Best Apple Cider Donut Recipes

SUNNY'S APPLE CIDER DONUT PUDDING

Steps:

• Place the donuts cut-side up on a baking sheet. Turn the oven to 350 degrees F and while it's preheating, place the baking sheet with the donuts inside to toast, flipping once after about 10 minutes. Continue to cook until lightly toasted on both sides, another 5 minutes. Remove the baking sheet and continue to preheat the oven.
• Meanwhile, in a small saucepan over medium-high heat, add the cranberries and 1 cup of the orange juice. Bring to a simmer and cook until the cranberries are plump, 10 to 15 minutes (the orange juice will reduce; that's just fine). Set aside.
• Cube 7 tablespoons of the butter. In a large bowl, add the pecans, flour, salt, lemon zest, 2 tablespoons of the brown sugar and the cubed butter. Using a pastry cutter or your fingertips, mix everything together until crumbly. Refrigerate until ready to bake.
• In a separate large bowl, whisk together the granulated sugar and egg yolks until well incorporated, less gritty and slightly lighter yellow in color. Add the pumpkin pie spice, vanilla extract and remaining 1/3 cup brown sugar and whisk until everything is well blended. Slowly add the heavy cream while continuing to whisk, then whisk in the lemon juice and remaining 1 cup orange juice. Slowly add the simmered cranberries and orange juice.
• Butter the bottom and sides of an 8-by-8-inch casserole dish with the remaining tablespoon of butter. Break the donuts into large chunks and add to the casserole dish. Pour half of the custard mixture over top, making sure to nestle the cranberries in the nooks and crannies. Press everything down into the custard and allow it to soak for 10 minutes. Pour the remaining custard over top. Remove the topping from the refrigerator and sprinkle evenly over the top.
• Bake until golden brown and bubbly around the edges, 35 to 40 minutes. Let sit 15 minutes before serving warm with a scoop of vanilla ice cream.

AIR FRYER APPLE CIDER DONUT BITES

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Combine flour, sugar, baking powder, apple pie spice, and salt in a large bowl. Whisk together.
• Combine applesauce, sparkling apple cider, melted butter, egg, and vinegar in a small bowl; whisk until well combined. Add wet ingredients to the dry ingredients using a spatula and blend until just combined. Using a spring-hinged ice cream scoop, fill each individual cavity of the silicone donut mold with 2 tablespoons batter. Place mold into the air fryer basket.
• Decrease temperature to 350 degrees F (175 degrees C) and cook for 8 minutes. Carefully turn out the donut bites and cook for an additional 2 minutes.
• Remove donut bites from the basket when done and let cool completely on a wire rack before glazing, about 30 minutes.
• Combine powdered sugar and apple pie spice in a small bowl and whisk together. Add sparkling apple cider and caramel extract; whisk together until the glaze is smooth.
• Dip each donut bite into the glaze, rolling it so that all sides are covered with the glaze. Set on a wire rack to allow the glaze to dry and harden before eating.

HOT APPLE CIDER DONUT MOCKTAIL

Steps:

• Combine the cider, maple syrup, nutmeg, orange bitters, cinnamon sticks, cloves, vanilla bean and seeds and the orange half in a medium saucepot. Whisk to combine, then bring up to a boil over medium-high heat. Immediately turn the heat down to low and let simmer for 5 minutes.
• Carefully remove the cinnamon sticks, cloves and orange half. With a ladle, divide the cider into 2 mugs (see Cook's Note). Place 2 donut holes on 6-inch skewers or skewer them on the cinnamon sticks. Garnish each mug with a cinnamon stick and donut skewer or dried apple slices. Serve warm.

APPLE CIDER DONUT HOLES.

Steps:

• Directions: Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other ingredients. Preheat oven to 350F degrees. Spray a mini muffin pan or donut pan with nonstick spray. Set aside. Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider. Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Be very gentle as overmixing will develop the gluten and result in a tough textured donut. Whisk until all ingredients are *just combined.* Some small lumps may remain, but not many. Pour the batter into the mini muffin pan, filling 3/4 of the way full. You'll only need a couple teaspoons of batter for each. Or, if making donuts, follow my instructions in the post above about filling the donut pan. Bake the donut holes for 9-10 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time. Make the topping by mixing the granulated sugar and cinnamon together in a small bowl. Dip the top of the donut holes or donuts lightly into the melted butter. Then dunk them all the way into the cinnamon sugar, using your hands to mix it around so the entire donut hole (or donut) is coated generously. Repeat with all the donuts. You may need more cinnamon-sugar. Donuts taste best on the same day, though they may be covered tightly and stored at room temperature for up to 3 days. Donuts without cinnamon-sugar topping freeze well, up to 2 months.

