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.
Servings: 12 doughnuts
Calories:
Ingredients
For the Doughnuts:
- 1 ½ cups apple cider
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon salt
- 2 tablespoon unsalted butter melted
- 1 egg
- ½ cup sugar
- ½ cup brown sugar
- ½ cup milk
- ¼ cup apple peeled and finely diced
- 1 teaspoon vanilla
For the Topping:
- 1 stick unsalted butter melted
- 1 cup sugar
- 1 tablespoon apple pie spice
Instructions
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 ½ 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.
Notes
Donuts are best served immediately. Store cooled doughnuts in an airtight container on the counter for 3 days.