Baked instead of fried and packed full of juicy cranberries, these cranberry baked apple cider donuts are a breeze to bake up at home this fall!
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1/3cuplight brown sugar
3/4cupfresh cranberries, finely chopped into 1/2-in pieces
Lightly spray two 6-count donut pans. Preheat oven to 350F.
Pour apple cider into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and let simmer until apple cider is reduced to 1/2 cup, about 10 minutes. Allow to cool.
In a large bowl, whisk melted butter with sugars until smooth. Whisk in eggs, vanilla, and cooled apple cider. In separate bowl, combine flour, baking powder, salt, and spices. Gently fold flour mixture into liquid until batter is just combined. Fold in cranberries.
Scrape batter into a ziplock bag (or pastry bag) and pipe in an even circle in donut pan cavities. Bake donuts at 350F 15-20 minutes until toothpick inserted in middle comes out clean.
In a small bowl, whisk sugar and cinnamon. Let donuts cool in pan 5 minutes, then unmold onto a cooling rack. Brush donuts with melted butter and immediately dredge them in cinnamon sugar until coated. Enjoy donuts warm or at room temperature.
Donuts may be store in an air-tight container at room temperature up to 4 days.