Print

Baked Apple Cider Donuts with Easy Maple Glaze

baked apple cider donuts - featured image
Print Recipe

Soft, cakey baked donuts with concentrated apple cider flavor and a sweet maple glaze. A quick and easy fall treat that comes together in one bowl with no fussing.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 large egg, room temperature
  • ¼ cup (60 ml) vegetable oil
  • ¼ cup (60 ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar, sifted
  • 3 tablespoons (45 ml) pure maple syrup
  • 1–2 tablespoons (15–30 ml) milk or heavy cream
  • Pinch of salt

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, stirring occasionally, until reduced to about ¼ cup. Set aside to cool slightly.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Lightly grease a donut pan with cooking spray or butter.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly distributed.
  4. Mix the wet ingredients: In a medium bowl or large measuring cup, whisk together egg, vegetable oil, buttermilk, vanilla extract, and cooled reduced apple cider until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined and no streaks of flour remain. Do not overmix.
  6. Fill the donut pan: Transfer batter to a piping bag or zip-top bag with a corner snipped off. Pipe batter into each donut cavity, filling about ¾ full.
  7. Bake: Bake for 10-12 minutes, until donuts spring back when touched and a toothpick inserted comes out clean.
  8. Cool: Let donuts cool in the pan for 5 minutes, then turn out onto a cooling rack. Cool completely before glazing.
  9. Make the glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and a pinch of salt. Add milk or cream one tablespoon at a time until smooth and pourable.
  10. Glaze the donuts: Dip the top of each cooled donut into the glaze. Let excess drip off, then place glazed side up on the cooling rack. Let set for 10-15 minutes.

Notes

Don’t skip reducing the cider—it concentrates the flavor. Room temperature ingredients help ensure a smooth batter. Measure flour correctly by spooning and leveling. Let donuts cool completely before glazing to prevent the glaze from soaking in. Double the batch if feeding a crowd; they freeze well unglazed.

Nutrition

Keywords: baked donuts, apple cider donuts, maple glaze, fall recipe, easy donuts, baked donut recipe, apple cider recipe

Find it online: https://yumbelle.com/baked-apple-cider-donuts-with-easy-maple-glaze/