Fall is finally here! I go back and forth between pumpkin and apples. Honestly, I would have been baking with both way sooner if my family had let me ?. These very easy baked apple cider donuts are a perfect way to dip into the season!
I bought my donut pan at Target for $10! You can use a muffin tin as well. The easiest way to fill the donut tin is to fill a ziplock with batter and snip the corner. It makes things way less messy.
These last up to 4 days in a sealed container or ziplock. I actually prefer them the day after so all the sugar soaks into the outside.
Ingredients
2 cups of apple cider
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
3 tbsp of browned butter
2 tbsp of vanilla extract
1 tsp cinnamon
1 tsp of nutmeg
1 tsp of baking powder
1 tsp baking soda
2 cups of AP flour
Topping
1/2 granulated sugar
3 tbsps of cinnamon
Directions
Preheat oven to 350 degrees F
Heat apple cider to a simmer. Let reduce to half.
Mix your sugars and cooled butter. (You can also just melt the butter, but browning it gives a little extra something)
Add in the egg and vanilla
Once your apple cider has reduced let cool and add to your wet ingredients
Mix in the dry ingredients- flour, spices, baking soda and powder.
Mix until everything is just combined. Don’t overmix it’s ok if it is a little lumpy
Grease or spray your pan
Pour batter into a ziplock. Cut the corner and fill pan 3/4 of the way
Bake for ten minutes or until golden
Mix your remaining sugar and cinnamon, dip donuts while still warm
These donuts are delicious alone or with a hot cup of espresso!
