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    Home » Recipes » Doughnuts

    Apple Cider Doughnuts

    September 26, 2019 by Amee Leave a Comment

    Jump to Recipe Print Recipe

    We lived in Texas for nearly five years, which means apple orchard doughnuts were only in my dreams. Not one to risk burning down my house with a frying fiasco (I'm accident prone!), I started making these baked Apple Cider Doughnuts every Fall.

    Apple Cider Doughnuts


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    These Apple Cider Doughnuts are tender and have a fabulous apple flavor! Not only does the doughnut have applesauce, but it also has boiled cider to pack as much flavor as possible! The boiled cider is also used in the apple cider glaze on top. Yuuuum!

    If you enjoy this recipe, check out the posts for my Honey Doughnuts and Strawberry Powdered Sugar Donuts!

    I buy pre-bottled boiled cider from King Arthur Baking (link [here]). I enjoy the flavor and it's convenient to have on-hand. It also keeps in the refrigerator for a long time! If you prefer not to buy boiled cider, you can boil cider in a small saucepan down to a syrupy consistency. For this recipe, I'd start with ½ cup of cider and reduce it to ¼ cup liquid.

    Apple Cider Doughnuts

    If you don't have a doughnut pan, you can always make these in a muffin tin, you'll just have to increase the bake time.

    This recipe makes 12 regular-sized doughnuts or 48 mini doughnuts. I have owned a few brands of doughnut pans, and I like my Norpro pan the best by far (link [here]). If you prefer to make mini doughnuts, you can find a mini doughnut pan [here].

    Apple Cider Doughnuts

    So what is it that reminds you of Fall the most? I can't change the weather in Texas, but I can fill my home with the flavors of Fall, so that's just what I'll do! <3

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    Recipe adapted (barely) from King Arthur Baking (link here).

    Apple Cider Doughnuts

    Amee
    These Apple Cider Doughnuts are tender and flavorful, thanks to the addition of applesauce and boiled apple cider. Glazed with apple cider glaze!
    Print Recipe Pin Recipe
    Course Breakfast, Dessert
    Cuisine Doughnuts
    Servings 12 doughnuts
    Calories 321 kcal
    Prevent your screen from going dark while you bake!

    Ingredients
     
     

    Apple Cider Doughnuts:

    • 2 cups flour
    • 1½ teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • ⅓ cup vegetable oil
    • 3 eggs
    • 1¼ cup sugar
    • 1 cup unsweetened applesauce
    • ¼ cup boiled cider (see note; or an additional 6 tablespoon applesauce)
    • 1½ teaspoon vanilla extract

    Doughnut Coating:

    • 3 tablespoon sugar
    • ½ teaspoon cinnamon

    Apple Cider Glaze:

    • 1¾ cups powdered sugar
    • 3 tablespoon boiled cider (see note)
    • pinch salt
    • 1 tablespoon milk (I used whole milk.)

    Instructions
     

    For Doughnuts:

    • Preheat oven to 350° F. Grease two doughnut pans (see note) and set aside.
    • In a small bowl, combine the dry ingredients (flour, baking powder, cinnamon, and salt). Set aside.
    • In a large bowl, whisk together vegetable oil, eggs, sugar, applesauce, boiled cider (see note), and vanilla until combined.
    • Add dry ingredients to the wet ingredients. Mix just until combined. Spoon or pipe the batter into the prepared pans (see note).
    • Bake 13-15 minutes, or until a toothpick inserted in the center of the doughnut comes out clean. (Mini doughnuts will bake in 8-10 minutes.)
    • Allow doughnuts to cool slightly. While they're cooling, combine sugar and cinnamon in a plastic or paper bag.
    • Once the doughnuts are cool enough to be handled and not fall apart, coat the doughnuts in the cinnamon-sugar coating by shaking the doughnuts (1-2 at at a time) in the bag. Place the coated doughnuts on a wire rack to cool completely.

    For Glaze:

    • In a small bowl, combine all glaze ingredients. If you don't have boiled cider, you can add a smaller amount of apple cider or apple juice. Dip doughnuts in the glaze. Allow glaze to set before serving.
      Enjoy!

    Notes

    Note on boiled cider: I buy pre-bottled boiled cider from King Arthur Flour (link [here]). I enjoy the flavor and it's convenient to have on-hand. It also keeps in the refrigerator for a long time! If you prefer not to buy boiled cider, you could boil cider in a small saucepan down to a syrupy consistency.
    Note on doughnut pan: I have owned a few brands of doughnut pans, and I like my Norpro pan the best by far (link [here]). If you prefer to make mini doughnuts, you can find a mini doughnut pan [here]. See recipe instructions for the bake time for mini doughnuts. Recipe makes approximately 48 mini doughnuts.

    Nutrition Estimate

    Serving: 1 doughnutCalories: 321kcalCarbohydrates: 61gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 41mgSodium: 168mgPotassium: 66mgFiber: 1gSugar: 44gVitamin A: 68IUVitamin C: 0.3mgCalcium: 45mgIron: 1mg

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
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    I'm the baking blogger, recipe developer, and food photographer behind Live to Sweet. Here you'll find desserts made from scratch that are often unique, and always delicious! 

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