Apple Cider Doughnuts
Nothing says fall like these cinnamon Apple Cider Doughnuts! These cake doughnuts go perfectly with a hot cup of coffee on crisp fall day.
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Servings: 12 Doughnuts
Equipment
- Doughnut pan
Ingredients
Doughnut Batter
- 1 cup Apple Cider
- 2 cups All-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- ½ cup light brown sugar packed
- ½ cup white sugar
- 1 egg beaten
- 1 teaspoon vanilla extract
- ½ cup whole milk
Doughnut Topping
- 1 cup white sugar
- 2 teaspoon cinnamon
- ½ cup melted butter
Instructions
- Preheat the oven to 350 degrees and prepare a doughnut pan by greasing with butter or cooking spray. Set aside.
- In a small sauce pot, simmer the apple cider over medium high heat until it is reduced to a ½ cup. This will take about 10 minutes of active simmering. Remove from heat and cool.
- In a large bowl, whisk together the flour, baking powder, ground cinnamon, light brown sugar and white sugar until well incorporated.
- Add the egg, vanilla milk and cooled cider. Stir just until combined. Batter will be thick.
- Scoop or pipe the batter into the prepared baking pan, filling each mold halfway full.
- Bake for 10 minutes or until a toothpick inserted in the center comes out clean. Turn out the doughnuts onto a cooling rack.
- While the doughnuts are cooling, mix the white sugar with cinnamon.
- Dip each cooled doughnut in the melted butter and then into the cinnamon sugar.
- Serve warm with chilled apple cider.
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