Recipe Details
Ingredients
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2cupsfresh apple cider
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2cupsall-purpose flour
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¾teaspoonbaking powder
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¾teaspoonbaking soda
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¼teaspoonfine salt
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1teaspoonground cinnamon
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1pinchground cardamom
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1pinchfreshly grated nutmeg
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½cupwhite sugar
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½cuppacked brown sugar
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½cupwarm milk
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6tablespoonsunsalted butter, melted, divided
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¾teaspoonvanilla extract
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1largeegg
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1cupwhite sugar, or as needed
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1tablespoonground cinnamon, or as needed
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans.
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Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed.
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Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.
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Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix.
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Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.
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Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary.
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If desired, while still slightly warm, brush the donuts lightly with remaining melted butter.
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Mix 1 cup white sugar and 1 tablespoon cinnamon together for the topping in a shallow dish; toss in donuts to coat. Let cool completely before serving.
Chef’s Note
If you want to cook slower and safer when making the apple cider reduction, you can always use lower heat. Or if you’re in a hurry and like a bit of danger, you can do this on high heat.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories276 | |
% Daily Value * | |
Total Fat 7g |
8% |
Saturated Fat 4g |
19% |
Cholesterol 32mg |
11% |
Sodium 168mg |
7% |
Total Carbohydrate 52g |
19% |
Dietary Fiber 1g |
4% |
Total Sugars 35g |
|
Protein 3g |
6% |
Vitamin C 8mg |
9% |
Calcium 53mg |
4% |
Iron 1mg |
7% |
Potassium 80mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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