Apple Cider Baked Doughnuts are a wonderful fall dessert, made with fresh apple cider and a cake doughnut base. They are then baked in a doughnut pan and once cooled, dipped in butter and then an apple flavored cinnamon sugar to really amp up that apple cider flavor.
The smell of apple cider immediately makes me think of fall. We used to live not too far from an orchard that offered fresh hot and cold apple cider and the most delicious apple cider doughnuts I’d ever tasted. The orchard’s were fried, of course, but I thought I could try to do their recipe justice even if I baked it.
Confession: a baked doughnut is usually a smidge healthier than it’s fried sister, I’m pretty sure that all went right out the window when I dipped these tasty little babies in butter and then coated them in an apple flavored cinnamon sugar. But really, who is counting calories when eating doughnuts?
WHY SHOULD I BAKE DOUGHNUTS?
It’s personal preference, of course, but I can make a batch of baked doughnuts in what feels like half of the time as making a batch of doughnuts that requires frying. Also, I hate the smell that lingers after anything is fried.
ARE BAKED DOUGHNUTS HEALTHIER?
Sometimes. It depends on the ingredients in the doughnut and the topping. What these may save in calories from baking over frying is most likely negated by the fact that they’re dipped in cinnamon sugar.
WHY REDUCE THE APPLE CIDER?
Reducing the apple cider gives it a stronger, more pronounced flavor in the doughnuts. If you don’t reduce the cider, the apple cider flavor is going to be very mild.
APPLE CIDER BAKED DOUGHNUT INGREDIENTS
- FOR THE DOUGHNUTS: apple cider, all purpose flour, baking powder, baking soda, cinnamon, cardamom, salt, butter, egg, milk, sugar, brown sugar, apple, vanilla
- FOR THE TOPPING: butter, sugar, apple pie spice
APPLE PIE SPICE
Apple Pie Spice really helps to perk up the apple cider flavor of these doughnuts. This spice can easily be made if you can’t find it in the store. Mix 4 teaspoons ground cinnamon, 2 teaspoons ground cardamom, 2 teaspoons ground nutmeg and 1 1/2 tsp ground ginger together. Store in a sealed jar.
The #BakingBloggers and I voted on the theme of Baked Donuts for this month. #BakingBloggers is a monthly event where bloggers vote on a theme and make a recipe fitting within the theme. Our host is Sue of Palatable Pastime.
Check out what the others have made:
- A ‘Hole’ Lotta Fun with Mini Donuts by Culinary Adventures with Camilla
- Apple Cider Baked Doughnuts by Cookaholic Wife
- Baked Apple Cider Doughnuts by The Schizo Chef
- Baked Cookies and Cream Doughnuts by Tara’s Multicultural Table
- Baked Donut Recipe Without A Pan by Recipe Pocket
- Baked Donut Muffins by Sneha’s Recipe
- Baked Glazed Lemon Donuts by Making Miracles
- Chocolate Donuts with Chocolate Chips by A Day in the Life on the Farm
- Disney Spider Web Doughnuts by Simply Inspired Meals
- Double Chocolate Baked Donuts by Karen’s Kitchen Stories
- Filled Donuts by Sid’s Sea Palm Cooking
- German Chocolate Sauerkraut Donuts by Palatable Pastime
- Ginger & Cinnamon Chocolate Baked Donuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
WHAT TO MAKE WITH LEFTOVER APPLE CIDER
- Drink the remaining apple cider plain. It’s delicious!
- Creep out some friends with Shrunken Head Apple Cider (can be alcoholic or not)
- Warm up on a cold night with Honey Whiskey Apple Cider
- Satisfy your sweet tooth with Apple Cider Caramels
Apple Cider Baked Doughnuts
Apple Cider Baked Doughnuts are a wonderful fall dessert, made with fresh apple cider and a cake doughnut base. They’re then baked in a doughnut pan and once cooled, dipped in butter and then an apple flavored cinnamon sugar to really amp up that apple cider flavor.
- Prep Time: 15 mins
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 12 doughnuts 1x
- Category: Doghnuts
- Method: Baking
For the Doughnuts:
- 1 1/2 cups apple cider
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted
- 1 egg
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/4 cup apple, peeled and finely diced
- 1 tsp vanilla
For the Topping:
- 1 stick unsalted butter, melted
- 1 cup sugar
- 1 tbsp apple pie spice
For the Doughnuts:
- Reduce the apple cider. Add the apple cider to a small saucepan and bring to a boil over medium high heat. Reduce to a simmer, and simmer for 20-25 minutes, until the cider has reduced down to 1/2 a cup.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom and salt.
- In a medium bowl, whisk together the melted butter, egg, both sugars, milk and vanilla. Once the apple cider has reduced and cooled slightly, stir that in as well.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Fold in the finely diced apples.
- Preheat oven to 350 and spray a doughnut pan with baking spray.
- Fill each cavity of the doughnut pan halfway with the batter. Bake for 8-10 minutes.
- Let cool in the pan for 2 minutes before removing.
For the Topping:
- Whisk sugar and apple pie filling together in a medium bowl.
- Once the doughnuts are cool enough to handle, quickly dip them into the melted butter and then into the sugar-apple pie mixture. Flip to coat the other side.
- Place on a wire rack.
Donuts are best served immediately. Store cooled doughnuts in an airtight container on the counter for 3 days.
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