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Light Baked Apple Cider Donuts with Cinnamon Sugar

light baked apple cider donuts with cinnamon sugar - featured image
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These light baked apple cider donuts with cinnamon sugar are tender, spiced, and just sweet enough without being overwhelming. They taste like the best part of autumn and come together in less than 30 minutes.

Ingredients

Scale
  • 1 cup apple cider (unfiltered is best for flavor)
  • 1 ½ cups all-purpose flour (I use King Arthur—consistent results every time)
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if you have it—worth it)
  • ¼ teaspoon ground cloves
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup unsweetened applesauce (this is the light secret)
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk, room temperature (or ¼ cup milk + 1 teaspoon lemon juice, rested 5 minutes)
  • ½ cup granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)
  • 3 tablespoons unsalted butter, melted (for brushing)

Instructions

  1. Reduce the cider. Pour the apple cider into a small saucepan over medium-high heat. Bring it to a simmer, then reduce the heat to medium-low. Let it bubble gently for about 12–15 minutes, stirring occasionally, until it reduces to about ¼ cup. It should look syrupy and smell intensely of apples. Set it aside to cool slightly while you prep everything else.
  2. Preheat and prep. Preheat your oven to 350°F. Lightly grease your donut pan with non-stick spray or a little melted butter. Use a pastry brush to make sure every nook is covered.
  3. Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure everything is evenly distributed.
  4. Mix the wet ingredients. In a separate bowl, whisk together the egg, melted butter, applesauce, vanilla, buttermilk, and the reduced apple cider. It should look smooth and slightly thick.
  5. Combine. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are totally fine. Overmixing will make the donuts tough.
  6. Fill the pan. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the donut cavities, filling each about ¾ full. Don’t overfill—they’ll puff up in the oven.
  7. Bake. Bake for 10–12 minutes, or until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean. The tops should spring back when lightly touched. Let them cool in the pan for 2 minutes, then transfer to a wire rack.
  8. Coat. While the donuts are still warm (but not hot), brush each one with melted butter. Then immediately dip it into the cinnamon sugar mixture, turning to coat evenly. The butter helps the sugar stick and adds that little bit of richness. Do this while they’re warm—cold donuts don’t hold the coating as well.

Notes

Don’t skip reducing the cider—it concentrates the flavor. Room-temperature ingredients are important for a light texture. Grease the donut pan well to prevent sticking. For best results, coat the donuts while they’re still warm. Store in an airtight container at room temperature for up to two days. Freeze uncoated donuts for up to a month.

Nutrition

Keywords: baked donuts, apple cider donuts, cinnamon sugar donuts, fall donuts, easy donut recipe, baked donuts without yeast

Find it online: https://daintydine.com/light-baked-apple-cider-donuts-with-cinnamon-sugar/