These donuts, baked – no fried – are delicious! A reduced cider makes the apple taste concentrated and the cinnamon sugar coating takes them over the top.
They are easy to make, and slightly cake-y and fluffy; a fantastic fall combination.
Apple Cider Donuts – Adapted from Sally’s Baking Addiction
- 1 1/4 C apple cider
- 2 C white whole wheat flour
- 3/4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- Pinch of nutmeg
- Pinch of cloves
- 1/4 tsp. salt
- 1 egg
- 1 T olive oil
- 1/4 C brown sugar
- 1/4 C sugar
- 1/2 C buttermilk
- splash of vanilla extract
- 4 T sugar
- 1/2 T butter, melted
- 1/4 tsp. cinnamon
Begin by placing the apple cider in a saucepan and bring to a boil. Reduce the heat and simmer, uncovered for 10-15 minutes. This process reduces the apple cider and concentrates it by boiling off the water. In the end, you’ll have about 3/4 C of the cider. Pour the cider into a wide, shallow bowl and place in the freezer for 5-7 minutes to cool down.
Meanwhile, mix together 2 C flour, 3/4 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon, 1/4 tsp. salt and a pinch of both nutmeg and cloves. Stir well.
In a second bowl, combine 1 egg with 1/4 C brown sugar, 1/4 C white sugar, 1 T olive oil, 1/2 C buttermilk and a splash of vanilla.
Pour the wet and dry ingredients together, and add in the cooled cider (starting with 1/2 C). Stir until a smooth dough forms, adding more cider as needed. I ended up using all 3/4 C of the reduced cider.
Using a spoon, or following Sally’s directions, spoon the dough into the donut pan that has been lightly greased with olive oil. Fill the donut pan 2/3 of the way full.
Bake at 350 for 8-10 minutes, or until the donuts bounce bake when you press them lightly with your finger, and/or they are beginning to brown.
Remove from the tray and place on a wire cooling rack for 3-5 minutes. Meanwhile, melt 1/2 T butter, and mix together 4 T sugar with 1/4 tsp. cinnamon. Dip each donut into the butter, and use your hands to spread the butter around to cover the entire donut. Dip into the sugar and cinnamon mixture.
This recipe makes 12 donuts; I recommend only sugar-coating them right before you eat them, so they stay fresh! The measurements I provided for the topping cover 6 donuts, so double it if you are covering them all right away.