Have you ever tried baking a donut instead of frying it? You should. So much healthier without all that oil and super quick too. These take less than 15 minutes to bake and you don’t even need a mixer to get the donut batter ready.
For the record I’m totally aware of donut and doughnut, but my fingers just automatically type donut so that’s what we’re going with! 🙂
I just happened to be on the phone with my sister when I was putting the glaze on these little bites of deliciousness and the first thing she asked me was “are they going to be as good as the ones from the pumpkin farm?” (There is a family owned pumpkin farm out where we live that has really good apple cider donuts, and their fudge is pretty good too). I told her, well they aren’t going to be the same because they aren’t fried but they are pretty darn good. Come to think of it, I gave her two to take home and she never told me how close I was to the pumpkin farm apple cider donuts. How rude!
She’ll be getting a phone call tomorrow.
We’ve been talking a lot about apples and fall flavors and these apple cider donuts fit right into both categories. Of course you get the flavor of apple from the apple cider, you can’t use apple juice – it’s just not the same but you also get the wonderful flavors of cinnamon, nutmeg and cloves. What could be better? Those spices just warm you up from the inside out.
Have I snagged your attention yet? Good, and I haven’t even gotten to the glaze yet. OMG a brown sugar cinnamon glaze?! I don’t even know that to say. It’s just that good! I made this glaze a little thicker than say if I was making it as a drizzle for cookies, but it works better that way for these donuts in my opinion. You of course can make the glaze any consistency you like, it’s just a matter of how much or how little milk you add to the sugar and cinnamon. I just think a donut deserves a thick coating of whatever topping you are putting on it. We saved calories by baking these right? So go ahead and load them up!
You have to give these donuts a try before fall leaves us and winter arrives and apple cider is harder to find! This recipe make a dozen and they will be ready from start to finish in under 20 minutes. These are better served the day you make them but they wont last that long, I promise. If you run out of these apple cider donuts bake up a batch of my chocolate chip donuts.
Just a few tips to get you started. Make sure you grease your donut pan, you don’t want to have to fight the donuts, they should slide right out when they are done. To fill the pan either place the batter into a zip top storage bag and snip off one corner and pipe the batter in or sometimes I just use a tablespoon scoop and scoop the batter in that way – it works just as well.
Gives these a try and let me know what you think!
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1 tsp. salt
- 1/2 cup apple cider
- 1/4 cup milk
- 2 eggs
- 1 tsp. vanilla extract
- 1 tbsp. butter, melted
- 2 cups powdered sugar
- 2 tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- 3tbsp. + 1 tsp. milk
- Preheat oven to 325 degrees F.
- Grease a donut pan with cooking spray.
- In a large bowl whisk together the all-purpose flour, whole-wheat flour, granulated sugar, brown sugar, cinnamon, nutmeg cloves and salt and set aside.
- In a separate bowl whisk together the apple cider, milk, eggs, vanilla and melted butter.
- Add the wet ingredients to the dry and stir with a rubber spatula until just combined.
- Fill donut pan 3/4 full with the batter.
- Bake in the preheated oven for 10-14 minutes or until a toothpick inserted in the donut comes out clean and the donut springs back when you touch it.
- Let donuts cool in pan for 2 minutes before transferring to a cooling rack.
- Let donuts cool completely before dunking in the glaze.
- Combine all ingredients in a bowl and stir well to combine.
- If you don't have whole-wheat flour you can use a full 2 cups of all-purpose flour.