Description
These moist and flavorful Apple Cider Donuts are baked to perfection, offering the warm spices of cinnamon, ginger, and nutmeg along with the subtle sweetness of reduced apple cider. They are a delightful treat perfect for fall or any time of year, and can be made gluten-free and dairy-free to accommodate dietary preferences.
Ingredients
Scale
Apple Cider Reduction
- 1 1/4 cup apple cider, reduced to 1/3 cup
- 1 cinnamon stick
Dry Ingredients
- 2 cups (262g) all purpose flour or gluten free flour*
- 1/4 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup (105g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
Wet Ingredients
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup (55g) melted coconut oil, or vegetable oil
- 1/4 cup (60ml) almond milk, or regular milk
- 3 tbsp unsweetened apple sauce
Coating
- 6 tbsp unsalted butter, melted (use vegan butter for dairy free)
- 1 cup (200g) granulated sugar
- 2 tsp ground cinnamon
Instructions
- Reduce the Apple Cider: In a small saucepan, combine 1 1/4 cup of apple cider and the cinnamon stick. Simmer over medium heat until the cider is reduced to about 1/3 cup. Remove the cinnamon stick and allow the cider to cool.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose or gluten-free flour, kosher salt, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, light brown sugar, and granulated sugar until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the large egg with vanilla extract, melted coconut or vegetable oil, almond or regular milk, unsweetened apple sauce, and the cooled reduced apple cider until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients, stirring gently just until combined. Be careful not to overmix to keep the donuts tender.
- Fill Donut Pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan, then spoon the batter evenly into the cavities, filling each about 3/4 full.
- Bake the Donuts: Place the pan in the oven and bake for about 10 minutes, or until a toothpick inserted into the donuts comes out clean and the edges are lightly golden.
- Prepare Coating: While donuts bake, melt the unsalted butter (or vegan butter). In a shallow bowl, combine granulated sugar and ground cinnamon for the coating.
- Coat the Donuts: Once the donuts have cooled slightly but are still warm, brush them with melted butter and then dip or roll them in the cinnamon-sugar mixture until fully coated.
- Serve and Enjoy: Let the donuts cool completely on a wire rack, then serve fresh for the best taste and texture.
Notes
- These apple cider donuts are moist and flavorful with fall-inspired spices.
- The recipe is naturally dairy free and can be made gluten-free by using gluten-free flour.
- Use vegan butter to make the recipe completely dairy free and vegan-friendly.
- Be careful not to overmix the batter to ensure tender donuts.
- For best results, enjoy the donuts fresh the day they are made.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
