Apple Cider Doughnuts

These baked Apple Cider Doughnuts are tender, flavorful and addictive. These incredibly moist cake doughnuts have reduced apple cider for enhanced flavor while being perfectly spiced with cinnamon and apple pie spice.

Course Desserts & Sweet Treats

Cuisine American

Keyword apple cider, cake doughnuts, dougnuts, fall baking

Prep Time 35

Cook Time 15

Total Time 50

Servings servings

Calories 373

Author Laurie McNamara

Equipment

Ingredients

nonstick baking spray with flour

FOR THE DOUGHNUTS:

1 cup apple cider simmered until reduced to 1/2 cup
1¾ cups unbleached all-purpose flour
1¼ teaspoon baking powder
3/4 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoons apple pie spice
10 tablespoon unsalted butter at room temperature
3/4 cup light brown sugar
1/4 cup granulated white sugar
2 large eggs

FOR THE SUGAR TOPPING:

1/2 cup melted unsalted butter
1 cup granulated white sugar
1 teaspoon ground cinnamon
1 teaspoon apple pie spice more or less, for thinning glaze

US Customary - Metric

Instructions

MAKE THE DOUGHNUTS:

Preheat your oven to 350°F (180°C) and grease 2 (6 doughnut cavities each) pans with nonstick spray. I like to use one that has flour in it.
In a smalls saucepan, bring the apple cider (not apple cider vinegar) to a boil over hight heat. Reduce heat to medium and simmer until reduced to 1/2 cup. I check periodically, by pouring it into a liquid measuring cup, until I’ve reached the 1/2 cup mark.
Let cool. It can be slightly warm when eventually adding but do not add hot apple cider to the batter.
In a mixing bowl, measure and add flour, baking powder, fine salt, cinnamon, apple pie spice. Whisk well to combine.
In the bowl of your stand mixer, add butter, light brown sugar and granulated white sugar. Mix on low to medium speed for 1 minute, then increase the speed to high and mix for 2 more minutes.
Next add in 2 eggs, one at a time, mixing well after each egg. Use a spatula to scrape the sides and bottom of the mixing bowl.
With the mixer on low speed, gradually add in the dry ingredients. Mixing until just combined. Once again, scrape down the sides and bottom of the mixing bowl.
While your mixer is on low speed, pour in the reduced apple cider, mixing until incorporated. The batter should not be overly thick.
Spoon batter into a piping back or large gallon-size resealable bag. Snip the corner and pipe the batter into the prepared pan, dividing the batter equally among each doughnut cavity.
Bake on the middle rack of your preheated oven for 14 to 15 minutes or until a tester comes back clean with maybe a few crumbs attached. Allow the doughnuts rest in the pan before turning them out onto a wire rack to cool until safe to handle.

COAT THE DOUGHNUTS:

Once the doughnuts have cooled, add the melted unsalted butter into a shallow bowl. In a separate bowl, add sugar, cinnamon and apple pie spice. Stir to combine. Dip both sides of the doughnuts in the melted butter, letting excess drip back into the bowl. Then transfer it to the bowl with the spiced sugar and coat on all sides. Repeat with the remaining doughnuts.
Pro Tip: If your baked doughnuts come out without a defined hole in the center, use a 1-inch round cookie cutter, wide end of a piping tip or biscuit cutter (linked below) and cut out the center. DO NOT THROW THOSE AWAY! Toss those scraps in any leftover butter and cinnamon sugar.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition