Baked Apple Cider Donuts

You may have seen my post on Friday that mentioned I was baking donuts. When I made these Apple Cider flavored treats and gave my husband one, he said, “Now that’s a taste of fall right there!” Yes, they are! This recipe comes from one of my favorite baking blogs – Sally’s Baking Addiction.

I made these to take to our small group meeting Thursday night, and decided I’d make “munchkins,” as well as donuts. I did that by simply putting the batter in my mini muffin tins. The cinnamon/sugar mixture outside adds a nice little crunch to the soft pumpkin cake donut. This is donut perfection! Here is Sally’s recipe…

Baked Apple Cider Donuts

• 1 and 1/2 cups apple cider
• 2 cups  all-purpose flour 
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon apple pie spice*
• 1/4 teaspoon salt
• 2 Tablespoons  unsalted butter, melted
• 1 large egg, at room temperature
• 1/2 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup milk, at room temperature
• 1 teaspoon pure vanilla extract

Topping

• 1 cup  granulated sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon apple pie spice*
• 6 Tablespoons  unsalted butter, melted

Instructions

1. Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
2. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
5. Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
6. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
7. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
8. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

If you don’t have apple cider, but need donuts, these French Breakfast Puffs taste a LOT like these donuts! You could bake them in the donut pans, just like the recipe above. Baked Pumpkin donuts or Pumpkin Scones would be another delicious alternative!

Have you started fall baking yet? I hope you’ll put these on your agenda soon!