these apple cider doughnuts take just a few minutes to pull together. they’re also baked & contain 50% whole grain flour, bumping up the fiber (and filling) factor! you’ll hardly be able to tell the difference between these & those from your favorite orchard!
For the Doughnuts:
- 1 and 1/2 cups apple cider
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1/3 cup packed light or dark brown sugar
- 1/3 cup granulated sugar
- 1/2 cup milk, heated & cooled to room temperature
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 6 Tablespoons unsalted butter, melted
- Place apple cider in a saucepan over low heat and allow to simmer, stirring occasionally, for 15-20 minutes or until it has reduced to 1/2 cup. Set aside.
- Preheat oven to 350 degrees F and grease 2 6-portion doughnut pans.
- Meanwhile, in a large mixing bowl, combine flours, baking soda, baking powder, cinnamon, apple pie spice and salt. Whisk.
- In a smaller mixing bowl, whisk butter, egg, sugars, milk and vanilla extra together.
- Add wet ingredients to dry and gently fold to combine. Fold in apple cider. The better will be thick.
- Pour batter into a ziploc or pastry bag. Snip the end and carefully pipe into doughnut molds.
- Bake for 10 minutes or until doughnuts spring back at the touch.
- Remove from oven and allow to cool for 5 minutes then remove from the pan and finish cooling on a wire cooling rack.
- Dip doughnuts in melted butter, followed by cinnamon sugar mixture.
Doughnuts will keep in an airtight container for ~2 days at room temperature or 2 months in the freezer.
If you can’t find apple pie spice: Make your own by combining 1 1/2 tablespoons ground cinnamon, 1 1/2 teaspoons ground nutmeg and 1 teaspoon ground allspice
Don’t have a doughnut pan? You can make these in a muffin pan! For standard 12-cup muffin pans: Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. For mini muffins: Bake for 8-10 minutes.
My Favorite Tools (affiliate links): Doughnut Pan
Keywords: doughnuts, donuts, apple cider, baked, whole grain