Baked Apple Cider Donuts with Cinnamon Sugar
Skip the mess of deep frying and make baked cider donuts instead! These easy fall treats coated in cinnamon sugar are perfect dunked into apple cider for a morning snack or for dessert.
Servings 12 donuts
Calories 225kcal
Ingredients
- 2/3 cup apple cider
Dry Ingredients
- 2 cups (8 1/2 oz) cake flour, or all-purpose flour, measured by spoon and sweep (see note)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Wet Ingredients
- 3 tbsp unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
Topping
- 3 tbsp unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Bring the apple cider to a boil. Then lower heat to medium and simmer until reduced to 1/3 cup, about 15-18 minutes. Remove from heat and cool to room temperature.
- Preheat oven to 350F. Grease two 6-well donut trays.
- Whisk together all the dry ingredients in a bowl.
- In another bowl whisk together all the wet ingredients. Pour in the cider and whisk that in.
- Add the dry ingredients to the wet ingredients. Using a silicone spatula, mix together the wet and dry with a few swift strokes.
- Spoon the batter into a large resealable bag, making sure the batter is spooned to the bottom of the bag. Press out the air and seal the bag. Snip about a 3/4 inch piece off one bottom corner.
- Pipe the batter into the wells of the trays, filling each a little past halfway.
- Bake for 9-11 minutes or until they are firm to the touch.
- Turn then out onto a cooling rack while you make the topping.
- Heat the butter until it melts. Mix together the sugar, cinnamon, and nutmeg in a bowl large enough to fit the donuts.
- Brush some butter on a donut, then roll it around in the sugar pressing a bit to adhere the topping. Repeat for each.
Notes
- Spoon and Sweep: Spoon the flour into your measuring cup and then sweep off the excess with something flat, like the back of a butter knife.
- Reducing the cider: I would recommend starting with a little extra cider so that you won't be left with less than 1/3 cup when you're done. Also, dipping a toothpick into the cider before you start reducing it and then marking the half way point between the tip and the cider depth can help keep track.
- Portions: You have just enough batter to make 12 donuts. You may only make 11 if you overfill the wells.
- Topping: Brush, don't dunk them in the butter. Brushing gives you a light coat of butter and just the right amount of sugar. If you dunk you will need twice the butter and sugar topping.
Nutrition
Calories: 225kcal