These donuts. These are what my fall dreams are made of. Except in my dreams there are no complicated recipes involved (have you ever tried to find an easy apple cider donut recipe? Because I have, and it.does.not.exist!), there are no burnt donuts (trust me when I say “Do not fry these donuts!”), there are no cooked pieces of egg in my donuts (hot butter + raw egg don’t mix well), there are no donuts that won’t fry (again, these donuts are meant to be baked, not fried)….no, in my dreams there are only piles of warm fluffy donuts bursting with the smell of fall and begging to be devoured in all their apple and cinnamon glory. Oh, how looks can be deceiving…
P.S. Just for clarification purposes, the scenarios described above were from me testing apple cider donut recipes (rough job, but someones got to do it, right?!?)….the recipe below should result in perfect little donuts. And if it doesn’t, well, we’ll just say my husband came up with the recipe, not me….
Mini Apple Cider Donuts (with optional Caramel Cinnamon Apple Cream Filling)
Makes 24 mini or 12 regular donuts
1 cup of apple cider
2 cups of all-purpose flour (don’t use whole wheat)
1 tablespoon of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of ginger
1/4 teaspoon of nutmeg
1/2 teaspoon salt
1/2 cup of granulated sugar
1 stick (1/2 cup) of butter
Cinnamon and sugar or powdered sugar for dusting
1 cup of caramel pudding (I made half of this recipe)
1/2 an apple, finely diced
1 teaspoon of cinnamon
Preheat the oven to 350 degrees.
Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Continue boiling until the liquid has been reduced to about 1/2 a cup (this should take 8-10 minutes). Once the liquid has reduced, add the butter, and continue cooking the liquid, just until the butter has melted.
Meanwhile, in a large bowl, whisk together the dry ingredients. Gradually fold in the butter and apple cider mixture. Before everything is fully combined, add in the egg, and then quickly finish mixing everything together.
Grease a donut pan, then fill with batter (I filled each hole completely to the top). Bake for 10-12 minutes (please note- if you’re baking larger donuts, you will need to double the baking time). Remove from the oven and immediately roll in cinnamon and sugar or powdered sugar (if desired).
Store in a tightly sealed container. These taste best fresh out of the oven, but they will last up to two days. Simply reheat them in the oven for a couple minutes before eating.
For filled donuts- If you would like to fill your donuts, simply mix together the caramel pudding, diced apples and cinnamon. Let the mixture chill until firm, then either spoon some into the donut hole, or slice the donut in half and place some filling in the middle.