Apple Cider Donuts

These Apple Cider Donuts are tender and flavorful, thanks to the addition of applesauce and boiled apple cider. Glazed with apple cider glaze!

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 8

Total Time 28

Servings donuts

Calories 321kcal

Author Amee

Equipment

2 Donut Pan

Ingredients

Apple Cider Donuts

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
⅓ cup vegetable oil
3 eggs, at room temperature
1¼ cup granulated sugar
1 cup unsweetened applesauce
¼ cup boiled cider (see note; or an additional 6 Tablespoons applesauce)
1 ½ teaspoons vanilla extract

Coating

3 Tablespoons granulated sugar
½ teaspoon ground cinnamon

Apple Cider Glaze

1 ¾ cups powdered sugar
3 Tablespoons boiled cider (see note)
pinch salt
1 Tablespoons milk (I used whole milk)

US Customary - Metric

Instructions

For Donuts

Preheat oven to 350° F. Grease two donut pans (see note) and set aside.
In a small bowl, combine the dry ingredients and set aside.
2 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon salt
In a large bowl, whisk together vegetable oil, eggs, sugar, applesauce, boiled cider (see note), and vanilla until combined.
⅓ cup vegetable oil, 3 eggs, at room temperature, 1¼ cup granulated sugar, 1 cup unsweetened applesauce, ¼ cup boiled cider, 1 ½ teaspoons vanilla extract
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 donut comes out clean. (Mini donuts 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.
3 Tablespoons granulated sugar, ½ teaspoon ground cinnamon
Once the donuts are cool enough to be handled and not fall apart, coat the donuts in the cinnamon-sugar coating by shaking the donuts (1-2 at at a time) in the bag. Place the coated donuts 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 donuts in the glaze. Allow glaze to set before serving.
Enjoy!
1 ¾ cups powdered sugar, 3 Tablespoons boiled cider, pinch salt, 1 Tablespoons milk

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 donut pan: I have owned a few brands of donut pans, and I like the brand that I've linked best by far. If you prefer to make mini donuts, you will need a mini donut pan. The recipe instructions include the bake time for both standard size and mini donuts. Recipe makes approximately 48 mini donuts.

Nutrition