Baked Apple Cider Doughnuts
Ingredients:
Doughnuts
- 1 1/2 cups apple cider
- 1 1/3 cups all-purpose flour, spooned and levelled
- 1/3 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1/3 cup sour cream, at room temperature
- 1/3 cup 2% milk, at room temperature
- 1 teaspoon pure vanilla extract
Apple Cider Glaze
- 1 cup icing sugar, sifted
- 2 Tablespoons reduced apple cider
- 1 teaspoon milk
Directions:
- In a small saucepan add the apple cider and bring to a boil. Reduce the heat and simmer for approx. 20 minutes or until reduced to approx. 1/2 cup (you'll need 1/3 cup for the batter and 2 tablespoons for the glaze). Remove from the heat and let cool.
- Meanwhile, preheat the oven to 400°F. Grease 12 doughnut moulds and set aside.
- In a large bowl add flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Mix to combine and set aside.
- In a separate bowl add 1/3 cup of the reduced apple cider, the melted butter, egg, sour cream, milk, and vanilla extract. Whisk until smooth and well incorporated.
- Add the wet ingredients to the dry ingredients in two additions, mixing with a wooden spoon just until combined. Be careful not to overmix. Let the batter rest for 5 minutes.
- Transfer the batter into a piping bag and fill doughnut moulds approx. two-thirds full.
- Bake for 12-14 minutes or until the edges are golden brown and when pressed the doughnut springs back. Let cool on a wire rack.
- Meanwhile, make your apple cider glaze. In a small bowl add sifted icing sugar and 2 tablespoons of the reduced apple cider. Whisk until smooth and well incorporated. If the glaze is still too thick add 1 teaspoon milk and whisk until you reach a ribbon-like consistency. Adjust the glaze by adding a little milk at a time for a thinner glaze and more icing sugar for a thicker glaze.
- Once the doughnuts have cooled, dip the top half of the doughnuts into the glaze and shake off any excess glaze. Place the doughnuts onto a wire rack with a piece of parchment paper underneath. Let doughnuts set for approx. 20 minutes before enjoying.
NOTES
Doughnuts are best enjoyed the same day. Store leftovers in an airtight container for up to 2 days. The glaze will moisten into the doughnut once stored in a container.
Variation:
Cinnamon Sugar Coating For a classic doughnut finish, you can skip the apple cider glaze and coat your doughnuts in a cinnamon sugar mixture instead. After baking, lightly brush each doughnut with melted butter, then roll it in a mixture of cinnamon and granulated sugar. This will give your doughnuts a slightly crunchy exterior with a warm, spicy flavour. For an extra touch of flavour, consider adding a quarter teaspoon of cardamom to the sugar mixture.
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 44 minutes
Yield: 10-12
Thank you Alie Romano for the recipe. Discover expert tips and techniques for Baked Apple Cider Doughnuts at Baking For Friends.