Baked apple cider doughnuts
Soft baked rings made with reduced unfermented apple juice and coated in spiced sugar.
Active time1 h
Cooking1 h
Total1 h 45 minResting : 21 min
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Ingredients
- 118 g unsalted butter
- 120 ml whole milk
- 1 large egg
- 2 tsp ground cinnamon
- 5 ml vanilla extract
- 250 g plain wheat flour
- 360 ml unsweetened unfermented cloudy apple juice
- 1 tsp baking powder
- ¼ tsp fine salt
- 300 g granulated sugar
- 100 g soft brown sugar
- 1 tsp baking soda
- 2 tsp shop-bought apple pie spice
Preparation
Simmer the juice in a small pan for about 20 minutes until one third of the starting volume remains. Check in a heatproof measuring jug and continue if needed. Cool for 10 minutes.
360 ml unsweetened unfermented cloudy apple juice- small pan
- heatproof measuring jug
- spatula
Heat the oven to 180 °C. Weigh 28 g butter for the batter, 85 g for coating and 5 g for the tin. Melt the first two portions separately, about 5 minutes. Weigh 100 g white sugar for the batter and reserve 200 g for coating. Take 1 tsp cinnamon for the batter and reserve 0.75 tsp for coating. Take 1 tsp apple pie spice for the batter and reserve 0.75 tsp for coating.
118 g unsalted butter2 tsp ground cinnamon300 g granulated sugar2 tsp shop-bought apple pie spice- oven
- measuring spoons
- pan
- bowls
- doughnut tin
- brush
Mix flour, baking soda, baking powder, salt and the batter spices. Separately whisk egg, brown sugar, batter white sugar, cooled batter butter, milk and vanilla. Add the cooled reduced juice, then fold in dry ingredients without overmixing. Grease the cavities with the tin butter and fill halfway. Keep the remaining batter for later batches.
120 ml whole milk1 large egg5 ml vanilla extract250 g plain wheat flour1 tsp baking powder¼ tsp fine salt100 g soft brown sugar1 tsp baking soda- two bowls
- whisk
- spatula
- tin
- brush
- piping bag
Bake each batch for 11 minutes at 180 °C until the rings spring back when lightly pressed. Rest for 2 minutes in the tin, then turn onto a rack. Repeat with all the batter, using remaining tin butter as needed.
- oven
- doughnut tin
- rack
Mix the white sugar and spices reserved for coating. Dip the warm rings in the coating butter, then in the spiced sugar. Cool the final batch for another 5 minutes.
- dish
- butter bowl
- rack
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration