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Apple cider donuts on a cooling rack dipped in maple glaze

Baked Apple Cider Donuts with Brown Butter Maple Glaze

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Baked apple cider donuts made with boiled cider, apple butter, and fresh apple, dipped in a cozy brown butter maple glaze. Ready in 40 minutes.
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Ingredients

Servings: 14 donuts

Donuts

  • 1 ½ cups apple cider
  • 2 tablespoons salted butter melted, plus more for the pan
  • 2 large eggs room temperature
  • ¼ cup apple butter
  • 2 teaspoons vanilla extract
  • ½ cup packed dark brown sugar
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 1 Honeycrisp apple chopped small (about ½ cup)
  • 1 tablespoon cinnamon sugar

Brown Butter Maple Glaze

  • 4 tablespoons salted butter
  • ⅓ cup maple syrup
  • ¾ to 1 cup powdered sugar
  • 1 teaspoon instant coffee
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat: Heat the oven to 350°F. Brush a 6-cavity donut pan or 12-cup muffin pan with melted butter.
  • Reduce the cider: Boil the apple cider over high heat, then lower the heat and simmer 10 to 15 minutes, until reduced to about ½ cup. Let cool.
  • Mix wet ingredients: In a large bowl, stir together ½ cup boiled cider, melted butter, eggs, apple butter, vanilla, and brown sugar.
  • Add dry ingredients: Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir just until combined.
  • Add apples: Toss the chopped apple with cinnamon sugar, then fold into the batter.
  • Fill: Fill each donut cavity ½ to ⅔ full.
  • Bake: Bake 12 to 13 minutes, until the donuts spring back when touched.
  • Cool: Cool in the pan 5 minutes, loosen the edges with a knife, and turn out. Repeat with the remaining batter.
  • Make the glaze: Melt the butter in a small pot over medium heat and cook 2 to 3 minutes, until golden and nutty. Remove from heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon.
  • Glaze: Dip or drizzle the donuts with glaze. Best enjoyed warm.

Notes

  • Use real apple cider, not apple juice, for the best flavor.
  • A 6-cavity donut pan will need about 3 batches.
  • Unsweetened applesauce can replace the apple butter.
  • Store glazed donuts in an airtight container for up to 2 days.