Ingredients
Scale
- 1 ½ cups apple cider
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp salt
- 2 tbsp unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- ½ cup buttermilk
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 4 tbsp unsalted butter, melted
Instructions
- Reduce the Apple Cider: In a small saucepan, bring the apple cider to a boil, then reduce heat and simmer for 10-15 minutes until it reduces to about ½ cup. Set aside to cool.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the egg, buttermilk, vanilla extract, and cooled apple cider reduction, stirring until smooth.
- Combine and Make the Dough: Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Pipe the Batter: Preheat the oven to 350°F (175°C) and grease a donut pan. Transfer the batter into a piping bag (or a large plastic bag with the corner snipped off) and pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake the Donuts: Bake the donuts for 10-12 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean. Let them cool slightly in the pan before transferring to a wire rack.
- Coat the Donuts: In a shallow bowl, mix together the cinnamon, sugar, and nutmeg for the coating. Brush each donut with melted butter and dip them into the cinnamon sugar mixture to coat.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: breakfast
