Apple Cider Donuts Cinnamon (Print Version)
Tender, baked donuts featuring apple cider and a cinnamon sugar finish—an inviting fall treat.
# What You’ll Need:
→ Donut Batter
01 -
1 cup apple cider
02 -
1 3/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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2/3 cup granulated sugar
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2 tablespoons brown sugar
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2 large eggs
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1/2 cup unsweetened applesauce
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1/4 cup vegetable oil
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1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
14 -
1/2 cup granulated sugar
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1 teaspoon ground cinnamon
16 -
3 tablespoons unsalted butter, melted
# How to Make It:
01 -
Preheat oven to 350°F. Lightly grease two standard donut pans.
02 -
In a small saucepan over medium heat, simmer apple cider until reduced to 1/2 cup. Allow to cool slightly.
03 -
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
04 -
In a separate bowl, whisk together reduced apple cider, granulated sugar, brown sugar, eggs, unsweetened applesauce, vegetable oil, and vanilla extract until smooth.
05 -
Add wet ingredients to dry ingredients and mix until just combined; avoid overmixing.
06 -
Spoon or pipe the batter into prepared donut pans, filling each cavity about three-quarters full.
07 -
Bake in the preheated oven for 10 to 12 minutes or until a toothpick inserted into a donut emerges clean.
08 -
Allow donuts to cool in the pans for 5 minutes before transferring to a wire rack.
09 -
In a shallow bowl, mix granulated sugar and ground cinnamon. Brush each warm donut with melted butter, then dip in cinnamon sugar to coat thoroughly.
# Additional Tips:
01 -
For enhanced apple flavor, use spiced apple cider if available.
02 -
Donuts are best consumed fresh but remain soft if stored in an airtight container up to 2 days.
03 -
For a heartier profile, substitute half of the all-purpose flour with whole wheat flour.