Growing up in Connecticut, apple picking was a rite of passage. The orchard we used to go to had the most amazing apple cider donuts in their store. This is a healthy twist on theirs (which were fried).
- 1 cup apple cider (reduced to 3/8 cup or 6 TBSPs)
- 1 cinnamon stick
- 1 ¾ cups all-purpose flour
- ¼ granulated sugar
- ¼ cup light brown sugar
- ½ tsp cinnamon
- 1 ½ tsp baking powder
- 5 TBSP unsalted butter, melted
- 6 TBSP buttermilk
- 1 tsp vanilla extract
- 1 egg
- Reduce the apple cider on a stove. Pour your apple cider and cinnamon stick to a saucepan. Bring to a boil then reduce heat and simmer for about 15 minutes.
- In a bowl, add melted butter, sugar and brown sugar. Mix.
- Add buttermilk and stir. Then add your egg and vanilla.
- Sprinkle in the cinnamon and add your flour, then stir or whisk. Add your baking powder and salt.
- Add your reduced apple cider. And stir.
- Pour batter into your nonstick donut pan, making sure to wipe any excess from sides and hole. You can do this with a spoon OR by pouring the batter into a plastic bag and snipping the tip so that you can pipe the batter. Bake in 350° oven for doubt 10-12 minutes (you can use a cake tester or toothpick to see if they’re done, but don’t overbake!).
- Once the donuts are slightly cooled, remove from pan and dip in butter followed with a sprinkle of cinnamon sugar.