Apple Cider Donuts

Soft, tender baked apple cider donuts brushed with melted butter and coated in fragrant cinnamon sugar. They bring classic orchard flavor to the breakfast table without deep-frying.

Prep: 20 min · Cook: 12 min · Yield: 12 · Method: Oven

Ingredients

• 1.5 cups apple cider
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon fine salt
• 6 tablespoons unsalted butter
• 0.75 cup light brown sugar
• 2 large eggs
• 0.5 cup granulated sugar

Cooking instructions

1. Preheat the oven to 350°F. Lightly grease two 6-cavity donut pans. (about 5 min) — 350°F
2. Pour the apple cider into a small saucepan. Bring it to a simmer over medium heat and cook until reduced to 3/4 cup, about 10 minutes. Cool for 5 minutes. (about 10 min) — Simmer
3. In a medium bowl, whisk together the flour, baking powder, 1 teaspoon cinnamon, and salt. (about 3 min)
4. Melt 4 tablespoons of butter. In a large bowl, whisk the melted butter with the brown sugar and eggs until smooth. Whisk in the reduced cider. (about 3 min)
5. Add the dry ingredients to the cider mixture and stir just until no dry flour remains. Do not overmix. (about 2 min)
6. Divide the batter among the prepared donut cavities, filling each about three-quarters full. Bake until the donuts spring back when lightly pressed and a toothpick inserted in the thickest part comes out clean, 10 to 12 minutes. (about 12 min) — 350°F
7. Cool the donuts in the pans for 5 minutes, then transfer them to a rack. Melt the remaining 2 tablespoons butter. In a shallow bowl, stir together the granulated sugar and remaining 1/2 teaspoon cinnamon. (about 5 min)
8. Brush each warm donut lightly with melted butter, then toss it in the cinnamon sugar until evenly coated. Serve warm or at room temperature. (about 5 min)