Go Back
+ servings
valley fig product family shot

Buy your premium Sun-Maid + Orchard Choice Figs at valleyfig.com

Get 20% off Orchard Choice and Sun-Maid products with coupon code "20offretail". Limit one use per customer.

Baked Apple Cider Donuts with Figs

Baked apple cider donuts with dried figs are the kind of breakfast treat to sweeten fall mornings. There’s no need to fry with this baked donut recipe.
Course: Breakfast
Keyword: baked apple cider donuts, baked donut recipe
Servings: 12 donuts
Calories: 238kcal

Equipment

  • 2 standard donut pans

Ingredients

Baked Apple Cider Donuts

  • 1 cup apple cider
  • 1 cup Orchard Choice® or Sun-Maid® California Figs, divided finely chopped and stemmed
  • 1 cup white whole wheat flour 4 7/8 ounces
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup unsweetened applesauce
  • 1/3 cup packed golden brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Glaze and Topping

  • 2 tablespoons reduced apple cider from Step 1
  • 1/4 cup California Dried Figs finely chopped, reserved from Step 2
  • 2 tablespoons unsalted butter melted
  • 1 Pinch of salt
  • 1 cup confectioners’ sugar 4 ounces
  • 1/4 cup toasted pecans or walnuts, finely chopped

Instructions

Make the Baked Apple Cider Donuts

  • Pour cider into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until reduced to ½ cup. Cool.
  • Set aside ¼ cup chopped Figs for Topping. Preheat oven to 350°F. Coat 2 standard donuts pans (6 doughnuts each) with nonstick spray.
  • Combine flour, baking powder, salt, cinnamon and nutmeg in a bowl. Whisk to blend. Set aside.
  • In bowl of electric mixer, combine ¼ cup reduced cider, applesauce, brown sugar, granulated sugar, egg, oil and vanilla. Beat on medium-low speed 1 minute or until sugar dissolves. On low speed, gradually beat in flour mixture. Do not over mix. With spoon or spatula, stir in ¾ cup Figs. Spoon batter into each donut pan cavity, dividing evenly.
  • Bake donuts for 12 minutes or until pick inserted in center comes out clean.
  • Cool donuts in pan on wire rack for 5 minutes. Invert onto wire rack to cool completely (Run a thin knife around edges of molds if needed to release donuts).

Make the Glaze

  • In a small bowl, combine melted butter with 2 tablespoons cooled cider and salt. Whisk in confectioners’ sugar to make a thick glaze. Spoon glaze over donuts and top with reserved finely chopped figs and pecans.

Notes

Recipe and photos by Lorelle del Matto

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 110mg | Potassium: 191mg | Fiber: 3g | Sugar: 32g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg