This Baked Apple Cider Doughnut recipe was adapted by Bon Appetites Apple Cider Doughnut recipe. Initially I fried them and thought they were a little too greasy, but the doughnut hole came out pretty good though. Maybe because I used corn oil, but when I put the dough in my donut pans they came out great. Nice and fluffy with so much apple flavor.
I made regular size and mini’s.
We tried not to devour all of them the first day, and it turns out they are just as good the next day.
Hmmm, I might try using them in my next bread pudding. What do you think?
What you will need:
Non stick donut pan
Other recipes you may like:
Baked Apple Cider Doughnuts
- September 26, 2018
- Makes 16-18 doughnuts and whole lot of mini doughnuts Servings
- 4 hr
- Print this
- 2 cinnamon sticks
- 3 cups apple cider
- 1/2 cup apple butter
- 2 tbsp boiled apple cider syrup (optional)
- 1/2 cup butter milk
- 2 tsp vanilla extract
- 1 tbsp plus 1 tsp baking powder
- 1 tsp kosher salt
- 1/4 tsp baking soda
- 1/4 tsp freshly grated nutmeg
- 3 1/2 cups AP flour
- 1 tbsp plus 1 tsp ground cinnamon divided
- 6 tbsp unsalted butter room temp
- 1/4 packed brown sugar
- 1 1/4 cups granulated sugar
- 2 large eggs
- Step 1
- Bring cinnamon sticks and apple cider to a boil in a large skillet over medium high heat and cook until liquid is thick, syrupy, and reduced to about 1/2 cup, 20-30 minutes. Set aside 3 tbsp of the syrup. Scrape into a bowl and whisk in apple butter, buttermilk, and vanilla until incorporated. Set aside.
- Step 2
- Whisk baking powder, salt, baking soda, nutmeg, 3 1/4 cups flour, and 1tsp ground cinnamon in a medium bowl.
- Step 3
- Using an electric mixer on medium high speed, beat butter, brown sugar, and 1/4 cup granulated sugar in a bowl until light and fluffy about 4 minutes. Add eggs one at a time making sure each one is well blended after each addition. Reduce mixer speed to low and add dry ingredients alternating between dry ingredients and the cider mixture starting with the dry and ending with the cider. Splitting them into 2 additions each. The dough will be soft and sticky.
- Step 4
- Chill the dough for at least 3 hours or let rest overnight.
- Step 5
- Whisk remaining 1 cup granulated sugar and 1 tbsp ground cinnamon. set aside.
- Step 6
- Preheat oven to 350F
- Step 7
- Spoon dough into donut pans and fill to the top.
- Step 8
- Bake doughnuts until they spring back in the pan about 15- 2o minutes depending on your oven.
- Step 9
- Let cool enough to handle. Brush each dough nut with the 3 tbsp of syrup and dust generously with the cinnamon sugar.
- Step 10