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Cakey, dense, and flavorful baked donuts infused with concentrated apple cider and warm spices, coated in butter and cinnamon-sugar for a cozy, autumn treat.

Ingredients

Scale
  • 1 1/2 cups apple cider (reduced to 1/2 cup)
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp apple pie spice
  • 2 large eggs
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • melted butter (for coating)
  • 1/2 cup sugar (for coating)
  • 1 tbsp cinnamon (for coating)

Instructions

  1. Pour 1 1/2 cups apple cider into a small saucepan.
  2. Set the pan over low heat and simmer, stirring occasionally, until the cider thickens and reduces to about 1/2 cup (about 20 minutes).
  3. Remove from heat and let the reduced cider cool for at least 10 minutes (or chill overnight).
  4. In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and apple pie spice until evenly blended.
  5. In a separate bowl, whisk eggs, milk, and vanilla extract until smooth.
  6. Add the wet ingredients into the dry ingredients, then fold in the cooled apple cider reduction gently until smooth; the batter will be thick.
  7. Transfer batter to a zip-top bag and snip off a corner, or use a spoon to fill donut molds about halfway full (or fill muffin cups about two-thirds full if using).
  8. Bake at 350°F (177°C) for about 10 minutes, or until donuts spring back when lightly pressed or a toothpick comes out mostly clean (12-15 minutes for muffin cups).
  9. Let the donuts cool in the pan for 2 minutes, then gently remove them.
  10. Mix sugar, cinnamon, and apple pie spice in a bowl for coating.
  11. While donuts are still warm, dip each side into melted butter, then roll in cinnamon-sugar mixture to coat.

Notes

For best flavor, reduce apple cider the night before to save time and intensify apple taste., Optional glaze swap: Replace butter and cinnamon-sugar coating with a vanilla or maple glaze made from powdered sugar and milk or maple syrup., Add-ins such as 1/2 cup finely chopped peeled apple or 1/3 cup toasted pecans can be mixed into batter., For vegan/dairy-free version, use flax or chia egg (1 tbsp ground flax/chia + 3 tbsp water = 1 egg), non-dairy milk, and melted coconut oil or vegan butter., For gluten-free, substitute a 1:1 gluten-free flour blend with xanthan gum., To fry instead of bake, pipe batter into hot oil (350–375°F) and fry 45–60 seconds per side, then drain and coat while warm.

Nutrition

Find it online: https://gingerbaking.com/baked-apple-cider-donuts-sallys-baking/