Baked Apple Cider Donuts
Tender baked donuts made with reduced apple cider and warm spice, then rolled in butter and cinnamon sugar. All the orchard-stand flavor with no frying.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 12
Reducing the cider concentrates its flavor so the donuts taste distinctly of apples. Don’t skip the cooling step, since hot cider can scramble the egg. They are best the day they are made, ideally still slightly warm.
Method
-
Simmer the cider in a saucepan over medium-high heat until reduced to 1/2 cup, about . Cool completely.
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Heat the oven to 350°F and grease a 12-cavity donut pan.
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Whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
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In another bowl whisk the brown sugar, melted butter, egg, buttermilk, vanilla and reduced cider until smooth.
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Fold the wet ingredients into the dry until just combined, then spoon or pipe the batter into the pan, filling each cavity about two-thirds full.
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Bake for , until the donuts spring back when pressed. Cool in the pan for .
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Mix the granulated sugar and cinnamon in a shallow dish. Brush each warm donut with melted butter and roll it in the cinnamon sugar.
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