Apple Cider Donuts
I can’t think of a more delightful treat than apple cider donuts - and this recipe is the best because it’s baked. You’ll need a large donut pan , mine has 20 holes.
I’ve made adapted this from a NY times recipe, made a few changes to give the donuts a stronger cider flavor.
Heat oven to 350 and spray your donut pan with PAM butter spray.
1 3/4 C. Flour
1 1/4 tsp Baking powder
1/2 tsp Salt
1 tsp cloves
1/2 tsp nutmeg
2 tsp cinnamon
Boil 1 cup of apple cider until it reduces to 1/2 C. Let it cool
2 sticks of room temperature butter
3/4 C sugar
3/4 C brown sugar
2 eggs room temperature
1 tsp vanilla
1/2 C sugar
2 tsp cinnamon (mix both in a bowl)
First boil your apple cider and let it cool.
Mix all your dry ingredients and set it aside.
Cream your butter in a mixer, then add both sugars. Scrape down the sides of your mixing bowl, mix again then add one egg at a time.
Slowly add room temperature apple cider while mixer is slowly running.
Spray your donut pan. Fill up each donut hole half way. I just ladled the batter with a spoon and smoothed it with a butter knife. A pastry bag would work great too, but I don’t have one.
Bake for 14 minutes, halfway through rotate your pan so all sides bake evenly. Make sure it doesn’t burn, keep an eye on it. It should make 16-18 donuts.
Once it’s done, let donuts cool on the counter for 5 minutes and sprinkle your cinnamon and sugar mixture over each donut. Enjoy!