Baked Apple Cider Donuts

These Baked Apple Cider Donuts feature a soft, doughy center and a delectable cinnamon-sugar coating. With minimal fats and a baked -- not fried -- preparation, they offer a lighter, healthier way to enjoy a classic treat.

   

Serves: 8 2.5 inch donuts or 6 standard donuts
Prep Time: 20 minutes – Cooking Time: 10 minutes – Total Time: 30 minutes

Helpful equipment

• Metal donut pans
• Spatula and whisk
• Small saucepan
• Basting brush

Ingredients

• 140g (1 cup) all-purpose flour (or flour of choice)
• 1 cup apple cider
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/16 tsp salt
• 1/4 tsp cinnamon
• Pinch of allspice
• Sprinkle of nutmeg
• 1 tbsp. granulated sugar/substitute
• 2 tbsp. brown sugar/substitute
• 1/4 cup buttermilk
• 1.5 tbsp. oil (or butter)
• 1.5 tbsp. liquid egg white

For the coating:

• 1/4 cup granulated sugar/substitute
• 3/4 tsp cinnamon

Instructions

Step 1

Preheat the oven to 350°F (175°C). Oil the donut molds to ensure easy release. For the cinnamon-sugar coating, mix 1/4 cup granulated sugar with 3/4 teaspoon cinnamon in a large bowl or deep plate and set aside.

Step 2

Prepare the dry ingredients. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.

Step 3

Prepare the wet ingredients. In a small bowl, combine the buttermilk and liquid egg white. In a separate small bowl or Pyrex cup, mix the oil, brown sugar, and granulated sugar.

Step 4

Pour 1 cup of apple cider into a small saucepan and bring to a simmer over medium heat. Stir occasionally and continue simmering until the liquid reduces to about 3 tablespoons. Scrape down the sides periodically to collect the syrup. Once the apple cider has reduced, remove it from the heat. 

Step 5

Combine the wet ingredients. Add the oil, brown sugar, and granulated sugar mixture to the apple cider reduction, whisking until fully combined. Then, whisk in the buttermilk and liquid egg white.

Step 6

Pour the apple cider reduction mixture into the dry ingredients, stirring just enough so no flour pockets remain. The batter should be thick but well incorporated.

Step 7

Spoon the batter into the prepared donut molds, filling each about 3/4 full. Lightly oil the back of a small spoon to help spread, push down, and smooth the batter evenly in the molds.

Step 8

Bake for 10 minutes, then remove from the oven and allow the donuts to cool slightly before carefully unmolding them. While still warm, brush each donut with oil or melted butter, then roll in the cinnamon-sugar coating until fully covered.

Notes

• These donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days.
• For homemade buttermilk, mix 3/4 teaspoon apple cider vinegar with 1/4 cup milk. Let it sit at room temperature for 10 minutes before using.