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Apple Cider Sugar Donuts with bites on a white tray.
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Baked Apple Cider Donuts

Baked mini donuts are made with apple cider and warm spices. They smell fabulous baking up make the perfect fall breakfast. This post contains affiliate links.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Dessert
Keyword: apple, Apple cider donuts, cider donuts, donuts
Servings: 48 mini donuts, 24 standard
Calories: 36cal
Author: Amy
Cost: $3

Equipment

  • Donut baking pan
  • Stand mixer with paddle attachment
  • large mixing bowls (2)
  • Piping bag, or zippered bag

Ingredients

  • 2 cups All-purpose flour
  • 1 1/2 tsps. Baking soda
  • 1 tsp. Baking powder
  • 1/2 tsp. Kosher salt
  • 1 1/2 tsps. Apple pie spice
  • 1/2 Cup Apple cider concentrate, or cider
  • 1/4 cup Buttermilk
  • 1 tsp. Vanilla extract
  • 1/2 tbsp. Lemon zest
  • 2 large Eggs
  • 4 tbsps. Unsalted butter
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar

Sugar coating

  • 1 cup Granulated Sugar
  • 1 tsp. Apple pie spice
  • 1 stick Unsalted butter melted

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Spray donut pan molds with nonstick spray or rub with shortening to prevent sticking. If you only have (2) 6-count pans, you will need to do double baking batches.
  • In a large bowl, mix flour, baking soda, powder, salt, and apple pie spice. If you cannot find apple pie spice the recipe is above to make your own.
  • In another bowl, whisk together the cider, vanilla, and buttermilk.
  • Add the butter, brown, and granulated sugar to your stand mixer, and beat on medium speed with paddle attachment until butter and sugars are fluffy. Add one egg at a time and blend until combined.
  • Reduce speed, and add 1/2 the flour mix and half the wet cider mix; combine. Slowly fold in the remaining dry and wet ingredients.
  • Add donut batter to a pastry bag or large zippered bag. If using a zippered bag, cut of the end to make a piping bag to fill the donut wells.
  • Fill each donut well 3/4 of the way with batter.
  • Bake donuts for 14-15 minutes or until donuts are springy. They should spring up when gently pressed down.
  • Carefully remove donuts from the pan and place them on a cooling rack.
  • Brush with melted butter and dip in the spiced sugar.
  • Allow donuts to cure on the baking rack and cool before storing.

Notes

Nutritional values may vary and are meant to be a guide.
How long do they last?
These donuts are best on day one but can be stored at room temperature once cooled. Place them in an airtight container and they will last for up to 48 hours.
Freezing
To freeze cider donuts, do not coat them with butter or sugar. Freeze them once they cool out of the donut pan. It is best to roll them in sugar once they thaw

Nutrition

Serving: 1donut | Calories: 36cal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 3mg | Potassium: 3mg | Fiber: 1g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg