Baked Apple Cider Doughnuts

the irresistible aroma of cinnamon, nutmeg, and baked apples fills my kitchen, instantly evoking memories of crisp autumn days and cozy gatherings. These doughnuts are more than just a treat; they’re a celebration of fall’s bounty, combining the sweetness of fresh apples with the comforting warmth of spices and the tangy zip of apple cider.

The concept of apple cider doughnuts has its roots in the orchards of the Northeastern United States, where they became a beloved fall tradition. This baked version takes that classic idea and gives it a healthier twist, creating a treat that’s just as delicious but a bit lighter than its fried counterpart.

Let me guide you through creating these heavenly doughnuts that capture the essence of autumn in every bite, perfect for breakfast, brunch, or anytime you’re craving a taste of the season.

Ingredients

For the doughnuts:

• 4 large apples, grated
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/2 cup (120ml) apple cider
• 1/4 cup (60ml) milk
• 1 tsp vanilla extract

For the cinnamon sugar coating:

• 1/2 cup (113g) melted butter
• 1 cup (200g) granulated sugar
• 2 tsp ground cinnamon

Instructions

1. I start by preheating my oven to 350°F (175°C). This moderate temperature ensures that our doughnuts bake evenly, developing a golden-brown exterior while remaining tender inside. I grease a doughnut pan thoroughly to prevent sticking and ensure easy removal after baking.
2. In a medium bowl, I whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step ensures even distribution of the leavening agents and spices throughout the batter.
3. In a large mixing bowl, I cream together the softened butter and sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. This step is crucial for creating a tender crumb in our doughnuts.
4. Next, I beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps create a smooth, emulsified batter.
5. Now comes the star of our show – the apples and cider. I stir in the grated apples, apple cider, milk, and vanilla extract. The grated apples add moisture and texture, while the cider intensifies that apple flavor we’re after.
6. Gradually, I fold the dry ingredients into the wet mixture, stirring just until combined. It’s important not to overmix at this stage, as that can lead to tough doughnuts. A few small lumps in the batter are perfectly fine.
7. I carefully spoon the batter into the prepared doughnut pan, filling each cavity about 3/4 full. This gives the doughnuts room to rise without overflowing.
8. The doughnuts go into the preheated oven for 12-15 minutes. I know they’re done when they’re golden brown and spring back when lightly touched. A toothpick inserted into the center should come out clean.
9. While the  doughnuts are baking, I prepare the cinnamon  sugar coating by mixing the sugar and cinnamon in a shallow dish.
10. After removing the doughnuts from the oven, I let them cool in the pan for about 5 minutes. Then, while they’re still warm, I dip each doughnut in melted butter and roll it in the cinnamon sugar mixture. This creates a delightful, sweet and spicy crust that’s absolutely irresistible.

Nutrition Information

This Baked Apple Cider Doughnuts recipe yields approximately 12 doughnuts. Per doughnut:

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 140mg
• Total Carbohydrates: 4