Cider Spiced Doughnuts
Recipe by
The View From the Great Island
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Cider spiced doughnuts are one of the perks of fall, at least in parts of the country where apples grow and fresh cider is available.
Servings
about 14 doughnuts
Ingredients
- 2⅓ cups all purpose flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 2 cups apple cider
- ½ cup vegetable oil
- 3 eggs
- 1 tbsp molasses
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup packed brown sugar
- for the coating
- 1 cup raw or natural sugar
- 1 tbsp cinnamon
Method
- Set oven to 350F
- Whisk together the flour, salt, baking powder, and baking soda and set aside.
- In a saucepan, bring the cider to a boil and boil for about 10 minutes, to reduce it to 1 cup. Let cool slightly.
- Beat the eggs, oil, molasses, sugar and spices together until thoroughly combined.
- Mix in the cooled cider, and then fold in the dry ingredients, mixing just enough to combine everything well, don't over-mix.
- Spray your doughnut pan with cooking spray.
- Spoon batter into a large ziplock baggie, and cut off a 1/2 inch tip from one corner. Pipe the batter into the pan, filling the holes about 3/4 full. If you only have one pan, do this in batches, but be sure to clean out the pan thoroughly before reusing.
- Bake for about 15 minutes until risen and cooked through, you can use a toothpick to check. Don't overbake.
- Meanwhile make the sugar coating by mixing together the sugar and cinnamon and put in a shallow bowl.
- Let the doughnuts cool slightly in the pan, and then run a blunt knife around the edges and gently release them from the pan.
- Coat them in the sugar mixture while they are still warm. If you have trouble with the sugar not sticking, brush the doughnuts with a little melted butter first.
- Enjoy right away.
View the recipe instructions at The View From the Great Island