Description

Soft, tender baked donuts infused with reduced hard apple cider and coated in a sticky cinnamon-sugar mixture. These autumnal treats capture the season’s flavor without the mess of deep frying.

Ingredients

Scale

4 cups hard apple cider
1 large cinnamon stick
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ cup granulated sugar (for coating)
1 tablespoon ground cinnamon
2 tablespoons butter, melted (for coating)

Instructions

Pour apple cider and cinnamon stick into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced by 75% (about 1 cup of thick syrup). This takes 30-45 minutes. Remove cinnamon stick and let cool completely.
Preheat oven to 350°F (175°C). Grease a 6-cavity donut pan generously with butter or non-stick spray.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat softened butter and ¾ cup granulated sugar until light and fluffy using a mixer (2-3 minutes).
Add eggs one at a time, beating well after each addition. Scrape down bowl sides. Add vanilla extract and mix until combined.
Reduce mixer speed to low. Add flour mixture in three parts, alternating with the cooled apple cider syrup. Start and end with flour. Mix just until combined; do not overmix.
Spoon batter into prepared donut pan, filling each cavity about ¾ full. Smooth tops with a wet finger or spatula.
Bake for 12-14 minutes or until a toothpick inserted comes out clean. Tops should be lightly golden.
Let donuts cool in pan for 5 minutes, then transfer to a wire rack to cool for another 5 minutes until warm.
Melt 2 tablespoons butter. Brush warm donuts lightly with melted butter, then roll in the mixture of ½ cup sugar and 1 tablespoon cinnamon until fully coated.

Notes

Ensure ingredients are at room temperature for best results. Do not overmix the batter to avoid tough donuts. Coat donuts while they are warm, not hot, for the best sugar adhesion. Store leftovers in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 280
Sugar: 28
Sodium: 150
Fat: 10
Saturated Fat: 6
Carbohydrates: 45
Fiber: 1
Protein: 4

Keywords: apple cider donuts, baked donuts, fall recipes, cinnamon sugar donuts, autumn baking, hard cider recipes, breakfast treats