Description
These Baked Apple Cider Doughnuts with Cinnamon Maple Glaze are a delightful autumn treat featuring tender cake doughnuts infused with spiced apple flavors and topped with a rich brown butter cinnamon maple glaze. The apple cider is reduced to concentrate its flavor, mixing perfectly with warm spices and chunks of honeycrisp apple for a tender, flavorful bite. Finished with a luscious glaze that combines maple syrup, browned butter, cinnamon, and a hint of coffee, these doughnuts are best enjoyed fresh and warm.
Ingredients
Scale
Doughnuts
- 1 1/2 cups apple cider
- 2 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup apple butter
- 1/2 cup packed dark brown sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 honeycrisp apple, chopped (about 1/2 cup)
- 1 tablespoon cinnamon sugar
Brown Butter Cinnamon Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 3/4-1 cup powdered sugar
- 1 teaspoon instant coffee
- 1/2 teaspoon cinnamon
Instructions
- Prep the pan and reduce apple cider: Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan generously with melted butter to prevent sticking. Pour the apple cider into a saucepan and bring to a boil over high heat. Then reduce to a simmer and cook for 10-15 minutes until the cider is reduced to about 1/2 cup. Remove from heat and let it cool completely before using.
- Make the doughnut batter: In a large mixing bowl, combine the cooled boiled cider, melted butter, eggs, apple butter, vanilla extract, and dark brown sugar. Stir until thoroughly combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and kosher salt. Gradually add the dry ingredients to the wet mixture and mix until just combined to avoid overworking the batter.
- Incorporate the apples: Toss the chopped honeycrisp apple pieces with the cinnamon sugar to coat evenly. Gently fold the coated apples into the batter, distributing them throughout without crushing.
- Fill pans and bake: Spoon or pour the batter evenly into the prepared doughnut or muffin pan, filling each cavity about halfway to two-thirds full. Bake in the preheated oven for 12-13 minutes, or until the doughnuts are set and a toothpick inserted into the center comes out clean. Remove from the oven and cool for 5 minutes. Run a knife around the edges to loosen, then invert the pan to release the doughnuts onto a wire rack or plate.
- Prepare the brown butter cinnamon maple glaze: While the doughnuts bake, melt the butter in a small saucepan over medium heat. Allow it to brown slightly until it develops a toasted aroma and light nutty color, approximately 2-3 minutes. Remove from heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon until smooth and well combined.
- Glaze and serve: Dip the tops of the warm doughnuts into the glaze or drizzle it over them with a spoon. Allow excess glaze to drip off, then enjoy immediately for the best flavor and texture.
Notes
- To get the perfect doughnut shape, use either a doughnut pan or a muffin pan if the former is unavailable.
- Be sure not to overmix the batter to keep the doughnuts light and tender.
- Using honeycrisp apples adds a nice crunch and sweet-tart flavor but can be substituted with any crisp apple variety.
- For a stronger coffee flavor in the glaze, increase instant coffee to 1 1/2 teaspoons.
- Store glazed doughnuts in an airtight container at room temperature and consume within 1-2 days for freshness.
- Reheat doughnuts briefly before glazing if using cooled doughnuts for best taste.
Nutrition
- Serving Size: 1 doughnut
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
