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Baked Apple Cider Donuts: Easy Homemade 20-Minute Recipe

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These baked apple cider donuts are dense, cakey, and have that tangy-sweet apple flavor that tastes like fall in a pastry. Made without deep frying, they’re ready in 20 minutes and coated in cinnamon sugar for the perfect cozy treat.

Ingredients

Scale
  • 1 cup apple cider (unfiltered is best for flavor)
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated is incredible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup buttermilk (or ¼ cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for dipping)

Instructions

  1. Reduce the Apple Cider: Pour the 1 cup of apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to a simmer. Let it cook, stirring occasionally, until it reduces to about ¼ cup. This will take 10-15 minutes. You’ll know it’s ready when it’s thick, syrupy, and smells intensely of apples. Set it aside to cool for a few minutes while you prepare the rest.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease your donut pan with non-stick spray or a little melted butter. Make sure you get into all the crevices.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk until everything is evenly distributed.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk together the egg, melted butter, buttermilk, vanilla extract, and the cooled reduced apple cider. Whisk until smooth and combined.
  5. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix! A few small lumps are perfectly fine.
  6. Fill the Pan: Transfer the batter to a piping bag or a ziploc bag. Snip off the corner. Pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
  7. Bake: Bake for 10-12 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean.
  8. Cool Slightly: Let the donuts cool in the pan for 2-3 minutes. Then, carefully turn them out onto a cooling rack.
  9. Make the Coating: While the donuts are cooling, melt the ¼ cup of butter in a small bowl. In a separate shallow bowl, whisk together the ½ cup of sugar and 1 tablespoon of cinnamon.
  10. Coat the Donuts: While the donuts are still warm, brush them all over with the melted butter. Immediately dip them into the cinnamon sugar mixture, turning to coat evenly. Tap off any excess.
  11. Repeat with Remaining Batter: If you have more batter, let the donut pan cool slightly, wipe it clean, re-grease it, and repeat the filling and baking process.

Notes

Don’t overmix the batter to avoid tough donuts. Reduce the cider properly to a syrupy consistency. Coat the donuts while still warm for best adherence. Check donuts at 10-minute mark to prevent overbaking. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use a flax egg, vegan butter, and plant-based milk with lemon juice.

Nutrition

Keywords: baked apple cider donuts, easy donut recipe, fall donuts, homemade donuts, 20-minute recipe, cinnamon sugar donuts

Find it online: https://livelybite.com/baked-apple-cider-donuts-easy-homemade-20-minute-recipe/