Apple Cider Cinnamon Donuts (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
250 g all-purpose flour
02 -
5 g baking powder
03 -
2 g baking soda
04 -
2 g fine sea salt
05 -
2.5 g ground cinnamon
06 -
1.5 g apple pie spice
→ Wet Ingredients
07 -
115 g unsalted butter, melted
08 -
2 large eggs
09 -
110 g light brown sugar
10 -
100 g granulated sugar
11 -
120 ml whole milk
12 -
5 ml vanilla extract
13 -
60 ml apple cider, reduced to 30 ml
→ Topping
14 -
50 g granulated sugar
15 -
2.5 g ground cinnamon
16 -
30 g unsalted butter, melted
# Instructions:
01 -
Preheat oven to 175°C. Grease a donut pan thoroughly with non-stick spray.
02 -
In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and apple pie spice until fully blended.
03 -
In a separate bowl, whisk together melted butter, eggs, light brown sugar, granulated sugar, milk, and vanilla extract. Stir in reduced apple cider.
04 -
Pour wet mixture into the bowl of dry ingredients. Stir gently until just combined; do not overmix to maintain a tender crumb.
05 -
Spoon batter into prepared donut cavities, filling each about three-quarters full.
06 -
Bake in preheated oven for 10–12 minutes or until lightly golden and donuts spring back when touched.
07 -
Allow donuts to cool in the pan for 5 minutes, then carefully transfer to a wire rack.
08 -
While donuts are still warm, dip each in melted butter and roll in cinnamon-sugar mixture until evenly coated.
09 -
Enjoy warm for optimal flavor and texture.
# Notes:
01 -
Store donuts in an airtight container at room temperature (20–22°C) away from sunlight to preserve freshness.
02 -
Avoid dusting with powdered sugar before storage to prevent sogginess; sprinkle just before serving for best results.
03 -
If extended storage is necessary, wrap each donut individually in plastic wrap and freeze. Defrost at room temperature or reheat gently in the microwave.