Apple Cider Donuts
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Yields
18
Directions
- Preheat the oven to 350 ° Lightly grease three 6-cup donut pans.
- 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.
- Whisk together the all-purpose flour, baking powder, baking soda, cinnamon and salt.
- In a separate bowl, mix the egg, sugars, melted butter, milk and vanilla.
- Add the dry ingredients into the wet ingredients and mix until just moistened; do not over mix.
- Fill the donut pans so each mold is ¾ full. Note: Use a piping bag for easy fill.
- 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.
- 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.
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