Ingredients
Method
Reduce Apple Cider
- In a small saucepan over medium heat, simmer 1 ½ cups of fresh apple cider for 12 to 15 minutes until it reduces to exactly ½ cup of concentrated syrup. Set aside to cool to room temperature.
Mix Batter & Pipe
- Preheat oven to 350°F (175°C). Generously grease two standard 6-cavity donut pans with non-stick baking spray or melted butter.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- In a large mixing bowl, whisk together melted butter, brown sugar, white sugar, eggs, vanilla extract, buttermilk, and the cooled reduced apple cider until smooth and glossy.
- Gently fold dry ingredients into wet ingredients just until combined; do not overmix! Transfer batter into a large gallon zip-top bag or piping bag and snip off the corner.
- Pipe batter evenly into the greased donut wells, filling each cavity about ¾ full.
Bake to Golden Perfection
- Bake at 350°F for 10 to 12 minutes until donuts are puffed and spring back immediately when gently touched with a fingertip.
- Let donuts cool in the pan for 5 minutes, then invert onto a wire cooling rack.
Dip & Coat in Cinnamon Sugar
- In a small shallow bowl, melt 5 tablespoons butter. In another bowl, stir together granulated sugar and ground cinnamon.
- While donuts are still pleasantly warm, dip both sides quickly into the melted butter, then toss generously in the cinnamon sugar mixture until heavily coated on all sides. Serve warm!
Nutrition
Notes
Baker's Secret for Authentic Orchard Flavor: Never skip reducing your apple cider! Regular store-bought cider has high water content that dilutes flavor and thins your batter. Boiling 1 ½ cups down to ½ cup concentrates the rich malic acid and caramelized apple essence, giving your baked donuts that iconic orchard-stand punch without needing artificial extracts!