Monday, October 24, 2016

Spiced Apple Cider Donuts

I love donuts. Love, love, love donuts. (My waistline doesn't. Oh well. I only ever eat them in the fall, so that makes it ok... right?) Pumpkin donuts and these apple cider donuts are my favorites! I've been making these for a few years, and we always go through them pretty quickly. I won't tell you how quickly we went through the 5 dozen donut holes.... but it was fast enough we didn't have to worry about them going stale. ;)

This being apple season, I'm sure I'll make these a few more times! Only problem is the cost of the apple cider. WOW. I don't know about you guys, but it's crazy how expensive apple cider is. I don't buy it unless it's on sale... and even then I'm fairly cheap frugal, and don't buy it very much.

These donuts are totally worth it, and really don't call for a lot of the cider. (Oh, you may want to cut the recipe in half or so.... it does make a lot.) They are great to make as donut holes, especially for little fingers! As with the pumpkin donuts I make, the cinnamon sugar coating is optional. I usually do about 3/4 with coating, and 1/4 without coating. Either way, they get devoured!

Spiced Apple Cider Donuts

  • 2 cups apple cider
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½  teaspoon ground cloves
  • 1 teaspoon nutmeg
  • ½  teaspoon salt
  • 2 large egg, room temperature
  • 3 tablespoons butter, melted
  • ¾ cup light brown sugar 
  • ¾ cup sugar
  • ¾ cup milk, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 cup cinnamon sugar mix

  1. Simmer apple cider over 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. Simmer down to ¾ cup, then remove any cinnamon sticks/orange slices. Cool in the refrigerator (or freezer) to room temp.
  2. Preheat oven to 350°. Spray a mini muffin pan/donut pan with nonstick spray. Set aside.
  3. Mix together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt together in a large bowl. Set aside. In a medium bowl, whisk together eggs, melted butter, brown sugar, and sugar together until smooth. Whisk in the buttermilk, vanilla, and concentrated apple cider.
  4. Make a well in the center of the dry ingredients; slowly pour in the wet ingredients. Whisk until all ingredients are just combined; some small lumps may remain. Do not overmix. 
  5. Pour the batter into the mini muffin pan, filling ¾ full. If making donuts, fill donut pan ⅔ to ¾ full. Bake for 9-10 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time.
  6. After baking, dunk the warm donuts all the way into the cinnamon sugar, mixing it around so the entire donut is coated. Repeat with all the donuts, if desired.

5 dozen donut holes/28 donuts
3 hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically
Without sugar: Holes: 52  donuts: 77
With sugar: Holes: 64 donuts: 138

Source (for original): Sally’s Baking Addiction
Remember, comments are loved! What's your favorite homemade donut recipe!

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