Baked Apple Cider Donuts

No ratings yet

Baked Apple Cider Donuts are a perfect Fall treat, great for cool mornings or cozy afternoons. Instead of using fresh apple cider that needs to be reduced, this recipe uses spiced apple cider packets, making it quick and easy to bring in the cinnamon and apple spices you are craving to your favorite donuts.

Prep Time10

Cook Time10

Batter rest time15

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Servings: donuts

Calories: 201kcal

Author: Cynthia Christensen

Equipment

Ingredients

Dry ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon cardamom
¼ teaspoon nutmeg

Wet ingredients

2 large eggs
½ cup milk
½ cup apple juice or water
2 packets spiced apple cider mix
½ cup brown sugar
1 teaspoon vanilla extract
2 tablespoon melted butter
2 tablespoon. vegetable oil

Cinnamon sugar topping

1 cup granulated sugar
2 teaspoons cinnamon
1 packet spiced apple cider mix
6 tablespoons unsalted butter melted

US Customary - Metric

Instructions

Heat oven to 350°F. Lightly grease 2 (6-cavity) donut pans with nonstick spray.
In a microwave, or on the stove, melt butter in a small bowl. Add oil to bring the melted butter to room temperature. Set aside.
In a large bowl, whisk together all purpose, flour, baking powder, cinnamon, cardamom, nutmeg, and kosher salt. Set aside.
In a medium bowl, or large measuring cup, combine two eggs, brown sugar, milk, apple juice or water, spice packets, and vanilla extract.
Pour the wet ingredients into the dry ingredients and begin mixing. When halfway through, begin drizzling in your melted butter and oil, mixing just until the last of the dry ingredients disappear.
Let the batter rest for 15 minutes, if you have time, to allow the flour to fully hydrate.
Transfer batter into a disposable piping bag or a large zip top bag.
Cut a ½ inch opening cut from one corner of your bag and fill each well of your prepared donut pan ⅔ full.
Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 10 to 12 minutes.
Remove them from the pans and place on a wire rack.
Melt your butter and combine your topping ingredients in a medium bowl.
Once cool enough to handle, brush or dunk both sides of each donut in the melted butter, then roll in the cinnamon spice topping.
If you have enough batter left, allow one of the donut pans to cool, re-spray with nonstick spray, Phil, and bake.

Notes

Spiced apple cider packets - If you can’t find the instant spiced cider packets, replace them with ¼ cup boiled apple cider (or concentrated apple cider) in the batter. Since this adds liquid to the recipe, reduce the apple juice or cider in the recipe by the same amount to keep the balance.

Storage: For the best taste, serve these donuts right after baking. If you have leftovers, they’ll stay fresh covered at room temperature for up to 2 days.

Make Ahead Tips: You can freeze the donuts, uncoated, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. A few seconds should do it. Then brush with butter and roll in cinnamon-sugar.

No Donut Pan? You can make donut muffins instead! Use a standard 12-cup muffin pan, grease it or add muffin liners, then fill each cup ¾ full. Bake at 425°F for 5 minutes, then turn the oven down to 350°F fand bake for about 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.

For Minis: To make mini donuts or donut holes, use a mini muffin pan. Grease the pan and fill each cup ¾ full. Bake at 350°F 10 to 12 minutes.

Nutrition