Description
Spiced apple cider doughnuts are everything I love about Autumn. The season’s just picked apples mixed with cider and a pop of spice to warm things up a bit.
Ingredients
Scale
Doughtnuts
- 375 ml apple cider (I use “Strongbow Original”)
- 50 g butter (unsalted)
- 2 c plain flour
- 1/4 c white sugar
- 1/4 c brown sugar
- 2 eggs
- 2 tbsp greek yoghurt
- 1½ tsp vanilla paste
- 1 tsp cinnamon (ground)
- ⅛ tsp nutmeg (ground)
- ⅛ tsp cloves (ground)
- ⅛ tsp ginger (ground)
- 1½ tsp baking powder
- 1 tsp baking soda
- 2 granny smith apple (peeled, cored and roughly grated)
Sugar Topping
- 30 g butter (unsalted)
- 1 tsp cinnamon
- ¼ c white sugar
Instructions
- Preheat oven to 160°c. Grease your doughnut pan.
- Heat the apple cider in a small saucepan till simmering. Continue to simmer until the cider has reduced by half (normally about 20 minutes) Add the butter and whisk till combined and butter is melted. Leave to cool for 10 minutes.
- In a bowl mix together all your dry ingredients (see tip below). Add the cooled apple cider mix and all the remaining wet ingredients (except grated apple). Mix till just combined. At this stage the batter will be slightly lumpy and a bit bubbly. This is completely normal. Add the grated apple and mix through.
- Using a piping bag, pipe the batter into the doughnut pan. It should be roughly ¾ full. Bake in a preheated oven for 15 minutes.
- While the doughnuts are baking, prepare the topping. Melt the butter. In a small bowl, combine the cinnamon and sugar.
- When the doughnuts are cooked, turn them out onto a baking rack and let cool for a few minutes. Brush each doughnut with the melted butter and coat in the cinnamon sugar.
Notes
*TIP : If you use a whisk to combine the dry ingredients, it will break up any bits like clumps of sugar