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Bourbon Apple cider Donuts

Bourbon Apple Cider Chai Donuts

Fluffy tender baked donuts with the flavours of applesauce, cider, a touch of bourbon, and warm chai spices make this a perfect treat to welcome Autumn.  Bake these up and your kitchen will smell like a hug!

Course Baking
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 donuts

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp cloves
  • 1/8 tsp black pepper
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/3 cup sugar , more if you are using unsweetened applesauce
  • 1/2 cup apple cider
  • 1/2 cup bourbon
  • 3/4 cup applesauce or apple butter
  • 3/4 cup extra-virgin olive oil
  • 3 large eggs
  • Topping:
  • 3 tablespoons butter melted
  • 1/2 cup sugar
  • 2 tablespoons cinnamon

Instructions

  1. Preheat oven to 350F. Spray your donut (mini-bundt cake) pan with a baking spray. These days you can find a baking spray that has flour already added in. This works great for pans with a lot of grooves etc. You can also use a madeleine pan or even a mini muffin tin. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, all the spices and the salt.
  3. In another bowl, whisk together the sugar, apple cider, bourbon, olive oil, applesauce, vanilla, and eggs. Add the egg mixture to the flour mixture and stir to combine. Transfer the batter to the prepared pan filling each cavity about two thirds full.
  4. Bake until a toothpick comes out clean, depending on the size of your pan it could be as early as 15 minutes, or up to 20 minutes. Keep an eye- if they puff up and start cracking, they are probably done.
  5. While the donuts are baking, melt the butter in a small pan on low temperature. Set aside to cool a bit.
  6. Allow the donuts to sit in the pan for 3-4 minutes. Then invert the pan to remove to a cooling rack.
  7. In a small bowl, make the topping by whisking together the cinnamon and sugar. Brush each donut with melted butter. Then, using your hand, press the cinnamon sugar mixture onto each donut.

  8. The donuts can be stored, covered, at room temperature for up to 2 days. You can bring these up to a lovely warmth in a toaster oven at 325 for about 6-7 minutes or so.

Recipe Notes

I state that this recipe makes about 24 small donuts.  It really depends on the size of the pan you are using.  Some mini bundt pans or seasonally shaped pans may give you less.  Mini muffin tins or madeleine pans will give you more.  Spray between each use.

You can freeze half of the baked donuts before brushing them with butter. Thaw and rewarm on a parchment lined baking sheet in a 325F oven till warmed through. Then brust with the butter and dust with the cinnamon sugar.

Original recipe can be found here on the Inspired by Charm website