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These baked apple cider donuts are put over the top with a homemade apple cider salted caramel which you can dip the donuts in.
Yes I'm sharing another baked donut recipe! I've got plenty these days - from almond butter donuts to baked pumpkin donuts.
As you can tell, I'm quite enjoying the donut pan I bought. I remember seeing Half Baked Harvest post this recipe over a few years ago and almost buying donut pans right then, but I talked myself out of it.
So when I finally bought the pans, I knew this was going to be one of the first donuts I made. With apple season pretty much over, I figured it was time.
What's great about baked donuts is they can be prepared and ready to eat in less than 15 minutes! Now the caramel for these baked apple cider donuts takes longer so factor that in, but it's so worth it!
I don't know about you but I've never really had anything beside a basic caramel, so an apple cider caramel sounded interesting to me. And not surprising, the it's what really makes these apple donuts amazing.
Whenever I make donuts these days, these are at the top of my list
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Recipe Ingredients
- Apple cider - the base for the caramel and the donuts.
- Unsalted butter - adds fat to the caramel and donuts.
- Light brown sugar - used to sweeten the apple cider caramel and the baked donuts.
- Heavy cream - can't have caramel without cream.
- Salt - enhances the flavors.
- All-purpose flour – has the right amount of gluten for these baked donuts.
- Baking powder – acts as a leavening agent.
- Ground cinnamon and nutmeg – enhances the flavor.
- Egg – helps bind everything together.
- Greek yogurt - can also use milk if you want a lighter donut.
- Vanilla extract – adds flavor.
- Granulated sugar - for dipping the donuts.
Step-by-Step Instructions
- Preheat oven to 350°F. Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in large bowl.
- In a medium bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.
- Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray 6-cup donut pan with non-stick spray. Pipe the batter evenly in the donut pan. Bake for 15-18 minutes or until stick comes clean. Let cool in pan for 5 minutes.
- Combined melted butter and 2 tbsp apple cider in shallow bowl. Mix together the sugar, cinnamon and nutmeg in another bowl.
- Dip donut in butter and then coat in sugar mixture. Serve immediately.
No Donut Pan
If you don't have a donut pan, you can make "donut muffins". Just rease a standard 12-cup muffin pan and fill each ¾ full. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Reduced Apple Cider
It is important to reduce your cider which creates a more concentrated apple flavor for the caramel and donuts.
FAQs
So I guess the real way to spell it is doughnuts but Dunkin’ Donuts popularized the spelling of donuts back in the 1950’s. For me, I go with donut.
I wouldn’t go as far as to say they are healthy, but they are healthier than fried donuts. Like anything, eat in moderation. You won’t regret eating these apple donuts.
No but it is what puts these donuts over the top. You can check out the step-by-step instructions here.
Pro Tips/Recipe Notes
- You know caramel is done when it reaches 212°F with a candy thermometer.
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
- Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
- Leftovers will store well in at room temperature for 1-2 days in an air-tight container.
Other Donut Recipes
- Baked Chocolate Frosted Donuts
- Eggnog Donuts
- Guinness Chocolate Donuts
- Chocolate Frosted Donuts
- Baked Blueberry Donuts
If you’ve tried these baked apple cider donuts or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Baked Apple Cider Donuts
Ingredients
Apple Cider Caramel
- 1 cup apple cider
- 2 tbsp unsalted butter, room temperature
- ½ cup light brown sugar
- 6 tbsp heavy cream
- ¾ tsp sea salt
Donuts
- 1 cup all-purpose flour
- ⅓ cup light brown sugar
- 1 tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp salt
- ⅛ tsp ground nutmeg
- 6 tbsp apple cider
- 1 large egg
- 2 tbsp unsalted butter, melted
- 2 tbsp Greek yogurt
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- ¼ cup unsalted butter, melted
- 2 tbsp apple cider
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
Instructions
Apple Cider Caramel
- Add apple cider to medium sauce pan and bring to boil. Boil for about 20 minutes or until the cider has reduced by half. Keep ⅓ cup in pan and save the rest for the donuts.
- Reduce the heat and add the butter, cream and brown sugar. Bring back to boil and then reduce heat and simmer for about 10 minutes or until the caramel is a dark color and has thickened. Remove from heat and stir in salt. If the caramel thickens too much, place over low heat and add cream to thin.
Donuts
- Preheat oven to 350°F. In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. In another medium bowl, mix together the apple cider, egg, butter, Greek yogurt and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.
- Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray 6-cup donut pan with non-stick spray. Pipe the batter evenly in the donut pan. It should make 6.
- Bake for 15-18 minutes or until stick comes clean. Let cool in pan for 5 minutes and remove and place on cooling rack for 5 to 10 minutes.
- Combined melted butter and 2 tbsp apple cider in shallow bowl. In another shallow bowl, mix together the sugar, cinnamon and nutmeg. Dip donut in butter and then coat in sugar mixture. Serve immediately.
Notes
- You know caramel is done when it reaches 212°F with a candy thermometer.
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
- Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
- Leftovers will store well in at room temperature for 1-2 days in an air-tight container.
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