Apple Cider Donuts
Apple Cider Donuts that are whipped up in 30 minutes or less!
Servings: 12 donuts
- 1 3/4 cup (210 g) all purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (107 g) brown sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3/4 cup (180 mL) buttermilk
- 1/4 cup (60 mL) apple cider
- 1/4 cup applesauce
- 2 large eggs room temperature
- 1 stick butter melted and cooled slightly
- For the coating
- 1/2 cup (99 g) granulated white sugar
- 2 Tablespoons cinnamon
Preheat oven to 350 degrees. Grease two donut pans.
In one bowl combine the flour, baking soda, baking powder, both sugars, and spices. Stir to combine.
In another bowl, combine the milk, cider, applesauce, eggs and butter. Whisk to combine.
Add your wet ingredients to your dry ingredients and stir just until combined. Do NOT overmix.
Scoop the batter into each donut well and fill each about 3/4 cup full. Bake for about 10-12 minutes until golden brown and a toothpick comes out clean.
While they bake, combine 1/2 cup sugar and 2 tablespoons cinnamon in another bowl.
Allow to cool slightly on a cooling rack. Then take each donut and dip in the in the cinnamon sugar mixture.
- Tools: Donut Pan |Whisk (this is my new favorite whisk!) |Cooling Rack
- Measure your flour correctly so you don't end up with too much flour which can result in a dense tough donut.
- Once you have combined the wet and dry ingredients do not overmix. Mix just until the flour has been incorporated.
- Use room temperature eggs. Place your eggs in a bowl of warm water for 10 minutes before baking.
- Check the freshness of your baking powder and baking soda. Test baking powder by placing a teaspoon in a small bowl of warm water. Test baking soda by placing a teaspoon in a small bowl of vinegar. If it bubbles, then they are fresh and good to use!
- Use a piping bag to pipe the batter into the donut pan easily. If you don't have a piping bag, then use two spoons to scrape the batter in the pans.
- Roll them twice in cinnamon sugar. Once while warm, and a second time while cool.