Fall Baking: apple cider donut Edition

Fall is here… meaning leaves are falling, colors are changing, and the temperature outside is dropping. People are beginning to spend more time indoors— often times snuggled up on the couch with their favorite blanket, hot tea, and baked-good.

I don’t know about you but I find myself baking more in the fall. There is just something special about waking up on a Saturday morning, pouring that cup of Joe, and pairing it with a freshly-baked homemade pastry.

I decided to get creative and bake something new this week… and let me tell you I (as well as the hubs) am so glad that I did.

APPLE CIDER DONUTS.

Yes, they are as good as they sound. Especially when paired with coffee. Check out the recipe below!

BAKED APPLE CIDER DONUTS

Donut Ingredients:

• 1 1/2 cups of apple cider

• 2 cups of all-purpose flour

• 1 tsp baking soda

• 3/4 tsp baking powder

• 1 tsp ground cinnamon

• 1 pinch of nutmeg

• 1 pinch of allspice

• 1/4 tsp of salt

• 2 tbsp unsalted butter (melted)

• 1 large egg

• 1/2 cup packed brown sugar (light or dark)

• 1/2 cup granulated sugar

• 1/2 cup milk

• 1 tsp vanilla extract

Topping Ingredients:

• 1 1/2 cup granulated sugar

• 1 tsp ground cinnamon

• 1 pinch nutmeg

• 1 pinch allspice

• 6-8 tbsp unsalted butter (melted)

Instructions:

1. Reduce the apple cider: stirring occasionally, simmer the apple cider in a small saucepan over low heat until left with about 1/2 cup. This took me approximately 30 minutes to do. If there are any solids on top of reduced cider, leave it.

2. Set aside to cool for 10 minutes.

3. Preheat the oven to 350 degrees Fahrenheit. Spray donut pan with non-stick cooking spray. Set aside.

4. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt together in a large bowl. Set aside.

5. Mix the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the REDUCED apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.

6. Spoon the batter into the donut cavities— for ease, use a large ziplock bag— cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.

7. Bake for 10-11 minutes or until the edges and tops are lightly browned.

8. Cool the donuts for 2 minutes then transfer to a wire cooling rack. Re-grease the pan and bake the remaining donut batter.

9. Coat the donuts. To do this, combine the granulated sugar, cinnamon, nutmeg, and allspice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the sugar/spice topping.

*** Best if served immediately. Store leftover donuts in fridge for up to one week.