Boiled Apple Cider Donuts
In all of this running around, I feel like fall is slipping away. I’ve been so focused on Halloween, birthdays and Thanksgiving coming up, I’ve forgotten all about the best part of fall! Apples! I gotta say I miss apple picking in New York State. The crisp fall air, the sound of the shaking branches and the sweet crunchy apples that made their way into everything for fall. So in memory of our forgotten fall apples, I’m making these Boiled Apple Cider Donuts!
These aren’t your average apple cider donuts, these are made with a boiled apple cider, which creates a sweet, more intense apple flavor. You can buy bottles of boiled apple cider, but why spend the money when you can just as easily make it yourself. Simply pour your cider into a small sauce pan, heat it up to a rolling boil and let it go and reduce for 15 minutes. That’s it! Allow it to cool before using it in this recipe to prevent your eggs from scrambling. This did happen once when I was making these donuts and in a pinch we were able to pour the mixture through a mesh strainer to get out the eggy bits. But try not to do that if you can help it!
The batter comes together rather quickly. Its very similar to a muffin batter where the wet ingredients get mixed together first then folded into the dry ingredients, You can spoon the batter into muffin tins or mini muffin tins. Or if you have a donut pan, you an either spoon the batter into your tin or I like to put the batter into a piping bag or even a large ziplock back would work. Snip off one corner and pipe the batter into your donut tin. It’s a much easier route than spooning and trying to even out the batter around the mold.
Bake these at 375 for approximately 10 minutes depending on the tin you use. Allow to cool slightly in the pan, then dip in melted butter and coat in cinnamon sugar.
These little bites of apple heaven are best eaten fresh since the sugar does melt a bit if left out for too long, but either way, they’re still a fantastic fall treat!
Boiled Apple cider Donuts
*Adapted from Orchard Hill Farm & Home
1 1/2 cup of apple cider
3/4 cups buttermilk
2 tablespoons butter, melted
1 teaspoons vanilla
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
For the coating:
1/2 cup unsalted butter, melted
1/2 cup sugar
3/4 teaspoon cinnamon
1/4 tsp grated nutmeg
Boil the Apple Cider until reduced this usually takes 15 min or so. Once it has reduced by about half, allow the boiled cider to cool before you proceed to prevent scrambled eggs in the net step!
Pour the cider into a bowl then add butter, buttermilk, vanilla, and egg give it a good whisk to combine all ingredients.
In a separate bowl mix together the flour, sugar, baking powder, baking soda, cinnamon and salt.
Pour the apple cider mixture into the dry ingredients and mix together with a wooden spoon or rubber spatula until it all just comes together.
Spoon the batter into your muffin tins or pipe into a donut pan.
Bake at 375F. 10- 12 minutes for the donuts, and 7-9 minutes if you’re making mini muffins.
Make the sugar topping my mixing together the sugar, cinnamon and grated nutmeg. Cool the donuts slightly before dipping in the melted butter and coating in sugar.