Cider spiced doughnuts are one of the perks of fall, at least in parts of the country where apples grow and fresh cider is available.
You’ll find them at apple orchards, fall festivals, pumpkin patches and farmer’s markets. The only problem is, they’re usually pretty greasy and you feel a little bit guilty after eating one or two. I’ve fixed all that with this baked version. You can use bottled cider if you aren’t lucky enough to find fresh.
I boiled two cups of cider down to one, which concentrates the apple flavor. Cinnamon, nutmeg and molasses expand on the fall theme.
Baked doughnuts are very easy to make, if you haven’t tried them yet, you should get yourself a pan and give them a try.
Cider Spiced Doughnuts
- 2 1/3 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups apple cider
- 1/2 cup vegetable oil
- 3 large eggs
- 1 Tbsp molasses
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup packed brown sugar
for the coating
- 1 cup raw or natural sugar
- 1 Tbsp cinnamon
- Set oven to 350F
- Whisk together the flour, salt, baking powder, and baking soda and set aside.
- In a saucepan, bring the cider to a boil and boil for about 10 minutes, to reduce it to 1 cup. Let cool slightly.
- Beat the eggs, oil, molasses, sugar and spices together until thoroughly combined.
- Mix in the cooled cider, and then fold in the dry ingredients, mixing just enough to combine everything well, don't over-mix.
- Spray your doughnut pan with cooking spray.
- Spoon batter into a large ziplock baggie, and cut off a 1/2 inch tip from one corner. Pipe the batter into the pan, filling the holes about 3/4 full. If you only have one pan, do this in batches, but be sure to clean out the pan thoroughly before reusing.
- Bake for about 15 minutes until risen and cooked through, you can use a toothpick to check. Don't overbake.
- Meanwhile make the sugar coating by mixing together the sugar and cinnamon and put in a shallow bowl.
- Let the doughnuts cool slightly in the pan, and then run a blunt knife around the edges and gently release them from the pan.
- Coat them in the sugar mixture while they are still warm. If you have trouble with the sugar not sticking, brush the doughnuts with a little melted butter first.
- Enjoy right away.
These are best eaten right away. Those that linger around should be zapped for a brief bit in the microwave to bring them back to life.
Tips for successful baked doughnuts
1. Treat your nonstick doughnut pan gently. Don’t put it in the dishwasher or use anything abrasive on it, you will damage the nonstick surface. Use warm soapy water and a sponge.
2. If you are using a pan more than once to bake a batch of doughnuts, be sure to clean it out thoroughly between batches…any lingering crumbs or baked on crust will prevent the next batch from releasing easily.
3. Don’t over bake your doughnuts, make sure your oven is at the correct temperature and check a little on the early side. They are small and the hole in the middle means that they bake quickly. You can use a toothpick to check for doneness.
4. If you want to coat your doughnuts in sugar, do it while the doughnuts are warm. If the sugar doesn’t stick, brush them with a little melted butter before dusting with the sugar. Raw or natural sugar has a larger crystal and will sparkle more than regular sugar.
5. If you are glazing your doughnuts, let them cool a little bit more, and then dunk them head first into the glaze, give them a little twist, and turn them right side up and let them sit on a rack to dry.
6.. Baked doughnuts are meant to be eaten asap. They aren’t great the day after, so enjoy them while they are fresh out of the oven, you have my permission 🙂