Apple Cider Donuts

These baked Apple Cider Donuts are mouthwatering and delicious!

Whip up a small batch or double it for a crowd.

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It's so much easier to bake donuts for the family than make dinner, you know?  Each day around noon, even with the meal planning I do, I still sometimes stare into the freezer and fridge and ponder...what in the heck do I make tonight?

Last night as we were sitting down to dinner {chicken tortilla soup} and one or more kids were complaining about the soup {too many peppers} and my frustration was growing {steam coming out of my ears}, the husband turned around and smiled.

"Do you ever get tired of making dinner each night for five people?"

YES.

A resounding YES.

My response was, "it's much easier to make an decadent breakfast".  They always love that.  Sweet, sugary stuff always goes over well.

Enter THESE DONUTS.

Granted these type of breakfast treats don't grace our table on normal school mornings, I leave those days for boring things like oatmeal, eggs and cereal.

But, enter in Saturday morning and I'm game!  Saturday mornings are meant to be lazy {when we don't have early morning football games}, they are meant to be cozy {sleeping in}, they are meant to involve hot coffee and sweatpants and books and cuddles on the couch.

Basically my best life.

These donuts.  Where do I start?

First, get a donut pan.  This Wilton version is what I use.  It might possibly be the best $11 I've ever spent.  It has given me so, so many wonderful Saturday morning donuts.  It washes up easy, is dishwasher safe and gives you just six donuts at a time {because I cannot be trusted with a dozen}.  If you CAN be trusted with a dozen donuts I recommend this 12-cavity version.

Buy it yourself HERE.  Or at the very least put on your Christmas list.

Next, get your hands on some apple cider.  It's October people!  You need to have a jug in your fridge for a casual sip or to bake with - it's an autumn rule.

These donuts are sweet and tender and flaky and sugary and DELICIOUS.

Yes, I make you reduce some apple cider.  I understand most of my recipes do not require these extra silly steps, but trust me when I say reducing that apple cider with make it thick and syrupy and a perfect addition to this donut batter.

Plus some melted butter.

And half and half.

And that cinnamon and sugar topping.  Which falls all over the place and sticks to your face and is basically the best thing since Netflix.

See that bite?

I took that bite.  For photography purposes.  It was glorious.

I let our four year old eat the rest and delivered one to our neighbor.  It really was the best part of my day.  Do yourself a favor and print off this recipe and starting making them this Saturday.  Your family will be requesting them on Thanksgiving morning, no doubt.  Or on Black Friday before you head out shopping.

Sink your teeth in.

Buy this donut pan!

Your won't regret this.

Yield: 6Author: Ally

Apple Cider Donuts

All the flavors of Fall are in these tender, flaky, soft and sweet baked donuts. Make just 6 or double it for a bigger batch!

prep time: 25 minscook time: 11 minstotal time: 36 mins

ingredients

Donut Batter

• 1 cup apple cider
• 1 cup all-purpose flour
• 1/2 t baking soda
• 1/4 t baking powder
• 1/2 t cinnamon
• 1/4 t salt
• 2 T unsalted butter, melted
• 1 egg
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup half and half
• 1 t vanilla extract

Topping

• 1/2 cup white sugar
• 1 t cinnamon
• 3 T unsalted butter, melted

instructions

1. Pour the apple cider into a small saucepan and over low heat reduce the cider to about half.  This will take 15-20 minutes.  Stir occasionally.  When reduced by half remove from the heat and allow to slightly cool.
2. Preheat the oven to 350 degrees and spray a 6 cavity donut pan with cooking spray.
3. In a bowl combine the dry ingredients: flour, baking soda, baking powder, cinnamon, salt, brown sugar and white sugar.
4. Add in the wet ingredients to the dry: reduced cider, melted butter, egg, half & half and vanilla.
5. Stir into a thick batter.  Spoon into the donut pan, filling up 1/2 to 3/4 of the way.  Bake for 11 minutes or until the tops are slightly browned.  The donuts should spring back to the touch when done.
6. In a bowl melt the butter and set aside.  In another bowl stir together the sugar and cinnamon.  Dunk the slightly cooled donuts in the butter, both sides, then coat in the cinnamon and sugar.
7. Serve the donuts slightly warm.  That is when they are the best!  Store leftovers in an airtight container.

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