Best Baked Apple Cider Donut Recipe
Hello Easy Best Baked Apple Cider Donut Recipe! Made with fresh cider, and fall spices. these little beauties bring the warmth to fall. Grab your aprons! Today we are making donuts!
Best Baked Apple Cider Donut Recipe
What You Will Love About this Donut Recipe
Easy Baked Apple Cider Donut Ingredient Snapshot
Just a few ingredients
Occasions To Serve Baked Apple Cider Donuts
- Fall Brunch
- Fall Potluck Meal
- Fall Book Club
- Thanksgiving or Friendsgiving
Best Baked Apple Cider Donut Recipe
Apple Cider Donut Ingredients
Apple Cider Donuts
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons cinnamon
- 2 tablespoons orange zest
- 1/4 cup buttermilk
- 1 cup apple cider
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar
- 3/4 cups granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter, room temperature
Cinnamon Sugar Topping
- 1/2 cup melted butter
- 1 1/2 cups granulated sugar
- 4 tablespoons ground cinnamon
Instructions
Make and Bake the Apple Cider Donuts
Preheat oven to 350°F.
Grease two donut pans with baking spray or butter.
Add the flour, baking powder, and orange zest into a mixing bowl and whisk to combine.
In a large measuring cup, whisk the apple cider, buttermilk, and the vanilla extract. Set aside.
In a the bowl of a stand mixer with a paddle attachment secured, at medium speed, cream the butter, granulated sugar, and brown sugar until it reaches a sandy slightly fluffy texture. Mix in one egg at a time.
Next, turn the mixer to low alternate wet and dry mixtures a little at a time until combined.
Using a tablespoon, carefully fill the wells of the donut pans 3/4 full with the Apple Cider Donut batter.
Bake for 15 minutes.
Time to Dip The Baked Apple Cider Donuts
In a small bowl, mix the cinnamon and the sugar until well combined. Pour the melted butter in a separate small bowl.
When the apple cider donuts come out of the oven, carefully and gently turn the pan upside down at an angle and give it a tap to release the apple cider donuts. They should pop right out. If they don’t give them a little help with a butter knife. Line them on a baking rack.
Give each donut a dip on both sides in the melted butter then in the cinnamon sugar mixture.
Let them cool completely on a baking rack.
How To Store Baked Apple Cider Donuts with Cinnamon and Sugar
1. REFRIGERATE
For 5 days of freshness, place the apple cider donuts in an airtight container. Before serving, heat them in the microwave for 10 seconds each.
2. FREEZE
Wrap the cider donuts individually in plastic wrap. Place them in an airtight container for up to three months. Thaw and heat them in the oven for 15 minutes at 200°F. I do not recommend heating them in the microwave. SOGGY 101!
More Easy Baked Apple Cider Donut Recipe Notes
- Make the apple cider donut batter a day before. Store in a covered container for up to two days for fresh baked donuts in the morning or anytime!
- To intensify the flavor, increase the apple cider to 2 3/4 cups. Bring to a simmer for 30 minutes. Cool completely before mixing with the vanilla and the buttermilk.
- If you don’t have apple cider you can substitute apple juice. The flavor profile will be a slight bit intense but still tasty.
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Best Baked Apple Cider Donuts
Ingredients
Apple Cider Donuts
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons cinnamon
- 2 tablespoons orange zest
- 1/4 cup buttermilk
- 1 cup apple cider
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar
- 3/4 cups granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter room temperature
Cinnamon Sugar Topping
- 1/2 cup melted butter
- 1 1/2 cups granulated sugar
- 4 tablespoons ground cinnamon
Instructions
Make and Bake the Apple Cider Donuts
- Preheat oven to 350°F.
- Grease two donut pans with baking spray or butter.
- Add the flour, baking powder, and orange zest into a mixing bowl and whisk to combine.
- In a large measuring cup, whisk the apple cider, buttermilk, and the vanilla extract. Set aside.
- In a the bowl of a stand mixer with a paddle attachment secured, at medium speed, cream the butter, granulated sugar, and brown sugar until it reaches a sandy slightly fluffy texture. Mix in one egg at a time.
- Next, turn the mixer to low alternate wet and dry mixtures a little at a time until combined.
- Using a tablespoon, carefully fill the wells of the donut pans 3/4 full with the Apple Cider Donut batter.
- Bake for 15 minutes.
Time to Dip The Baked Apple Cider Donuts
- In a small bowl, mix the cinnamon and the sugar until well combined. Pour the melted butter in a separate small bowl.
- When the apple cider donuts come out of the oven, carefully and gently turn the pan upside down at an angle and give it a tap to release the apple cider donuts. They should pop right out. If they don’t give them a little help with a butter knife. Line them on a baking rack.
- Give each donut a dip on both sides in the melted butter then in the cinnamon sugar mixture.
- Let them cool completely on a baking rack. Store them in an airtight container for 2 days.
Notes
- REFRIGERATE For 5 days of freshness, place the apple cider donuts in an airtight container. Before serving, heat them in the microwave for 10 seconds each.
- FREEZE Wrap the cider donuts individually in plastic wrap. Place them in an airtight container for up to three months. Thaw and heat them in the oven for 15 minutes at 200°F. I do not recommend heating them in the microwave. SOGGY 101!
- Make the apple cider donut batter a day before. Store in a covered container for up to two days for fresh baked donuts in the morning or anytime!
- To intensify the flavor, increase the apple cider to 2 3/4 cups. Bring to a simmer for 30 minutes. Cool completely before mixing with the vanilla and the buttermilk.
- If you don’t have apple cider you can substitute apple juice. The flavor profile will be a slight bit intense but still tasty.
Nutrition
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