar mixture until fully coated. Repeat for all donuts.
- Enjoy Fresh: These apple cider donuts are best enjoyed fresh while the coating is crisp and the inside tender. Serve warm or at room temperature for the best flavor and texture.
Notes
- To create a makeshift piping bag, fill a large ziplock bag with batter and cut a small hole in one corner.
- Be careful not to overfill the donut molds to keep the centers hollow and donut-shaped.
- If you don’t have a donut pan, you can use a muffin pan but monitor baking time closely and adjust as needed.
- Use unsalted butter to control the salt level precisely.
- Leftover donuts can be stored in an airtight container for up to 2 days but are best fresh.
- For a dairy-free option, substitute melted coconut oil for butter in both the batter and coating.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Apple Cider Donuts, Baked Donuts, Fall Recipes, Cinnamon Sugar Donuts, Homemade Donuts
