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Fluffy Baked Apple Cider Donuts with Cinnamon Sugar

baked apple cider donuts - featured image
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These baked apple cider donuts are tender, fluffy, and coated in cinnamon sugar. Made with reduced apple cider for intense flavor, they’re a perfect fall treat that comes together in about 35 minutes.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (50 grams) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ½ cup (120 ml) buttermilk, room temperature
  • 4 tablespoons (57 grams) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • For the cinnamon sugar coating:
  • 4 tablespoons (57 grams) unsalted butter, melted
  • ½ cup (100 grams) granulated sugar
  • 1 ½ teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your donut pan with butter or nonstick spray.
  2. Pour the apple cider into a small saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, until it reduces to about ¼ cup (60 ml). This takes roughly 15-20 minutes. Set it aside to cool.
  3. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a large bowl, whisk the egg until it’s light and frothy, about 30 seconds. Add the buttermilk, melted butter, vanilla extract, and the cooled reduced cider. Whisk until everything is well combined.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently. Mix just until you no longer see streaks of flour.
  6. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into each donut cavity, filling them about ¾ full.
  7. Bake for 10-12 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean. Let them cool in the pan for 2-3 minutes, then turn them out onto a cooling rack.
  8. While the donuts are still warm, melt the 4 tablespoons of butter in a small bowl. In a separate shallow bowl, whisk together the granulated sugar and cinnamon.
  9. Working one at a time, brush each warm donut with melted butter on all sides, then immediately roll it in the cinnamon sugar mixture. Place the finished donuts back on the cooling rack.
  10. Serve and enjoy. These are best eaten the same day, preferably while still slightly warm.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Room temperature ingredients matter for best texture. Don’t overmix the batter. Watch the baking time closely. Cool donuts slightly before coating for best results.

Nutrition

Keywords: baked donuts, apple cider donuts, cinnamon sugar donuts, fall baking, easy donut recipe

Find it online: https://morselora.com/fluffy-baked-apple-cider-donuts-with-cinnamon-sugar/