Apple Cider Donuts
Makes 12 donuts | Recipe from Butternut Bakery
This simple recipe is a family favorite and crowd pleaser.
Ingredients
1 ¼ C apple cider + 1 cinnamon stick, reduced to 1/3 C
2 C all-purpose flour or gluten free flour*
¼ t kosher salt
1 t baking powder
1 t baking soda
1 t ground cinnamon
½ t ground giner
¼ t ground nutmeg
½ C light brown sugar, packed
¼ C granulated sugar
1 large egg
1 t vanilla extract
¼ C melted coconut oil, or vegetable oil
¼ C almond milk, or regular milk
3 T unsweetened apple sauce
Cinnamon Sugar Coating
6 T unsalted butter, melted (use vegan butter for dairy free)
1 C granulated sugar
2 t ground cinnamon
Instructions
APPLE CIDER
Pour the apple cider into a saucepan with the cinnamon stick. Place over medium heat and bring to a simmer.
Simmer until it reduces down to 1/3 cup. Pour into a measuring glass to ensure you have exactly 1/3 cup. If you’re just a hair short, top it off with a bit more fresh apple cider. Set aside.
DONUTS
Preheat the oven to 350F and bring out your donut pans, enough to make 12 donuts.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Set aside.
In a large bowl, whisk together the brown sugar, sugar, egg, vanilla, melted oil, and warm cider. The cider can be warm to the touch, but not hot.
Then whisk in the almond milk and apple sauce.
Pour in the dry ingredients and whisk to combine.
Pour the batter into a piping bag, or a large zip lock bag, and snip off the tip or corner.
Lightly spray the donut pans with nonstick spray and pipe the batter into each cavity, filling each about 3/4 full and using up all of the batter.
Bake for 10 minutes, or until a toothpick comes out clean with a few moist crumbs.
Allow the donuts to cool for about 10 minutes, then carefully remove them from the pan and place on to a cooling rack.
For the coating, melt the butter in the microwave and combine the sugar and cinnamon in a separate dish.
Coat the donuts by dunking in the butter, allowing any excess to drip off, and then toss in the cinnamon sugar.
Now they’re ready to enjoy!
*I have tested this with gluten free flour as well and they turned out great! But I recommend weighing the flour rather than measure by cups, as it’s very easy to use too much when measuring. The flour I use is Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
