punchy apple cider doughnuts;
apple cider doughnuts soaked in a punch of apple cider flavor and dusted with cinnamon sugar
Oven Temp: 350°F
Servings: 12
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Equipment
- Two 6-cavity doughnut pans
Ingredients
Cider Reduction
- 2 cups apple cider (I use Trader Joe's honeycrisp apple cider)
- ¼ tsp cinnamon
Cider Doughnuts
- 10 Tbsp butter room temperature
- ¾ cup brown sugar
- ¼ cup sugar
- 1 tsp vanilla
- 2 eggs
- 1¾ cups flour
- ½ cup apple cider
- 1¼ tsp baking powder
- ¾ tsp salt
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Cinnamon Sugar
- ½ cup sugar
- 2 tsp cinnamon
- pinch black pepper (optional)
Instructions
Cider Reduction
- In a small pot, add the 2 cups apple cider and ¼ tsp cinnamon and whisk together.
- Heat over medium heat until boiling, and then reduce to medium-low. Boil for 25 minutes or until reduced by half.
- Set aside and allow to cool. Mixture should still be liquid, but have a more concentrated flavor.
Cider Doughnuts
- Lightly spray two 6-cavity doughnut pans with cooking spray and set aside.
- In a stand mixer, or with a hand mixer, cream together the 10 Tbsp room temperature butter, ¾ cup brown sugar, and ¼ cup sugar until light and fluffy.
- While still mixing, add the vanilla and eggs and beat until creamy.
- Add flour and mix until combined. While still mixing, beat in ½ cup apple cider.
- Mix in baking powder and spices. Add 1¼ tsp baking powder, ¾ tsp salt, 2 tsp cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves. Mix until combined.
- Using a spoon or piping bag, pipe batter into the prepared doughnut pan, filling each cavity ⅔ of the way full.
- Bake 12 minutes or until a toothpick comes out of the center clean. If the holes bake over, trim immediately after removing from the oven.
- To store long-term, suggest storing the doughnuts after they have cooled, and proceeding with dusting with cinnamon sugar immediately before serving.
Cinnamon Sugar
- In a tupperware or on a plate, mix together ½ cup sugar and 2 tsp cinnamon. Add a pinch of pepper as desired, and toss to combine.
- Set the cooling doughnuts on a rack or tray with a edge. Add the cider reduction to a small squeeze bottle and squeeze over a doughnut. If no squeeze bottle is available, you can pour the reduction in a small container, and quickly dip the top of the doughnut into the reduction.
- Quickly, while still moist, drop the doughnut into the cinnamon sugar and toss to coat. Set back onto the rack or tray, and repeat with remaining doughnuts. Serve immediately.
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