Description
These Best Baked Apple Cider Donuts are a delightful fall treat with a tender, spiced batter infused with reduced apple cider and warm spices. Baked to perfection for a light, fluffy texture, then dipped in a buttery apple cider glaze and coated in cinnamon sugar for a perfectly sweet and aromatic finish. Ideal for breakfast, snack, or dessert during the cozy autumn months.
Ingredients
Donut Batter:
- 1 cup apple cider
- 3 tbsp unsalted butter
- 1/4 cup sugar
- 1 large egg
- 2 tbsp plain Greek yogurt
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch ground nutmeg
- Pinch ground cloves
- Pinch salt
Topping:
- 3 tbsp unsalted butter
- About 2 tbsp reduced cider (reserved from above)
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 6-cup donut pans with butter or non-stick spray to prevent sticking and ensure even baking.
- Reduce Apple Cider: In a microwave-safe container or saucepan, reduce 1 cup apple cider by heating on high for 8-10 minutes or simmering for about 10 minutes on medium heat until it reduces to 1/2 cup. Immediately whisk in 3 tbsp unsalted butter until the mixture is smooth and silky, then let cool. Reserve 1/2 cup of this mixture for the batter, and 2 tbsp for the glaze later.
- Mix Wet Ingredients: In a large bowl, whisk together 1/2 cup of the cooled reduced cider/butter mixture, 1/4 cup sugar, 1 large egg, 2 tbsp plain Greek yogurt, and 1/2 tsp vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 tsp ground cinnamon, pinches of ground nutmeg, ground cloves, and salt, plus 1/2 tsp baking soda and 1/2 tsp baking powder.
- Mix Batter: Add the dry ingredients to the wet mixture, stirring gently just until no visible flour remains, careful not to over-mix to keep the donuts tender.
- Fill and Bake: Spoon or pipe the batter into the prepared donut pans, filling each cavity about two-thirds full. Bake for 9-11 minutes, until risen and lightly browned on edges. Cool donuts for 2-3 minutes in pans before transferring to a wire rack.
- Prepare Glaze: While donuts bake, melt 3 tbsp unsalted butter in a bowl. Whisk in about 2 tbsp of the reserved reduced cider to create a glaze. In another bowl, combine 1/2 cup granulated sugar and 1 1/2 tsp ground cinnamon to make the coating.
- Coat Donuts: When donuts are warm but cool enough to handle, dip one side into the melted butter and cider glaze, then immediately coat that side with the cinnamon sugar mixture. Optionally, roll entire donut in cinnamon sugar for extra flavor. Place on a wire rack to let the topping set.
Notes
- Ensure the reduced cider mixture is cooled before adding to the wet ingredients to prevent cooking the egg.
- Filling the donut pans about two-thirds full helps maintain the proper donut shape and ensures even baking.
- If using only one donut pan, bake in batches and clean between uses for best results.
- For a dairy-free version, substitute butter with a plant-based alternative and use a dairy-free yogurt.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
