Our 25 minute apple cider donuts recipe is a fall favorite in our family. Donuts have a reputation for being difficult to make, but these donuts require minimal effort.
How to Make Apple Cider Donuts from Scratch
Lightly grease two 6-cavity doughnut pans, or, if you prefer, a 12-cup muffin tin with nonstick spray. In a medium bowl, add the flour, baking powder, salt, cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract. Add the flour mixture and mix on low speed until incorporated.
With the mixer running, add the apple cider in a slow, steady stream and mix to combine.
Transfer the batter to a piping bag or large plastic bag.
Once the batter has been transfers, cut a 1/2-inch opening cut from one corner, (just snip the corner off the bag!).
Pipe the batter into prepared doughnut pans, filling them about 2/3 of the way full.
Bake the donuts for about fifteen minutes, until they’re evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean.
In the meantime, while the doughnuts bake, prepare the topping by whisking the granulated sugar and cinnamon together in a small bowl to combine.
In a separate small bowl, melt 1/4 cup of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then remove them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. If you’d prefer a glaze, we recommend the maple glazed cider donuts.
Serve immediately, or let cool to room temperature.
Baked Apple Cider Donuts
You’ll Need
1 ¾ cup all-purpose flour
1 ¼ teaspoon baking powder
¾ teaspoon fine sea salt
1 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
3/4 cup unsalted butter (10 tablespoons), at room temperature
¾ cup light brown sugar
¼ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup apple cider
Topping
1/4 cup melted butter
1 teaspoon cinnamon
1/2 cup granulated sugar
Heat the oven to 350 degrees. Lightly grease two 6-cavity doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add the flour, baking powder, salt, cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine.
Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way full (you can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner).
Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes.
While the doughnuts bake, prepare the topping by whisking the granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine.
In a separate small bowl, melt 1/4 cup of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then remove them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
? I totally give this recipe ?? a big thumbs up! It was delicious and I’m looking forward to trying more recipes here.