
Mini Apple Cider Donuts
We love these mini donuts for their light, fluffy and super tender crumb, as they say on the baking shows — think buttery cupcake meets baked donut. They’re full of apple cider, brown sugar, cinnamon and pie spice, all of which gives them a warm fall flavor and a deep, molasses sweetness. They taste terrific dunked in a cup of coffee.
Recipe - ST. LOUIS PARK (+Wines & Spirits)

Mini Apple Cider Donuts
0
Servings48
0Ingredients
FOR THE DONUTS: 1 ½ cups apple cider
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon L&B Apple Pie Spice
¼ teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg, at room temperature
½ cup packed light or dark brown sugar
½ cup granulated sugar
½ cup milk, at room temperature
1 teaspoon pure vanilla extract
FOR THE TOPPING: 1 cup granulated sugar
¾ teaspoon ground cinnamon
¾ teaspoon L&B Apple Pie Spice
¼ cup unsalted butter, melted
Directions
- To make the donuts: In a small saucepan, simmer the apple cider, stirring occasionally, until you’re left with about ½ cup, about 20 minutes. Set aside to cool for 10 minutes.
- Heat oven to 350F. Spray donut pan with non-stick spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice and salt.
- In a small bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract.
- Pour the butter mixture into the dry ingredients, add the reduced apple cider and whisk everything together until smooth and combined. Batter will be slightly thick.
- Pipe the batter into the donut cups, filling them just under halfway.
- Bake for 10 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of a donut. If the donut bounces back, they’re done.
- Cool donuts for 2 minutes then transfer to a wire rack. Regrease the pan and bake the remaining donut batter.
- To finish the donuts: Combine the granulated sugar, cinnamon and apple pie spice together in a medium bowl.
- Once cool enough to handle, dunk one side of each donut in the melted butter, then coat generously in the apple spice topping — and serve immediately. Leftovers will keep for two days covered tightly at room temperature.
0 minutes
Prep Time
0 minutes
Cook Time
48
Servings
Shop Ingredients
Makes 48 servings

Martinelli's Gold Medal 100% Pure Apple Cider, 1 Litre
$8.49$8.49/l

Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb

Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz

Argo Baking Powder, 12 Ounce
$3.39$0.28/oz

L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz

L&B Apple Pie Spice, 1.9 Ounce
$8.49$4.47/oz

Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz

Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz

Vital Farms Organic Restorative Large Eggs, 12 Each
$9.99$0.83 each

Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb

C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb

L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal

L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz

C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb

L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz

L&B Apple Pie Spice, 1.9 Ounce
$8.49$4.47/oz

Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
Directions
- To make the donuts: In a small saucepan, simmer the apple cider, stirring occasionally, until you’re left with about ½ cup, about 20 minutes. Set aside to cool for 10 minutes.
- Heat oven to 350F. Spray donut pan with non-stick spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice and salt.
- In a small bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract.
- Pour the butter mixture into the dry ingredients, add the reduced apple cider and whisk everything together until smooth and combined. Batter will be slightly thick.
- Pipe the batter into the donut cups, filling them just under halfway.
- Bake for 10 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of a donut. If the donut bounces back, they’re done.
- Cool donuts for 2 minutes then transfer to a wire rack. Regrease the pan and bake the remaining donut batter.
- To finish the donuts: Combine the granulated sugar, cinnamon and apple pie spice together in a medium bowl.
- Once cool enough to handle, dunk one side of each donut in the melted butter, then coat generously in the apple spice topping — and serve immediately. Leftovers will keep for two days covered tightly at room temperature.