baked bourbon apple cider doughnuts
Would it really be fall if apple cider doughnuts didn't squeeze into the baking repertoire?
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.
Notes
*To make ahead: Bake the doughnuts as directed, but do not coat in the cinnamon sugar. Seal in an airtight container for up to 3 days at room temperature or a week in the fridge. When ready to coat in the sugar, bring the doughnuts to room temp (if refrigerated) and proceed as directed.