Description
These Baked Apple Cider Doughnuts are a delightful autumn treat, featuring a tender, spiced dough infused with rich apple flavors and topped with a luscious cinnamon maple glaze. Made healthier by baking instead of frying, they offer the perfect balance of warmth and sweetness, ideal for cozy mornings or festive gatherings.
Ingredients
Scale
Doughnuts
- 1 1/2 cups apple cider
- 2 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup apple butter
- 1/2 cup packed dark brown sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 honeycrisp apple, chopped (about 1/2 cup)
- 1 tablespoon cinnamon sugar
Brown Butter Cinnamon Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 3/4–1 cup powdered sugar
- 1 teaspoon instant coffee
- 1/2 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F. Grease a 6-cup doughnut pan or a 12-cup muffin pan with melted butter to prevent sticking.
- Reduce Apple Cider: Pour the apple cider into a saucepan and bring it to a boil over high heat. Once boiling, reduce to a simmer and cook for 10-15 minutes until the cider has reduced to about 1/2 cup. Remove from heat and allow to cool.
- Mix Wet Ingredients: In a large mixing bowl, combine the cooled 1/2 cup boiled cider, melted butter, eggs, apple butter, vanilla extract, and brown sugar. Stir well until the mixture is smooth and uniform.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and kosher salt to the wet mixture. Mix gently until just combined to avoid overmixing the batter.
- Incorporate Apples: Toss the chopped honeycrisp apple in the cinnamon sugar to evenly coat. Fold the coated apple pieces into the batter carefully.
- Fill Pan and Bake: Divide the batter evenly among the prepared doughnut or muffin pan cavities, filling each 1/2 to 2/3 full. Bake in the preheated oven for 12-13 minutes, or until the doughnuts are just set and spring back lightly when touched.
- Cool Doughnuts: Remove the pan from the oven and let the doughnuts cool for 5 minutes. Then, carefully run a knife around the edges to loosen and invert the pan to release the doughnuts onto a wire rack.
- Make the Glaze: While the doughnuts bake, prepare the glaze. In a small pot over medium heat, melt the salted butter. Let it brown slightly, stirring occasionally, until it emits a toasted nutty aroma, about 2-3 minutes. Remove from heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon until smooth.
- Glaze and Serve: Dip or drizzle each doughnut generously with the brown butter cinnamon maple glaze. For the best flavor, serve a few doughnuts warm.
Notes
- Using honeycrisp apples adds a nice balance of sweetness and tartness, but any crisp apple variety will work.
- Make sure to reduce the apple cider until thickened to concentrate its flavor for the batter.
- Allow the butter to brown carefully for the glaze to avoid burning, which can cause bitterness.
- These doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free option, substitute the butter with a plant-based alternative.
Nutrition
- Serving Size: 1 doughnut
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
