Apple Cider Baked DoughnutsApple Cider Baked Doughnuts
Apple Cider Baked Doughnuts
Apple Cider Baked Doughnuts
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Recipe - ShopRite of Glenolden
AppleCiderBakedDoughnuts.jpg
Apple Cider Baked Doughnuts
Prep Time25 Minutes
Servings12
Cook Time10 Minutes
Ingredients
1 1⁄2 cups Bowl & Basket Apple cider
1 Egg, Large
1 1/3 cup Bowl & Basket Granulated sugar, divided
1/3 cup Bowl & Basket Brown sugar
1/2 cup + 3 tbsp Bowl & Basket butter, melted and cooled ( divided, follow steps)
1⁄2 cup Bowl & Basket Milk
1 tsp Vanilla extract
1 3⁄4 cups Bowl & Basket All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
2 1⁄2 tbsp apple pie spice, divided
Directions

1. First, reduce your cider. Add cider to a small nonstick pot or pan and heat gently over medium heat until it’s reduced to ¼ cup, approximately 15 minutes. Set aside and let cool.

 

2. While it’s cooling, begin making the doughnuts. Grease your doughnut pans with cooking spray and set aside.

 

3. In a large mixing bowl whisk together the egg, 1/3 cup granulated sugar, brown sugar, butter, milk and vanilla until smooth. Set aside.

 

4. In a smaller bowl, combine flour, baking powder, baking soda and apple pie spice (if you don’t have this, you can also just sub it for cinnamon!) until well mixed.

 

5. Pour flour mixture and cooled cider syrup into the bowl with your wet ingredients and stir until just blended. Do not overmix!

 

6. Pour batter into a greased donut pan, filling each cavity about halfway.

 

7. Bake at 350 for 10 minutes or until a toothpick inserted into a doughnut comes out clean. Remove from oven and let cool in pan for a few minutes before carefully removing to a wire rack.

 

8. Once cool enough to handle, dunk each doughnut into melted butter, then into your apple pie sugar mixture and toss well to coat. Repeat until all doughnuts are coated.

 

9. Best eaten the day they are made!

 

25 minutes
Prep Time
10 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1 1⁄2 cups Bowl & Basket Apple cider
Bowl & Basket Apple Cider Vinegar, 32 fl oz
Bowl & Basket Apple Cider Vinegar, 32 fl oz
$2.19$0.07/fl oz
1 Egg, Large
Bowl & Basket Cage Free Brown Eggs, Large, 12 count, 24 oz
Bowl & Basket Cage Free Brown Eggs, Large, 12 count, 24 oz
$3.99
1 1/3 cup Bowl & Basket Granulated sugar, divided
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
On Sale! Limit 4
$3.49 was $3.69$0.87/lb
1/3 cup Bowl & Basket Brown sugar
Bowl & Basket Light Brown Sugar, 32 oz
Bowl & Basket Light Brown Sugar, 32 oz
$3.19$1.60/lb
1/2 cup + 3 tbsp Bowl & Basket butter, melted and cooled ( divided, follow steps)
Bowl & Basket Whipped Salted Butter, 8 oz
Bowl & Basket Whipped Salted Butter, 8 oz
$3.39$0.42/oz
1⁄2 cup Bowl & Basket Milk
Bowl & Basket Whole Milk, one quart
Bowl & Basket Whole Milk, one quart
$1.59$0.05/fl oz
1 tsp Vanilla extract
McCormick Small Batch Pure Vanilla Extract, 2 fl oz
McCormick Small Batch Pure Vanilla Extract, 2 fl oz
On Sale!
$8.79 was $8.99$4.40/fl oz
1 3⁄4 cups Bowl & Basket All-purpose flour
Bowl & Basket Pre-Sifted Unbleached Enriched All Purpose Flour, 32 oz
Bowl & Basket Pre-Sifted Unbleached Enriched All Purpose Flour, 32 oz
$1.99$1.00/lb
1 tsp Baking powder
Clabber Girl Double Acting Baking Powder, 8.1 oz
Clabber Girl Double Acting Baking Powder, 8.1 oz
$3.79$0.47/oz
1/2 tsp Baking soda
Arm & Hammer Pure Baking Soda, 1 lb
Arm & Hammer Pure Baking Soda, 1 lb
$1.49$0.09/oz
2 1⁄2 tbsp apple pie spice, divided
Product match not available

Directions

1. First, reduce your cider. Add cider to a small nonstick pot or pan and heat gently over medium heat until it’s reduced to ¼ cup, approximately 15 minutes. Set aside and let cool.

 

2. While it’s cooling, begin making the doughnuts. Grease your doughnut pans with cooking spray and set aside.

 

3. In a large mixing bowl whisk together the egg, 1/3 cup granulated sugar, brown sugar, butter, milk and vanilla until smooth. Set aside.

 

4. In a smaller bowl, combine flour, baking powder, baking soda and apple pie spice (if you don’t have this, you can also just sub it for cinnamon!) until well mixed.

 

5. Pour flour mixture and cooled cider syrup into the bowl with your wet ingredients and stir until just blended. Do not overmix!

 

6. Pour batter into a greased donut pan, filling each cavity about halfway.

 

7. Bake at 350 for 10 minutes or until a toothpick inserted into a doughnut comes out clean. Remove from oven and let cool in pan for a few minutes before carefully removing to a wire rack.

 

8. Once cool enough to handle, dunk each doughnut into melted butter, then into your apple pie sugar mixture and toss well to coat. Repeat until all doughnuts are coated.

 

9. Best eaten the day they are made!