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whole grain baked apple cider doughnuts // cait's plate

baked apple cider doughnuts

  • Author: Cait
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 doughnuts 1x
  • Category: breakfast

Description

these apple cider doughnuts take just a few minutes to pull together.  they’re also baked & contain 50% whole grain flour, bumping up the fiber (and filling) factor! you’ll hardly be able to tell the difference between these & those from your favorite orchard!


Scale

Ingredients

For the Doughnuts:

  • 1 and 1/2 cups apple cider
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon apple pie spice
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/3 cup packed light or dark brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup milk, heated & cooled to room temperature
  • 1 teaspoon pure vanilla extract

Optional Topping:

  • 1 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 6 Tablespoons unsalted butter, melted

Instructions

  1. Place apple cider in a saucepan over low heat and allow to simmer, stirring occasionally, for 15-20 minutes or until it has reduced to 1/2 cup.  Set aside.
  2. Preheat oven to 350 degrees F and grease 2 6-portion doughnut pans.
  3. Meanwhile, in a large mixing bowl, combine flours, baking soda, baking powder, cinnamon, apple pie spice and salt.  Whisk.
  4. In a smaller mixing bowl, whisk butter, egg, sugars, milk and vanilla extra together.
  5. Add wet ingredients to dry and gently fold to combine.  Fold in apple cider.  The better will be thick.
  6. Pour batter into a ziploc or pastry bag.  Snip the end and carefully pipe into doughnut molds.
  7. Bake for 10 minutes or until doughnuts spring back at the touch.
  8. Remove from oven and allow to cool for 5 minutes then remove from the pan and finish cooling on a wire cooling rack.

Optional:

  1. Dip doughnuts in melted butter, followed by cinnamon sugar mixture.

Notes

Doughnuts will keep in an airtight container for ~2 days at room temperature or 2 months in the freezer.

If you can’t find apple pie spice: Make your own by combining 1 1/2 tablespoons ground cinnamon, 1 1/2 teaspoons ground nutmeg and 1 teaspoon ground allspice

Don’t have a doughnut pan?  You can make these in a muffin pan! For standard 12-cup muffin pans: Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.  For mini muffins: Bake for 8-10 minutes.

My Favorite Tools (affiliate links): Doughnut Pan

Keywords: doughnuts, donuts, apple cider, baked, whole grain

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