Description
These Baked Apple Cider Donuts are moist, flavorful, and perfectly spiced, capturing the essence of fall with apple cider, warm cinnamon, ginger, and cloves. Baked instead of fried, they offer a lighter, healthier twist on a classic treat. Topped with a cinnamon-sugar coating, these donuts make a delightful snack or breakfast option perfect for cozy mornings or gatherings.
Ingredients
Scale
Donut Batter
- 1 ½ cups (360 grams) apple cider
- 1 ½ cups (180 grams) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch of ground nutmeg
- 3 tablespoons (42 grams) unsalted butter, melted
- ½ cup (110 grams) light brown sugar
- ¼ cup (60 grams) sour cream
- 2 tablespoons (30 grams) unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1 cup (200 grams) white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 6 tablespoons unsalted butter, melted
Instructions
- Reduce the apple cider: Pour the apple cider into a small saucepan and bring to a boil over medium heat. Reduce heat and simmer until reduced to about ¾ cup, approximately 15-20 minutes. Set aside and allow to cool.
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan or spray with non-stick cooking spray.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, ginger, cloves, and nutmeg.
- Combine wet ingredients: In another bowl, whisk together the cooled reduced apple cider, melted butter, light brown sugar, sour cream, applesauce, egg, and vanilla extract until smooth and well combined.
- Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to maintain tender donuts.
- Fill the donut pan and bake: Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the donut comes out clean.
- Prepare cinnamon sugar coating: While donuts bake, combine white sugar, cinnamon, ground ginger, and ground cloves in a shallow dish. Set aside. Melt the 6 tablespoons of unsalted butter in a separate shallow dish.
- Coat the donuts: Remove baked donuts from oven and let cool in the pan for 5 minutes, then transfer to a wire rack. While still warm, brush each donut with melted butter then dip into the cinnamon sugar mixture, ensuring an even coating.
- Serve and enjoy: Allow the donuts to cool slightly before serving. These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Notes
- Reducing the apple cider concentrates the flavor and avoids adding too much liquid to the batter.
- Use a light hand when mixing the batter to keep donuts tender and fluffy.
- If you don’t have a donut pan, you can bake the batter in a muffin tin and adjust baking time accordingly.
- These donuts are best eaten the same day but can be briefly warmed in the oven before serving if stored.
- For extra flavor, try adding a pinch of cardamom or allspice to the spice mix.
