Baked Apple Cider Doughnuts

1. Preheat oven to 375°F. Place apple cider in a small saucepan, and bring to a boil over medium-high. Boil, undisturbed, until reduced to 1/2 cup, 20 to 22 minutes. Pour into a large heatproof bowl; set aside, and let cool slightly.

2. Meanwhile, whisk together flour, baking powder, salt, baking soda, and nutmeg in a medium bowl; set aside. Add egg, brown sugar, canola oil, buttermilk, vanilla, 1/2 cup of the granulated sugar, and 1/4 cup of the melted butter to bowl with reduced cider; whisk until smooth.

3. Lightly grease 2 nonstick (6-cavity [3/4-inch-deep x 3-inch-wide]) doughnut pans with cooking spray. Add half of flour mixture to cider mixture, and whisk until just combined. Add remaining flour mixture, and whisk until just combined. Pour into a large piping bag or large plastic ziplock plastic bag, and snip about 1/2-inch from top of bag. Pipe evenly into doughnut cavities, being careful not to overfill. Bake in preheated oven until lightly golden on top and a wooden pick inserted into center comes out clean, about 12 minutes (doughnuts will not brown much).

4. Remove from oven, and immediately invert doughnuts onto a wire rack; let cool until easy to handle, about 10 minutes.

5. While doughnuts cool, place remaining 1/2 cup butter in a medium heatproof bowl (reheat butter if needed to remelt). Whisk together cinnamon and remaining 1 cup sugar in a separate medium bowl.
   

6. Working with 1 cooled doughnut at a time, dip and turn in butter, and place in cinnamon-sugar mixture; turn to fully coat. Serve immediately.

About this recipe

Buttery, cinnamon-sugar spiced apple cider doughnuts emerge everywhere in cider mills and farms during the fall. Along with picking your favorite apples, visiting an apple orchard isn’t complete without a bit of a cider doughnut. While there are technically no apples in this version, apple cider gives it a burst of cider flavor, so it’s worth it to find fresh apple cider if possible. Look for it in the refrigerated section near the produce in your grocery store, or if you’re lucky enough to live near an orchard or farmers market, pick up cold-pressed local cider, as it makes all the difference. 

Notes from the Food & Wine Test Kitchen

Be sure to let the doughnuts cool before tossing them in the cinnamon sugar so the sugar doesn’t melt entirely into the doughnuts.

Make ahead

These doughnuts are best served the day they are made but can be stored in an airtight container at room temperature for up to two days.

This recipe was developed by Marianne Williams; the text was written by Breana Killeen.