| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 1 dozen |
Ingredients
- Nonstick baking spray, for the pans
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Zest of 1 lemon
- 1/3 cup apple cider concentrate (for more depth of flavor) or apple cider
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 stick (4 ounces) unsalted butter, melted
- 1 cup granulated sugar mixed with 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray.
- In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds to distribute the leavening.
- In a liquid measure cup, combine the cider, buttermilk and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl.
- Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl.
- With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Remove the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the ingredients are well distributed.
- Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. Top each pan with a second, inverted pan and use clips to hold them in place. (Some pans come with clips; otherwise, use metal hardware or paper clips.) Bake until the cake just springs back when gently touched, 15 to 20 minutes.
- Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the cinnamon sugar.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 333 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 32 g |
| Protein | 3 g |
| Cholesterol | 72 mg |
| Sodium | 214 mg |
Reviews
Light fluffy and delicious! I didn’t have buttermilk so I used Greek yogurt. Used apple juice and next time I plan to have the cider concentrate on hand.
they look good just as how they taste thanks for the recipe.
These baked doughnuts were great! I did have to adjust the recipe which is why I only gave it 4 stars. I love how the adjusted recipe came out. I didn’t add the lemon zest and I upped the apple cider from 1/3 of a cup to 3/4 of a cup.
The other thing I couldn’t figure out was some of the doughnut tops browned after I dipped it in butter and the sugar mix.
This recipe was perfect! The donuts are beautiful and delicious.
Donuts come out perfect every time! Great Recipe.
These baked donuts are great,thank you
These donuts were the best in the world!! I was in heaven when I was eating it!! Now I’m going to write in my recipe book!! 100 out of 10!!
In love with this recipe
I don’t understand making the directions for the pans so complicated. I used the Wilton donut pans and the recipe made exactly 12. I filled the molds almost to the top and the donuts came out a nice size and color. They looked very donut like. As for the taste, well, it lacked much of an apple cider taste and the lemon overwhelmed the other flavors. I think I would try more concentrated apple cider and less lemon and see if that helps.
This recipe was amazing! So delicious and it was so nice that you could have that hint of apple cider in those doughnuts. But what saved it the most was the sauce! I cannot even explain how that sauce tasted besides that it was the best sauce I have ever had! We made muffins because we didn’t have a muffin pan… we called them “ country muffins.” Amazing apple cider doughnuts!