Apple cider doughnuts are such a classic autumn treat. Growing up, the farms that sold pumpkins and other fall decor in northern Ohio would always have apple cider doughnuts for sale near the check out stand and of course, my parents would buy a few for us to enjoy on the trip home. The spiced apple cider flavor of these doughnuts combined with the cider drizzle and crunchy spiced sugary topping gives of the best autumn vibes and I cannot wait to share them with you.
Let’s get them started…
These wonderful doughnuts get both their bold cider flavor and tender, moist texture from the addition of reduced cider into the doughnut batter. This is a super simple process that is well worth the extra time…
Begin by simmering 1 1/2 cups of apple cider over medium to medium high heat for about 20 minutes. You are looking for the cider to reduce down to 1/2 cup. The apple cider will be more syrupy and darker in color once reduced and the flavor that this reduction imparts into the doughnuts is beautifully bold.
Once reduced, transfer the apple cider into a small, heat proof dish and allow it to cool while you gather the other ingredients.
While the cider is cooling, combine 2 cups of all purpose flour, 1 teaspoon of baking soda, 3/4 teaspoon of baking powder, 1/4 teaspoon of salt, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/4 teaspoon of ground cloves and 1/4 teaspoon of nutmeg in a small bowl and set it aside.
In a separate bowl, whisk together 1 large egg, 2 tablespoons of melted butter, 1/2 cup of whole milk, 2 teaspoons of vanilla extract, 1/2 cup of brown sugar and 1/2 cup of granulated sugar until completely combined and then add the dry ingredients. Mix until just combined, but be careful not to overmix the batter.
Finally, add 1/2 cup of reduced apple cider into the batter and mix until the cider is fully incorporated.
Now that the batter is ready, it is time to grease your doughnut pans. You can use any sized doughnut pan for this recipe. This recipe makes about 14 full sized doughnuts, 18-20 small doughnuts or 36 mini doughnuts.
This batter is pretty loose, so it can be either spooned into the greased doughnut pans or transferred into a piping bag and piped in. Fill each cavity about 2/3 of the way.
Bake the doughnuts in a 350 degree oven.
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- Full sized doughnuts – 11-12 minutes
- Small doughnuts – 9-10 minutes
- Miniature doughnuts – 7-8 minutes
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Once the doughnuts feel lightly set to the touch or a toothpick will come out of a doughnut clean, transfer them onto a cooling rack to cool fully before dressing them up.
You have a few options when it comes to enjoying your apple cider doughnuts. They are absolutely fabulous as is, so if you prefer your apple cider doughnuts not too sweet, there is no need to add any toppings or glaze.
If you want a little bit of sweetness, simple dip the warm doughnuts into some granulated sugar, cinnamon, cloves and nutmeg….
Now if you prefer your desserts a little sweeter or are really craving that crunchy sugar crust that often accompanies apple cider doughnuts then we can do that too…
In a small dish, melt 4 tablespoons of butter and whisk in 2 tablespoons of apple cider.
Working with one doughnut at a time, dip the doughnuts into the melted butter and cider and then dip them into the spiced sugar mixture. Twist the doughnut around a bit in the sugar to make sure that they are generously coated. Return the doughnut to the cooling rack and repeat this process with the rest of the doughnuts.
Apple cider has always been one of my favorite fall beverages and these doughnuts are a wonderful way to celebrate its warmly spiced, comforting flavor. If you are looking for a fabulous apple cider doughnut recipe require not proofing or frying then you should definitely give these beauties a try.
Happy cider season my friends!
Baked Apple Cider Doughnuts
Ingredients
Apple Cider Doughnuts
- 1 1/2 cups of apple cider
- 2 cups of all purpose flour
- 1 teaspoon of baking soda
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of all spice
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of nutmeg
- 1 large egg, room temperature
- 2 tablespoons of butter, melted
- 1/2 cup of whole milk, room temperature
- 2 teaspoons of vanilla extract
- 1/2 cup of brown sugar, packed
- 1/2 cup of granulated sugar
Spiced Sugar Topping
- 3/4 cup of granulated sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of cloves
- a pinch of nutmeg
Cider Butter
- 4 tablespoons of butter, melted
- 2 tablespoons of apple cider
Instructions
Apple Cider Doughnuts
- Place 1 1/2 cups of apple cider into a small sauce pan and place over medium high heat
- Once simmering, reduce the heat to medium or medium low and simmer until the apple cider has reduced down to a third of its original amount (leaving you with 1/2 cup of apple cider reduction)
- Preheat your oven to 350 degrees
- Transfer the apple cider reduction into a small dish and allow it to cool for about 10 minutes
- In a large bowl, whisk 2 cups of all purpose flour, 1 teaspoon of baking soda, 3/4 teaspoon of baking powder, 1/4 teaspoon of salt, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/4 teaspoon of ground cloves and 1/4 teaspoon of nutmeg until combined
- In a separate bowl, whisk 1 large egg, 2 tablespoons of melted butter, 1/2 cup of whole milk, 2 teaspoons of vanilla extract, 1/2 cup of brown sugar and 1/2 cup of granulated sugar until fully combined
- Combine the wet and dry ingredients and mix until both are fully incorporated
- Whisk in the reduced apple cider and stir until the batter is smooth and fully combined
- Grease a doughnut pan and fill each cavity about 2/3 full
- Bake on a center rack for about 10 minutes (for full sized doughnuts) or until the doughnuts feel springy to a light touch
- Once the doughnuts are baked, transfer them onto a cooling rack
Make the spiced sugar topping...
- Combine 3/4 cup of granulated sugar with 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of cloves and a pinch of nutmeg in a shallow dish
- Dip the warm doughnuts into the spiced sugar
- If you prefer a heavier coating, dip the doughnuts into a combination of 4 tablespoons of melted butter and 2 tablespoons of apple cider and then dip them into the spiced sugar
- Store leftovers in an airtight container at room temperature
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