Baked Apple Cider Donuts
Ah, Fall is finally upon us. The air is brisk, the leaves are changing, Halloween has come and gone, Thanksgiving is almost here—this is what Autumn feels like. Fully embracing the season, it is only natural for us to partake in Fall activities, like the beloved apple picking. And, of course, apple picking would not be complete if we didn’t make a stop for hot apple cider donuts in the orchard store, often accompanied by a steamy cup of apple cider or hot chocolate. This is Fall.
These donuts are so cinnamony warm and delicious, but unfortunately by mid-October apple picking season is usually over. I was missing these donuts almost immediately after they were gone from my counter so I just had to make my own rendition at home with my roommate’s new donut pans! I kind of started off with one recipe, mixed in another, and health-ified it a little, but they ended up tasting delicious. They were moist and just sweet enough to not be sickening. If you decide to make them and post a picture on Instagram, please tag me @livinwith_laura
Recipe: Baked Apple Cider Donuts
Made about 15 donuts, but depends on how much you fill the pan.
2 cups apple cider
1 1/2 teaspoon cloves
2 cups whole wheat flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 (heaping) teaspoon cinnamon
sprinkle of salt
2 tablespoons melted salted butter
2/3 cup brown sugar
1/2 cup milk
2 tablespoons no sugar added apple sauce
1 teaspoon vanilla extract
Cinnamon Sugar Topping:
Melted butter (however much you want to coat the tops of the donuts)
Mix of cinnamon & sugar (mix it however you like, make enough to dip the butter-coated donuts into)
***Can be made GF by subbing 1:1 GF flour or Vegan by subbing butter for coconut oil, the egg for a flax egg, and the milk for a nut milk***
Preheat the oven to 350 degrees F. Spray donut pans with non-stick cooking spray and set aside.
Simmer the apple cider with the cloves in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down. Remove the pan from the stove afterwards and set aside.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside. In a medium bowl, combine the egg, melted butter, brown sugar, & whisk until smooth. Then, add in the apple sauce, vanilla, milk, and the apple cider mixture.
Add the wet ingredients to the dry ingredients and whisk until combined (it’s okay if it is not completely smooth).
Spoon the batter into the donut pans until full, but do not overfill. Bake the donuts for 12-15 minutes.
In a small bowl, combine the sugar and cinnamon together and then pour into a plate. Brush the melted butter onto the tops of each donut, then dip into the plate with the cinnamon sugar mixture. Repeat with as many donuts as you want to eat at the time.
DO NOT top the donuts unless you plan on eating them that day. Store the leftover donuts (if there are any) for 2 days at room temperature plain and un-topped. Top donuts right before eating them.