Baked Apple Cider Doughnuts
These Baked Apple Cider Donuts are the perfect fall treat, bursting with the flavors of apple cider and warm spices. This recipe makes 2 dozen donuts, so there's plenty to share! No donut pan? No problem — just use muffin tins instead. Check out the recipe notes for easy instructions.
Equipment
- Standard size doughnut pan
- Disposable piping bag or zip-top bag
Ingredients
Cider doughnuts
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons fine grain sea salt
- 2 teaspoon ground cinnamon
- 1 teaspoon apple pie spice *see notes for sub
- 1 1/4 cups unsalted butter at room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 4 large eggs at room temperature
- 1 cup apple cider
Sugar coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3/4 cup unsalted butter melted
Instructions
Cider doughnuts
- Preheat the oven to 350°F. Lightly spritz one or more 6 cavity doughnut pans with nonstick cooking spray.
- Place the flour, baking powder, fine salt, cinnamon, and apple pie spice in a medium mixing bowl. Whisk to combine. Set aside.
- In the bowl of an electric mixer, cream together the butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 3 minutes on high speed. Reduce speed to medium and add the eggs one at a time, beating well after each addition. After all the eggs are incorporated, scrape the bowl down and beat again briefly.
- Add the flour mixture to the creamed mixture and beat on low speed until just incorporated. (Batter will be thick.) With the mixer on low, slowly pour in the apple cider. Mix until the batter loosens considerably; scrape down the bowl and beat again briefly. Use a rubber spatula to fold in any visible pockets of flour or butter. When consistent throughout, place half of the batter in a disposable piping bag with the end snipped. Or, place it in a large zip-top bag with the corner snipped. Cover the remaining batter in the mixing bowl with a damp towel.
- Pipe the donut pan(s) cavities about 2/3 full of batter. Bake them for 15-17 minutes, or until the doughnuts are risen and golden. A toothpick tester inserted into the thickest part of the doughnuts should come out clean. Repeat process with remaining batter.
- Turn the doughnuts out on a wire rack to cool 5-7 minutes, or until still warm but cool enough to handle.
Sugar coating
- Combine the granulated sugar and cinnamon in a medium bowl. Whisk well to combine.
- Working one at a time, brush the doughnuts with the melted butter, front and back. Immediately roll/coat the doughnuts in the cinnamon-sugar mixture.
- Serve warm or at room temperature. Doughnuts will keep about 3-4 days in an airtight container. Let them cool completely before storing.
Notes
What to expect: These doughnuts are soft and fluffy, with buttery flavor and lingering apple cider notes. The cinnamon-sugar coating gives a satisfying sugar crunch. Great alone, but even better with coffee.
Up the apple flavor: If you have bottled boiled cider on hand, stir 1 tablespoon into the apple cider before adding it to the batter. Boiled cider imparts pure concentrated apple flavor. You can find it on King Arthur Baking's website.
Bake as muffins: Divide the batter evenly between two 12 cavity standard size muffin tins. Bake as directed for 15-17 minutes, or until a toothpick tester inserted in their centers comes out clean. Brush with butter and roll in cinnamon-sugar. Store air-tight. Mini muffins are also good - bake for 10-12 minutes, or until they test done.
Bake different sizes of doughnuts: I have three sizes of doughnut pans - one is large with a decorative fluting motif, another is standard size with no decoration, and I also have a plain mini doughnut pan. The large fluted doughnuts baked in 15-17 minutes. The plain standard size pan baked in 12-15 minutes. The minis bake in about 7-10 minutes. Only fill the pans 2/3 full of batter for best results.
Apple Pie Spice Substitute: If you don't have a bottle of apple pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice for the 1 teaspoon of apple pie spice needed for this recipe.
This recipe was created with research and recipes from King Arthur Baking's website and New York Times cooking.
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