 | Miss F could have doughnuts for breakfast every single day. Or Cheerios. She loves both equally. My mom had given me a jug of apple cider and Miss F was content to drink every last drop of it, but I was able to snag enough from her to make these amazing doughnuts. The powdered sugar makes quite a mess, but it is worth it. These have a great fall flavor and are a perfect was to use apple cider. Thanks to Hezzi-D Books and Cooks for the fantastic recipe. |
1 cup apple cider
1 ¾ cup flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
2 tablespoons butter, melted
½ cup sugar
1 large egg
¼ cup milk
¼ cup powdered sugar
1 teaspoon cinnamon
In a small saucepan over medium heat, bring the apple cider to a simmer. Reduce heat to low and simmer uncovered for 15-20 minutes or until the cider has reduced to 1/3 cup. Set aside to cool.
Preheat the oven to 400 degrees. Spray a doughnut pan with cooking spray and set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir in the butter, sugar, egg and milk. Mix until just combined. Fill the doughnut pan 2/3 of the way full and bake for 8 to 11 minutes, until the doughnuts are golden brown. Cool doughnuts on a wire rack.
In a shallow bowl, stir together the powdered sugar and cinnamon. Toss the cooled doughnuts in the cinnamon sugar until coated.
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