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Lighter Baked Apple Cider Donuts with Cinnamon Sugar

baked apple cider donuts - featured image
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These lighter baked apple cider donuts are tender, spiced, and coated in crunchy cinnamon sugar. Made with reduced apple cider and applesauce, they deliver deep fall flavor without the heaviness.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1/2 cup (120 g) unsweetened applesauce
  • 1 3/4 cups (220 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 1 large egg, room temperature
  • 1/4 cup (60 ml) buttermilk, room temperature
  • 2 tablespoons (28 g) melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • For the cinnamon sugar coating:
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons (28 g) melted butter or coconut oil

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low. Let it gently bubble until reduced to about 1/4 cup, about 12-15 minutes. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Spray a 6-cavity donut pan generously with non-stick spray.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In a large bowl, whisk together the granulated sugar, brown sugar, and egg until smooth and slightly lighter, about 1 minute. Add the applesauce, buttermilk, melted coconut oil or butter, vanilla extract, and cooled reduced cider. Whisk until well combined.
  5. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe into the donut cavities, filling about 3/4 full.
  7. Bake for 10-12 minutes, until the donuts spring back when touched and a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then turn out onto a cooling rack.
  8. While donuts cool slightly, mix the granulated sugar and cinnamon together in a shallow bowl. Melt the 2 tablespoons of butter or coconut oil in a separate small bowl.
  9. While the donuts are still warm, brush each one lightly with melted butter, then dip into the cinnamon sugar mixture, turning to coat evenly.
  10. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Room temperature ingredients mix better. Start checking doneness at 10 minutes to avoid overbaking. For best coating, brush and dip donuts while still warm. These donuts freeze well for up to 2 months.

Nutrition

Keywords: baked donuts, apple cider donuts, cinnamon sugar, fall recipe, healthier donuts, baked donut recipe

Find it online: https://junomeals.com/lighter-baked-apple-cider-donuts-with-cinnamon-sugar/