As you all know, Arizona isn’t a place where we pick apples and eat donuts during the Fall season so I decided to change that and bring you apple cider baked donuts today for my Fall dessert round up recipe number four!!
Just a disclaimer, I am not by any means an avid baker, I just truly enjoy baking when I have free time! I have no idea how to create recipes or whatever, so I always look up ones that look interesting online and try and re-create them! Sometimes I tweak things here and there, but for the most part, I follow the recipe step by step. Super easy and doesn’t take a whole lot of extra thought!
These apple cider baked donuts came from one of the first recipes I found when I googled “apple cider baked donuts” & it’s no surprise that it came from The Food Network Channel website! (You can find that here! I’ll also detail the recipe below)
I did sort of make a mistake that I didn’t realize until I poured the batter into the donut molds, so it didn’t make the “picture perfect” rounded donut, BUT I still think they came out pretty dang cute!
I poured a cup of apple cider to go along with these dusted cinnamon sugar apple cider baked donuts and seriously, it was amazing! I felt like I could have been on the east coast or something. Not to mention, our kitchen smelled great afterwards.
INGREDIENTS FOR APPLE CIDER BAKED DONUTS
- Nonstick baking spray, for the pans
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Zest of 1 lemon
- 1/3 cup apple cider concentrate (for more depth of flavor) or apple cider
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
DIRECTIONS FOR APPLE CIDER BAKED DONUTS
- Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray.
- In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds to distribute the leavening.
- In a liquid measure cup, combine the cider, buttermilk and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl.
- Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl.
- With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Remove the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the ingredients are well distributed.
- Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. Top each pan with a second, inverted pan and use clips to hold them in place. (Some pans come with clips; otherwise, use metal hardware or paper clips.) Bake until the cake just springs back when gently touched, 15 to 20 minutes.
- Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the cinnamon sugar.
I hope you enjoyed this fun Fall recipe & just in case you missed the previous Fall dessert round up recipes 1,2, and 3, you can find them here:
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