Small Batch Baked Apple Cider Donuts
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Six baked donuts flavored with cooked-down apple cider and warm spices, dipped in butter and cinnamon sugar.
Ingredients
Donuts
- 1¼ cups apple cider (reduce to ¼ cup)
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ginger
- ⅛ tsp salt
- 1 Tbsp melted unsalted butter
- ¼ cup brown sugar
- 3 Tbsp granulated sugar
- 1 egg yolk
- ½ tsp vanilla
- 2 Tbsp whole milk
Coating
- 3 Tbsp unsalted butter melted
- 3 Tbsp granulated sugar
- ⅛ tsp cinnamon
Equipment
- saucepan
- mixing bowl
- whisk
Directions
- Simmer the cider in a 1-quart saucepan for 15 to 20 minutes, until it cooks down to ¼ cup. Let it cool for about 10 minutes.
- Heat the oven to 350°F and grease a 6-cavity donut pan.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk the melted butter, brown sugar, granulated sugar, egg yolk, vanilla, cooled cider, and milk. Stir in the flour mixture just until combined.
- Spoon or pipe the batter into the pan, filling each cavity about two-thirds full. Bake for 15 to 17 minutes. Let the donuts cool in the pan for 5 minutes, then turn them out.
- For the coating, put the melted butter in one bowl and mix the sugar and cinnamon in another. Dip both sides of each warm donut in the butter, then in the cinnamon sugar.
Nutrition
Serving: 107g | Calories: 245kcal | Carbohydrates: 40g | Protein: 2.4g | Fat: 8.8g | Saturated Fat: 5.2g | Trans Fat: 0g | Cholesterol: 52mg | Sodium: 152mg | Potassium: 96mg | Fiber: 0.7g | Sugar: 27g | Vitamin A: 287IU | Vitamin C: 0.5mg | Calcium: 51mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 donuts; cups apple cider counted as apple juice, yolk counted as raw egg yolk (one large yolk 17 g). Brands and portions vary, so use it only as an approximation.