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Three apple cider donuts stacked on top of one another on a white plate.

Apple Cider Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 9 minutes
  • Total Time: 54 minutes
  • Yield: 13-14 donuts
  • Category: Donuts
  • Method: Baked
  • Cuisine: American

Description

These dense and fluffy apple cider donuts are filled with fall spices and baked, not fried. Coated in crunchy cinnamon sugar, they’re the ultimate fall treat!

Ingredients

Batter:

  • 1 ½ cups (354ml) apple cider
  • 3 cups (360g) all-purpose flour
  • 2 ½ teaspoons (6.25g) ground cinnamon
  • 2 teaspoons (8g) baking powder
  • 1 ¼ teaspoon apple pie spice
  • 1 teaspoon (5g) salt
  • ½ teaspoon baking soda
  • ¼ cup (56g) unsalted butter, melted
  • ½ cup (55g) light brown sugar, packed
  • ¼ cup (48g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • ¾ cup (189g) unsweetened applesauce
  • 1 tablespoon (15ml) maple syrup
  • 2 teaspoons (10ml) pure vanilla extract

Coating:

  • ½ cup (113g) unsalted butter, melted
  • 1 cup (190g) granulated sugar
  • 1 tablespoon (7.5g) ground cinnamon

Instructions

  1. Preheat the oven to 350°F. Grease a donut pan with baking spray and set aside.
  2. In a medium-sized saucepan, bring the apple cider to a boil over medium heat then reduce to medium low heat. Reduce the apple cider down to ½ cup. This should take 20-25 minutes. Set aside to cool.
  3. In a medium-sized bowl, whisk all the dry ingredients together except the sugars and set aside.
  4. In a large bowl, whisk the butter with the granulated and brown sugar until combined. Next, add the egg and egg yolk, the applesauce, and vanilla and maple syrup and whisk until combined. Finally, add in the apple cider, mixing to combine.
  5. Lastly, add the flour mixture and mix just until combined as the batter will be thick. Spoon the batter into a large piping bag and pipe batter into each donut cavity, filling until full.
  6. Bake at 350°F for 9-10 minutes, or until a toothpick inserted into the center comes out cleanly. Cool in the pan for a few minutes then turn them out onto a cooling rack until they are warm enough to handle.
  7. To make the coating, whisk the sugar and cinnamon together in a small bowl. One at a time, dunk each donut into the melted butter (on both sides) then roll them in the cinnamon sugar and toss well to coat. Repeat until all of the donuts are coated.

Equipment

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Notes

  • If you don’t have a donut pan, use a muffin pan instead. Grease the pan and bake without liners. Roll the donuts in butter then cinnamon sugar. Alternatively, you could bake in the liners and simply brush the top with butter and the cinnamon sugar mixture. Increase the baking time for muffins as needed.

Storing Instructions

    • These are at their freshest on the day they’re made. However, you can store any leftover donuts in an airtight container at room temperature for up to 3 days. The sugar coating will start to soften, though, so if you know you’ll have lots of leftovers or are planning to store for along period, I recommend leaving the donuts uncoated before storing them.

    • Freezing: It’s best to freeze these donuts before they’re coated in cinnamon sugar. To freeze, place them in an airtight container with parchment paper between layers. Store the donuts frozen for up to 1 month. Thaw at room temperature and then coat in sugar as directed.

Nutrition

  • Serving Size: `
  • Calories: 343
  • Sugar: 32.6 g
  • Sodium: 246.7 mg
  • Fat: 11.7 g
  • Carbohydrates: 56.7 g
  • Fiber: 1.6 g
  • Protein: 3.9 g
  • Cholesterol: 56.7 mg

Find it online: https://beyondfrosting.com/apple-cider-donuts/