Description
Cakey, tender baked apple cider donuts with a generous coating of cinnamon-sugar (and a dash of other fall spices). So warm and delicious, you won’t even notice they’re not fried!
Ingredients
- FOR THE DONUTS:
- 1-½ cup Apple Cider
- 2 cups Flour
- 1 teaspoon Baking Powder
- ¾ teaspoons Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoons Cardamom
- ¼ teaspoons Nutmeg
- ¼ teaspoons Allspice
- ½ teaspoons Salt
- 2 Tablespoons Butter, Melted
- 1 Egg
- ½ cups Brown Sugar
- ⅓ cups Granulated Sugar
- ½ cups Milk
- 1-½ teaspoon Vanilla
- FOR THE TOPPING:
- 1 cup Granulated Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Allspice
- ⅛ teaspoons Cardamom (optional)
- 6 Tablespoons Butter, Melted
Preparation
Pour apple cider into a small saucepan and bring to bring to a simmer over low heat, stirring occasionally. Let simmer for 20–30 minutes, until it has reduced to about 1/2 cup.
Preheat oven to 350°F. Prepare donut pans with cooking spray.
In a small bowl, combine flour, baking soda, baking powder, spices and salt. Set aside.
In a larger bowl, whisk butter, egg, sugars, milk, vanilla, and reduced apple cider until well combined. Add the dry ingrdients and gently stir until incorporated. The batter will be pretty thick.
Pour batter into a large resealable bag. Snip the corner of the bag and pipe the batter into the prepared pans until 3/4 full.
Bake for 10–12 minutes, until donuts are lightly browned and spring back when gently poked with your finger. Let them cool for a 2 minutes in the pan before transferring to a wire rack.
For the topping:
In a small bowl, stir sugar, cinnamon, nutmeg, allspice and cardamom. Set aside. Melt butter in a separate bowl.
Once donuts are cool enough to handle, dunk both sides in the melted butter, then coat generously with the cinnamon-sugar topping. Don’t be shy! These are best served same day, but store nicely on the counter in a airtight container for 2–3 days.
