Hello hello! Today I have a special recipe for all you basic witches out there. (ha!) you know I had too — Apple Cider Donuts have been EVERYWHERE on social media lately so I was feeling left out. I actually can’t take all the credit for this recipe as I leveraged Sally Baking Addiction Apple Cider Donut recipe and just made a few tweaks to the spices. So, thanks to Sally for making such a bomb recipe to follow — and lets get started.
So I freaking love donuts. Fried, baked, yeast or cake — I’ll give ‘um all a go! These yummy bites of heaven are baked — which hello, means less clean up and *maybe* they’re better for you, but probably not. I mean, they are coated in butter and cinnamon sugar, so. There’s that.
These donuts are probably a bit heavier than your average baked donut, but the depth of flavor in the crumb is so amazing and part of that comes from reducing the apple cider by half before adding to the batter. And speaking of the batter, it is a bit thicker so it is easier to over-fill your donut pan, so just be careful when you are filling it up.
Also, I use this silicone donut pan, and I really like how easy it is to use and also how easy it is to get your donuts out of the pan when they are done. The one I use is pictured below — and you can find it here as well.
So once you’ve got your batter and pan — its time to bake! I highly recommend checking your donuts regularly as they can easily turn from puffed and golden to crispy and dry (not that I would know anything about that…..) so just check ’em often and you’ll be fine.
Enjoy them warm after a quick tumble in melted butter and some spices and congratulations, you too are now a basic witch. 😀
Apple Cider Donuts
- 1 and 1/2 cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon Cardamom
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter melted
- 1 large egg at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon Vanilla extract
- 1 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground Cardamom
- 1/4 teaspoon nutmeg
- 6 Tablespoons unsalted butter, melted
Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you're left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup. Mine takes about 20 minutes. Set aside to cool for 10 minutes.
Preheat oven to 350°F. Spray donut pan with non-stick spray. Set aside.
Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, cardamom, nutmeg and salt together in a large bowl. Set aside.
Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
Spoon the batter into the donut cavities—for ease, I highly recommend using a large pastry bag with a round tip -- a zipped-top bag with a corner cut works as well. Pipe the batter into each donut cup, filling about halfway.
Bake for 10-15 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they're done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
Coat the donuts: Combine the granulated sugar and spices together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.