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Best Baked Apple Cider Donuts Recipe

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★★★★★

4.4 from 89 reviews

These Best Baked Apple Cider Donuts are a delightful fall treat, combining the warm spices of cinnamon, nutmeg, and cloves with the rich flavor of reduced apple cider. Baked to perfection for a tender crumb, these donuts are coated in a buttery cider glaze and dusted with cinnamon sugar for a sweet, sticky finish that’s sure to satisfy your autumn cravings.

Ingredients

Scale

For the Donut Batter:

  • 1 cup all-purpose flour (King Arthur recommended)
  • 3 tbsp unsalted butter (melted and cooled slightly)
  • Pinch salt
  • Pinch ground nutmeg (freshly grated preferred)
  • Pinch ground cloves
  • 1/4 cup sugar
  • 1 cup apple cider (reduced to 1/2 cup by simmering)
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 2 tbsp plain Greek yogurt
  • 1 large egg (room temperature)
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon (freshly ground preferred)

For the Topping:

  • 1/2 cup sugar (for coating)
  • 2 tbsp reduced cider (reserved from simmering)
  • 1 1/2 tsp ground cinnamon (freshly ground preferred)
  • 3 tbsp unsalted butter (melted)

Instructions

  1. Reduce Apple Cider and Prepare Equipment: Start by reducing 1 cup of apple cider to 1/2 cup by simmering it on the stovetop or microwaving for 8-10 minutes to concentrate the flavor. Meanwhile, preheat your oven to 350°F and grease your donut pans thoroughly with nonstick spray or butter to ensure easy release. Once the cider is reduced, stir in the melted butter and reserve 2 tablespoons for the glaze.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the reserved 1/2 cup cider-butter mixture with 1/4 cup sugar, 1 room-temperature egg, 2 tablespoons Greek yogurt, and 1/2 teaspoon vanilla extract until smooth and well combined. The Greek yogurt adds moisture and tang while the egg ensures a good emulsion.
  3. Combine Dry Ingredients and Create Batter: In a separate bowl, whisk 1 cup all-purpose flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, pinches of nutmeg, cloves, and salt. Pour the wet mixture into the dry and gently fold together with a spatula until just combined, leaving a few small lumps for a tender crumb. Avoid overmixing to prevent tough donuts.
  4. Fill Donut Pans and Bake: Transfer the batter into a piping bag or zip-top bag with the corner snipped off, and fill each donut pan cavity about two-thirds full. Bake in the preheated oven for 9-11 minutes until golden brown and a toothpick comes out clean or with a few moist crumbs. Let donuts cool in the pan for 2-3 minutes before removing.
  5. Prepare Glaze and Cinnamon Sugar Coating: While the donuts cool, melt 3 tablespoons unsalted butter in a shallow bowl and stir in the reserved 2 tablespoons of reduced cider. In another shallow bowl, mix 1/2 cup sugar with 1 1/2 teaspoons ground cinnamon to create the cinnamon sugar coating.
  6. Coat the Donuts: When donuts are warm enough to handle, dip each into the cider-butter glaze evenly coating both sides, then immediately dip into the cinnamon sugar mixture to coat generously. The warm donuts allow the glaze and sugar to stick perfectly. Place coated donuts on a wire rack or parchment paper to cool completely before serving.

Notes

  • Ensure the egg is at room temperature for the best mixture consistency.
  • Do not overmix the batter to maintain a tender crumb and avoid dense donuts.
  • Freshly ground spices provide better flavor compared to pre-ground spices.
  • Don’t overbake the donuts; they will continue to cook slightly after removal from the oven.
  • Use a piping bag to fill donut pans for cleaner and easier application.
  • Coat donuts while still warm for optimal glaze adhesion.

Keywords: baked apple cider donuts, autumn donuts, apple cider dessert, cinnamon sugar donuts, fall recipes

Find it online: https://dinewithdylan.com/best-baked-apple-cider-donuts-recipe/