American · Desserts
Baked Apple Cider Doughnuts
This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan.
Ingredients
Serves 12- Nonstick cooking spray
- 11 cup/225g all-purpose flour
- 10 tspbaking powder
- ¾ tspfine sea salt
- 2 tspground cinnamon (divided)
- ½ tspfreshly grated nutmeg
- 1 cup/225g unsalted butter (2 sticks), at room temperature (divided)
- ¾ cup/165g light brown sugar
- ¾ cup/150g granulated sugar (divided)
- 2 largeeggs, at room temperature
- 1 tspvanilla extract
- ½ cup/120ml apple cider
Method
- 01
Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, whisk together flour, baking powder, salt, 1 tsp cinnamon and nutmeg. Set aside.
- 02
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140g butter, brown sugar and ¼ cup/50g granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, scraping the bowl as necessary. Beat in the vanilla extract.
- 03
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well.
- 04
Spoon the batter into prepared doughnut pans, filling about ⅔ of the way. Bake until evenly golden brown and a toothpick comes out clean, 12 to 15 minutes. Rotate pans halfway through. (For muffins, bake 15 to 20 minutes.)
- 05
While the doughnuts bake, whisk the remaining ½ cup/100g granulated sugar and 1 tsp cinnamon together. In a separate bowl, melt the remaining 6 tablespoons butter. Let doughnuts cool 5 minutes, then unmold, brush with melted butter and dredge in cinnamon sugar while still warm. Serve immediately or let cool to room temperature.