okay, but is it really fall without biting into an apple cider donut (or two or three)? one of my favourite autumn memories is going to the apple farm in upper state new york for freshly fried cider donuts. this baked version makes them so easy to make at home & you won't even know they are not deep fried. plus the brown butter gives in an unexpected flavour upgrade.
a lot of times i find baked donut recipes too similar in texture to cake, but these have the density of a traditional donut. think old fashioned or sour cream glazed! the recipe features bob's red mills all purpose flour, which is my go to flour for baking. it consistency yields the perfect baked good every single time.
lastly, for maximum apple cider goodness i like to reduce the cider to a syrup before adding it to the batter. this will ensure the flavour comes through strong with each bite. so grab yourself a gallon of fresh pressed cider & get baking!
ingredients
- 3/4 cup unsalted butter, melted
- 3/4 cup brown sugar, lightly packed
- 3/4 cup granulated sugar
- 2 large eggs
- 3 tablespoons full-fat sour cream
- 2 cups apple cider (reduced to 1/2 cup)*
- 1 teaspoon vanilla extract
- 1 3/4 cups bob's red mill all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- cinnamon sugar, for rolling
directions
- preheat oven to 350(f) degrees. grease & flour two donut pans.
- in a saucepan over medium low heat melt the butter. continue cooking until the butter begins to foam & give off a toasted aroma. immediately remove from heat once the butter browns.
- reserve 2 tablespoons of butter & transfer remaining butter to a mixing bowl followed by the sugars & eggs. whisk until light & fluffy.
- add the sour cream, apple cider & vanilla. whisk until well combined.
- sift in the flour, baking powder, salt, cinnamon & nutmeg. stir until batter comes together.
- transfer batter to a piping bag & pipe evenly amongst the prepared donut pans.
- bake until the top bounces back to touch & is golden brown, about 15 minutes.
- let cool completely before removing from pan. once removed, brush with reserved brown butter & coat in cinnamon sugar.
note: to make the reduced cider, simply simmer 2 cups of apple cider on the stove until it evaporates to 1/2 cup. this will yield a syrup consistency.
