Apple Cider Donut Variations
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The first sight of apple cider donuts at farmers’ markets signals the arrival of fall and the best time of year. A warm, freshly baked donut, sweet and well spiced, coated in cinnamon sugar will soon be at the top of your list of favorite things. These apple cider donuts are baked, which yields a soft, dense donut, and once brushed in butter, it’s just as good as any fried donut. It also means you don’t have to use up a big pot of oil or deal with a yeasted dough. These donuts can be ready in an hour, so go ahead and boil down extra apple cider so when you want more tomorrow, the longest step is already done.
First, preheat the oven to 350°. Then, grab your donut pans—for baked donuts, the only way to get the donut shape is to use a donut pan. Grease with cooking spray, making sure to coat them well. Then, in a small pot over medium heat, bring apple cider to a boil, and cook until reduced to about 1/2 cup—let cool. If you boil the apple cider too far, just top it off with more apple cider. And be sure to stir in any of the syrupy bits that form on the sides and bottom of the pan. There’s a lot of flavor in there!
Then, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, ginger, and 2 teaspoons of cinnamon until well combined.
Then grab a large bowl, and whisk together the oil, brown sugar, and 1/2 cup of granulated sugar until well combined. Once combined, add the egg and whisk until incorporated. Now, we can add the dry ingredients and the cooled apple cider, and whisk until a smooth batter forms. Whisk until just combined—be careful not to overmix.
Then, transfer the batter to a piping or plastic bag. Snip off a small corner, then pipe into the prepared pans. If you don’t have either, simply spoon the batter into the pans. Fill each mold until about 3/4 full.
Bake the donuts until the tops are dry, then let cool for 5 minutes before turning out onto a wire rack. Grab a small bowl, and combine the remaining granulated sugar and cinnamon, mixing together well. While the donuts are still warm (don’t let them cool too much!), brush them with butter, then toss in the cinnamon sugar mixture.
Full list of ingredients & instructions can be found in the recipe below.
These donuts are best the day they are made and even better when still a little warm. If you have leftovers, make sure they cool completely and then store them in an airtight container at room temperature for up to 3 days.
Cooking spray
apple cider
(240 g.) all-purpose flour
baking powder
kosher salt
ground nutmeg
ground ginger
ground cinnamon, divided
vegetable oil
(105 g.) packed dark brown sugar
(200 g.) granulated sugar, divided
large egg
unsalted butter, melted
(6-cavity) donut pans
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