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Welcome back friends! Who wants some fresh and fluffy, oven baked, cinnamon and sugar coated apple cider doughnuts to enjoy on one (or more) of these beautiful autumn mornings? Maybe at a table with some coffee or tea and a good book? I know I do, so let’s bake some!
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DOUGHNUT INGREDIENTS
- 1 1/2 cups of apple cider
- 1 3/4 cups of all purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon of kosher salt
- 1 large egg
- 1/3 cup of granulated sugar
- 1/3 cup of dark or light brown sugar
- 3 tablespoons of unsalted butter, melted
- 1/2 cup of buttermilk (or milk)
- 1 1/2 teaspoons of vanilla extract
TOPPING INGREDIENTS
- 1 cup of granulated sugar
- 2 teaspoons of ground cinnamon
- 6 tablespoons of unsalted butter, melted
INSTRUCTIONS
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- Reduce let’s reduce the apple cider. In a small saucepan, bring the apple cider to a gentle boil and let it simmer over medium heat until thick and reduced to about 1/3 cup (about 15 to 25 minutes), then set aside to cool.
- Preheat the oven to 350F and grease the doughnut pans with butter or nonstick spray, then set them aside.
- Whisk the flour, baking powder, baking soda, salt, and spices together in a large bowl, then set it aside.
- In another bowl, whisk the brown sugar, egg and sugar together until well combined. Then add the butter, buttermilk (or milk), reduced apple cider and vanilla; whisk again until well combined.
- Add the flour mixture to the apple cider mixture and beat until well combined and smooth.
- Transfer the batter into a disposable piping bag or a zip-top bag with a corner cut off. Pipe the batter into the prepare doughnut pans, filling each cavity 2/3 to 3/4 full.
- Bake the doughnuts for about 10 minutes or until a toothpick comes out clean, then remove them from the oven. Allow them to cool in the pan for about 5 minutes and then transfer them onto a cooling rack.
- While the doughnuts are cooling in the pan, stir the sugar and cinnamon together in a shallow bowl and melt the topping butter in another bowl.
- Once the doughnuts have cooled to a comfortable handling temperature, brush or dip both sides of each one with butter and then dip each side in the cinnamon and sugar to coat.
- Enjoy!
*These doughnuts are best served immediately, but leftovers can e kept int he fridge for up to 3 days. Serve them warm or at room temperature.
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