Baked Apple Cider Donuts

These baked apple cider donuts are made from an apple cider reduction to intensify its flavor.  This fall treat will become your new favorite!  If you don't have a donut pan, you can make these into muffins.  See the notes at the bottom of this recipe.

1 1/2 cups apple cider

2 cups all-purpose flour

1 tsp baking soda

3/4 tsp baking powder

1 tsp ground cinnamon

1 tsp apple pie spice (or mix together nutmeg, cardamom and cinnamon)

1/4 tsp salt

2 TBS 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 (or buttermilk), at room temperature

1 tsp vanilla

Topping:

1 cup granulated sugar

3/4 tsp ground cinnamon

3/4 tsp apple pie spice

6 TBS 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 took 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, apple pie spice 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 and 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.  I used a large Ziploc bag, cut a corner off the bottom of the bag and piped the batter into each donut cup, filling about halfway.

Bake 10-11 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, cinnamon and apple spice 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.

Notes:

These donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

You can freeze the donuts, coated or not coated in the toppings for up to 2 months.  Thaw overnight in the refrigerator and warm them up in the microwave....just a few seconds.

If you don't have a donut pan, you can make donut muffins in a standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350 F for about 18-20 minutes or until a toothpick inserted into the center comes out clean.  Makes about 10-12 donut muffins.

To make mini donuts, or to make mini muffins, grease your pan, add the batter to the pan only about 3/4 of the way full. Bake at 350 F for about 8-9 minutes.

Makes 12-14 donuts

Source: www.sallysbakingaddiction.com

Janice