These apple cider donuts were inspired after spending a day on the Country Path in Durham region. Local milled flours, fresh pressed cider and local dairy products are combined together to make tasty, rich, and delicious baked donuts that your family will love! Perfect for a holiday breakfast or an afternoon treat by the fire.
Ingredients
Dry mix
It’s important to weigh the ingredients if you can!
2 cups (250g) all-purpose flour from Tyrone Mills
1 tsp of instant yeast
1 tsp baking soda
3/4 tsp baking powder
1 tsp ground cinnamon
1 tsp holiday spice blend*
1/4 tsp salt
Wet mix
1 and 1/2 cups (360ml) apple cider from Archibalds Orchard and Estate Winery boiled down to ½ cup – takes about 20 minutes.
1 large egg, at room temperature
1/2 cup (100g) packed dark brown sugar
1/2 cup (100g) granulated sugar
2 Tbs (30g) melted unsalted butter from Sargent Family Dairy
1/2 cup (120ml) sour cream from Sargent Family Dairy
1 tsp vanilla extract (preferably pure)
Rolling blend
1 cup (200g) granulated sugar
1 tsp teaspoon ground cinnamon
1 tsp teaspoon holiday spice
¼ cup melted butter or coconut oil
*Holiday spice blend
2 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground allspice, ½ tsp ground cloves, ¼ tsp ground nutmeg
*Gluten free
Use cup for cup GF all purpose flour and GF baking powder.
Instructions
- Heat oven to 350 degrees.
- Place all measured dry ingredients into a bowl and mix thoroughly. Set aside
- Place apple cider into sauce pan to reduce on simmer until it is reduced by 2/3. To ¼ cup or 60 ml. Be sure to cool before adding to wet mixture.
- While cider is reducing, prepare wet ingredients.
- Melt butter in a pan and cool.
- Mix egg and sugar until light and fluffy.
- Add melted butter, vanilla, reduced apple cider and sour cream.
- Mix dry ingredients into wet until completely blended.
- Heavily grease donut pans with coconut oil or butter.
- Place mixture in a piping bag or freezer bag, cut off the tip for easy control
- Pipe in mixture until 2/3 full. Do not overfill.
- Bake in oven on middle rack for 12-14 minutes until golden brown and springs back when touched.
- While donuts are baking melt butter or coconut oil. Set aside to slightly cool.
- Mix sugar and spices in shallow dish
- Cool for 10-15 minutes and remove from pans onto a cooling rack.
- Once cool enough to handle brush donut (all over) with melted butter or coconut oil, then roll in sugar.
- Place on parchment lined serving dish until ready to eat!
Please note: This recipe was inspired and slightly adapted from the original recipe “Apple Cider Donuts” from Sally’s Baking Addiction.
