Description
Deliciously spiced apple cider donuts made from scratch, featuring a tender crumb infused with warm cinnamon, nutmeg, and ginger flavors. These moist donuts are baked to perfection and coated with a buttery cinnamon sugar mixture, perfect for a cozy fall treat or anytime you crave a sweet, flavorful snack.
Ingredients
Scale
Donuts
- Cooking spray, for greasing pans
- 1 cup apple cider
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 1/2 tsp ground cinnamon, divided
- 3/4 cup vegetable oil
- 1/2 cup (105 g) packed dark brown sugar
- 1 cup (200 g) granulated sugar, divided
- 1 large egg
- 6 Tbsp unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two 6-cavity donut pans thoroughly with cooking spray to prevent sticking.
- Reduce Apple Cider: In a small pot over medium heat, bring the apple cider to a boil. Continue to cook it until it reduces to about 1/2 cup, which should take between 10 to 15 minutes. Set aside to cool completely.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground nutmeg, ground ginger, and 2 teaspoons of the ground cinnamon until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil, dark brown sugar, and 1/2 cup of granulated sugar until the mixture is smooth and combined. Add the egg and whisk again until fully incorporated.
- Bring Batter Together: Gradually add the dry ingredients and the cooled apple cider reduction to the wet ingredients. Whisk gently until the batter is just combined, avoiding overmixing to keep the donuts tender.
- Fill Donut Pans: Transfer the batter to a piping bag or a sturdy plastic bag with a small corner snipped off. Pipe or spoon the batter into the prepared donut pans, filling each cavity about three-quarters full.
- Bake Donuts: Bake the donuts in the preheated oven for 12 to 15 minutes, or until the tops are dry and a toothpick inserted comes out clean. Allow the donuts to cool in the pans for 5 minutes, then carefully remove them and transfer to a wire rack.
- Prepare Cinnamon Sugar Coating: In a wide, shallow bowl, combine the remaining 1/2 cup granulated sugar with 1 1/2 teaspoons of ground cinnamon.
- Coat Donuts: While the donuts are still warm, brush each one with melted unsalted butter. Then toss or roll them in the cinnamon sugar mixture until evenly coated.
Notes
- Make sure the reduced apple cider is completely cooled before adding to the batter to avoid cooking the egg prematurely.
- Use fresh spices for the best aroma and flavor.
- Donuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- Ensure donut pans are well greased to get donuts out easily without breaking.
Nutrition
- Serving Size: 1 donut
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
