Baked Apple Cider Donuts

A Fall favorite! Having grown up in MA, nothing reminds me of autumn like warm apple cider donuts. This is a no-fry variation that is still very moist, and coated with a sugary cinnamony topping.

Time

Prep: 10 minutes

Cook: 35 minutes

Ingredients

• 1 1/2 cups apple cider

• 2 cups all-purpose flour

• 1 tsp baking soda

• 3/4 teaspoon baking powder

• 1 tsp pie spice (1/4 tsp ground cinnamon, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg)

• 1/4 teaspoon salt

• 2 tbsp unsalted butter, melted

• 1 large egg, room temperature

• 1/2 cup packed light or dark brown sugar

• 1/2 cup granulated sugar

• 1/2 cup milk, room temperature

• 1 tsp pure vanilla extract

  Topping

  1 cup granulated sugar

  3/4 teaspoon ground cinnamon

  1 tsp pie spice (above)

  6 tbsp unsalted butter, melted

Directions

1. Simmer the apple cider in a small saucepan over low heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes. Set aside and cool for 10 minutes.

2. Preheat oven to 350°F. Spray the donut pan with non-stick spray.

3. Whisk the flour, baking soda, baking powder, cinnamon, pie spice, and salt together in a large bowl.

4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.

5. Spoon the batter into the donut pan, filling each half full.

6. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, press onto the top of the donut with your finger and if the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.

7. Combine the topping items together in a medium bowl. Once cool enough to handle, dip both sides of each donut in the melted butter, then generously in the apple spice topping.