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The best baked Apple Cider Donuts covered in cinnamon and sugar!

Apple Cider Donuts


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 12-15 donuts

Description

These Apple Cider Donuts are baked to perfection and covered with either cinnamon sugar or a cider glaze. Best of all, this recipe can be halved to make only 6 donuts!


Ingredients

  • 4 tablespoons Unsalted butter, softened
  • 4 tablespoons Vegetable oil
  • ½ C Sugar
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg, ground
  • 4 tbsp Boiled cider (or thawed frozen apple juice concentrate)
  • 2 Large eggs
  • 2 tsp Baking powder
  • ¼ tsp Baking soda
  • 2 ½ C All-purpose flour
  • 1 C Milk
  • For the topping:
  • ¼ C Sugar
  • 1 tbsp Cinnamon
  • 2 tbsp Unsalted butter, melted
  • For the glaze (coats 6 donuts)
  • ¾ C Powdered sugar, sifted
  • 2 tsp Boiled cider (or thawed frozen apple juice concentrate)
  • 1 tbsp Unsalted butter, melted
  • 2 tsp milk

Instructions

  1. Preheat oven to 400°F. Spray a donut pan generously with pam spray.
  2. Combine butter, oil, sugar, salt and spices and beat until butter is well blended. Add eggs and boiled cider and beat until all ingredients are well combined.
  3. In a separate bowl, combine baking powder, baking soda and flour and whisk ingredients together. Scape down sides of the bowl.
  4. Pour alternating dry ingredients with milk and mix just until batter is mixed. Pour batter into a piping bag or Ziploc bag to help fill the donut pan easily.
  5. Fill each cavity mostly full of batter and give the pan a gentle tap on the counter to even out the batter.
  6. Bake at 400°F for 10-15 minutes, keep an eye on the donuts after 10 minutes so you do not overcook them. Insert the toothpick into the donut and if it comes out clean, they are done. Allow donuts to cool for at least 5 minutes before transferring to a wire rack.
  7. For the topping (Cinnamon Sugar)
  8. Combine sugar and cinnamon in a shallow bowl or paper plate and stir together.
  9. Melt butter in the microwave. Brush each cupcake with a thin layer of butter and roll donuts in the cinnamon sugar mix.
  10. Donuts can be keep in an airtight container for up to 2 days.
  11. For the glaze – coats 6 donuts
  12. Sift powdered sugar into a bowl. Add boiled cider, melted butter and 1 teaspoon of milk. Whisk until smooth. Add additional milk if you want a thinner glaze.
  13. Dip each donuts and swirl in the glaze. Turn over on a wire rack and allow glaze to firm up. Glazed donuts are best served day of, but can be kept in an airtight container for one day.