Soft and tender apple cider donuts with a generous dusting of cinnamon sugar (and a sprinkle of other fall spices). So hot and delicious, you won’t even notice they’re not fried!
Preparation:
Cook:
Level: Easy
Serves: 12
Ingredients
- FOR THE DONUTS:
- 1-½ cup 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 teaspoon Salt
- 2 tablespoons Melted butter
- 1 Egg
- ½ cups brown sugar
- ⅓ cups Granulated sugar
- ½ cups Milk
- 1-½ tsp Vanilla
- FOR GARNISH :
- 1 cup Granulated sugar
- 1 teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Allspice
- ⅛ teaspoons Cardamom (optional)
- 6 tablespoons Melted butter
Preparation
Pour the apple cider into a small saucepan and bring to a boil over low heat, stirring occasionally. Simmer for 20 to 30 minutes, until it has reduced to about 1/2 cup.
Preheat the oven to 350°F. Prepare donut pans with cooking spray.
In a small bowl, combine the flour, baking soda, baking powder, spices and salt. Put aside.
In a larger bowl, whisk the butter, egg, sugars, milk, vanilla and reduced apple cider until well blended. Add the dry ingredients and stir gently until incorporated. The batter will be quite thick.
Pour the batter into a large resealable bag. Cut the corner of the bag and pour the batter into the prepared molds until they are 3/4 full.
Bake for 10 to 12 minutes, until the donuts are lightly browned and spring back when gently pressed with your finger. Let them cool for 2 minutes in the pan before transferring them to a wire rack.
For garnish :
In a small bowl, combine sugar, cinnamon, nutmeg, allspice and cardamom. Put aside. Melt the butter in a separate bowl.
Once the donuts are cool enough to handle, dip both sides in the melted butter, then generously coat them with the cinnamon-sugar topping. Do not be shy ! They are best served the same day, but store them well on the counter in an airtight container for 2-3 days.
