Enjoy warm, sugary donuts made with apple cider and baked, not fried, for a perfect fall breakfast treat.
Author:Eleanor Langley
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:12 donuts
Category:Breakfast/Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup apple cider
1/2 cup powdered sugar
1 teaspoon ground cinnamon (for coating)
Instructions
Preheat your oven to 375°F (190°C). Grease and flour a donut pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, 1/2 teaspoon cinnamon, nutmeg, and salt.
In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider. Mix until just combined. Do not overmix.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and 1 teaspoon cinnamon. Add a tablespoon of apple cider at a time, whisking until you reach a smooth, pourable consistency.
Once the donuts are completely cool, dip each one into the glaze or drizzle it over the top.
Notes
For extra flavor, you can add a pinch of ground cloves to the dry ingredients.
If you don’t have a donut pan, you can bake these as donut holes or small muffins.
The glaze can be adjusted to your liking; add more cider for a thinner glaze or more powdered sugar for a thicker one.