Baked Apple Cider Donuts
Tools Used:
Perforated Baking Sheet, Donut Tray, Stainless Steel Mixing Bowl, Mini Round Mold, Mini Whisk, Pastry Bag Stand, Pastry Bag & Tips, Pastry Brush
Ingredients
1.5 cups apple cider
1 large egg
1/3 cup sugar
1/3 cup brown sugar
3 Tablespoons butter, melted (can also use coconut oil)
1/2 cup milk
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
Spiced Sugar Topping
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 cup butter, melted
Directions
Preheat the oven to 350 degrees.
Place the Donut Tray on a Perforated Baking Sheet.
Pour cider in a saucepan and cover over medium heat until it's reduced to 1/3 cup. It will become a thick syrup. Keep aside and allow to cool.
In the Stainless Mixing Bowl, add egg, sugar, brown sugar, butter, milk, vanilla and mix until smooth. Set aside.
In another mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cardamom.
Dump this dry mixture into the wet mixture, along with the reduced apple cider, and mix until just combined. Don't over-mix!
Using the Pastry Bag Stand and the Pastry Bag with the largest hole tip, pipe batter into the donut wells 2/3 full.
Bake for 12-15 minutes or until an inserted toothpick comes out clean.
Allow the donuts to cool for 5 minutes and then remove from the tray.
While the donuts are cooling, mix together sugar, cinnamon, nutmeg, and cardamom in a wide bowl.
Brush melted butter all over each donut with the Pastry Brush and roll the donut in the bowl of sugar until fully coated.
Tastes best when served warm or leftovers can be stored in the refrigerator or at room temperature for 2-3 days. Donuts can be reheated in the microwave.
* The best taste of Fall in a donut! I doubled this recipe and it made 12 donuts. Coated and spiced in cinnamon sugar, what's not to love?
Download the recipe here.