Baked Cider Doughnuts with Cinnamon Cider Glaze

I am a sucker when it comes to bake ware.  That sentiment goes for anything kitchen/cooking related.  For my last birthday, John and the boys gave me a stone mortar and pestle, an ice cream maker, tart pans and an extra mixing bowl for my Kitchenaid mixer.  For anyone else, a list of gifts like this would sound overly practical or impersonal, but they were perfect for me.  I couldn’t be happier!  I browse stores like Sur La Table and William Sonoma like most women browse shoe stores.  No jewelry for me please, I’d prefer something from Le Creuset.

I’d seen these doughnut pans in several stores and after stalking them for about a month, finally broke down and bought them.  They weren’t particularly expensive, but I couldn’t decide how often I would actually use them.  A month after they were purchased, I finally got around to making these little treats, baked apple cider doughnuts.

The batter was pretty simple to whip up.  To give the doughnuts a stronger cider flavor, I boiled one cup of cider down to a half cup before using it in the recipe.  I piped the batter into the pans using a frosting bag, but a large ziploc bag will work too.  Just fill the bag with batter and clip off one corner.

The doughnuts bake up beautifully at 400 degrees.  The mini doughnuts took all of five minutes while the larger doughnuts baked for seven minutes.  They should cool completely in the pans before popping them out.

While the doughnuts cooled, I whipped up a quick glaze of confectioner’s sugar, cinnamon and apple cider.  Once the doughnuts are ready, dip the tops in the glaze and allow the glaze to harden.

I don’t know why, but I overestimated the difficulty of making doughnuts in my head.  I bought the pans and put off making them only to find out how easy it was.  I love when that happens.  These cider doughnuts are moist, fluffy and a little addictive.  Everett was in love with the mini doughnuts.  He is a fan of all things cute and these tiny treats were right up his alley.  Garrett is a fan of doughnuts in general.

Realizing how easy it is to make doughnuts, we’ve made quite a few batches.  Everett made me buy a box mix for Reese’s Puffs Muffins which we turned into doughnuts.  That box of Trader Joe’s Gingerbread mix sitting in my pantry for the last month has also been turned into doughnuts.  Pretty much any muffin recipe will work in these pans.  Blueberry, chocolate chip, banana nut…the possibilities are endless.  For some reason it seems to be more fun eating a doughnut over a muffin.  Maybe it’s the hole.  I’ve already picked up additional pans, one of each size.  I like to give food gifts to teachers and friends during the holidays and how great would it be to receive a box of homemade doughnuts?  I think it would be awesome!

Baked Cider Doughnuts with Cinnamon Cider Glaze

Recipe Type: breakfast, dessert
Author: a dash of cinnamon
Prep time:
Cook time:
Total time:
  • 2 T butter, softened
  • 2 T vegetable oil
  • 1/4 c sugar
  • 1/2 t salt
  • 1 t ground cinnamon
  • 1/8 t ground nutmeg
  • 2 T apple cider
  • 1 large egg
  • 1/8 t baking soda
  • 1 t baking powder
  • 1/4 c whole wheat flour
  • 1 c all purpose flour
  • 1/2 c milk
  • 1 c powdered sugar
  • 1/2 t ground cinnamon
  • 5 T apple cider
  • cooking spray
  1. Preheat the oven to 400 degrees.
  2. Coat doughnut pans with non stick cooking spray.
  3. Using an electric hand mixer, combine the butter, oil, sugar, salt, cinnamon and nutmeg.
  4. Mix in the cider and egg.
  5. In a separate bowl, whisk together the flours, baking soda and baking powder.
  6. Add half the dry mixture to the wet and stir together. Add the half cup of milk and stir together. Finally, add the rest of the dry ingredients.
  7. Place batter in a frosting bag or large ziploc bag. Cut off a half inch wide section of the bag corner and pipe the batter into the doughnut pans.
  8. Bake mini doughnuts for 5 minutes and the large donuts for 7 minutes or until a cake tester comes out clean. Remove from oven, place pans on wire cooling rack and allow doughnuts to cool in pans.
  9. While the doughnuts cool, prepare the icing by combining 1 cup of powder sugar with 1/2 teaspoon of cinnamon and tablespoons of apple cider. Whisk until smooth.
  10. Place a wire cooling rack over a piece of parchment paper.
  11. When doughnuts are cool, dip tops into the glaze and let them rest on a wire rack until the glaze hardens.

If you’d like a more intense cider flavor, boil 1 cup of cider until reduced by half. Use boiled cider in recipe with indicated measurements.

This recipe makes 24 mini doughnuts or 12 larger doughnuts.

Adapted from King Arthur Flour

Comments: 2

  1. A_Boleyn November 28, 2012 at 2:16 pm Reply

    Great looking donuts (nice to avoid the deep frying) and the cider flavour sounds like it would make them very tasty.

    I love my local food equipment store as well and you’ve reminded me that I have a $10 gift card and haven’t been there in a while. This weekend for sure and I’ll have to check out if they have those cute pans. Maybe just the small size though to go along with my mini madeleine pan. :)

  2. Michelle Buszard May 5, 2013 at 10:23 pm Reply

    Thanks for the recipe and great info, Christy! I think I will have to make room for another pan in my kitchen, too…the large doughnut one :)

Leave a Reply

Your email address will not be published. Required fields are marked *