Description
Delight in these soft and flavorful Baked Apple Cider Donuts, made with a spiced cake batter infused with reduced apple cider and coated in a warm cinnamon-sugar mixture. Perfectly baked to achieve a tender crumb, these donuts offer a wonderful autumn treat that's lighter than traditional fried versions.
Ingredients
Apple Cider Reduction
- 1.5 cups Apple cider
Donut Batter
- 1 Egg (Large)
- 1/3 cup Granulated sugar
- 1/3 cup Brown sugar
- 3 tbsp Unsalted butter, melted (or melted coconut oil)
- 1/2 cup Milk (Whole or 2%)
- 1 tsp Vanilla extract
- 1 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
- 1/8 tsp Cardamom powder
Cinnamon Sugar Coating
- 1 cup Granulated sugar
- 1 tsp Cinnamon powder
- 1/2 tsp Nutmeg powder
- 1/2 tsp Cardamom powder
- 1/2 cup Unsalted butter, melted
Instructions
- Reduce the Apple Cider: Pour the apple cider into a nonstick saucepan and cook it over medium heat without a lid until it reduces to about 1/3 cup, forming a thick syrup. Remove from heat and let it cool completely before using.
- Mix Wet Ingredients: In a large mixing bowl, combine the egg, granulated sugar, brown sugar, melted butter, milk, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and cardamom to evenly distribute the spices and leavening agents.
- Make the Batter: Gradually add the dry ingredient mixture into the wet mixture, then fold in the cooled apple cider reduction. Mix gently just until all ingredients are combined to avoid over-mixing, which can toughen the donuts.
- Prepare the Donut Pan and Fill: Grease a donut pan thoroughly. For ease and precision, pour the batter into a piping bag and pipe the batter into the donut pan cavities, filling each about halfway to allow room for rising.
- Bake the Donuts: Preheat the oven to 350°F (175°C). Bake the donuts for approximately 10 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Remove: Allow the donuts to cool in the pan at room temperature for 5 minutes, then carefully remove them from the pan to finish cooling slightly on a wire rack or plate.
- Prepare Cinnamon Sugar Coating: While the donuts are cooling, combine the granulated sugar, cinnamon, nutmeg, and cardamom in a wide bowl to create the coating mixture.
- Coat the Donuts: Brush each warm donut with melted butter, then roll them in the cinnamon sugar mixture until fully coated, ensuring a flavorful and sweet outer layer.
- Serve: Serve the donuts immediately to enjoy their fresh, tender texture and warm spiced flavors perfectly.
Notes
- Reducing the apple cider concentrates its flavor, which is key to the donut’s taste.
- Using a piping bag to fill the donut pan helps achieve even batter distribution with minimal mess.
- Donuts are best enjoyed fresh the same day but can be stored in an airtight container for up to 2 days.
- Substitute melted coconut oil for butter for a dairy-free option.
- Ensure not to over-mix the batter to keep the donuts light and tender.