Baked Apple Cider Donuts

Name: Baked Apple Cider Donuts
Total time: 60 min
Yield: 12 servings
Ingredients: 360 ml apple cider; 250 g all-purpose flour; 4.5 g baking soda; 3.4 g baking powder; 2.5 g ground cinnamon; 1 tsp apple pie spice; 1.5 g salt; 28 g unsalted butter; 1 ea large egg; 100 g brown sugar; 100 g granulated sugar; 120 ml milk; 5 ml vanilla extract; 200 g granulated sugar; 1.9 g ground cinnamon; 0.75 tsp apple pie spice; 85 g unsalted butter

Recipe from Sally McKenney · original post · full recipe on sallysbakingaddiction.com

Soft, cakey baked donuts flavored with reduced apple cider and rolled in apple-spiced sugar, no fryer required.

Serves 12 60 minKid-friendly

VegetarianBake

Ingredients

apple cider360 ml
all-purpose flour250 g
baking soda — 1 tsp4.5 g
baking powder — ¾ tsp3.4 g
ground cinnamon — 1 tsp2.5 g
apple pie spice1 tsp
salt — ¼ tsp1.5 g
unsalted butter — melted28 g
large egg — at room temperature1 ea
brown sugar100 g
granulated sugar100 g
milk — at room temperature

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 113 g Dairy-free butter instead of unsalted butter
- 60 g Unsweetened apple sauce instead of large egg
- 120 ml Oat milk instead of milk
Whisk the melted dairy-free butter, apple sauce and oat milk with the sugars as the wet mix; bake the same 10–11 minutes but let them cool a minute longer before unmoulding.
Dairy-free
- 113 g Dairy-free butter instead of unsalted butter
- 120 ml Oat milk instead of milk
Use the melted dairy-free butter and oat milk exactly as written; baking time is unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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apple cider · 360 ml
all-purpose flour · 250 g
baking soda · 4.5 g
baking powder · 3.4 g
ground cinnamon · 4.4 g
apple pie spice · 1.75 tsp
salt · 1.5 g
unsalted butter · 113 g
large egg · 1 item
brown sugar · 100 g
granulated sugar · 300 g
milk · 120 ml
vanilla extract · 5 ml

Method

Reduce the apple cider: Simmer the apple cider in a small saucepan over low heat, stirring occasionally, until reduced to 120 ml (1/2 cup), about 20 minutes. Cool for 10 minutes.
Preheat oven to 350°F (177°C). Spray a donut pan with nonstick spray.
Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl.
Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla together. Pour into the dry ingredients, add the reduced apple cider, and whisk until smooth. The batter will be slightly thick.
Pipe the batter into the donut cavities using a zipped-top bag with a corner cut off, filling each about halfway.
Bake for 10–11 minutes, until the edges and tops are lightly browned and spring back when gently pressed. Cool in the pan for 2 minutes, then transfer to a wire rack. Re-grease the pan and bake the remaining batter.
Coat the donuts: Combine the topping sugar, cinnamon, and apple pie spice. Once cool enough to handle, dip both sides of each donut in the melted butter, then generously in the spiced sugar. Best served immediately; store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.