Ingredients
Scale
- 1 ½ cups apple cider: This will be boiled down to concentrate its flavor.
- 2 cups cake flour: Cake flour gives the doughnuts their tender crumb. If you don’t have cake flour, no worries you can substitute all-purpose flour.
- 2 teaspoons baking powder: Helps the doughnuts rise beautifully.
- 1 ½ teaspoon cinnamon: Adds warmth and complements the apple cider perfectly.
- 1 teaspoon salt: Enhances the overall flavor profile.
- ¼ teaspoon nutmeg: Just a hint of nutmeg brings out those classic autumn vibes.
- ½ cup milk: Keeps the doughnuts moist and fluffy.
- ½ cup packed light brown sugar and ¼ cup granulated sugar: Sweetness balanced just right.
- 1 large egg: Acts as a binder and adds richness.
- 2 Tablespoons unsalted butter, melted: For added moisture and flavor.
- 2 teaspoons vanilla extract: Brings everything together with a touch of sweetness.
- Topping:
- ½ cup granulated sugar and 2-3 teaspoons cinnamon: Coating mixture for the outside.
- 5 Tablespoons butter, melted (salted or unsalted): Used to help the cinnamon-sugar stick.
Instructions
- Reduce the Apple Cider: Start by pouring 1 ½ cups of apple cider into a small saucepan. Bring it to a boil over high heat, then let it simmer for about 10–15 minutes until it reduces to half a cup. The cider should thicken slightly and deepen in color. Once done, set it aside to cool completely before moving forward. Reducing the cider intensifies its flavor, giving the doughnuts that signature apple taste we adore.
- Prep the Oven and Pan: Preheat your oven to 375°F and lightly grease a doughnut pan with nonstick cooking spray. I personally prefer using one with flour in it it ensures the doughnuts won’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of cake flour, 2 teaspoons baking powder, 1 ½ teaspoon cinnamon, 1 teaspoon salt, and ¼ teaspoon nutmeg. Set this aside for now.
- Blend Wet Ingredients: In a separate medium mixing bowl, combine the cooled reduced apple cider, ½ cup milk, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1 large egg, 2 Tablespoons melted unsalted butter, and 2 teaspoons vanilla extract. Whisk everything together until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until the batter is fully combined. Be careful not to overmix; you want the doughnuts to stay light and airy.
- Transfer Batter to a Bag: Transfer the batter to a large zip-top bag and snip off one corner. Pipe the batter into each well of the prepared doughnut pan, filling them about halfway full. This method ensures even distribution without any mess.
- Bake Until Golden: Place the doughnut pan in the center of the preheated oven and bake for 8–10 minutes, or until a toothpick inserted into the center comes out clean. Remove the doughnuts from the pan and let them cool on a wire rack.
- Prepare the Topping: While the doughnuts cool, mix ½ cup granulated sugar and 2–3 teaspoons cinnamon in a shallow bowl. Melt 5 Tablespoons of butter in another bowl.
- Coat the Doughnuts: Brush each doughnut with melted butter, ensuring both sides are coated evenly. Then dip the doughnut into the cinnamon-sugar mixture, shaking gently to coat all sides. Repeat with the remaining doughnuts.
- Enjoy: Now comes the best part digging in! These baked apple cider doughnuts are soft, spiced, and oh-so-delicious. Serve them warm or at room temperature, paired with a steaming cup of coffee or tea.
Notes
Over the years, I’ve picked up a few tricks to ensure these baked apple cider doughnuts turn out perfectly every time. First, patience is key when reducing the apple cider. Don’t rush this step because the concentrated flavor really shines through in the final product. Second, if you don’t own a piping bag, don’t worry you can use a spoon to carefully distribute the batter into the wells. Lastly, make sure your doughnuts cool completely before dipping them in the cinnamon-sugar mix. Warm doughnuts might cause the topping to melt off!
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 319 kcal
- Sugar: 27g
- Sodium: 209mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 71mg