Apple Cider Donuts

Celebrate the season with the delightful flavors of autumn in these baked Apple Cider Donuts! They’re generously coated with a scrumptious buttery cinnamon sugar topping, making them an irresistible treat to savor.

Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 12 donuts

Ingredients

For the Doughnuts:

• 1 ½ cups of apple cider
• 3 tbsp unsalted butter, melted
• 1 large egg
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• ¼ cup plain Greek yogurt
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp apple pie spice
• ½ tsp kosher salt
• 1 apple, peeled and shredded (about 3/4 cup)

For the Topping:

• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 1 tbsp cinnamon

Instructions

1. In a small saucepan, gently heat the apple cider on low until it reduces to 1/2 cup. This usually takes around 30 minutes. Stir occasionally and start checking it at the 20-minute mark. Set it aside to cool.
2. Preheat your oven to 350 degrees Fahrenheit. Grease a 6-cavity donut pan with non-stick baking spray and set it aside.
3. In a mixing bowl, beat together the melted butter, egg, sugars, yogurt, and vanilla extract until it becomes creamy. Scrape down the sides of the bowl as needed.
4. Add the flour, baking soda, baking powder, apple pie spice, and salt. Slowly pour in the 1/2 cup of reduced apple cider and continue to beat until the batter becomes smooth. Fold in the shredded apples.
5. Transfer the donut batter into a large ziplock bag. Cut off one corner and use it to pipe the batter into the prepared donut pan, filling each cavity about halfway (this recipe makes 12 donuts).
6. Bake in the oven for 12-14 minutes, or until the donuts are lightly browned and spring back when touched.
7. Remove the donuts from the oven, let them cool in the pan for a minute, and then flip them onto a wire cooling rack.
8. For the topping, mix together the sugar and cinnamon in a small bowl (or a pie plate).
9. Dip the slightly cooled donuts in melted butter, coating both sides and then dip them in the cinnamon sugar mixture. Place them back on the wire rack and repeat for the remaining donuts. Enjoy them while they’re warm!

Additional Notes:

• You can prepare the apple cider reduction in advance. Using reduced apple cider enhances the flavor, but you can also use regular apple cider.
• Greek yogurt can be substituted with sour cream or 1/4 cup of buttermilk.
• You can also make mini muffins by greasing a mini muffin pan, filling each cavity halfway with batter, and baking for 8-10 minutes. Coat with the topping as directed.
• Store the donuts in an airtight container at room temperature for up to 3 days, or freeze them in ziplock freezer bags for up to 3 months.

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