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Apple Cider Donuts
These baked Apple Cider Donuts don’t lack flavor. Coated in cinnamon and sugar and concentrated apple cider inside are two main keys to the wonderful taste of this fall treat!
The first step is to reduce the apple cider (this will give your donuts a lot more flavor). Simmer the apple cider in a small saucepan, stirring occasionally. Heat over low heat until you have about half a cup left in the saucepan.
Check it every five minutes or so until the apple cider has gone down to half a cup. Ours took the entire 20 minutes to achieve this. Set aside and let this cool for 10 minutes.
Preheat oven to 350F. Get your donut pans out and spray with non-stick cooking spray (if you only have one pan, you can bake these in multiple sets).
Whisk together the baking soda, baking powder, flour, cinnamon, apple pie spice, and salt in a large bowl. Set aside.
In a separate bowl, whisk together the sugar, butter, egg, brown sugar, milk, and vanilla extract.
Pour the wet ingredient mixture into the dry ingredient bowl, along with the reduced apple cider. Whisk everything together until fairly smooth (your batter should be somewhat thick).
Pour the batter into the donut pans (we pour the batter into a gallon-sized zip bag and just snip the corner with scissors…creates a homemade piping bag to make it easier). Don’t fill the donut cavities more than half way, these will rise!
Mix together the cinnamon and sugar for the topping (we do this while the donuts are baking).
Bake for 10-14 minutes. You want the edges and tops to be lightly browned. Press the top of a donut with your finger and if the donut bounces back, it is done. Allow the donuts to rest in the pan for two minutes and then transfer them to a wire cooling rack.
Dunk both sides of each donut in the melted butter and then dunk each side into the cinnamon sugar mixture.