Apple Cider Donuts (Print-Friendly Version)
# What You'll Need:
→ Dry Ingredients
01 -
1.5 g apple pie spice
02 -
2.5 g ground cinnamon
03 -
2 g fine sea salt
04 -
2 g baking soda
05 -
5 g baking powder
06 -
250 g all-purpose flour
→ Wet Ingredients
07 -
60 ml apple cider, simmered until you get 30 ml
08 -
5 ml vanilla extract
09 -
120 ml whole milk
10 -
100 g granulated sugar
11 -
110 g light brown sugar
12 -
2 large eggs
13 -
115 g unsalted butter, melted
→ Topping
14 -
30 g unsalted butter, melted
15 -
2.5 g ground cinnamon
16 -
50 g granulated sugar
# Step-by-Step Directions:
01 -
Grab your donuts while they're still cozy and warm. The flavor and texture are best right after making them.
02 -
With donuts still warm, dunk them in melted butter, then toss around in the cinnamon-sugar mix until everything's covered.
03 -
Let your donuts chill in the pan for five minutes before moving them gently onto a wire rack.
04 -
Pop the pan in that preheated oven for 10 to 12 minutes. Pull them out when they're golden and bounce back when poked.
05 -
Drop batter into each donut mold, filling up to about three-quarters full. Don't overdo it.
06 -
Add the wet mix to the dry bowl. Gently stir until just mixed—keep it minimal so your donuts stay soft.
07 -
In a different bowl, whisk up the melted butter, eggs, both sugars, milk, and vanilla. Pour in the reduced apple cider and blend it all.
08 -
Grab a large bowl and mix together the flour, both powders, salt, cinnamon, and apple pie spice. Stir well to combine.
09 -
Set oven to 175°C and spray your donut pan really well so nothing sticks.
# Helpful Notes:
01 -
Stash donuts in a sealed container on the counter away from sunshine to keep them fresh as long as possible.
02 -
Hold off on powdered sugar until right before you eat so the tops don't get soggy.
03 -
If you're storing longer, wrap each donut in plastic and freeze. Thaw at room temp or warm up quickly in the microwave.