Baked apple cider donuts
A small batch baked apple cider donut recipe. These homemade apple cider donuts stay lovely and soft for days so you can make them ahead !
Ingredients
- ⅔ cup Apple cider
- 75 g flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- pinch nutmeg
- 30 g butter (melted)
- 40 g brown sugar
- 10 g sugar
- 1 egg white
- 2 tbsp milk
- 1/2 tsp apple cider vinegar
Topping
- 50 g sugar
- 1/4 tsp cinnamon
Instructions
- Start by reducing the apple cider by simmering it in a small pan until the volume is reduced to 1/4 of a cup
- While the cider is simmering preheat the oven to 350 F and prep your mini muffin pan by greasing the cavities with butter.
- Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg in one bowl and the sugars, melted butter, egg white, milk and vinegar in a second bowl. Let the apple cider cool for a few minutes and then whisk it into the wet ingredients. Give both bowls a good whisk to combine the ingredients.
- Pour all of the wet ingredients into the dry ones and whisk until just combined.
- Spoon your batter into the donut pan, filling each cavity about 3/4 of the way full. Bake for 8-10 minutes or until the donuts are lightly browned. When they’re ready, if you press gently on the top they should spring back into shape.
- While the donuts are cooking, combine the sugar and cinnamon for the topping in a medium bowl.
- Let the donuts cool for a few minutes before popping them out of the pan, and then drop them into the cinnamon sugar. Toss the donuts to coat and then place them on a cooling rack