Apple Cider Donuts
It's fall, y'all! And you know what that means: warm cinnamon-spiced apple cider donuts are back in season. These oven-baked treats are so soft and rich; if we didn't know better, we'd tell you they were deep-fried. Dunk into a steamy cup of coffee for the perfect sweet autumn treat.
Ingredients
Donuts
- 1 and 1/2 cups 360ml apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cardamom
- 1/2 teaspoon salt
- 1 Vital Farms Egg
- 3 Tablespoons Vital Farms Unsalted Butter melted and cooled
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup milk room temperature
- 1 teaspoon vanilla extract
Topping
- 6 tablespoons Vital Farms Unsalted Butter melted
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
Instructions
- In a small saucepan, bring apple cider to a gentle boil and simmer over medium heat until thick and reduced to about 1/3 cup, 15-25 minutes. Set aside to cool.
- Preheat oven to 350°F. Grease donut pans with butter or nonstick spray.
- In a large bowl, mix the flour, baking soda, baking powder, spices, and salt. Set aside.
- In a small bowl, whisk the egg, melted butter, granulated sugar, brown sugar, reduced apple cider, milk, and vanilla extract.
- Make a well in the center of the dry ingredients. Add the liquid ingredients to the well and fold using a rubber spatula until combined. Batter will be thick.
- Spoon or use a bag to pipe the batter into the greased donut pan, filling about halfway full.
- Bake for 9-11 minutes until the top is lightly browned and a toothpick into the center comes out clean. Cool for 5 minutes, then transfer to a wire rack to cool completely.
- Combine granulated sugar, cinnamon, and nutmeg in a medium bowl. Dunk cooled donuts in melted butter and coat with sugar topping.
