Apple Cider Baked Donuts

IMG_6704.JPGMy first baby turned eight on Sunday. I guess eight isn’t a baby anymore, but birthdays always make me so nostalgic. Jackson was such a darling baby, all cheeks and rolls and big hazel eyes.
Something about this birthday feels like a milestone (don’t they all?). He wanted headphones and football gear. My parent’s surprised him with tickets to the University of Washington game over the weekend and although Aaron is a loyal Coug, he and Jack along with my dad and brother had a fun day cheering on the huskies. On Jack’s actual birthday we laid low as everyone is battling colds around our house. A special birthday treat seemed like the perfect way to wrap up a fun celebration weekend.
I bought a donut pan over the weekend because after two back to back (in the rain) field trips to the pumpkin patch the last couple weeks I still hadn’t gotten an apple cider donut and I decided if I couldn’t get one at the pumpkin patch I would make them myself. Jack’s birthday was the perfect excuse to make a run at them. I borrowed the following recipe from The Faux Martha and followed it nearly to a T. I accidentally undercooked the first batch of donuts but the second tray to come out of the oven golden brown, puffy and delicious. I highly recommend making this recipe; I know I’ll be making them again very soon.

Baked Apple Cider Donuts

  • 3 tbsp. unsalted butter
  • 1/3 c. + 2 tbsp. apple cider
  • 1/2 c. white whole wheat flour
  • 1/2 c. unbleached all-purpose flour
  • 1 tsp. aluminum-free baking powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg, fresh
  • 1/4 c. sugar
  • 2 tbsp. honey
  • 1 large egg


  • 3 tbsp. butter
  • 1/4 c. apple cider
  • 1/3 c. sugar
  • 1 1/2 tsp. cinnamon

Preheat oven to 400 degrees. In a small pot, melt butter. Stir in cider, and set aside to cool. Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a medium bowl. Set aside. Into the cooled butter mixture, whisk in sugar, honey, and egg until evenly combined. Side note, dip honey measuring utensil in the melted butter first for easy honey removal. Stir together wet and dry ingredients until just combined. Over-mixing will create a tough donut. Spray donut pan and pour evenly into the pan.

Bake for 7-10  minutes. Allow to cool 1 minute before removing donuts onto a cooling rack.

Meanwhile, make topping. Melt butter and stir in cider. In a flat-bottomed bowl, mix together cinnamon and sugar. Quickly dip each donut in butter mixture and lightly coat in the cinnamon/sugar mixture. Place back on cooling rack. Best served same day, slightly warmed. If storing leftovers, lightly cover, if at all.

*I doubled the batter recipe but not the topping. The glaze was more than enough for the double batch.

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