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Apple Cider Donuts

Apple Cider Donuts

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 mintues
Yields: 18

Ingredients:
  • 1 1/2 cups Tipton Grove Apple Cider
  • 1 3/4 Ginger Evans All-Purpose Flour
  • 1 tsp Ginger Evans Baking Powder
  • 1/2 tsp Ginger Evans Baking Soda
  • 1 tsp Marcum Cinnamon Ground
  • 1/2 tsp Marcum Salt
  • 1 Good Nature Egg
  • 1/3 cup Ginger Evans Granulated Sugar
  • 1/3 cup Ginger Evans Brown Sugar
  • 3 tbsp Coburn Farms Butter, melted
  • 1/2 cup Coburn Farms Milk
  • 1/2 tsp Marcum Pure Vanilla Extract
  • 1/2 tsp Kurtz Apple Cider Vinegar
Toppings:
  • 3 tbsp Coburn Farms Butter, melted
  • 3/4 cup Ginger Evans Granulated Sugar
  • 1 tsp Marcum Cinnamon Ground
Directions:
  1. Preheat the oven to 350 ° Lightly grease three 6-cup donut pans.
  2. Add the apple cider to a saucepan and bring to a boil. Reduce heat to low and simmer until cider is ⅓ cup in volume, about 20 minutes. Let cool.
  3. Whisk together the all-purpose flour, baking powder, baking soda, cinnamon and salt.
  4. In a separate bowl, mix the egg, sugars, melted butter, milk and vanilla.
  5. Add the dry ingredients into the wet ingredients and mix until just moistened; do not over mix.
  6. Fill the donut pans so each mold is ¾ full. Note: Use a piping bag for easy fill.
  7. Bake the donuts for about 15 minutes or until a wooden toothpick inserted into the center comes out clean. Invert the donut pan onto a cooling rack.
  8. To make the topping, whisk the sugar and cinnamon together. Brush the tops and sides of the donuts with the melted butter and dip into the cinnamon sugar.