Apple cider donuts are a fall favorite! Baked not fried, they’re lightly brushed with butter then sprinkled with cinnamon sugar. These are the farm-style donuts sold apple-orchard bakeries throughout the country.
- 10 tablespoons butter, softened
- 3/4 cup light-brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground mace OR ground nutmeg
- 1/2 cup apple cider*
COATING FOR DONUTS
- 6 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
RECIPE PREP: Preheat oven to 350°F. Grease the wells of two donut pans with butter, or spray them with cooking spray.
- Cream butter and sugars together until light and fluffy. Add vanilla and eggs one by one, mixing well after each addition.
- Add flour, salt, baking powder, and spices. Mix on low speed until all ingredients are well incorporated. As needed, stop and scrape down the sides of the bowl with a spatula.
- With your mixer running, slowly stream in the apple cider.
- Fill the donut pan cavities to 2/3 full. Bake for 15 minutes or until done. Allow donuts to cool in the pan for 4-5 minutes. Transfer to a baking tray.
- Melt 6 tablespoons butter. In a bowl, mix granulated sugar and cinnamon. While the donuts are still warm, brush them with melted butter. Dip them into the cinnamon sugar.
EXPERT TIPS FOR BEST RESULTS
- FOR THE ROBUST FLAVOR OF JUST-PICKED APPLES: Reduce one cup apple cider down to 1/2 cup. On the stovetop, simmer the cider in a small saucepan over low heat for 15-20 minutes. Transfer the liquid to a freezer-safe bowl. Cool it in the freezer for 10 minutes before adding it to the donut batter. Another option: use thick, pourable, apple cider concentrate (boiled cider syrup).
- USE GROUND MACE if you have it! After all, it’s the primary flavor of donut-shop favorites. Because nutmeg is pretty close, it’s a great substitute for mace in most donut recipes, including this one.
- HOW TO FILL DONUT PANS: Transfer batter to a large zip-top bag. Snip a corner of the bag. Pipe batter into donut pan cavities.
- HOW TO KEEP SURFACE OF BAKED DONUTS SMOOTH: After removing donuts from the pan, cool on a baking tray. A cooling rack would leave unwanted marks across the surface!
- CAN APPLE CIDER DONUTS BE FROZEN? Yes they can! This is the perfect recipe for freezing. Store them in the freezer for up to 6 weeks.
- NO DONUT PAN? NO PROBLEM! Prep two muffin pans with cupcake liners. Fill each cavity 3/4 full. Bake at 350°F for about 18 minutes, or until a cake tester run through the middle of two separate muffins comes out clean. Makes one dozen apple cider donut muffins.
- HOW TO BAKE APPLE CIDER DONUTS IN MINI DONUT PANS: Grease the pans. Fill the cavities 2/3 full with batter. Bake at 350°F for 8-9 minutes. Makes 48 mini donuts.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: Apple Cider Donuts, Baked Apple Cider Donuts