Apple Cider Doughnuts
Mouth-watering, tender, and oh-so delicious, these apple cider doughnuts are perfect this time of year.
| Servings |
| 12doughnuts |
|
Ingredients
Topping
- 1/2cup (1 stick) butter, melted
- 1cup Golden Barrel organic cane sugar
- 2Tbsp ground cinnamon
Doughnuts
- 1 3/4cup all-purpose flour
- 2tsp baking powder
- 1/2tsp salt
- 1tsp ground cinnamon
- 1/8tsp ground ginger
- 1 1/2cups apple cider
- 1/2cup Golden Barrel Brown Sugar
- 1/3cup Golden Barrel Coconut Oil, melted
- 1tsp vanilla extract
- 1/2cup milk
- 1 large egg
Instructions
- 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.
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.
Recipe Notes
