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Per serving
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- 1
Reduce the cider
In a small saucepan, bring the 2 cups apple cider to a rapid boil, then cook over high heat until it reduces by half to about 1 cup, roughly 12 minutes. Cool it completely to room temperature. Don't skip this step or rush it warm into the batter: reducing boils off the water and concentrates the cider into a thick, intensely appley syrup, which is where all that orchard flavor comes from.
- 2
Make the dough
Whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, baking soda, 1/4 teaspoon of the cinnamon, the nutmeg, and the allspice. In a separate bowl, whisk the eggs, 6 tablespoons of the butter (melted and cooled), and the cooled cider. Stir the wet mixture into the dry just until moistened; the dough will be sticky and shaggy, and that's exactly right. Overmixing builds gluten and gives you tough, dense donuts, so stop as soon as you no longer see dry flour. Cover the bowl and refrigerate about 1 hour, until the dough is firm enough to shape.
- 3
Cut the donuts
Heat the oven to 350F and line a baking sheet with parchment. Divide the chilled dough in half. On a floured surface, pat each portion to a 1/2-inch thickness, then cut with a floured 3-inch donut cutter. Save the little holes to bake alongside for a snack. Flouring the cutter keeps the sticky dough from dragging so you get clean edges that rise evenly.
- 4
Bake
Arrange the donuts and holes on the parchment-lined sheet and bake 12 to 15 minutes, until the bottoms are golden and the tops spring back when lightly touched. Pull them the moment they're set; a minute too long is the difference between tender and dry, since there's no glaze here to hide an overbaked donut.
- 5
Coat in cinnamon sugar
Stir the granulated sugar together with the remaining cinnamon (about 2 tablespoons). Melt the remaining 2 tablespoons butter and brush it over the warm donuts, then toss each one in the cinnamon sugar until fully coated. Do this while they're still warm: the butter helps the sugar cling, and warm donuts drink up that cinnamon coating far better than cooled ones.
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Baked Apple Cider Donuts
Created by: SugarAndButter
Ingredients
- 2 cup apple cider
- 3 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup brown sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 2 eggs
- 8 tbsp butter
- 1/2 cup granulated sugar
Instructions
- Reduce the ciderIn a small saucepan, bring the 2 cups apple cider to a rapid boil, then cook over high heat until it reduces by half to about 1 cup, roughly 12 minutes. Cool it completely to room temperature. Don't skip this step or rush it warm into the batter: reducing boils off the water and concentrates the cider into a thick, intensely appley syrup, which is where all that orchard flavor comes from.
- Make the doughWhisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, baking soda, 1/4 teaspoon of the cinnamon, the nutmeg, and the allspice. In a separate bowl, whisk the eggs, 6 tablespoons of the butter (melted and cooled), and the cooled cider. Stir the wet mixture into the dry just until moistened; the dough will be sticky and shaggy, and that's exactly right. Overmixing builds gluten and gives you tough, dense donuts, so stop as soon as you no longer see dry flour. Cover the bowl and refrigerate about 1 hour, until the dough is firm enough to shape.
- Cut the donutsHeat the oven to 350F and line a baking sheet with parchment. Divide the chilled dough in half. On a floured surface, pat each portion to a 1/2-inch thickness, then cut with a floured 3-inch donut cutter. Save the little holes to bake alongside for a snack. Flouring the cutter keeps the sticky dough from dragging so you get clean edges that rise evenly.
- BakeArrange the donuts and holes on the parchment-lined sheet and bake 12 to 15 minutes, until the bottoms are golden and the tops spring back when lightly touched. Pull them the moment they're set; a minute too long is the difference between tender and dry, since there's no glaze here to hide an overbaked donut.
- Coat in cinnamon sugarStir the granulated sugar together with the remaining cinnamon (about 2 tablespoons). Melt the remaining 2 tablespoons butter and brush it over the warm donuts, then toss each one in the cinnamon sugar until fully coated. Do this while they're still warm: the butter helps the sugar cling, and warm donuts drink up that cinnamon coating far better than cooled ones.