Baked Apple Cider Donuts

 It may still be warm outside, but that didn’t stop me from going apple picking and getting the most beautiful and fresh apples! Now the Fall baking really begins. Previously I was only a big believer in fried donuts – but baked are so much healthier and taste just lovely. These were quite popular and went quick – I think they’ll make you a believer too! Baked with apple cider and covered in cinnamon and sugar. What more could you ask for?!

Donuts

2 cups flour

1/2 cup granulated sugar

1 1/2 tsp baking powder

1 tsp salt

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cardamom

1/2 cup apple cider*

1/4 cup buttermilk or milk

2 large eggs

1/8 cup butter, melted

1 tsp vanilla bean paste

*Apple cider can be store bought or homemade. For homemade, I like this one.

Coating

1/4 cup butter, melted

1/2 cup brown sugar

1/2 cup granulated sugar

1 tbsp cinnamon

Combine all dry ingredients for the Donuts in a large bowl and whisk together. In the bowl of your stand mixer, combine the wet Donut ingredients and mix well. In 3 parts, mix in the dry ingredients into the wet ingredients. Preheat oven to 350°F. Spray your donut pans with non-stick baking spray. Fill a piping bag with the donut batter or use a large ziploc bag with the corner snipped off to fill the donut cavities. I piped about 1/2-3/4 full. Careful not to overfill the cavities so you don’t end up with donuts with no holes! Bake for 10-15 minutes. Mine took 12 minutes, but it depends on your oven, so check at 10. Donuts should bounce back when you lightly poke them – then they are done! Let cool a few minutes, then remove from pan onto a cooling rack.

Meanwhile, melt the butter for the coating in a microwave safe small bowl. Combine the granulated and brown sugar and cinnamon in a separate small bowl. Brush the donuts with butter, then coat them in the sugar-cinnamon mixture. Donuts are best that same day – not that you’ll be able to wait to eat them! They can be stored in an airtight container for up to two days.