Ingredients
- and 1/2 cup s (360ml) apple cider
- cup s(250 g) all-purpose flour(spooned & leveled)*
- teaspoon baking soda
- 1/4 teaspoon baking powder
- teaspoon ground cinnamon
- teaspoon apple pie spice*
- 1/4 teaspoon salt
- Tablespoon s(28 g) unsalted butter, melted
- large egg, at room temperature
- 1/2 cup(100 g) packed light or darkbrown sugar
- 1/2 cup(100 g) granulated sugar
- 1/2 cup(120ml) milk, at room temperature*
- teaspoon pure vanilla extra ct
- cup(200 g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon apple pie spice*
- Tablespoon s(85 g) unsalted butter, melted
Instructions
- Reduce the apple cider. In a small saucepan over low heat, simmer the apple cider until you’re left with about 1/2 cup. Begin checking at 10 minutes, then every 3 5 minutes after that until you have 1/2 cup of cider reduction. Mine takes about 20 minutes. Set aside to cool for 10 minutes (or complete this step ahead of time).
- Combine the dry ingredients together.
- Combine the wet ingredients together, except for the apple cider.
- Mix the wet and dry ingredients together. Add the apple cider. Whisk everything together until smooth and combined. You’ll notice the batter will be slightly thick. We want thick batter for cakey and dense donuts.
- Fill the donut pan. Fill each donut cup about halfway. My trick for this? Use a zipped top bag. Add the batter to the bag, cut off a corner, and pipe it into the donut pan filling only about halfway. This trick makes transferring the batter neat, quick, and easy.
- Bake.
- Only about 10 minutes of bake time told you they were quick.
- To test doneness, poke your finger into the top of the donut.
- If the donut bounces back, they’re done.
- Once they are out of the oven, let them cool for 2 minutes, then invert the pan to release the donuts.
- You can then re grease the donut pan and bake the remaining donut batter. (If you have 2 donut pans, go ahead and bake both trays at once.)
- Coat the donuts. Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then coat generously in the apple spice topping.
