New England, autumn, apple picking and cider donuts (doughnuts). These things are one combined memory. It’s an every year excursion, and apple cider donuts are always part of it. This year is no different, despite being a year that is so so different!
Ingredients
For the doughnuts
1 1/2 cups Apple cider
1 Egg
1/3 cup Granulated sugar
1/3 cup Brown sugar
3 tablespoons Butter Unsalted, Melted and cooled slightly
1/2 cup Milk Whole
1 teaspoon Vanilla extract
1 3/4 cups All-purpose Flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Cardamom
1/8 teaspoon ground cloves
for the Spiced sugar topping
1 cup Granulated sugar
1 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg
1/2 teaspoon ground Cardamom
You will also need a doughnut pan or two
Directions
Pour cider in a nonstick saucepan and cover over medium heat until it’s reduced to 1/3 cup. It will become a thick syrup. Keep aside and allow it to cool. Preheat oven to 350F and spray donut pan with baking spray.
In a large mixing bowl, add egg, granulated sugar, brown sugar, butter, milk, vanilla extract and mix until smooth. In another mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and clove. Combine the dry mixture into the wet mixture, along with the reduced apple cider, and mix until just combined, but don’t over-mix! Pour batter a ziptop bag, cut off a small corner and pipe batter in the donut pan.
Place in oven and bake for 12-15 10 minutes or until an inserted toothpick comes out clean. Allow the donuts to cool in the pan for 5 minutes and then remove from pan.
While the donuts are cooling, mix together sugar, cinnamon, nutmeg, cardamom in a wide bowl. Roll in the bowl of sugar until fully coated. Serve immediately and enjoy!
