Easy Homemade Baked Apple Cider Donuts

The pressure builds and you start counting down minutes until you eat. That smell of baked apple cider hits your nose and you just know it27s gonna be good. You start eyeing the float valve, watchin27 it dance with the steam cues until your cooker says it27s time to go.

You kinda pace, maybe check the clock a couple times. The quick release option27s there if you27re impatient, but sometimes you just wanna let it have that natural release. You accept the wait like it27s a warm afternoon project, not a race.

Once you get that first bite, all the little waitin27 feels worth it. That soft crumb spiked with cinnamon, nutmeg, and cloves hits your sweet tooth just right. Y27all, it27s one of those flavors that stick around and make you smile real good.

Why Your Cooker Beats Every Other Pot

• You don27t gotta babysit it all the time. Set it and forget it kinda vibe.
• It keeps heat steady which means even baking without spots that burn or stay raw.
• Pressure shortens cooking time so you still get fresh treats quick.
• Steam cues and the float valve help you know when it27s done without guesswork.
• You can go slow release or quick release, whatever fits your mood or schedule.
• Cleanup27s usually easier than a big oven mess, which is great if you27re busy.

Everything You Need Lined Up

• 1 cup apple cider (remember to reduce it first - I27ll tell ya how below)
• 3 tablespoons unsalted butter (plus 3 more for the topping)
• ¼ cup granulated sugar
• 1 large egg
• 2 tablespoons plain Greek yogurt
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• Spices: cinnamon, baking soda, baking powder, nutmeg, cloves, salt

Don27t forget you27re also gonna wanna mix up a little sugar and cinnamon for that final dusting. Seriously, that27s the cherry on top (or donut) that makes a difference. Have everything at the ready before you start so you can focus on the cooking instead of fumbling for stuff.

Walking Through Every Single Move

Step 1. First off, preheat your oven to 350F. Gotta get that heat right before you start baking.

Step 2. Next, simmer your apple cider in a small saucepan until it27s reduced down to about ¼ cup. This takes like 15 to 20 minutes. Set that aside to cool off.

Step 3. Cream together the unsalted butter and granulated sugar until it27s all light and fluffy. This is your vibe that sets the texture foundation.

Step 4. Add the egg, Greek yogurt, and vanilla extract. Mix 27em in until everything looks combined and smooth.

Step 5. In another bowl, whisk the all-purpose flour with cinnamon, baking soda, baking powder, nutmeg, cloves, and salt. Make sure the spices are spread nice and even.

Step 6. Slowly add those dry ingredients into the wet mixture. Mix just enough so it27s combined but don27t overdo it or the donuts get tough.

Step 7. Pour the reduced apple cider in now and gently stir it around. It kinda adds a moisture and flavor kiss to the batter.

Step 8. Grease your donut pan real good, then spoon the batter into each mold, filling ¾ full. Pop the pan into the preheated oven and bake for 12 to 15 minutes. Use a toothpick to test2D2Dif it comes out clean, you27re golden. Let the donuts cool in the pan for five minutes before moving to a wire rack to finish cooling.

Valve Hacks You Need to Know

• If you27re short on time, do a quick release right after cooking but watch out for that hot steam2D2Duse a long tool or towel.
• For fluffier texture, let the cooker natural release for 10 minutes before quick releasing the rest.
• Keep an eye on the float valve it27s your visual cue that pressure27s building or dropping.
• When steam shoots out steady and loud, that27s a good sign pressure27s locked in and cooking27s underway.

When You Finally Get to Eat

Pulling that first warm baked apple cider donut from the pan feels like holding a little treasure. The smell fills your kitchen with cozy vibes, and you just wanna dive right in.

Take a bite and your teeth sink into softness sprinkled with cinnamon sugar. The spices aren27t too strong but just the right hint to make your mouth happy.

The reduced cider adds a subtle fruity tang that kinda dances with the sweet batter. It27s not just a donut, it27s a warm hug on a plate.

You might catch yourself making another batch pretty soon because once you taste it, you27ll be hooked on how easy and luscious these donuts are to make.

Your Leftover Strategy Guide

After enjoyin27 these donuts fresh, if you got leftovers, you gotta store 27em right so they stay good for later.

Method one. Airtight container at room temperature works fine for one or two days. Just keep 27em sealed so they don27t dry out.

Method two. Pop 27em in the fridge in a sealed container if you want them to last about a week. Before eatin27, warm 27em in the microwave or toaster oven to get the softness back.

Method three. Want 27em even longer? Freeze 27em in a freezer-safe bag or container. Defrost overnight in the fridge and warm before eating. Works real good for batching your treats.

The FAQ Section You Actually Need

Q1. Can I make these donuts fully in the pressure cooker instead of the oven?
You can try but this recipe is meant for baking in the oven after simmering your cider to get that perfect texture and doneness. The pressure cooker works best for faster cooking of the cider reduction and prepping batter.

Q2. What27s the quick release versus natural release here?
Quick release means you manually open the valve to drop pressure fast when baking27s done. Natural release lets the cooker cool down on its own until pressure drops, which sometimes helps texture.

Q3. Can I swap Greek yogurt for sour cream or regular yogurt?
Yeah, sour cream works pretty much the same. Regular yogurt can be thinner so it might change the batter27s texture a bit but still tasty.

Q4. How do I know when the float valve pops up?
The float valve rises when pressure builds inside your cooker and drops down after you do a release. It27s that lil27 thing moving on top of your lid that signals cooking time.

Q5. Can I leave out the spices if I don27t like them?
You could but honestly the cinnamon, nutmeg, and cloves give that warm flavor that really makes the donut taste special. Consider reducing them rather than skipping all together.

Q6. What if my batter seems too runny or too thick?
If too runny add a bit more flour slowly to get a dippable consistency. Too thick? Add a tiny splash of milk or cider to loosen it up. The goal is batter that fills the donut pan without spilling too much.