Baked Apple Cider Donuts
Soft, spiced baked apple cider donuts brushed in melted butter and rolled in cinnamon cardamom sugar. No frying, and no need to reduce the cider.
Servings: 18 donuts
Cost: $10
Equipment
- 1 Donut Pan
- 1 Piping Bag
- 1 Stand Mixer
- 1 Pastry Brush
Ingredients
Baked Apple Cider Donuts
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp orange zest
- 1/4 cup buttermilk
- 1 cup apple cider
- 1 tsp pure vanilla extract
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 6 tbsp unsalted butter room temperature
Dipping
- 8 tbsp unsalted butter melted
- 1 cup granulated sugar
- 3 tsp ground cinnamon
- 1/2 tsp ground cardamom
Instructions
- Preheat the oven to 350°F and butter a donut pan well, getting into every groove.
- In a measuring cup, combine the buttermilk, apple cider, and vanilla extract.
- In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, baking powder, and orange zest.
- In a mixing bowl with the paddle attachment, cream the butter and both sugars until light and combined.
- Add the eggs one at a time, beating well after each addition.
- With the mixer on low, alternate adding the wet and dry ingredients until just combined. Scrape down the sides and bottom of the bowl.
- Spoon half the batter into a piping bag, or a zip-top bag with about 1/2 inch snipped off the corner. Pipe into the prepared pan, filling each well about two thirds full.
- Bake for 15 to 18 minutes, checking at 15. The donuts are done when they spring back to the touch.
- Combine the granulated sugar, cinnamon, and cardamom in a shallow bowl. Melt the butter in another.
- While the donuts are still warm, brush the top and bottom of one donut with melted butter, then dip both sides in the cinnamon cardamom sugar. Repeat one at a time with the rest.
- Then, dip both sides in the sugar and spice mixture.
Notes
- Please don't leave out the cardamom in the dipping sugar. It's what makes these different from every other cider donut recipe.
- Dip the donuts one at a time. If you butter the whole batch first, the butter soaks in, and the sugar won't stick.
- No donut pan? Use a greased 12-cup muffin tin, filled two-thirds, at 350°F for 15 to 18 minutes. For donut holes, use a mini muffin tin and bake for 8 to 10 minutes.
- Want a stronger apple flavor? Simmer 2 cups of apple cider down to 1 cup, cool completely, and use that in place of the unreduced cider.
- Apple juice works in a pinch, but use unsweetened. If yours is sweetened, reduce the granulated sugar in the batter slightly.
- Make the batter the night before and refrigerate for fresh donuts in the morning.
- To freeze, coat the donuts first, then wrap in plastic and store in an airtight container for up to 2 months.
- More apple recipes and fall desserts here.
Nutrition
Calories: 246kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 145mg | Potassium: 99mg | Fiber: 1g | Sugar: 27g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
