Autumn Apple Cider Doughnuts
Doughnuts are best served immediately.
Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- 1 cup apple cider
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon apple pie spice (or cinnamon, nutmeg and ginger)
- Zest of 1/2 lemon (optional)
- 2 tablespoons salted butter, melted
- 1 large egg, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 2 1/2 tablespoons unsalted butter, melted
- Reduce the apple cider by simmering in a small saucepan over low heat for about 30 minutes, until you have 1/2 cup left. Set aside to cool for 10 minutes.
- Heat oven to 350 degrees F and grease a donut pan. Set aside.
- Doughnuts: Whisk the flour, baking powder and spices together in a large bowl. Set aside.
- Mix the melted butter, egg, brown sugar, lemon zest, sour cream or Greek yogurt and vanilla extract together. Add the reduced apple cider and pour into the dry ingredients.
- Whisk everything together until smooth and combined, but do not overmix.
- Spoon the batter into the donut pan, or use a piping bag with a large tip, if possible to make it easier. Fill each donut space about 3/4 full.
- Bake for about 12 minutes or until the edges and tops are lightly browned and a wooden pick inserted comes out clean.
- Let doughnuts cool for 2 minutes then transfer to a wire rack.
- Coating: Combine the granulated sugar and cinnamon together in a medium bowl.
- Melt the butter in another bowl. Once cool enough to handle, dip each donut into the melted butter, then generously into the coating.