Baked Apple Butter Cider Doughnuts
Baked Apple Butter Cider Doughnuts. Is it really fall unless you’ve had an apple cider doughnut? Gooey doughnuts filled with cinnamon sugar coated honey crisp apples, apple butter, & of course apple cider. Topped with a maple brown butter glaze. Cozy and delicious and perfect for fall weekends. Definitely eat these warm out of the oven…you will not regret it !! Happy Saturday !!
Apple cider doughnuts are a staple of fall. When I think fall, I always think pumpkin, brown butter, and apple cider doughnuts. Three of the key fall foods/ingredients of autumn. So today, I am taking the classic apple cider doughnut that you get when you go pumpkin and apple picking at a farm, and doing them up a little differently with my own twist.
These doughnuts are baked which is why I love them so much. I am alllll about a cakey doughnut over a flaky doughnut. They’re filled with chunks of cinnamon sugar coated honey crisp apples, homemade apple butter, and topped with a maple brown butter glaze. They’re not your typical fried apple cider doughnut, but they’re pretty damn good in my opinion.
I also haven’t made doughnuts in SO long. So, I was really inspired to do a fall doughnut recipe before October is over. Last winter I went a little over board with the doughnuts and then I didn’t make them again for the longest time. But these, may just have me addicted to making doughnuts again ;))
Today I have some fun plans in the city. I have a brunch and birthday party, so no cooking for me tonight. And no cooking for my mom either since my parents are treating themselves to dinner out as well. It’s good to take break every now and then, you know? But I had to squeeze in these doughnuts for you guys before I get my Saturday plans started !!
So cheers to another fall weekend and another fall dessert. Like I said this fall has been so much fun, so I am expecting this weekend to add to that !!
Ingredients
1 1/2 cups apple cider
2 tablespoons butter; melted
2 teaspoons vanilla
2 eggs
1/4 cup apple butter; homemade or store-bought
1/2 cup dark brown sugar
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon cinnamon; divided
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1 honey crisp apple; chopped
1 tablespoon sugar
For the Maple Brown Butter Glaze
4 tablespoons butter
1/3 cup maple syrup
1 cup powder sugar
1/2 teaspoon cinnamon
Directions
Preheat the oven to 350 degrees. Grease a 9-cup mini doughnut pan.
In a medium pot, add the apple cider and bring to a boil. Reduce heat and simmer for about 10 minutes or until apple cider has reduced to about a 1/2 cup.
In a large bowl, stir together the boiled apple cider, butter, vanilla, eggs, apple butter, and brown sugar until combined. Add the flour, baking powder, baking soda, 1 teaspoon of cinnamon, ground cloves, ginger, and salt. Mix until combined.
In a small bowl, add the apple, remaining teaspoon of cinnamon, and sugar. Toss to coat. Fold the apple mixture into the batter. Divide the batter evenly among the prepared pan filling about 1/2 way full. Bake for about 15 - 17 minutes or until doughnuts are set. Remove and let cool for about 10 minutes. Run a knife around the edges to release the doughnuts then invert the pan.
Meanwhile, make the maple brown butter glaze. In a small saucepan, melt the butter for about 2 - 3 minutes or until browned and smells nutty. Remove from heat and stir in the maple syrup, powdered sugar, and cinnamon. Dip the doughnuts into the glaze to coat the tops.
