Description
Homemade Apple Cider Doughnuts are a delicious fall treat that combines the cozy flavors of cinnamon, nutmeg, and apple cider into a soft, fluffy doughnut. With a slightly crispy exterior and a warm cinnamon-sugar coating, these doughnuts are perfect for breakfast, brunch, or an afternoon snack. Easy to make and packed with seasonal flavors, these homemade doughnuts will fill your kitchen with the comforting aroma of autumn.
Ingredients
For the Doughnuts:
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1 cup apple cider
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2 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/2 cup granulated sugar
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2 large eggs
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1/4 cup unsalted butter, melted
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1/2 cup whole milk
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1 teaspoon vanilla extract
For the Coating:
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1/2 cup granulated sugar
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1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted (for brushing)
Instructions
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Prepare the Apple Cider Reduction:
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Pour the apple cider into a small saucepan and bring it to a simmer over medium heat. Cook for 10-15 minutes, stirring occasionally, until the cider is reduced to 1/4 cup. Set aside to cool.
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Prepare the Dough:
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Preheat your oven to 350°F (175°C). Grease a doughnut pan or line it with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, whisk together the sugar, eggs, melted butter, milk, vanilla extract, and reduced apple cider.
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Combine Wet and Dry Ingredients:
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Add the wet ingredients to the dry ingredients and stir until just combined. The dough should be thick but smooth.
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Shape and Bake the Doughnuts:
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Spoon the batter into the doughnut pan, filling each mold about 3/4 full. Alternatively, use a piping bag for a neater process.
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Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
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Coat the Doughnuts:
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In a shallow bowl, combine the sugar and cinnamon for the coating.
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Once the doughnuts are cool enough to handle but still warm, brush each doughnut with melted butter and roll them in the cinnamon-sugar mixture.
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Serve:
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Serve the doughnuts warm for the best flavor and texture. They are best enjoyed on the same day but can be stored in an airtight container for up to 2 days.
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Notes
Add finely chopped apples to the batter for extra apple flavor and texture.For a vegan version, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), non-dairy milk, and vegan butter.Try a maple glaze for a twist on the classic cinnamon-sugar coating.
