Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Recipe
Delight in these warm, tender Baked Apple Cider Doughnuts infused with spiced apple flavors and topped with a luscious cinnamon maple glaze. This recipe uses reduced apple cider in the batter for a deep, sweet apple essence and finishes with a rich, buttery glaze enhanced by cinnamon and a hint of coffee for an irresistible treat perfect for fall or any cozy occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- 1 tablespoon cinnamon sugar
Cinnamon Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 3/4 to 1 cup powdered sugar
- 1 teaspoon instant coffee
- 1/2 teaspoon cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 6-cup doughnut pan or a 12-cup muffin pan generously with melted butter to ensure easy removal of the doughnuts.
- Reduce apple cider: Pour the apple cider into a saucepan and bring it to a boil over high heat. Once boiling, reduce the heat and let it simmer for 10-15 minutes until the cider is reduced to approximately 1/2 cup. Remove from heat and allow it to cool completely.
- Make the doughnut batter: In a large mixing bowl, combine the cooled reduced apple cider (1/2 cup), melted butter, eggs, apple butter, vanilla extract, and dark brown sugar. Stir these wet ingredients together until well blended. In a separate bowl, mix the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and kosher salt. Gradually add the dry ingredients to the wet mixture and stir until just combined to avoid overmixing. Toss the chopped honeycrisp apple pieces with cinnamon sugar, then fold them gently into the batter.
- Fill and bake: Spoon the batter evenly into the prepared pan, filling each cup about halfway to two-thirds full. Bake the doughnuts in the preheated oven for 12-13 minutes or until the tops are set and a toothpick inserted comes out clean. Let the doughnuts cool in the pan for 5 minutes, then carefully run a knife around the edges to loosen and invert the pan to release the doughnuts onto a wire rack or plate.
- Prepare the cinnamon maple glaze: While the doughnuts are baking, melt the butter in a small saucepan over medium heat. Cook the butter until it starts to brown lightly and emits a toasted aroma, approximately 2-3 minutes. Remove from heat immediately to prevent burning, then whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon until you achieve a smooth, creamy glaze.
- Glaze and serve: Dip each warm doughnut into the cinnamon maple glaze or drizzle the glaze over the doughnuts using a spoon. Enjoy several doughnuts while warm for the best taste and texture experience.
Notes
- Be careful not to overmix the batter, as this can lead to dense doughnuts.
- To check if the reduced apple cider has reached the right consistency, it should measure about 1/2 cup and be slightly syrupy.
- Instant coffee adds a subtle depth to the glaze, but it can be omitted if preferred.
- If you do not have a doughnut pan, a muffin pan can be used and shape will be more like mini cakes.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slightly before glazing for best flavor.