Baked Apple Cider Doughnuts
These quick and simple baked donuts fill the house with the smell of fall and harvest festivals. Great to serve with hot apple cider or tea!
Baked Apple Cider Doughnuts
Servings 12 Prep Time 20 min Cook Time 10 min
Ingredients
Dough
- 3/4 c (177ml) apple cider
- 3/4 c (177ml) buttermilk OR DF milk
- Only if using df milk, add to the above 1 Tbsp (15ml) apple cider vinegar
- 2 eggs OR 100g aquafaba drained from 1 can white beans
- 1/4 c (5ml) vegetable oil
- 1 tsp (5g) vanilla extract
- 3/4 c (150g) granulated sugar
- 2 1/2 c Better Batter Flour (300g Cake Flour/350g Artisan Blend/250g Original Blend)
- 2 tsp (8g) baking powder
- 2 tsp (9g) baking soda
- 1/4 tsp (1.5g) salt
- 2 tsp (5.2g) ground cinnamon
- 1/4 tsp (.55g) ground nutmeg
- 1/4 tsp (.55g) ground cloves
- 1/2 c (1 stick) melted butter OR DF margarine
- 2 tsp (5.2g) cinnamon
- 1/2 c (96g) sugar
Instructions
Preheat and prepare. Preheat the oven to 425F. Lightly grease two standard doughnut pans.
Mix. In a large bowl, combine apple cider, buttermilk DF milk+vinegar, eggs or aquafaba, oil, and vanilla. Add sugar and mix together sugar starts to dissolve. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Working quickly, fold the dry ingredients into the wet ingredients. Do not overmix - there should be lumps of dry flour throughout the mix, about the size of small gravel.
Fill and Bake. Fill each doughnut pan well about 3/4 full, using a scant 1/4 cup of batter in each well. Transfer the pans to the preheated oven. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. Remove the doughnuts from the oven, and flip them over onto a cooling rack, allowing them to cool for about 1-5 minutes.
Make Topping. While the donuts are cooling, melt the butter or margarine. In a small bowl, blend the sugar and cinnamon together.
Coat the doughnuts. Dip each donut into the melted butter, turning to coat it well, then roll the doughnut into the prepared cinnamon sugar mixture. Repeat with remaining doughnuts until all doughnuts are coated. Serve.
This recipe was created and published by Patrick Auger. Simplified recipe edit 2023 by Naomi Poe. Original photo of food by Patrick Auger.