BAKED APPLE CIDER DONUT HOLES RECIPE - (4.4/5)

Steps:

• For the baked apple cider donut holes: Start by simmering the apple cider with the 2 cloves in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down to ½ cup. Remove the cloves from the concentrate and pour the apple cider into a container and refrigerate while you prepare the donut batter. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a mini muffin pan, a super mini muffin pan or a donut pan with non-stick cooking spray and set aside. In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt, set aside. In a medium bowl, combine the egg, melted butter, and brown sugar, whisk until smooth. Then, add in the apple sauce, vanilla, buttermilk, and the apple cider concentrate. Add the wet ingredients to the dry ingredients and whisk until just combined. Its okay if a few small lumps remain. Pour the batter by the teaspoon into the prepared muffin pans about ¾s of the way full. Make sure to not overfill. Bake the donut holes for 9-11 minutes. Super mini donut holes take between 8-11 minutes. If making donuts, they will take about 9-12 minutes. For the cinnamon sugar coating: In a medium bowl, combine the sugar and cinnamon together. Dip the tops of each donut hole into the melted butter then coat with the cinnamon sugar mixture. Repeat with all the donut holes (donuts). Depending on how long you dip the donuts into the butter, you may need more butter and/or more cinnamon sugar. Donuts taste best the same day but can be stored up to 2 days if tightly wrapped and kept at room temperature.

APPLE CIDER DONUT CAKE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350 degrees and spray a bundt pan with baking spray. In a medium saucepan, bring chopped apples and cider to boil over medium heat. Reduce heat to medium and simmer until apples are fork tender. About 10 to 12 minutes. Remove pan from heat, cool for a few minutes, then pulse in a food processor or blender until pureed. Measure out 1 cup apple mixture and stir in milk. Set aside for later. *** SEE NOTE BELOW. In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside. In a large mixing bowl, cream the butter, sugar, and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Add oil and mix well. Add the flour mixture and apple/milk mixture alternatively in three additions, scraping the bowl as needed and mixing after each addition.Add the vanilla and beat once more, just to combine. Scrape batter into prepared pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Place the cake in its pan on a cooling rack for ten minutes before removing the cake itself to a cooling rack for at least 30 minutes. For the Cinnamon Sugar Coating: Combine sugar, cinnamon, and nutmeg, in a small bowl. Sprinkle warm cake with cinnamon sugar, using fingers to rub it onto sides. Save some for dipping individual cake slices in if desired. *** Note about the use of pureed apples in this recipe: You will only use the cup of apple puree that you removed from the processor for this recipe. The remaining pureed apples left in the processor is leftover and not needed for the recipe. People often ask why the recipe called for more apples than needed and the reason is that because apples are not standard in either size or the amount of liquid they will yield, you need to boil and puree more than enough to make sure you have enough to yield a cup of puree. Everyone will end up with a different amount of leftover puree depending on how big the apples you used and the amount of liquid they yield.

APPLE CIDER DONUT CAKE

Steps:

• Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.Add the eggs to the sugar mixture and mix on medium speed for about two minutes.Add the applesauce and vanilla. Mix to combine.With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.Using a pastry brush, coat the cake in butter.Combine the 1/4 cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it's best to fill your hand with the mixture and pat it on the cake.Source: cakebycourtney.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

JAMIKA PESSOA'S APPLE CIDER DONUT CAKE

Steps:

• 1. Preheat the oven to 350 degrees F2. Grease a 10-inch bundt pan with ½ tablespoon butter.3. In a small bowl combine 2 tablespoons brown sugar and 1 tablespoon cinnamon and sprinkle into the bundt and shaking so that the entire pan is coated. 4. Place the remaining butter into a large bowl. Using a stand mixer or hand mixer cream the butter and the remaining sugar together until light and fluffy, about five minutes.5. Add the vanilla and the eggs, one at a time, and then pour in the applesauce and apple cider and combine.6. In a separate bowl, combine the flours, baking powder and soda, nutmeg, salt, and remaining cinnamon. Stir in the dry ingredients in two batches.7. Fold in the apples and pour into the prepared bundt pan.8. Bake for 50 to 60 minutes until a skewer or paring knife comes out clean when inserted.9. Remove from the oven and let cool. Release the edges with a knife or spatula and invert onto a plate or cake stand. Serve with whipped cream or yogurt or eat on its own.

APPLE CIDER DONUT

Steps:

• In a large bowl combine the flours, baking powder, baking soda, and cinnamon, and make a well in the center. In a second bowl mix the sugar, butter and egg until incorporated and smooth. Stir in the cider, milk, and vanilla. Pour the wet ingredients into the dry and stir until smooth. Fold in the chopped apple. Cover the bowl and chill for 1 hour. Turn the dough out onto a lightly floured board and knead about 1 minute. Divide the dough in half and with a rolling pin roll it out to 3/8-inch thick. With a donut or cookie cutter cut out shapes. Repeat with the other half.
• Heat canola oil to 375 degrees F. Carefully add donuts in batches of 4 or 5 to the hot oil and fry for 1 to 2 minutes per side. With a slotted spoon or spider transfer cooked donuts to drain on paper towels. Combine sugar and ground cinnamon, and before they cool, dredge the donuts in the cinnamon sugar.