Last fall we did a fall road trip, taking in the beauty of gorgeous Vermont. One of my best memory is enjoying fresh apple cider doughnut at an apple orchard. It was utterly delicious!
Apple cider doughnuts are a delightful treat that captures the essence of autumn with their sweet apple flavor, warm spices, and inviting texture. They are definitely a seasonal favorite that brings comfort and nostalgia during the fall months. These doughnuts are known for their unique combination of flavors, blending the sweetness of apples with warm spices and the delightful texture of a classic doughnut.
It took me couple of tries to get the texture right (soft & airy from inside, crispy from outside), especially when I am baking them instead of frying.
Give this recipe a go! Let me know if it brings out the autumn mood in you.
Happy Baking!
Baked Apple Cider Doughnuts
Equipment
- 2 doughnut pan
- 1 muffin pan optional
Ingredients
- 10 tbsp unsalted butter at room temperature
- 200 grams brown sugar
- 2 eggs
- 225 grams all purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 2 tbsp apple sauce
- 1 tsp vanilla extract
- 1/2 cup apple cider/unfiltered apple juice
- non stick spray
Dusting
- 6 tbsp unsalted butter
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 F.Grease 2 doughnut pans (or a 12-cup muffin tin) with nonstick spray.
- In a bowl, swift the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, around 3 minutes.
- Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Mix in the vanilla extract and apple sauce.
- Add the flour mixture and mix on low speed until incorporated. With the mixer running on slow speed, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
- Pipe the batter into prepared doughnut pans, filling them about ⅔ of the way. I use a 1/2 inch round piping tip. (You can also spoon the batter in the prepared pans.)
- Bake until evenly golden brown , around 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, bake for 15 to 20 minutes, rotating halfway through as well.)
- While the doughnuts bake, whisk the remaining ½ cup granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt 6 tablespoons butter in the microwave.
- Let the doughnuts cool for 5 minutes before unmolding them from the pan. Brush with the melted butter and do dip and turn (45 degree) action for each in the cinnamon sugar while they are still warm.
- Serve immediately.
- If you are serving the donuts later, do the dusting part just before serving. Warm the donuts at 225 F for 5 minutes, brush with melted butter and do dip and turn action in cinnamon sugar mix.
- Enjoy!
