Baked Apple Cider Donuts
Welcome the fall season with these delicious BAKED Apple Cider Donuts!
Calories: 333kcal
Equipment
- donut tin or muffin tin, regular or mini
Ingredients
Batter
- 1 ¾ cup all-purpose flour 225 grams
- 1 ¼ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 10 tbsp unsalted butter 140gm *2 sticks, at room temperature* 10 tablespoons for the batter and 6 tablespoons for the cinnamon sugar coating
- ¾ cup light brown sugar 165gm
- 1/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup apple cider 120 ml
- 1 small apple, cored, peeled and diced 1/4 inch Use any kind you like, Jonagold, Fuji, Golden Delicious for sweeter apple or Pippin for a tart apple
Cinnamon Sugar Coating
- 6 tbsp unsalted butter melted
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Heat the oven to 350 degrees. Lightly grease 2 6-cavity doughnut pans (or a 12-cup muffin tin) with nonstick spray.
- In a medium bowl, add the flour, baking powder, salt, cinnamon and nutmeg and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
- Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
- Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way full (you can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner).
- Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
- While the doughnuts bake, whisk the granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave.
- Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
Notes
If you don't use the apple you can reduce the cider for more apple flavor. Start with 1-1/2 cups cider and reduce over medium to 1/2 cup. It will be sweeter so you can reduce the sugar by 20% in recipe. It's more work, up to you.
Or you can add 1 Tablespoon of Boiled Cider, I use King Arthur Boiled Cider to amp up apple flavor. To be really picky, substitute this for 1 tablespoon of the apple cider
We made mini muffins and donut holes, fill the donut hole pan only half so it creates a round top. Reduce baking time to 12-15 minutes.