Baked Apple Cider Donuts
- Yield 12
- Prep 25 minutes
- Cook 15 minutes
- Total 40 minutes
Baked Apple Cider Donuts is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 2 cups apple cider
- 1 3/4 cups (225 g) all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 10 tablespoons (140 g) unsalted butter, at room temperature
- 3/4 cup (165 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted
- 1/2 cup raw sugar
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
Method
Lower the cider. Tip the apple cider into a small saucepan. Raise to a boil, then reduce heat to medium and let it bubble gently until the cider has reduced to about ½ cup (10–15 minutes). Keep nearby to cool slightly.
Prep pans and oven. Warm oven to 350°F (175°C). Lightly grease two 6-cavity donut pans (or a 12-cup muffin tin) with nonstick cooking spray.
Stir dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Keep nearby.
Cream butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, cream together the 10 tablespoons butter, brown sugar, and the ¼ cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes. Tip in eggs one at a time, mixing well after each addition and scraping down the sides as needed. Beat in the vanilla.
Mix batter. Lower mixer speed to low and add the dry ingredients until just incorporated. With the mixer running, slowly pour in the reduced cider and mix until smooth, scraping the bowl as needed.
Fill pans and bake. Spoon or pipe the batter into the prepared donut pans, filling each cavity about ⅔ full. Roast 12–15 minutes, rotating halfway, until donuts are lightly golden and a toothpick inserted into the thickest part comes out clean. (For muffins, bake 15–20 minutes.)
Coat with cinnamon sugar. In one small bowl, melt the 6 tablespoons butter. In another, whisk together the raw sugar, granulated sugar, and cinnamon. Let donuts cool in the pan 5 minutes, then turn out onto a rack. Brush each with melted butter and toss in the sugar mixture while still warm.
