Apples are finally back in season and you know what that means! Fresh apple cider.
Do you know what is even better about fresh apple cider? Fresh apple cider donuts.
Now the best apple cider donuts are the ones that are piping hot out of the fryer and doused in cinnamon and sugar. Now, those situations are usually best created while picking apples. So, while that may not be easy to recreate at home, these baked apple cider donuts might just be the next best thing.
These baked apple cider donuts are made with fresh apple cider. Now, to get the maximum flavor out of the apple cider, I use an apple cider reduction. This creates an intense apple flavor and brings out all the best notes from the cider.
To make the apple cider reduction, all you have to do is boil the cider and let it simmer for about 20-30 minutes. It should reduce significantly in size and have a darker color when done.
The rest of the recipe is pretty typical and easily can be made in one bowl!
The trick to getting the cinnamon and sugar to stick to the donuts is covering them while they are still a little warm. Let them sit in the donut pan for about 5 minutes when they come out of the oven. Then, tap them out and toss them in cinnamon and sugar.
You'll want to enjoy these fast as they have a short shelf life! Check out the recipe below and get baking!
Apple Cider Donuts
- 1 ½ cup apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup unsweetened apple sauce
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp vanilla
- ⅓ cup canola oil
Cinnamon Sugar Topping
- 3 tablespoon cinnamon
- 3 tablespoon granulated sugar
- Preheat the oven to 350Â°. Grease a donuts pan. If you do not have a donuts pan, you can also use a muffin tin.
- In a small sauce-pan, reduce the apple cider. This should take about 20-30 minutes. Let the cider come to a boil and then reduce to a simmer. A lot of the liquid will reduce. Let the cider reduce until there is about ½ cup left. Take off the heat and let cool.
- In a medium-sized bowl, combine the dry ingredients. Mix together the flour, baking soda, baking powder, spices, and salt. Set aside.
- In a large bowl, mix together the wet ingredients with a whisk. Mix together the eggs, apple sauce, sugars, vanilla, and oil until smooth.
- Slowly add in the flour mixture to the egg mixture using a whisk. Mix until combined.
- Once the mixture is combined, add in the apple cider. Make sure the cider is fully mixed in. You want the mixture to be on the thicker side and not too loose.
- Add the mixture to the donuts pan. In order to do this without making a mess, I transferred the batter to a measuring cup for an easy pour. Fill the donuts about ¾th of the way full.
- Bake the donuts for about 14-18 minutes. They will start to pull away from the sides when they are done. Let cool for about 5-7 minutes before removing from the pan. Repeat with the remaining batter.
- While the donuts are still warm, mix them in the cinnamon sugar mixture. Mix the cinnamon and sugar in a small bowl and gently toss until covered.
- The donuts will taste best eaten immediately They will last a few days in an air-tight container, but will be a little stale.
Want more? Check out Crisp and Crumble on Instagram!