Moist on the inside, cinnamon and sugary on the outside, this classic baked apple cider donut recipe packs a big Fall punch!
FOR THE DONUTS:
1 ½ cups apple cider
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple pie spice*
¼ teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg, room temperature
½ cup packed light or dark brown sugar
½ cup granulated sugar
½ cup buttermilk, room temperature*
1 teaspoon pure vanilla extract
FOR THE TOPPING:
½ cup granulated sugar
¾ teaspoon ground cinnamon
¾ teaspoon apple pie spice
6 tablespoons unsalted butter, melted
FOR THE DONUTS:
Begin by reducing the apple cider to ½ cup. To do this, simmer the apple cider in a small saucepan over medium heat, stirring occasionally. Measure the mixture at 10 minutes, 15 minutes, 20 minutes, etc. until it has reduced to ½ cup. Strain out any spices or solids that may rise to the top during the reduction process. Set aside to cool for at least 10 minutes. This step is crucial as it concentrates the flavor of the apple cider and makes a world of difference in the overall flavor of the donuts!
Preheat oven to 350° F. Spray donut pan* with non-stick spray and set aside.
Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
Whisk the melted butter, egg, brown sugar, granulated sugar, buttermilk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
Pipe or spoon the batter into the donut cavities, filling about halfway. (A large, Ziploc bag makes an easy piping bag! Simply put the mixture into the Ziploc, cut off one bottom corner, and twist the top of the bag until the mixture pipes out.)
Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut-- if the donut bounces back, they're done. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
FOR THE TOPPING:
Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Melt butter in a separate bowl.
Once the donuts are cool enough to handle, dunk both sides of each donut in the melted butter and then coat generously with the sugar and apple spice topping.
Donuts are best served immediately! Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If you can’t find apple pie spice, make your own!
Buttermilk is traditionally used in this recipe, but any kind of milk works pretty well. You can also substitute ½ cup plain yogurt or sour cream for a denser donut.
If you don’t have donut pans, you can use a standard 12-cup muffin pan instead! Simply grease your pan, fill each 3/4 full, then bake at 350°F for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
If you’re in the market to purchase donut pans, these are the ones I have, which I absolutely love.
Moist on the inside, cinnamon and sugary on the outside, this classic baked apple cider donut recipe packs a big Fall punch!
FOR THE DONUTS:
1 ½ cups apple cider
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple pie spice*
¼ teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg, room temperature
½ cup packed light or dark brown sugar
½ cup granulated sugar
½ cup buttermilk, room temperature*
1 teaspoon pure vanilla extract
FOR THE TOPPING:
½ cup granulated sugar
¾ teaspoon ground cinnamon
¾ teaspoon apple pie spice
6 tablespoons unsalted butter, melted
FOR THE DONUTS:
Begin by reducing the apple cider to ½ cup. To do this, simmer the apple cider in a small saucepan over medium heat, stirring occasionally. Measure the mixture at 10 minutes, 15 minutes, 20 minutes, etc. until it has reduced to ½ cup. Strain out any spices or solids that may rise to the top during the reduction process. Set aside to cool for at least 10 minutes. This step is crucial as it concentrates the flavor of the apple cider and makes a world of difference in the overall flavor of the donuts!
Preheat oven to 350° F. Spray donut pan* with non-stick spray and set aside.
Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
Whisk the melted butter, egg, brown sugar, granulated sugar, buttermilk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
Pipe or spoon the batter into the donut cavities, filling about halfway. (A large, Ziploc bag makes an easy piping bag! Simply put the mixture into the Ziploc, cut off one bottom corner, and twist the top of the bag until the mixture pipes out.)
Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut-- if the donut bounces back, they're done. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
FOR THE TOPPING:
Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Melt butter in a separate bowl.
Once the donuts are cool enough to handle, dunk both sides of each donut in the melted butter and then coat generously with the sugar and apple spice topping.
Donuts are best served immediately! Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If you can’t find apple pie spice, make your own!
Buttermilk is traditionally used in this recipe, but any kind of milk works pretty well. You can also substitute ½ cup plain yogurt or sour cream for a denser donut.
If you don’t have donut pans, you can use a standard 12-cup muffin pan instead! Simply grease your pan, fill each 3/4 full, then bake at 350°F for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
If you’re in the market to purchase donut pans, these are the ones I have, which I absolutely love.