These Baked Apple Cider Donuts are baked instead of fried, and then dipped in butter and coated in a sugar-cinnamon mixture. Sweet, moist, and full of apple flavor.
Prep Time25 minutesmins
Cook Time15 minutesmins
Cooling Time10 minutesmins
Total Time50 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Apple Cider, Applesauce, Buttermilk, Donuts, Honey Crisp Apples
Preheat oven to 350 degrees. Gather the ingredients so that you have everything close at hand on the counter or table. Lightly grease 2 donut pans, or one donut pan and one miniature muffin pan.
Peel, core and finely grate apple, enough to make 1/2 cup.
Prepare the Batter
In a medium bowl, sift together the all-purpose flour, brown sugar, granulated sugar, corn starch, baking powder, cinnamon, nutmeg, and salt.
Using a glass measuring cup combine the apple cider, buttermilk, vegetable oil, large egg, and vanilla extract.
Create a hole in the center of the flour mixture, and add the cider mixture. Stir just until combined.
Gently fold in the applesauce and grated apple to incorporate into the batter.
Fill the wells of a donut pan about 3/4 full, and a tablespoon into each of the miniature muffin cups.
Bake in preheated oven for 14-16 minutes until toothpick inserted into the center of one comes out clean. The donut holes will require about 12-14 minutes.
Remove from oven. Allow to cool for 5-7 minutes, then transfer donuts from the pan to a cooling rack.
Dress the Donuts
While the donuts are cooling, prepare the cinnamon sugar mixture. Place butter in a microwave-safe bowl and heat for 20-30 seconds until melted.
In a small bowl, combine the granulated sugar and ground cinnamon. Mix to combine.
Dip each donut into the melted butter, and then dredge in the cinnamon mixture. Return to the cooling rack.
This recipe will make 12 donuts, or 6 donuts and 24 donut holes.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.**Donuts are best eaten while warm, or the day they are made. You may store uneaten donuts in a covered container for 2 days, or freeze for up to 3 months.