Baked Apple Cider Donuts

If you love spice cake, you will love these donuts because they taste very similar with a twist of apple. They have a cakey texture and are less calories than conventional fried cider donuts. Even though I love the cider donuts that are fried, these are a nice baked version that hit the spot.

I love these Apple Cider Mini donuts because they are pretty easy to make. The flavor of the apple is pretty subtle (greater with apple cider concentrate), but the overall spicy flavor is delicious and reminds me of apple pie.

Apple cider donuts are typically fried donuts that are made with either apple cider or apple cider concentrate. You can get a much better cider flavor with the concentrate. They are a cake textured donut and are rolled in spiced sugar.

For these donuts, we used a mini donut pan to bake them. I recommend a quality mold that is made of steel. I used a silicone version and some of the donuts stuck, therefore I would stick with a quality non-stick version.

Similar to most baked goods, a combination of typical pantry and refrigerated ingredients are combined to make a thick batter.

• All-purpose flour
• Baking soda
• Baking powder
• Kosher salt
• Apple pie spice
• Apple cider or concentrate
• Buttermilk
• Vanilla extract
• Lemon zest
• Eggs
• Unsalted butter
• Granulated sugar

This makes about 6 tablespoons of the spice which you can store in an airtight small jar, or bag.

• 4 Tablespoons cinnamon
• 1 1/2 tsp. ground nutmeg
• 1/2 tsp. ground all-spice
• 1 tsp. ground ginger
• 1 1/2 tsp. ground cardamom

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 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.

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.

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.