Baked Apple Cider Doughnuts
Baked Apple Cider Doughnuts - cake doughnuts baked (not fried), spiced with cinnamon, nutmeg, and clove, deepened with reduced cider and grated apple, then finished warm with butter and a cinnamon-sugar coat. Makes 12, ready in about 30 minutes.
Ingredients
- 2 cups apple cider
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- ¼ tsp ground cloves
- 6 tbsp unsalted butter melted and cooled
- 1 cup dark brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ¼ cup apple peeled and grated
Cinnamon Sugar Coating
- 4 tbsp 4 tbsp unsalted butter
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- In a small saucepan, bring apple cider to a simmer over medium heat. Cook, stirring occasionally, until reduced to about ½ cup, 15–20 minutes. Set aside to cool slightly.
- Preheat oven to 350°F. Butter two standard doughnut pans (or one, working in batches).
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk melted butter with brown sugar until smooth. Whisk in eggs one at a time, then vanilla, the reduced cider, and sour cream. Fold in the grated apple.
- Add the dry ingredients to the wet and fold just until no streaks of flour remain. Do not overmix; batter will be thick.
- Spoon batter into a piping bag or zip-top bag with the corner snipped off, and pipe into doughnut wells, filling each about two-thirds full.
- Bake until doughnuts spring back when lightly pressed and a toothpick comes out clean, 9–11 minutes.
- Let cool in the pan 5 minutes, then turn out onto a wire rack.
- Melt butter for coating; stir together sugar and cinnamon for coating in a shallow bowl. While doughnuts are still warm, dip each side into melted butter, then dredge in cinnamon sugar to coat completely.
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