There's nothing like sitting down on a chilly fall day and drinking a glass of refreshing apple cider and eating a cider donut.
One of my favorite fall activities is picking apples at one of the orchards near my parent’s house in New Jersey. There’s nothing like sitting down on a chilly fall day and drinking a glass of refreshing apple cider and eating a cider donut. When I moved to California I was shocked to learn that many of my friends had never eaten an apple cider donut or had never heard of them before so I made these for everyone and trust me they went very quickly. I use this donut pan to bake the donuts.
Apple cider – Apple cider is a raw, unfiltered apple juice that has not gone through a filtration process (like apple juice). This makes the seasonal fall beverage slightly darker than apple juice and cloudy. I reduce the apple cider for a more concentrated apple flavor in this recipe.
Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor and a texture more similar to sour cream or yogurt than cream or milk.
Brown sugar – I use dark brown sugar in this recipe which contains 6.5% molasses (in comparison to 3.5% in light brown sugar). To get an accurate measurement, be sure to tightly pack the brown sugar in a measuring cup.
How to Make Baked Apple Cider Donuts
Reduce apple cider. Preheat the oven to 350°F. Heat the apple cider in a small saucepan over medium-high heat and reduce the cider to ½ cup.
Mix the dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and a tablespoon of cinnamon.
Mix the wet ingredients and combine. In another large bowl, beat together 2 tablespoons of butter and the eggs until combined. Whisk in the cider and buttermilk then slowly stir in the dry ingredients until combined.
Spoon batter into pan. Lightly grease a donut pan with vegetable oil cooking spray. Spoon the batter into the donut pan until each mold is ¾ full.
Bake donuts. Bake for 10 minutes, until when you stick a knife in the donut, the knife is clean.
Make coating for donuts. In a small shallow bowl, melt the remaining 6 tablespoons of butter. In another shallow bowl, stir together granulated sugar and the other tablespoon of cinnamon.
Dip donuts in cinnamon sugar. Dip both sides of each donut into the butter and then the cinnamon sugar mixture.
Serve. Serve warm or room temperature on a platter and store leftovers in a tightly sealed container.
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