Apple Cider Donuts
Delicious, soft, and fluffy donuts infused with the delightful flavors of apple cider, cinnamon, and nutmeg, perfect for fall gatherings.
Ingredients
Wet Ingredients
- 2 cups apple cider Unfiltered apple cider for best flavor.
- 1/2 cup melted butter You can use vegan butter for a dairy-free option.
- 1 egg Use flax egg for a vegan version.
- 1/2 cup milk Almond milk can be used for a dairy-free version.
Dry Ingredients
- 2 cups all-purpose flour You can substitute half with whole wheat flour.
- 1 cup granulated sugar Use coconut sugar for a lower sugar variant.
- 1/4 cup brown sugar Enhances flavor.
- 2 teaspoons baking powder Ensure freshness for optimal rise.
- 1 teaspoon baking soda Check freshness.
- 1 teaspoon cinnamon Optional: Use spiced apple cider if available.
- 1/2 teaspoon nutmeg Add a pinch of ginger or cloves for variation.
- 1/2 teaspoon salt Balances flavors.
Instructions
Preparation
- In a saucepan, bring 2 cups of apple cider to a boil and reduce it to half, stirring occasionally until thickened (10-15 minutes).
- In a large bowl, whisk together the reduced cider, sugar, and melted butter until well combined. Add eggs and milk, mixing until smooth.
- In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly incorporate the dry ingredients into the wet mixture until just combined. Avoid overmixing; lumps are okay.
- Preheat your oven to 350°F (175°C) and grease a donut pan with butter or non-stick spray.
- Spoon the batter into the donut pan, filling each cavity about halfway.
- Bake for approximately 12-15 minutes, or until golden brown and a toothpick comes out clean.
- Let them cool for a few minutes before transferring to a wire rack. Once cooled slightly, roll in a mixture of cinnamon sugar.
Notes
Check the donuts a minute or two before the baking time is up to avoid overbaking. Store in an airtight container and can be reheated slightly in the oven for freshness.