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Mini Apple Cider DonutsMini Apple Cider Donuts
Mini Apple Cider Donuts
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.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Mini Apple Cider Donuts
Mini Apple Cider Donuts
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Servings48
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Ingredients
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
  1. 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.
  2. Heat oven to 350F. Spray donut pan with non-stick spray.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice and salt.
  4. In a small bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract.
  5. 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.
  6. Pipe the batter into the donut cups, filling them just under halfway.
  7. 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.
  8. Cool donuts for 2 minutes then transfer to a wire rack. Regrease the pan and bake the remaining donut batter.
  9. To finish the donuts: Combine the granulated sugar, cinnamon and apple pie spice together in a medium bowl.
  10. 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
FOR THE DONUTS: 1 ½ cups apple cider
Martinelli's Gold Medal 100% Pure Apple Cider
Martinelli's Gold Medal 100% Pure Apple Cider, 1 Litre
$8.49$8.49/l
2 cups all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
1 teaspoon baking soda
Our Family Baking Soda
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
¾ teaspoon baking powder
Argo Baking Powder
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
1 teaspoon ground cinnamon
L&B Ground Korintje Cinnamon
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
1 teaspoon L&B Apple Pie Spice
L&B Apple Pie Spice
L&B Apple Pie Spice, 1.9 Ounce
$8.49$4.47/oz
¼ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
2 tablespoons unsalted butter, melted
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
1 large egg, at room temperature
Vital Farms Organic Restorative Large Eggs
Vital Farms Organic Restorative Large Eggs, 12 Each
$9.99$0.83 each
½ cup packed light or dark brown sugar
Crystal Light Brown Sugar
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
½ cup granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
½ cup milk, at room temperature
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
1 teaspoon pure vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
FOR THE TOPPING: 1 cup granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
¾ teaspoon ground cinnamon
L&B Ground Korintje Cinnamon
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
¾ teaspoon L&B Apple Pie Spice
L&B Apple Pie Spice
L&B Apple Pie Spice, 1.9 Ounce
$8.49$4.47/oz
¼ cup unsalted butter, melted
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz

Directions

  1. 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.
  2. Heat oven to 350F. Spray donut pan with non-stick spray.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice and salt.
  4. In a small bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract.
  5. 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.
  6. Pipe the batter into the donut cups, filling them just under halfway.
  7. 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.
  8. Cool donuts for 2 minutes then transfer to a wire rack. Regrease the pan and bake the remaining donut batter.
  9. To finish the donuts: Combine the granulated sugar, cinnamon and apple pie spice together in a medium bowl.
  10. 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.