Apple Cider Doughnuts
Mouth-watering, tender, and oh-so delicious, these apple cider doughnuts are perfect this time of year. Warm cinnamon apple flavors are what fall is all about, right? These doughnuts are easy peasy because they’re baked right in a non-stick pan, making them a go-to treat for breakfast or a mid-day snack.
I’m excited to share another doughnut recipe with you guys! It’s been a while since I shared one (check out this pumpkin spice one) and I thought we were due for another mouth-watering, finger-licking, cinnamon sugar-coated doughnut recipe. There’s just something about warm doughnuts on a cool fall morning…yum!
These are easy. The only ingredient you might have to run to the store for is the apple cider. I’m blessed to live in an area where fresh local apple cider is readily available. We have lots of orchards around and one big orchard (Kauffman’s) that sells cider to all the local grocery stores in the area. And it is the best cider, in my humble opinion. 🙂 This is the first time I’ve boiled down cider. I do love learning new techniques and this was one of them. The point of boiling down (if you don’t know), is to thicken the cider a bit, making its flavor more pronounced. And I did taste some of the boiled down cider and it was much sweeter than regular cider.
All the other ingredients are ones you should have on hand–flour, baking powder, salt, cinnamon, and a bit of ground ginger. Whisk those dry ingredients together. The other ingredients are the cider, brown sugar, coconut oil, vanilla, milk, and an egg. I didn’t even use my mixer for this recipe since you don’t really want to stir the batter too much. A simple wooden spoon or spatula will do the trick. Mix your wet ingredients together then add your dry ingredients to that and mix until incorporated. Easy peasy.
I didn’t even have to coat my non-stick pan with spray. These doughnuts came out so easily.
After the doughnuts are baked, that’s when you dip them in melted butter then the cinnamon sugar. There’s extra cinnamon in here to make it super flavorful–two whole tablespoonsful!
So you should totally try making these doughnuts this week(end). They just might be the best part of your day! Because, really, can you go wrong with fresh, warm, apple cider doughnuts? I think not.
- 1/2 cup (1 stick) butter, melted
- 1 cup Golden Barrel organic cane sugar
- 2 Tbsp ground cinnamon
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1 1/2 cups apple cider
- 1/2 cup Golden Barrel Brown Sugar
- 1/3 cup Golden Barrel Coconut Oil, melted
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 large egg
- Preheat oven to 350 degrees F. Pour apple cider into a pan and with heat on high, boil cider until reduced in size to 2/3 cup (about 10 minutes). (You can lower the heat as it boils down.) Let cool.
- In a medium-sized bowl, whisk together dry ingredients: flour, baking powder, salt, ground cinnamon, and ground ginger. Set aside.
- In a large bow, mix together cooled cider, brown sugar, coconut oil, milk, and the egg until thoroughly mixed. Add in dry ingredients and mix until just incorporated.
- You can either use a piping bag to pipe the batter into the pans or spoon the batter evenly into the pans. This batter is a bit more runny so it can be a little messy! Bake for about 10 minutes or until doughnuts spring back slightly when touched. Let cool in pan for 10 minutes then remove onto wire rack to cool. Coat with butter/cinnamon sugar topping.
- Place melted butter in a bowl. In a separate medium bowl, mix together sugar and cinnamon until combined. Dip doughnuts in melted butter, then cinnamon sugar mixture. Return to cooling rack. Best eaten day-of but can be stored in airtight container.
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