Brown Butter Apple Cider Donuts
These baked apple cider donuts are infused with reduced apple cider and rolled in a fragrant cinnamon sugar coating. It is a cozy fall treat that captures the essence of a crisp autumn orchard visit right in your own kitchen.
Soft baked apple cider donuts with brown butter and a cinnamon sugar coating that are perfect for fall mornings.
Nutrition per serving
Ingredients
liquid
dry
fat
spices
binding
Instructions
Reduce the Cider and Brown the Butter
Pour the apple cider into a small saucepan over medium heat and simmer for 15 to 20 minutes until reduced to approximately half a cup of concentrated cider. In a separate pan melt the butter over medium heat, stirring constantly, until it turns golden brown and smells nutty. Set both aside to cool slightly.
Mix the Donut Batter
Preheat your oven to 375 degrees Fahrenheit and grease a standard donut pan thoroughly. In a large bowl whisk together the flour, half a cup of sugar, 1 teaspoon of cinnamon, baking powder, and salt. Add the reduced cider, browned butter, and egg and stir until just combined without over mixing.
Pipe and Bake
Transfer the batter to a piping bag or a zip lock bag with the corner snipped off. Pipe the batter into each donut cavity filling it about two thirds full. Bake for 10 to 12 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
Coat in Cinnamon Sugar
While the donuts are still warm mix together the remaining quarter cup of sugar with the remaining teaspoon of cinnamon in a shallow bowl. Brush each warm donut with a little melted butter and immediately roll it in the cinnamon sugar mixture until fully coated on all sides. Serve warm.
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Common mistakes
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