Apple Cider Doughnuts

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5 from 5 votes

Bet you can't eat just one of these light and spongy cinnamon sugar coated Apple Cider Doughnuts!

Prep Time20

Cook Time35

Total Time55

Course: Breakfast

Cuisine: American

Keyword: apple, apple cider, doughnut

Servings: Doughnuts

Calories: 197kcal

Author: Tricia

Ingredients

For the apple cider reduction:

2 cups apple cider (16 ounces)

For the doughnuts:

½ teaspoon ground cinnamon
½ teaspoon salt
1 ½ teaspoons baking powder
2 cups all-purpose flour (252g)
½ cup vegetable oil (4oz)
3 large eggs room temperature
1 cup granulated sugar (222g)
1 cup unsweetened apple sauce (256g)
½ cup reduced apple cider (see notes)
½ teaspoon vanilla extract

For cinnamon sugar topping:

1 tablespoon ground cinnamon
⅓ cup granulated sugar
½ cup reduced apple cider for brushing on warm doughnuts

Instructions

To make the apple cider reduction for this recipe:

Place 2 cups apple cider in a deep saucepan and bring to a boil over medium-high heat. Adjust the temperature to medium and continue cooking until the cider is reduced by half, to one cup, about 20 minutes. Don’t walk away, you’ll want to keep an eye on the cider so it doesn’t boil over. Set aside to cool. Can be made the day before and refrigerated until needed. Half the reduced cider will be added to the batter, the other half will be used to brush on the doughnuts when they come out of the oven. (See NOTES below for tips)

To make the doughnuts:

Preheat oven to 350°F
Lightly grease a donut pan with vegetable cooking spray. Set aside. Place a cooling rack over a piece of parchment, wax paper or set it inside a large baking sheet.
In a small bowl whisk together the cinnamon, salt, baking powder and flour.
In a medium mixing bowl combine the oil, eggs, sugar, apple sauce, ½ cup of the reduced apple cider and vanilla. Whisk until smooth and well blended. Add the flour mixture and blend with a spatula until smooth, with a few small lumps, do not over-beat.
Fill each doughnut pan well with ¼ cup of batter. They should be almost full. Bake for 14-16 minutes. While the doughnuts are baking, mix together the cinnamon and sugar for the topping in a small bowl.
Check for doneness by inserting a toothpick into the center. It should come out clean. Allow the donuts to rest in the pan for 2-3 minutes then remove to a wire rack. Brush the warm donuts with the remaining ½ cup of reduced cider, then toss in the cinnamon sugar mixture to coat. Return the doughnuts to the wire rack to set, or eat warm and enjoy!
Before baking the next batch of doughnuts, wipe out and respray the pan for easy removal.

Notes

Be sure to re-spray your doughnut pan in between batches for easy removal.
PRO TIP: Here’s an easy tip for knowing when the apple cider is reduced to one cup. Pour 1-cup of the cider into the saucepan. Place a wooden skewer straight down into the pan and mark how far up the skewer the cider comes. Add the remaining cider to the saucepan and cook as directed. Once reduced you can test by placing the wooden skewer into the pan. If it comes to the same level as marked on the skewer, it's reduced enough for this recipe. If reduced too much, it’s okay, just add more fresh apple cider to make one cup.
To make muffins instead of doughnuts, fill each muffin well until about 3/4 full and bake for 23-24 minutes or until a toothpick comes out clean. Makes 18 doughnuts.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition