Baked Apple Cider Donuts (Printer-Friendly Version)

Tender donuts infused with apple cider, dipped in cinnamon sugar—perfect for crisp autumn mornings.

# Ingredients Needed:

→ Donuts

01 - 1 1/2 cups cake flour, sifted
02 - 1 teaspoon baking powder
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1/4 teaspoon salt

→ Wet Mixture

06 - 1 cup apple cider, reduced to 1/2 cup
07 - 2 tablespoons whole milk
08 - 1/4 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1 large egg, room temperature
11 - 2 tablespoons unsalted butter, melted
12 - 1 teaspoon pure vanilla extract

→ Coating

13 - 1/2 cup granulated sugar
14 - 1 teaspoon ground cinnamon
15 - 2 tablespoons unsalted butter, melted

# Step-by-Step Directions:

01 - Pour 1 cup apple cider into a small saucepan and bring to a boil over high heat. Boil for 1 minute, then reduce to a simmer and cook until reduced to 1/2 cup, about 10-15 minutes. Allow to cool completely.
02 - Preheat oven to 375°F (190°C). Grease a standard donut pan thoroughly with non-stick baking spray.
03 - In a large mixing bowl, whisk together cake flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
04 - In a medium bowl, whisk together reduced apple cider, milk, light brown sugar, granulated sugar, egg, melted butter, and vanilla extract until fully combined.
05 - Pour wet mixture into dry ingredients and gently fold until just incorporated. Do not overmix.
06 - Transfer batter to a large zip-top bag, trim a 1/2-inch opening from a bottom corner, and pipe batter evenly into donut molds, filling each about halfway.
07 - Bake in preheated oven for 8-10 minutes, or until a toothpick inserted into a donut comes out clean. Cool in pan for 2 minutes, then transfer to a wire rack.
08 - Combine granulated sugar and cinnamon in a bowl for coating. Set out melted butter separately.
09 - Brush each warm donut with melted butter on both sides, then immediately dip into cinnamon-sugar mixture, coating thoroughly. Repeat with remaining donuts.
10 - Serve donuts warm or at room temperature. Store leftovers in an airtight container.

# Helpful Hints:

01 - Reducing apple cider intensifies the apple flavor for a more aromatic donut.
02 - Cake flour yields a tender crumb, but sifted all-purpose flour may be substituted if necessary.
03 - For best texture, avoid overmixing the batter after combining wet and dry ingredients.
04 - Extra donuts may be frozen in a freezer-safe bag for up to 3 months.

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