Hello friends, welcome to Donuts Recipes. Today we are going to make Apple Cider Donuts.

A great fall treat! Tastes just like ones you’d buy from a pumpkin or apple farm! Yummy apple flavor, great with a cinnamon and sugar coating!

Recipe Summary for Apple Cider Donuts

• preparation time: 30 minutes
• cook: 45 minutes
• additional: 40 minutes
• total: 1 hr 55 minutes
• Servings: 18

Ingredients for Apple Cider Donuts

Doughnuts

• 1 cup apple cider
• ¼ cup butter, at room temperature
• 1 cup white sugar
• 2 eggs
• ½ cup buttermilk
• 3 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg
• ¼ cup all-purpose flour, for dusting

Sugar Coating

•     1 cup white sugar
•     ½ teaspoon ground cinnamon

Cider Glaze

•     1 cup confectioners’ sugar
•     2 tablespoons apple cider

Maple Syrup Glaze

•     1 ¼ cups confectioners’ sugar
•     ⅓ cup pure maple syrup
•     1 teaspoon vanilla extract
•     2 cups oil for frying, or as needed

Directions for Apple Cider Donuts

1. Bring 1 cup apple cider to a boil in a small saucepan; boil until reduced to 1/4 cup, 20 to 30 minutes. Cool.
2. Beat butter in a bowl with an electric mixer until creamy, 1 to 2 minutes. Add 1 cup white sugar and beat until light and fluffy, 2 to 3 minutes.
3. Beat eggs, 1 at a time, into butter mixture until completely incorporated. Mix buttermilk and reduced cider into butter mixture.
4. Whisk 3 1/2 cups flour, baking powder, baking soda, 1/2 teaspoon cinnamon, salt, and nutmeg together in bowl. Add flour mixture to buttermilk mixture; stir until dough is just combined.
5. Transfer dough to a lightly floured piece of parchment or wax paper. Sprinkle dough with flour.
6. Turn dough over onto a baking sheet and sprinkle with flour.
7. Roll dough to 1/2-inch thickness, sprinkling with more flour as necessary. Transfer dough on the baking sheet to the freezer until slightly hardened, about 20 minutes.
8. Cut cold dough using a 3-inch doughnut cutter. Gather, roll, and cut any dough scraps.
9. Transfer cut doughnuts and doughnut holes to a second, slightly floured, baking sheet. Refrigerate doughnuts for 20 to 30 minutes.
10. Whisk 1 cup white sugar and 1/2 teaspoon cinnamon together in a bowl. Transfer cinnamon sugar to a paper bag.
11. Whisk 1 cup confectioners’ sugar and 2 tablespoons apple cider together in another bowl. Whisk 1 1/4 cups confectioners’ sugar, maple syrup, and vanilla extract together in a third bowl.
12. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
13. Cook doughnuts and doughnut holes in batches in preheated oil, turning once, until golden brown and cooked through, about 1 minute per side. Set cooked doughnuts on paper towels to drain.
14. Shake warm doughnuts in the paper bag with cinnamon sugar, or pour cider glaze or maple syrup glaze over warm doughnuts.

Nutrition’s information in Apple Cider Donuts

• Servings Per Recipe: 18
• Calories: 320.4
• % Daily Value *
• protein: 3.6g 7 %
• carbohydrates: 64g 21 %
• dietary fiber: 0.8g 3 %
• sugars: 43g
• fat: 5.9g 9 %
• saturated fat: 2.2g 11 %
• cholesterol: 27.7mg 9 %
• vitamin a iu: 108IU 2 %
• niacin equivalents: 2.3mg 18 %
• vitamin c: 0.1mg
• folate: 50.7mcg 13 %
• calcium: 51.2mg 5 %
• iron: 1.5mg 8 %
• magnesium: 8.3mg 3 %
• potassium: 60.1mg 2 %
• sodium: 224.7mg 9 %
• thiamin: 0.2mg 21 %
• calories from fat: 53.1

Hello friends, welcome to Donuts Recipes. Today we are going to make Baked Apple Cider Donuts.

All the world’s great donuts are fried, except there are a few rare examples of when they’re not—and this incredibly delicious and easy-to-make apple cider donut is one notable exception.

Since we’re not going to fry these, not only are they easier, but they’re way less messy. Less time cleaning up means more time eating donuts.

Recipe Summary for Baked Apple Cider Donuts

• preparation time: 15 minutes
• cook: 20 minutes
• additional: 10 minutes
• total: 45 minutes
• Servings: 12

Ingredients for Baked Apple Cider Donuts

• 2 cups fresh apple cider
• 2 cups all-purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1 pinch ground cardamom
• 1 pinch freshly grated nutmeg
• ½ cup white sugar
• ½ cup packed brown sugar
• ½ cup warm milk
• 6 tablespoons unsalted butter, melted, divided
• ¾ teaspoon vanilla extract
• 1 large egg

Topping:

• 1 cup white sugar, or as needed
• 1 tablespoon ground cinnamon, or as needed

Directions for Baked Apple Cider Donuts

1. Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans.
2. Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed.
3. Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.
4. Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined.
5. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix.
6. Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.
7. Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes.
8. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary.
9. If desired, while still slightly warm, brush the donuts lightly with remaining melted butter. Mix 1 cup white sugar and 1 tablespoon cinnamon together for topping in a shallow dish; toss in donuts to coat. Let cool completely before serving.

Nutrition’s information in Baked Apple Cider Donuts

• Servings Per Recipe: 12
• Calories: 295.1
• % Daily Value *
• protein: 3.1g 6 %
• carbohydrates: 56.8g 18 %
• dietary fiber: 1g 4 %
• sugars: 39.3g
• fat: 6.6g 10 %
• saturated fat: 4g 20 %
• cholesterol: 31.6mg 11 %
• vitamin a iu: 219.3IU 4 %
• niacin equivalents: 1.9mg 15 %
• vitamin c: 0.1mg
• folate: 41mcg 10 %
• calcium: 51.9mg 5 %
• iron: 1.2mg 7 %
• magnesium: 8.1mg 3 %
• potassium: 62.6mg 2 %
• sodium: 176.1mg 7 %
• thiamin: 0.2mg 17 %
• calories from fat: 59.6