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Baked Apple Cider Doughnuts

Baked Apple Cider Doughnuts

  • Author: Laura | Tutti Dolci
  • 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 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 sugar
  • 3/4 tsp cinnamon

Instructions

  1. Add apple cider to a 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 doughnut pan with nonstick spray. 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.
  3. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Bake for 8 to 9 minutes, until 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.
  4. 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.
  5. 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

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

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

Keywords: Apple Cider, Doughnut, Baked Doughnut, Breakfast

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