Baked Apple Cider Doughnuts
These deliciously moist and fluffy doughnuts are baked, perfectly spiced, and generously dunked in a spiced sugar coating. The BEST doughnuts to enjoy in autumn/fall time!
Servings: 10 - 12 doughnuts
Calories: 286kcal
Ingredients
For the Doughnuts
- 1 cup (240ml) apple cider*
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 large egg
- ½ cup (100g) light brown sugar
- ½ cup (120ml) buttermilk**
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
For the Topping
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 6 tablespoons (85g) unsalted butter melted
Instructions
For the Doughnuts
- Add the apple cider to a small saucepan and simmer over low heat, stirring occasionally, until you're left with 1/2 cup (120ml). This can take up to 20 minutes, but start checking from 10 minutes.
- Set aside to cool for 10 - 15 minutes.
- Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside.
- Whisk together the flour, baking powder, salt, and spices.
- In a separate large bowl, whisk together the egg and sugar until combined. Add the buttermilk, apple cider, oil, and vanilla, and whisk until combined.
- Add the dry ingredients, and mix until just combined. Do not overmix.
- Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 5 - 10 minutes before transferring them to a wire rack.
For the Topping
- In a medium bowl, whisk together the sugar and spices.
- Once the doughnuts are cool enough to handle, dunk each doughnut into the melted butter, then coat in the spiced sugar mixture.
Video
Notes
*If you can't get hold of store-bought apple cider, see my post above on how to make your own!
**To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Leftover doughnuts can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.