Hi there Shabby Creek friends! It’s Laura from Inspiration for Moms back to welcome you to the first day of October with a sweet Fall dessert recipe. These apple doughnuts are the perfect way to enjoy this colorful new season.
To me, nothing says Fall quite like sweet, apple cider. It’s the star ingredient in my Baked Apple Cider Doughnuts. Honesty, I’ve never been a big fan of doughnuts…until now! Traditional fried doughnuts always seemed too greasy for me. But my baked version tastes like a moist, apple cake. The glaze on top is a treat as well with its tender kiss of apple cider. Trust me, it’s a challenge to stop at just one!
Did you know there’s a neat little trick to get a smooth looking doughnut? Fill a large ziploc bag full of batter and cut off one corner tip. Then pipe the dough into the cavities of the pan. It works like magic to make the perfect shape and it couldn’t be easier.
My apple doughnuts are gluten-free which was a huge treat for my husband. I think he ate about ten the first day I made them. 😉 But if gluten-free is not your concern, you can easily substitute all-purpose flour and still enjoy every tasty bite.
I hope you will give these doughnuts a try and let me know what you think. I’ll be back next month with a pumpkin treat that you can’t beat. Until then, enjoy this beautiful season and soak it all in. I know I will. 😉
Baked Apple Cider Doughnuts
Prep Time: 20 minutes Cook Time: 7-9 minutes
Makes 18 doughnuts
- 2 cups apple cider; boiled down to 2/3 cups and cooled
- 8 tablespoons butter, at room temperature
- 1 cup sugar
- 2 eggs, at room temperature
- 1/2 cup buttermilk
- 3 1/2 cups all purpose gluten-free flour (can substitute with standard all purpose flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups apple cider
- 2 tablespoons butter, unsalted
- 1 1/2 cups confectioners sugar
Preheat your oven to 425 degrees. In a stand mixer, cream the butter. Add sugar and cream together. Add eggs, one at a time and mix well. Add buttermilk and reduced apple cider and mix to combine.
In a separate bowl, mix together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg and salt. Slowly add the dry ingredients with the wet ingredients and mix until they are fully combined.
Spray your doughnut pan with cooking spray and fill the cavities about 2/3 full. Place in the oven for 7-9 minutes or until they spring back when gently touched. Remove doughnuts from oven and allow to sit in pan for 5 minutes. Then remove from pan and place on wire rack to cool completely. Repeat with remaining batter.
For glaze: In a small saucepan, bring apple cider to a boil and reduce to 6 tablespoons. Transfer to a small bowl and then stir in butter until melted. Stir in enough confectioners sugar to make a glaze consistency. Dip each doughnut half way, allow excess to drip off. Place on wire rack and let stand until the glaze is set.