Baked Apple Cider Donuts
Soft and fluffy baked Apple Cider Donuts with crispy edges and warm notes of cinnamon and apple. Inspired by the American fall classic, these donuts fill your kitchen with the coziest autumn scent - no frying needed.
Ingredients
For the donuts:
- 1 cup apple cider
- 2 cups all-purpose flour
- ⅔ cup granulated sugar (cane or white)
- 2 tbsp brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup neutral oil
- 2 tbsp vegan butter
- ½ cup unsweetened plant milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For the coating:
- ¼ cup sugar
- 1 tsp cinnamon
- Melted vegan butter for brushing
Instructions
- Reduce the apple cider: In a small saucepan, simmer apple cider until reduced to about ½ cup, 10-15 minutes. Let it cool.
- Preheat oven & prepare pan: Heat oven to 190℃ (375℉). Grease your donut pan well with oil or vegan butter.
- Make vegan "buttermilk": Stir vinegar into the plant milk and let sit for about 5 minutes.
- Mix dry ingredients: In a bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In another bowl, combine reduced apple cider, oil, melted vegan butter, "buttermilk" and vanilla.
- Combine & fill pan: Stir wet into dry until just combined. Batter will be thick. Spoon or pipe into donut pan, filling each cavity about ¾ full.
- Bake (crispy edge trick): Bake 8 minutes at 190℃℃ (375℉), then increase oven temp to 200℃ (390℉) for the last 4-6 minutes. This gives you a golden, slightly crisp outside while keeping the inside moist and chewy. They're done when a toothpick comes out clean and edges are lightly browned.
- Cool slightly & coat: Let cool 5 minutes in the pan, then transfer to a wire rack. While still warm, brush with melted vegan butter and dip in cinnamon sugar.
Notes
