Baked Apple Cider Donuts

When Fall hits, apple cider donuts are in a lot of places. I like them. I thought I would make some in my Wilton donut pans. This way I could bake them and they would be lower in fat.

This recipe calls for concentrated apple cider, so you may want to make it the night before to save time.

Baked Apple Cider Donuts

1 and 1/2 cups apple cider, reduced to 1/2 cup

2 cups flour

1 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon apple pie spice *

1/4 teaspoon salt

2 Tablespoons butter, melted

1 egg

1/2 cup brown sugar

1/2 cup sugar

1/2 cup milk

1 teaspoon vanilla

Topping

1 cup sugar

3/4 teaspoon cinnamon

3/4 apple pie spice*

Reduce the apple cider by simmering it in a small saucepan over low heat.  It took mine about 20 minutes, but you should check about 10 minutes and then again at 15.  Set aside to cool.  If you made it earlier, you can start right away.

Preheat the oven to 350°.  Spray the donut pans with Pam.  

In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, apple pie spice and salt together.  

In a large bowl, whisk the melted butter, brown sugar, sugar, milk and vanilla. Pour the dry mix into the large bowl.  

Add the reduced cider and mix together until smooth.

I use a medium freezer Ziploc bag to pipe the dough into at the donut pans.  The freezer bags are thicker and less likely to burst than the regular bags.  You can use a spoon and then clean the drips, that works, too. Cut off a corner of the filled bag and fill the holes about halfway.  Don't overfill as the donuts will overflow and not be a round shape.

I had more dough than I had donut pans. I put the rest into a mini cupcake pan. Then I would have donut holes!

Bake for 10-11 minutes or until the tops are lightly browned.  The tops should spring back when gently pressed.  Cool for 2 minutes, then transfer to a cooling rack.  If you also used a mini cupcake pan, cook them for 8-9 minutes.

While they cool slightly, mix the topping.  Place the sugar, cinnamon and apple spice mix in a medium bowl.  Dip and roll the donuts in the topping and set aside.  You can dip them first into melted butter to have the topping stick, but I don't do that.  

These donuts are best served immediately.  They will keep for a few days when covered tightly.  If eaten the next day, pop them into the microwave for about 8 seconds to refresh them a bit.  You can freeze them at this point, if you like.

I saved the remaining cinnamon sugar and used it in coffee.  It made a nice cinnamon coffee to go with the donuts!

*If you don't have apple pie spice, you can make your own.

1 1/2 Tablespoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon cardamon

1/2 teaspoon allspice