Autumn Apple Cider Doughnuts
- 1 cup apple cider
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon apple pie spice (or cinnamon, nutmeg and ginger)
- Zest of 1/2 lemon (optional)
- 2 tablespoons salted butter, melted
- 1 large egg, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 2 1/2 tablespoons unsalted butter, melted
- Reduce the apple cider by simmering in a small saucepan over low heat for about 30 minutes, until you have 1/2 cup left. Set aside to cool for 10 minutes.
- Heat oven to 350 degrees F and grease a donut pan. Set aside.
- Whisk the flour, baking powder and spices together in a large bowl. Set aside.
- Mix the melted butter, egg, brown sugar, lemon zest, sour cream or Greek yogurt and vanilla extract together. Add the reduced apple cider and pour into the dry ingredients.
- Whisk everything together until smooth and combined, but do not overmix.
- Spoon the batter into the donut pan, or use a piping bag with a large tip, if possible to make it easier. Fill each donut space about 3/4 full.
- Bake for about 12 minutes or until the edges and tops are lightly browned and a wooden pick inserted comes out clean.
- Let doughnuts cool for 2 minutes then transfer to a wire rack.
- Combine the granulated sugar and cinnamon together in a medium bowl.
- Melt the butter in another bowl. Once cool enough to handle, dip each donut into the melted butter, then generously into the coating.
Doughnuts are best served immediately.
Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Photo credit: steamboatwillie / CC BY