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Declan Voss

Cinnamon Sugar Baked Apple Cider Donuts

4.90 from 64 votes
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 donuts
Calories: 210
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 cups pure fresh apple cider (unfiltered, spiced or sweet) simmered down to 1/2 cup for concentrated fall flavor
  • 2 cups all-purpose flour (spooned and leveled) 240g
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon ground Saigon cinnamon preferred
  • 1/2 tsp freshly grated nutmeg adds classic bakery warmth
  • 1/4 tsp ground allspice
  • 1/2 tsp fine sea salt
  • 6 tbsp unsalted butter melted and cooled slightly (85g)
  • 1 large egg room temperature
  • 1/2 cup light brown sugar (packed) for rich caramel sweetness
  • 1/2 cup granulated sugar
  • 1/2 cup whole milk or buttermilk room temperature
  • 1 tsp pure vanilla extract
  • 6 tbsp unsalted butter (for coating) melted
  • 1 cup granulated sugar (for coating) 200g
  • 1 1/2 tbsp ground cinnamon (for coating) whisked into coating sugar

Method
 

  1. Reduce the Apple Cider: In a small saucepan over medium-low heat, simmer 1 1/2 cups of fresh apple cider for 15 to 20 minutes, stirring occasionally, until it concentrates down to exactly 1/2 cup. Set aside to cool to room temperature.
  2. Preheat & Prep the Pan: Preheat oven to 350°F (175°C). Generously grease two standard 6-cavity donut pans with nonstick cooking spray or melted butter.
  3. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and sea salt until evenly distributed.
  4. Combine Wet Ingredients: In a separate bowl, whisk together melted cooled butter, egg, brown sugar, granulated sugar, milk, vanilla extract, and cooled reduced cider until smooth and glossy.
  5. Fold into Batter: Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold gently just until no pockets of dry flour remain. Do not overmix.
  6. Pipe into Donut Pans: Spoon or transfer the batter into a piping bag or gallon zip-top bag with the corner snipped off. Pipe batter into the donut cavities, filling each about 3/4 full.
  7. Bake to Golden Perfection: Bake at 350°F for 10 to 12 minutes, or until the tops spring back lightly when pressed and a toothpick comes out clean.
  8. Dip in Cinnamon Sugar: Allow donuts to cool in the pan for 5 minutes, then invert onto a wire rack. While still warm, dip both sides of each donut into melted butter, then toss generously in cinnamon sugar. Serve warm!

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 85mgFiber: 1gSugar: 19gVitamin A: 190IUVitamin C: 2mgCalcium: 35mgIron: 1.2mg

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