Ingredients:
Donuts:
- 295 ml (1¼ cups) apple cider, reduced to 118 ml (½ cup)
- 3 tablespoons of unsalted butter
- 100 grams (½ cup) of granulated sugar
- 110 grams (½ cup) of packed light brown sugar
- 1 large egg, room temperature
- 79 ml (⅓ cup) of buttermilk (or regular milk)
- 10 ml (2 teaspoons) of vanilla extract
- 220 grams (1¾ cups) of all-purpose flour
- 5 grams (1 teaspoon) of baking powder
- 5 grams (1 teaspoon) of baking soda
- 1.5 grams (¼ teaspoon) of salt
- 1.5 grams (¼ teaspoon) of ground cardamom
- 5 grams (1 teaspoon) of ground cinnamon
- 1.5 grams (¼ teaspoon) of ground cloves
- 1.5 grams (¼ teaspoon) of ground nutmeg
Cider Sugar Coating:
- 5 tablespoons of unsalted butter, melted
- 200 grams (1 cup) of granulated sugar
- 10 grams (2 teaspoons) of ground cinnamon
- 1.5 grams (¼ teaspoon) of ground nutmeg
Directions:
- Begin by boiling the apple cider in a small saucepan until it's reduced to half. Dissolve the butter in the hot cider and let it cool.
- Preheat your oven to 175°C (350°F). Prepare your donut pans with a light coating of non-stick spray.
- In a large bowl, whisk the cooled cider-butter mixture with both sugars and the egg until smooth. Stir in the buttermilk and vanilla.
- Sift in the flour, baking powder, baking soda, salt, cardamom, cinnamon, cloves, and nutmeg. Mix until just combined, being careful not to overmix.
- Transfer the batter into a piping bag or a ziplock with the corner snipped off and fill each donut cavity halfway.
- Bake for 10 minutes. The donuts should rebound when touched and a toothpick should come out clean.
- Let the donuts cool for 5 minutes, then remove them from the pan.
- For the topping, blend the sugar, cinnamon, and nutmeg in a shallow dish.
- Brush each donut with melted butter, then dredge in the sugar mixture until well coated.
Additional Notes:
- These donuts can be made gluten-free by substituting with GF flour.
- Enjoy them fresh and warm for the best flavor and texture.
- Store any leftovers in an airtight container. They can also be frozen and then thawed, brushed with butter, and sugared before serving.
- If you don't have a donut pan, this batter can also be used to make mini or regular-sized muffins.
- For best results, ensure the buttermilk and eggs are at room temperature before starting.
Indulge in these Cider-Glazed Autumnal Donuts for a perfect seasonal treat that encapsulates the essence of fall in every bite!
