Baker’s Half Dozen batch of Apple Cider Donuts. 7 perfect donuts to enjoy during the fall season.
For the donuts:
- 1 cup of apple cider
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1 tbsp unsalted butter, melted
- 1 large egg
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- pinch of nutmeg
- 4 tbsp butter, melted
- Reduce the apple cider. Add the cup of apple cider to a small pot and simmer over low heat until reduced to 1/3 cup. Check it at 10 minutes and then every 5 minutes after that until you’re left with the desired amount. Set aside and let it cool while you prepare the rest of the ingredients.
- Preheat your oven to 350degrees F. Grease a donut pan and set aside.
- Add the flour, baking soda, baking powder, cinnamon, nutmeg and salt in a large bowl. Whisk and set aside.
- In another bowl, whisk the melted butter, egg, brown sugar, granulated sugar, milk and vanilla until combined. Pour the mixture into the dry ingredients and whisk. Then add in the apple cider and whisk until smooth and no lumps remain.
- Spoon or pipe into prepared donut pan. Fill only about halfway because they really pop up and grow!
- Bake for about 10 minutes or until toothpick inserted comes out clean. The tops will be lightly browned and when you poke one, it’ll bounce back up. Grease the pan again and bake that last donut!
- Allow the donuts to cool in the pan for a minute or two and then flip on a wire rack to cool. While they are cooling, prepare the topping.
- Combine the sugar, cinnamon, and nutmeg in a shallow dish.
- Once the donuts are cool enough to touch, brush them with the melted butter and then either sprinkle the cinnamon sugar over the top or dunk them in the cinnamon sugar mixture. Make sure to coat both sides and then either let them fully cool or enjoy warm!
- Use a large Ziploc bag to pipe the batter into the donut pan. Pour batter into a Ziplock bag, cut the tip off and squeeze the batter out.
- If the donuts grow too much and the hole in the center gets covered, simply cut out that little section with a small serrated knife. The cinnamon sugar coating will cover any imperfections.
How to Store:
- Store donuts in an airtight container for 2 days room temperature or up to 5 days in the fridge.
- Category: dessert
Keywords: dessert, fall, donuts