baked bourbon apple cider doughnuts
How to make apple cider doughnuts better: add bourbon. It’s elementary, my dear Watson.
I tell you what, nothing made my house smell more autumnal than when I baked these gorgeous, sparkling doughnuts. The aroma was basically an all-day luxury: in the morning I worked on the apple cider reduction, ran a couple errands, then returned home to finish up the whole project. Not to mention I burned a cider candle practically all day.
Pure bliss.
To welcome in the new season, how about a batch of these Baked Bourbon Apple Cider Doughnuts? Simple, sweet, and sensational. We all know I’m a sucker for a homemade doughnut, because they give me an irrational amount of joy, and after the Pumpkin Spice Doughnuts I’ve craved another fall flavor to share. What’s more logical than apple?
And, of course, because it’s me we have to slide some booze into the mix, but I promise it’s subtle and serves to enhance rather than overpower.
Reduce, Reuse, Recycle?
Not exactly relevant here, but we’ll roll with it.
These doughnuts take a wee bit more time than my usual doughnut since we’re boiling down the cider and bourbon to a glazier consistency. Doing so removes a lot of the unnecessary liquid and thus concentrates the spice.
Allow a good 15-20 minutes for the liquids to cut down to about 1/2 cup. Let it cool on the counter, or, if you’re in a hurry, pop it in a heatproof jar and freeze for about 10 minutes just to let shit chill out.
Then, prep your batter. This part’s a breeze. Whip up your sugar and melted butter, then eggs, vanilla, apple sauce, and Greek yogurt. Mix in the flour with your baking soda and baking powder, some cinnamon, ginger, and clove, and a touch of salt. Keep that mixer running while your stream in the cider reduction.
The batter will be thick, and should not be pourable.
Scoop the batter into a piping bag, grease a couple doughnut pans, and pipe into each slot to fill about 2/3 of the way. Throw those babies in the oven until poofy, golden, and smelling of a beautiful autumn wonderland. Fuck yeah.
Pour Some (Cinnamon) Sugar on Me
Try to have the patience to let the doughnuts cool. They shouldn’t take very long at all, really.
To get that pretty shimmer in each, we’re gon coat them in some cinnamon sugar, buddy. The sugar needs a lil help to adhere, so melt down some butter. Think of it like your far more delicious rendition of Elmer’s glue.
Toss together some cinnamon and sugar in a bowl, brush each doughnut all over with butter, and dunk into the vat of pearlescent sweetness.
Now, if you’re prepping the doughnuts ahead but don’t plan to serve them for a couple days, don’t host the cinnamon sugar dunking party. You can bake up the doughnuts as directed, then store them for a bit until you’re ready to decorate. The cinnamon sugar will dissolve and soak into the doughnuts very quickly, especially if you live in a humid-ass state like I do.
One more note: if you don’t want to use bourbon, no worries. Just sub for an equal amount more of cider. Would also be nice with some spiced rum if that’s all you’ve got on hand.
Best served passed around on chilly mornings for a sweet brunch, with coffee and folks you like. Sounds like an idyllic morning to me. Make some Pumpkin Spice Hot Chocolates, while you’re at it.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Doughnut pass these up:
Baked Birthday Funfetti Doughnuts
Baked Peanut Butter Chocolate Chip Doughnuts
Baked Biscoff Cookie Butter Doughnuts
Baked Maple Banana Bread Doughnuts
baked bourbon apple cider doughnuts
Ingredients
- 1 cup apple cider
- 1/3 cup bourbon
- 4 tbsp butter, melted
- 1/2 cup sugar
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 1/4 cup unsweetened apple sauce
- 1/2 cup plain whole milk Greek yogurt
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
cinnamon sugar coating
- 3 tbsp butter, melted
- 2/3 cup sugar
- 2 tbsp ground cinnamon
Instructions
- In a small saucepot, bring the apple cider and bourbon to a boil. Cook until reduced to 1/2 cup, about 15-20 minutes. Let cool.
- Preheat oven to 350 degrees. Grease two 6-slot doughnut pans lightly with oil or butter.
- In a large bowl, beat the melted butter with the sugar until combined. Beat in the eggs, one at a time, then the vanilla, apple sauce, and Greek yogurt. Add the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. With the mixer running, stream in the apple cider/bourbon reduction until combined. Do not overmix.
- Transfer the batter into a piping bag, or a ziptop bag with a corner snipped off. Pipe into the doughnut slots, filling 2/3 of the way full. Bake 10-12 minutes until the centers are set and an inserted toothpick emerges with just a few moist crumbs. Cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
- When the doughnuts are cool, prep the cinnamon sugar coating. Heat the butter in a microwave-safe bowl for 40-45 seconds until melted. Let cool 5 minutes.
- In a medium-sized bowl, toss the sugar with the cinnamon. Brush each doughnut with the butter to coat, then dip into the cinnamon sugar. Flip and coat the other side. Set back on the wire rack. Serve immediately.
