Baked Apple Cider Doughnuts

Baked Apple Cider Doughnuts

Is there anything better during the fall than a warm apple cider doughnut (or do you prefer, donut)? They just make me dream of being in cooler weather and the changing leaves. It’s a feeling I don’t get to feel very often these days since I moved out of Ohio many, many years ago, but I still remember that dreamy fall feeling well! I specifically remember annual trips to the apple butter festival and cider doughnuts were a must!

I originally posted these Baked Apple Cider Donuts back in 2012. Ever since, they’ve remained a top fall recipe on the blog. While the majority of the comments and feedback has been positive, it seemed like there could be a little tweaking to be done with the recipe. So, a couple of weekends ago, I decided to make these again and to reshoot them!

Baked Apple Cider Doughnuts

The revised recipe includes less flour and more apple cider, and I kicked up the spices a bit. I brought these into work the next day for brunch and they were devoured! These doughnuts have just the right amount of moisture and still remain cakey. I love the cinnamon and sugar topping too!

Baked Apple Cider Doughnuts

I thought these were delicious out of the oven, but actually felt they tasted even better the next morning so feel free to bake them the night before! They also freeze well if you want to make extras to pull out during the fall and holiday season!

Baked Apple Cider Doughnuts

Baked Apple Cider Doughnuts

Ingredients:

For the doughnuts:

  • 1 1/2 cups apple cider
  • 3/4 cup granulated sugar
  • 3 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 tablespoons butter, at room temperature
  • 2 eggs
  • 1/2 cup buttermilk

For the cinnamon sugar coating:

  • 4 tbs. melted butter
  • 1 cup granulated sugar
  • 1 tsp. cinnamon (or more, if desired)

Directions:

For the doughnuts:

  1. Preheat oven to 350 degrees.
  2. In a small saucepan, boil the apple cider until it is reduced to 1/2 cup (about 15-20 minutes).
  3. In a large mixing bowl, beat together the butter and the sugar. Add in the eggs and mix well.
  4. Stir in the buttermilk and reduced cider.
  5. In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, salt and the nutmeg.
  6. Mix the dry ingredients in with the wet ingredients, mix just enough to combine.
  7. Spray a donut pan with cooking spray. Either pipe or spoon the batter into the each mold until they are about 3/4 of the way full. Bake for about 10-12 minutes or until a toothpick inserted comes out clean. Allow doughnuts to cool for 3-5 minutes before rolling in the cinnamon sugar coating.

For the cinnamon sugar coating:

  1. Combine the sugar and cinnamon in a shallow bowl.
  2. Using a pastry brush, brush the melted butter on both sides and in the middle of each doughnut. Dip and roll the doughnut in the cinnamon sugar mixture to coat. Repeat with the remaining doughnuts.

Recipe adapted from Pumpkin Patches and More

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Baked Apple Cider Doughnuts