Description
Tender, cake-style Apple Cider Donuts with concentrated apple cider and warm autumn spices.
Ingredients
For the Donuts:
- 1¾ cups apple cider
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1¼ teaspoons ground cinnamon
- ¾ teaspoon apple pie spice blend
- ½ teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- ¾ cup packed brown sugar
- ⅓ cup granulated sugar
- ½ cup whole milk, room temperature
- 1½ teaspoons vanilla extract
For the Coating:
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon apple pie spice blend
- 5 tablespoons unsalted butter, melted
Instructions
- Pour apple cider into a medium saucepan and simmer over medium-low heat, stirring occasionally, until reduced to about ½ cup (18-22 minutes). Set aside to cool for 15 minutes.
- Preheat oven to 375°F. Generously grease a donut pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, apple pie spice, and salt.
- In another bowl, whisk melted butter, egg, brown sugar, and granulated sugar until smooth. Add milk, vanilla, and cooled apple cider concentrate.
- Pour wet ingredients into dry ingredients and fold together until just combined. Batter will be thick.
- Transfer batter to a zip-top bag, cut corner, and pipe into donut molds, filling ⅔ full.
- Bake 10-12 minutes until tops spring back when touched. Cool in pan 3 minutes before removing.
- Mix coating sugar, cinnamon, and apple pie spice in a shallow bowl. Dip each donut in melted butter, then roll in spiced sugar mixture.
- Serve immediately or store covered at room temperature up to 2 days.
Notes
- Make-ahead tip: Reduce apple cider the night before and store covered in refrigerator. Bring to room temperature before using.
- Storage: Freeze uncoated donuts up to 3 months. Thaw completely and warm briefly before coating.
- No donut pan: Use muffin tin, fill ¾ full, bake 15-18 minutes at 375°F.
- Prep Time: 40 minutes
- Cook Time: 12 minutes