Baked Apple Cider Doughnuts • New York Times Recipe!

Baked Apple Cider Doughnuts • New York Times Recipe!

The best flavors of fall — cinnamon, sugar, and apple cider — combine to create these delicious, lactose-free donuts. These warm and comforting Homemade Apple Cider Donuts are the perfect way to satisfy your craving.


for the donuts
1 ½ cup white flour

⅓ cup light black sugar

½ teaspoon bicarbonate of soda

½ teaspoon baking powder

¾ teaspoon salt

1 egg

⅓ cup LACTAID® 2% Lactose-Free Reduced-Fat Milk

¼ cup vegetable oil

¼ cup apple cider

1 teaspoon vanilla extract

For the cinnamon sugar coating
1 ½ cups granulated sugar

1 tablespoon ground cinnamon

¼ cup melted butter

3 tablespoons apple cider

for the donuts
Preheat oven to 350 degrees F. Grease a standard size skillet and set aside.
In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
In another bowl, combine the eggs, LACTAID® 2% Reduced Fat Lactose-Free Milk, vegetable oil, apple cider, and vanilla extract.
Carefully pour the wet ingredients over the dry ingredients, mixing just until combined. The mixture should be slightly thick and lumpy.
Scoop the dough into a large plastic bag and poke a ½-inch hole in one corner to create a makeshift decorating bag. Using the bag, pipe dough into the donut pans, filling the pans ¾ full.
Bake for 10 minutes.
Let them cool in the pan for 5 minutes before dusting with cinnamon sugar.
For the cinnamon sugar coating
Mix both ingredients in a shallow container.
In a separate bowl, combine the melted butter and apple cider.
Using a small paintbrush, brush each donut with melted butter and apple cider, then dip each side in the sugar mixture. Dip each donut twice to give it a well sugared coating.

Recipe FAQ’s

Q: Can I use store-bought apple cider for this recipe?

A: Yes, you can use store-bought apple cider for this recipe. Just make sure to choose a high-quality apple cider with a good flavor. If you prefer a more intense apple flavor, you can also use apple juice concentrate or boil down store-bought apple cider to reduce it and concentrate the flavors.

Q: Can I make the apple cider reduction ahead of time?

A: Absolutely! You can make the apple cider reduction a day or two in advance. Once it has cooled, store it in an airtight container in the refrigerator until you’re ready to use it. Give it a quick stir before incorporating it into the donut batter.

Q: Can I freeze the baked apple cider donuts?

A: Yes, you can freeze the baked apple cider donuts. Allow them to cool completely, then place them in a freezer-safe container or zip-top bag. They can be stored in the freezer for up to 2-3 months. To thaw, simply leave them at room temperature or heat them in the microwave for a few seconds.

Q: Can I substitute the all-purpose flour with another type of flour?

A: While this recipe calls for all-purpose flour, you can experiment with different flours such as whole wheat flour or a gluten-free flour blend. However, keep in mind that using alternative flours may result in slightly different textures and flavors.

Q: Can I make these donuts vegan or dairy-free?

A: Yes, you can make these donuts vegan or dairy-free by making a few substitutions. Replace the butter with a vegan butter alternative or coconut oil, use non-dairy milk (such as almond milk or soy milk) instead of regular milk, and use an egg substitute like flaxseed meal or applesauce. Adjust the quantities accordingly based on the specific substitution guidelines.

Q: Can I make mini donuts instead of regular-sized ones?

A: Yes, you can make mini donuts using a mini donut pan or a cake pop maker. Adjust the baking time accordingly, as mini donuts will require less time to bake compared to regular-sized ones. Keep a close eye on them and test for doneness with a toothpick.

I hope these frequently asked questions help clarify any concerns or doubts you may have had. Enjoy baking these delicious baked apple cider donuts!


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