CINNAMON 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.

Dry Ingredients 

1 3/4 C. Flour

1 1/4 tsp Baking powder

3/4 tsp Salt

1 tsp cloves 

1/2 tsp nutmeg 

1 tsp cinnamon 

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Batter 

Boil 1 cup of apple cider until it reduces to 1/2 C. Let it cool

10 TBS room temperature butter 

1/4 C sugar

3/4 C brown sugar

2 eggs room temperature

1 tsp vanilla 

Topping 

1/2 C sugar 

1 tsp cinnamon (mix both in a bowl) 

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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. 

Add vanilla

Slowly add room temperature apple cider while mixer is slowly running. 

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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!