Apple-Cider-Donuts

By mamapig

Ingredients

• DONUTS
• 1 and 1/4 cup (300ml) apple cider
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• 2 cup (250g) all-purpose flour
• 3/4 tsp. baking powder
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• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. salt
• 1 lg egg, room temp*
• 2 Tbsp. (30g) unsalted butter, melted
• 1/2 cup (100g) light brown sugar (or dark brown)
• 1/2 cup (100g) granulated sugar
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• 1/2 cup (120ml) buttermilk, room temp*
• 1 tsp. vanilla extract
• TOPPING
• 3/4 cup (150g) granulated sugar
• 1 tsp. ground cinnamon
• 1/4 cup (1/2 stick or 60g) unsalted butter, melted

Preparation

Step 1

Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other .

Preheat oven to 350F°. Spray a mini muffin pan or donut pan with nonstick spray. Set aside.

Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.

Pour the wet into the dry and very gently mix together with a whisk. Be very gentle as overmixing will develop the gluten and result in a tough textured donut. Whisk until all are *just combined.Some small lumps may remain, but not many.

Pour the batter into the mini muffin pan, filling 3/4 of the way full. You'll only need a couple teaspoons of batter for each. Or, if making donuts, follow my instructions in the post above about filling the donut pan. Bake the donut holes for 9-10 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time.

Make the topping by mixing the granulated sugar and cinnamon together in a small bowl. Dip the top of the donut holes or donuts lightly into the melted butter. Then dunk them all the way into the cinnamon sugar, using your hands to mix it around so the entire donut hole (or donut) is coated generously. Repeat with all the donuts. You may need more cinnamon-sugar.

Donuts taste best on the same day, though they may be covered tightly and stored at room temperature for up to 3 days. Donuts without cinnamon-sugar topping freeze well, up to 2 months.

*Room temperature egg is preferred for even disbursement with the warm melted butter. Bring an egg to room temperature quickly by letting it sit in warm water for 5 minutes.

*Don’t have buttermilk? You can make your own. Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add enough milk (skim, 1%, 2%, or whole) to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use.