Apple Cider Donuts

Apple Cider Donuts

2 cups fresh apple cider
2 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon fine salt
1 teaspoon ground cinnamon
1 pinch ground cardamom
1 pinch freshly grated nutmeg
½ cup white sugar
½ cup packed brown sugar
½ cup warm milk
6 tablespoons unsalted butter, melted, divided
¾ teaspoon vanilla extract
1 large egg

1 cup white sugar, or as needed
1 tablespoon ground cinnamon, or as needed

1. Preheat the oven to 375F.
2. Butter two 6-cup donut pans.
3. Simmer apple cider in a saucepan over medium heat, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup.
4. Set aside until needed.
5. Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a medium bowl. Mix with a whisk until combined and set aside until needed.
6. In another large mixing bowl, whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together until combined.
7. Add the apple cider reduction and the dry ingredients to the sugar mix. Whisk together to form a slightly thick batter; do not overmix.
8. Spoon or pipe the batter into the prepared donut pans, filling them about 1/2 - 3/4 of the way up.
9. Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch. (10 to 12 minutes)
10. Let them cool in the pans for 10 minutes before removing to a sheet pan lined with a silicone baking mat.
11. Cut out any donut holes as necessary.
12. Mix 1 cup white sugar and 1 tablespoon cinnamon together for topping in a shallow dish.
13. While still slightly warm, brush the donuts lightly with remaining melted butter and toss in the sugar mixture to coat.
14. Pop a donut in the microwave on high for 10 seconds on each side before eating. It makes ALL the difference!

Donuts can also be glazed with icing (powdered sugar with a little apple cider) or served plain as-is.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License