Baked Apple Cider Donuts
Baked apple cider donuts made with apple cider, applesauce, brown sugar, and a cinnamon sugar coating.
Servings: 14 donuts
Equipment
Ingredients
Apple Cider Donuts
- 240 grams apple cider | unfiltered apple juice
- 250 grams all purpose flour 10-11% protein
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 110 grams light brown sugar
- 50 grams granulated sugar
- 60 grams sunflower oil
- 60 grams applesauce *or homemade apple butter
- 60 grams creme fraiche *or sour cream, room temperature
- 50 grams egg
- 2 teaspoons pure vanilla extract or vanilla bean paste
Cinnamon Sugar Coating
- 150 grams granulated sugar
- 2 teaspoons ground cinnamon
- 57 grams unsalted butter melted and slightly cooled, *optional
Instructions
Reduce Apple Cider
- Bring apple cider to a boil on a medium saucepan on medium heat. Lower heat to a simmer for about 15 minutes, until liquid has been reduced to 1/3 cup. Remove the apple cider syrup from heat and cool completely.240 grams apple cider | unfiltered apple juice
Cinnamon Sugar Coating
- Prepare the topping to set aside. Stir the granulated sugar, and cinnamon together in a shallow medium bowl. Save for coating warm donuts.150 grams granulated sugar, 2 teaspoons ground cinnamon
Apple Cider Donuts
- Preheat oven to 350℉ (180℃) and prepare two, 6-capacity donut pans with a light coating of baking spray. If you only have one donut pan, bake 6 donuts, wash the pan and bake the rest.
- Whisk together the flour, baking powder, baking soda, spices and salt together in a medium bowl. Set aside250 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon fine sea salt
- Place the brown sugar, granulated sugar, oil, applesauce, creme fraiche, egg, and vanilla in a large bowl, then hand whisk to combine. Stir in the reduced apple cider until distributed evenly.110 grams light brown sugar, 50 grams granulated sugar, 60 grams sunflower oil, 60 grams applesauce, 60 grams creme fraiche, 50 grams egg, 2 teaspoons pure vanilla extract or vanilla bean paste
- Add half of the flour mixture to the wet mixture and slowly whisk to combine. Repeat with the second half of the dry mixture. The batter will be slightly thick.
- Transfer the batter to a piping bag or use a spoon to fill each donut cavity about 2/3-3/4 full.
- Place the donut trays on the middle rack of the oven. Bake for 9-11 minutes until the tops spring back with a gently press of your finger tip. Or a toothpick inserted into the donut comes out clean.
- Place trays on wire cooling rack for about 2 minutes. Then, invert pans to release the warm donuts directly onto cooling rack.
Coat Donuts
- Gently brush a thin layer of melted butter with a pastry brush onto the donuts before carefully rolling them in the bowl of cinnamon sugar.57 grams unsalted butter