While I love the traditional fried Apple Cider Donut, I also love that I can make a healthier baked alternative. This no counter top mixer super simple recipe, needs only a whisk, a mixing bowl and a little bit of elbow grease. Perfect for a Friday family night or Fall festival treat. This donut gives you Fall in every bite! Is there anything better than a warm spiced donut on a beautiful Fall day. Well look no further cause in just 45 minutes you can have your own homemade donuts
Now lets get into this recipe and a few tips to prepare for the best donuts of your life.
First tip reduce your apple cider the day before so that it's cooled and is ready when you being ready to mix all the ingredients. You want to reduce your cider in a sauce pan for about 15 minutes, checking on it every 3mintues until you have half a cup left. This recipe will have you with a a dozen donuts if not more in less than a hour, but only if you reduce your apple cider ahead of time. It may become a bit thick which is ok, it adds to to the flavor.
Next while most would prefer to use milk I personally prefer heavy cream. It has a higher fat content than regular whole milk. Its not much fat being used in this recipe, the heavy cream adds a richness to the doughnut.
The key to anything spiced in Cardamom as it adds a lightly sweet and aromatic flavor with fruity citrus notes. All you need is little, it goes along way.
Lastly, the donut pan its self. This is a lifesaver and time saver. Scoop, fill, bake. My only advice would be to spray your pan with non-stick baking spray before you fill your pan with the batter. Once each slot on the pan is full, hold it by the sides and tap it on the counter three times to level batter in pan.
This recipe is not only delicious fun to make they even fun to enjoy.
While I love the traditional fried Apple Cider Donut, I also love that I can make a healthier baked alternative. This no counter top mixer super simple recipe, needs only a whisk, a mixing bowl and a little bit of elbow grease. Perfect for a Friday family night or Fall festival treat. This donut gives you Fall in every bite! Is there anything better than a warm spiced donut on a beautiful Fall day. Well look no further cause in just 45 minutes you can have your own homemade donuts.
Ingredients
Wet Ingredients
1 1/2 Cups Apple Cider
• 2 Tablespoons unsalted butter, melted
1 large egg, at room temperature
1/4 cup heavy whipping cream, at room temperature
¼
cup water, at room temperature
1
teaspoon pure vanilla extract
Dry Ingredients
2
cups all-purpose flour
(leveled)
1
teaspoon baking soda
3/4
teaspoon baking powder
1
teaspoon ground cinnamon
1
teaspoon All Spice
½ teaspoon Cardamom
1/8 teaspoon nutmeg
½ teaspoon ground ginger
1/4
teaspoon salt
1/2
cup packed light brown sugar
1/2 cup granulated sugar
Ginger Cinnamon Sugar
3/4 teaspoon ground cinnamon
1 teaspoon ground ginger
½ cup coconut sugar
½ Cup granulated sugar
1/2 stick of unsalted butter
Directions
Reduce the apple
cider: Stirring
occasionally, simmer the apple cider in a small saucepan over low heat until
you’re left with about 1/2 cup. Start checking at 10 - 15 minutes or until you
have 1/2 cup, it can up to 20 minutes based upon your stove top and heat
settings. Complete the day before.
Preheat oven to 350°F
(177°C). Spray donut pan with non-stick spray. Set aside.
Make the donuts: Whisk the flour, baking soda, baking powder, all apices, and salt together in a large bowl. Set aside.
In another bowl whisk the melted butter, egg, brown sugar, granulated sugar, heavy cream, water, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
Using a 1oz dount scoop place two scoops of the batter into the donut
cavities. Some people prefer to use a plastic bag to pipe the batter into the
donut pan by cutting a corner off the bottom of the bag and pipe the batter
into each donut cup, filling about halfway.
Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
Coat the donuts: Combine the granulated sugar, cinnamon,
and ground ginger together in a medium bowl. Once cool enough to handle, dunk
both sides of each donut in the melted butter, then generously in the cinnamon
gingers spice topping.
Donuts are best served
immediately. Leftovers keep well covered tightly at room temperature for up to
2 days or in the refrigerator for up to 5 days.
