Maple Apple Cider Donuts Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups fresh apple cider (reduced to 1/2 cup)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons pure maple syrup (for glaze)
- 1–2 tablespoons milk or apple cider (for glaze)
Instructions
- Step 1: Reduce the Apple Cider: Place 1.5 cups of apple cider in a small saucepan over medium heat. Simmer until the liquid has reduced to exactly 1/2 cup. This should take about 10 to 15 minutes. Set it aside to cool completely before adding it to the batter.
- Step 2: Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease a 12-count donut pan with non-stick cooking spray or a light coating of melted butter to ensure easy removal.
- Step 3: Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, salt, and nutmeg until well combined and free of lumps.
- Step 4: Combine the Wet Ingredients: In a separate medium bowl, whisk the egg, melted butter, vanilla extract, and the cooled 1/2 cup of reduced apple cider until the mixture is smooth.
- Step 5: Fold the Batter: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the donuts tough.
- Step 6: Bake the Donuts: Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full. Bake for 12 to 15 minutes, or until the tops spring back when lightly touched. Let them cool in the pan for 5 minutes before transferring to a wire rack.
- Step 7: Prepare the Maple Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk or cider to reach a thick but pourable consistency. Dip the tops of the cooled donuts into the glaze and set them back on the wire rack to harden.