German Apple Cider Doughnuts with Cinnamon Glaze

Light and fluffy baked apple cider doughnuts with a warm cinnamon glaze. The apple cider adds a subtle tang and enhances the fall flavors, inspired by German baking traditions.

Prep Time

20 minutes

Total Time

40 minutes

Calories

275 kcal

Difficulty

Medium

Equipment

6 items

Cost

£0.40/serving

Season:

🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Cooking Style:

Baking

Mood:

Healthy

Ingredients

Servings

2.5cupsAll-Purpose Flour(Plus extra for dusting)

£0.75

0.5cupGranulated Sugar

£0.25

2teaspoonsBaking Powder

£0.10

1teaspoonGround Cinnamon

£0.15

0.3teaspoonGround Nutmeg

£0.10

0.5teaspoonSalt

£0.01

1cupApple Cider

£1.00

0.3cupUnsalted Butter(Melted and cooled)

£0.60

2Eggs(Large)

£0.60

1teaspoonVanilla Extract

£0.20

2cupsPowdered Sugar(For the glaze)

£0.80

2tablespoonsMilk(For the glaze, adjust to desired consistency)

£0.05

1teaspoonGround Cinnamon(For the glaze)

£0.15

Total Cost

£4.76

£0.40 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and flour a doughnut pan or muffin tin.
2.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3.
In a separate bowl, whisk together the apple cider, melted butter, eggs, and vanilla extract.
4.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5.
Transfer the batter to a piping bag or a large zip-top bag. Cut off the corner of the bag and pipe the batter into the prepared doughnut pan, filling each cavity about 3/4 full.
6.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7.
Let the doughnuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
8.
While the doughnuts are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and cinnamon until smooth. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.
9.
Dip each doughnut into the glaze, coating it evenly. Place the glazed doughnuts back on the wire rack to allow the glaze to set. Serve immediately or store in an airtight container.

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My Notes

Nutrition Information

Nutrition per serving (70g)

275 kcal / 1151 kJ

Carbs

49g

19% of RDA

Fat

10% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

25 g

28% of RDA

Sodium

135 mg

6% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, use brown butter instead of melted butter.

If you don't have a doughnut pan, you can use a muffin tin. Fill each muffin cup about halfway full and adjust baking time accordingly.

The doughnuts are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days.

Cooking Equipment

Oven

Large Bowl

Whisk

Measuring Cups and Spoons

Doughnut Pan (or muffin tin)

Wire Rack

Wine Pairings

No wine pairing suggestions available for this recipe.

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