High Altitude Baked Apple Cider Doughnuts
These soft and fluffy apple cider doughnuts are baked not fried, full of apple flavor from reduced apple cider, perfectly spiced, and so easy to make!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Doughnut Pan
Ingredients
Doughnuts
- 1 ½ cups apple cider, reduced to 1/2 cup (or 1/2 cup apple cider concentrate or boiled cider)
- ½ cup unsweetened applesauce
- ¼ cup unsalted butter, melted
- 1 large egg
- 2 tsp vanilla extract
- ½ cup dark brown sugar, lightly packed
- 1 ⅓ cups all-purpose flour, spooned and leveled
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Coating
- 3 tbsp unsalted butter, melted
- ½ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Pour the apple cider into a saucepan. Over medium heat, let the cider simmer until it's reduced to 1/2 cup. Set aside to cool for 30 minutes, or make it a day or two in advance.
- Preheat the oven to 375, and spray two standard doughnut pans (6 doughnuts each) with nonstick spray. If you only have one pan, you can just bake half the batter at a time.
- In a bowl, whisk together the cooled reduced cider with the applesauce, melted butter, egg, vanilla and brown sugar.
- In a separate bowl, sift together the flour, spices, baking soda and salt. Add the dry ingredients to the wet and whisk until combined.
- Either spoon the batter into the greased pans, or fill a piping bag, snip off the end, and pipe the batter into the pans.
- Bake the doughnuts on the center oven rack until risen and cooked through, about 11-12 minutes. Let cool in the pans for 4-5 minutes, then gently turn out onto a cooling rack.
- To coat the doughnuts, dip a pastry brush in the melted butter and lightly brush the warm doughnuts with the butter. Coat in the cinnamon/sugar mixture.
Notes
- These doughnuts are best served warm and fresh.
- The leftover doughnuts are still fantastic, though, and should be stored in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/