Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Apple Cider Doughnuts

Baked Apple Cider Doughnuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 9 minutes
  • Total Time: 34 minutes
  • Yield: 12 doughnuts
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Baked apple cider doughnuts make the best fall treat! Perfectly spiced and fluffy, you’ll love these easy cake doughnuts for breakfast or brunch!


Ingredients

Doughnuts

  • 1 cup apple cider
  • 2 cups cake flour (see note below)
  • 3/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup low-fat buttermilk, at room temperature
  • 2 large eggs, lightly beaten
  • 2 Tbsp unsalted butter, melted
  • 2 tsp vanilla extract

Topping

  • 4 Tbsp unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 tsp cinnamon

Instructions

  1. Reduce apple cider: Add apple cider to a small saucepan over medium-high heat and bring to a boil. Reduce heat and simmer until reduced to 1/2 cup (about 10 minutes). Remove from heat and let cool to room temperature.
  2. Preheat oven to 425°F and spray a standard donut pan with nonstick spray.
  3. Make doughnuts: Whisk together cake flour, sugar, spices, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, cooled apple cider, eggs, melted butter, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full.
  4. Bake doughnuts for 8 to 9 minutes, until golden brown and the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches.
  5. Coat in cinnamon sugar: Set rack with cooled doughnuts over a piece of waxed paper. Heat butter in a microwave-safe bowl until melted. Combine sugar and cinnamon in a shallow bowl. Dip doughnut tops lightly in melted butter, and dunk in cinnamon sugar; repeat with other side. If you have extra cinnamon sugar, dunk tops again.
  6. Doughnuts taste best the first day – store leftover doughnuts at room temperature and warm briefly before serving or wrap well and freeze up to 2 months.


Notes

Homemade Apple Cider: Combine 2 cups pure apple juice with 1 apple (cut into 1/2-inch wedges) and 4 teaspoons of mulling spices in a heavy saucepan. Bring mixture to a boil over medium-high heat, then reduce the heat and let simmer for 20 minutes. Strain into a glass bowl or measuring cup. Return 1 cup apple cider to the saucepan and reduce as directed in step 1.

To make your own cake flour: Place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with all-purpose flour. Sift the mixture several times to evenly distribute the cornstarch.

Spices: For ease, you can also use apple pie spice.

The equipment section above contains affiliate links to products I use and love!