Baked apple cider donuts 🍎🍩 These donuts are soft, cakey, packed with apple cider, and coated in cinnamon-spiced sugar. They’re baked, not fried, and you don’t even need a mixer! Find all my tips and tricks, plus all my favorite fall recipes, at sallysbakingaddiction.com Yield: 12-14 donuts Muffins -1 and 1/2 cups (360ml) apple cider -2 cups (250g) all-purpose flour (spooned & leveled) -1 teaspoon baking soda -3/4 teaspoon baking powder -1 teaspoon ground cinnamon -1 teaspoon apple pie spice -1/4 teaspoon salt -2 Tablespoons (28g) unsalted butter, melted -1 large egg, at room temperature -1/2 cup (100g) packed brown sugar -1/2 cup (100g) granulated sugar -1/2 cup (120ml) milk, at room temperature -1 teaspoon pure vanilla extract Topping -1 cup (200g) granulated sugar -3/4 teaspoon ground cinnamon -3/4 teaspoon apple pie spice -6 Tablespoons (85g) unsalted butter, melted 1) Simmer the apple cider over low heat, stirring occasionally, until reduced to 1/2 cup (120ml), about 20 minutes. Cool for 10 minutes. 2) Preheat oven to 350°F (177°C). Spray a donut pan with nonstick spray. 3) Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together. 4) In another bowl, whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla. Pour into the dry ingredients, add the reduced cider, and whisk until smooth. Batter will be slightly thick. 5) Spoon or pipe the batter into the donut cavities, filling each about halfway. I use a zipped-top bag to pipe it. 6) Bake for 10-11 minutes, until lightly browned and the tops spring back when gently pressed. Cool in the pan for 2 minutes, then transfer to a wire rack. Re-grease the pan and repeat with remaining batter. 7) Combine the topping sugar, cinnamon, and apple pie spice. Once the donuts are cool enough to handle, dip both sides in melted butter, then generously coat in the spiced sugar. — @sallysbakingのTikTok