A few notable exceptions to the rule are donuts that aren't fried, such as this incredibly delicious and simple-to-make apple cider donut, which is a rare but delicious treat. Because we're not going to fry these, they're not only more accessible, but they're also significantly less messy. Spending less time cleaning means spending more time eating donuts. The classic flavor of baked cider doughnuts is achieved with this recipe. Although a doughnut pan is recommended for the most traditional result, you can also bake these in a muffin pan for a more current result.
Ready time: 15 minutes, Cook Time: 20 minutes, Additional Time: 10 minutes, Total Time: 45 minutes, Servings: 12 donuts Yield
- 2 cups fresh apple cider
- 6 tbsp. unsalted softened butter, divided
- ½ cup white sugar
- 2 cups all-purpose flour
- ¾ tsp. baking powder
- ¾ tsp. baking soda
- ¼ tsp. fine salt
- 1 tsp. ground cinnamon
- Pinch of ground cardamom
- ½ cup packed brown sugar
- Pinch of freshly grated nutmeg
- ½ cup warm milk
- ¾ tsp. vanilla extract
- 1 large-size egg
- Set the oven range to 375 degrees Fahrenheit (190 degrees C) to preheat. Lightly Grease the two 6-cup donut pans with butter.
- In the medium-size saucepan, merge apple cider, water, and heat over moderate heat. Stirring, take a low boil, and cook until the cider has been reduced to 1/2 cup. If the mixture reduces excessively, add enough water to make 1/2 cup. Keep aside until required.
- In the large-size mixing bowl, merge flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg. Whisk them until smooth, then set aside until needed.
- In the separate bowl, whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg until combined. Add and mix the apple cider reduction and the dry ingredients. Whisk until a slightly thick batter forms; do not overmix.
- Fill the prepared donut pans with about 3/4 of the batter using a spoon or a pastry bag.
- Leave the donut pans in the middle of the preheated oven and bake for 10 to 12 minutes until the tops are lightly browned, and the donuts spring back slightly when touched.
- Allow cooling in the pans for 10 minutes before transferring to a sheet pan lined with a silicone baking mat. As necessary, remove any donut holes.
- Brush the donuts lightly with the leftover melted butter if desired while still slightly warm. In the deep dish, mix 1 cup white sugar and 1 tbsp cinnamon topping; toss in donuts to coat.
- Before serving, cool completely.