Baked Cider Donuts
Your whole family will love this baked version of a classic fall favorite! Bakes up in just six minutes!
- 1 1/2 cups apple cider
- 3/4 cup whole wheat flour
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 large egg
- 2 tablespoons butter melted
- 2 tablespoons canola oil
- 2 teaspoons pure vanilla extract
- 1/4 cup granulated sugar
- 1/8 cup dark brown sugar
- cinnamon sugar for dipping
- Special equipment: donut pan
In a small saucepan over high heat, boil the cider to reduce to 1/2 cup. This will take approximately 12 minutes on fairly high heat. I keep a heat resistant glass measuring cup near the stove to keep pouring into to check the progress. Once you are at a half cup, pour the cider into the measuring cup and allow to cool for about 10 minutes.
Preheat your oven to 400 degrees. Spray or brush your donut pan with canola oil.
In a small bowl, whisk the whole wheat flour, cake flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
In a medium bowl, beat the egg. Add the butter, canola oil, cider reduction, vanilla and sugars. Whisk to combine, then add the flour mixture and whisk a bit more, but not too much.
With a gallon size zipper bag, turn its top down a bit and stand the bag in a bowl or a 4 cup measuring cup. This just makes it easy to fill the bag, unless you've got 4 extra hands around. Spoon the mixture into the bag, then close it up, getting the air out. Snip one of the bottom corners of the bag and pipe the mixture into the donut pan. I fill them up about 2/3 full.
Place the donuts into the oven and bake for 6 minutes.
Once they are out of the oven, let them sit in the pan for about 2 minutes, then using a small fork, lift them out and roll them into the cinnamon sugar while hot.
When measuring flours, I like to use my whisk and give the flour a stir to fluff it up. That gives you a more accurate measurement. Then I use the back side of a knife to level it off. It's important in recipes like this to measure accurately (says the girl who never follows a recipe!)
I keep a plastic container (those small soup size ones from takeout) of cinnamon sugar on hand for all sorts of things. It's great to have around for dipping the tops of your muffins or cookies, sprinkling on cinnamon toast or for these donuts! The proportions are about 1/2 C. of granulated sugar to about 2 heaping teaspoons of cinnamon.
These babies will be dry if you over-bake them. I've played around with different baking times and six minutes seems to be magically perfect!