Baked Apple Cider Donuts with Cinnamon Sugar
By Emma Collins
Prep
15 min
Cook
25 min
Total
40 min
Servings
12
Level
Easy
These apple cider donuts made in a 12-cup pan are a breakfast or snack food I recommend serving warm with cinnamon sugar so the coating will stick. Reduced apple cider and plain yogurt in the batter give the donuts a deep apple flavor and moist texture, despite their lack of deep frying.
I reduce 1 ½ cups of apple cider in a saucepan to ½ cup, then cool it before combining it with dry ingredients. Reducing and cooling the apple cider before use increases apple flavor in baked goods and keeps other wet ingredients cool when mixed with dry ingredients. I cool the apple cider, even when making several batches in quick succession.
Use two bowls and mix wet and dry ingredients by hand with a spatula until the flour is no longer visible. It is okay for small clumps to remain. Allow the batter to rest for 10 minutes before piping it into the prepared pan. The resting time allows the flour to absorb liquid in the batter, which may remain slightly lumpy.
Bake at 350°F (175°C), and test for doneness with a toothpick after 10 minutes to avoid drying out the donuts. These donuts are suitable as a breakfast or dessert item and may also be enjoyed as a snack. I like the contrast of cinnamon sugar on these soft donuts; I enjoy a heavy coating of cinnamon sugar, especially on the tops of the donuts.
Why this recipe works
- One batch yields 12 cupcakes, perfect for breakfast or an afternoon snack.
- Cinnamon, nutmeg, allspice, and apple cider concentrate added during brewing give the beer a spicy taste.
- No frying eliminates the need to clean a deep fryer or deal with hot oil after baking.
- Bake at 350°F. Check after 10 minutes to prevent a dry center in the cake.
- The 10-minute batter rest gives you time to get the pan and piping bag ready.
Ingredients
- •1 ½ cups apple cider (to be reduced to ½ cup)
- •2 cups all-purpose flour
- •1 ½ tsp baking powder
- •½ tsp baking soda
- •2 ½ tsp ground cinnamon (divided, 1 tsp for batter and 1 ½ tsp for topping)
- •½ tsp ground nutmeg
- •¼ tsp ground allspice
- •½ tsp salt
- •1 large egg (room temperature)
- •½ cup brown sugar (packed)
- •1 cup granulated sugar (divided, ¼ cup for batter and ¾ cup for topping)
- •½ cup plain yogurt or sour cream (room temperature)
- •8 tbsp unsalted butter (melted, divided, 4 tbsp for batter and 4 tbsp for topping)
Instructions
- 1
Bring 1 ½ cups of apple cider to a boil in a small saucepan. Lower the heat and simmer until it reduces to ½ cup, about 15-20 minutes. Set it aside to cool slightly.
- 2
Preheat the oven to 350°F (175°C). Grease a standard 12-cavity donut pan.
- 3
Whisk the flour, baking powder, baking soda, 1 tsp ground cinnamon, nutmeg, allspice, and salt in a large bowl.
- 4
Whisk the egg, brown sugar, and ¼ cup granulated sugar in a separate bowl. Stir in 4 tbsp melted butter, the yogurt or sour cream, and the cooled reduced cider until smooth.
- 5
Add the wet mixture to the dry ingredients and fold with a spatula until just combined. Let the batter rest for 10 minutes.
- 6
Transfer the batter to a piping bag and fill each donut cavity about ¾ full. Bake for 10-12 minutes, until a toothpick comes out clean.
- 7
Mix the remaining ¾ cup granulated sugar and 1 ½ tsp ground cinnamon in a shallow bowl. Melt the remaining 4 tbsp butter in a separate small bowl.
- 8
Cool the donuts in the pan for a few minutes, then move them to a wire rack. While they are still warm, brush each donut with melted butter and coat all sides in the cinnamon-sugar mixture.
FAQ
Nutrition (per serving)
Calories
210
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