Baked Apple Cider Donuts
Ingredients
For the Baked Apple Cider Donuts:
- 2 cups apple cider (see instructions below)
- 6 tablespoons Earth Balance or margarine
- ½ cup sugar
- 2 large eggs
- 4 tbsp Tofutti sour cream
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp cinnamon
- pinch nutmeg
- pinch salt
- 1 tsp baking soda
- 1 tsp baking powder
For the Cinnamon Sugar Topping:
- 3 tbsp Earth Balance or margarine
- remaining reduced cider (see instructions below), about ¼ cup
- 1 cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 350°F. Grease two 6-cup donut pans (or one, you'll just have to re-use it for the next batch).
- In a small saucepan, heat apple cider over medium heat, stirring occasionally. Bring to a simmer. Let simmer until reduced by about half, around 10 minutes. Remove from heat and whisk in margarine until melted and combined. Let cool. Mixture should be a little syrupy in texture. You need 1 cup of this reduced cider for the donuts, and a ¼ cup for the glaze.
- In a large bowl, whisk 1 cup of the cider mixture, sugar, egg, sour cream, and vanilla until well-combined.
- In a separate medium bowl, whisk together flour, cinnamon, nutmeg, salt, baking soda and baking powder. Add to wet ingredients and stir until just combined. Do not over mix.
- Spoon or pipe batter into donut pan until ⅔ full (if you only have one pan, you’ll have to bake in batches).
- Bake for 9-11 minutes, until risen and browned on the edges. Let cool for 2-3 minutes, then remove from pan and let cool on a baking sheet or wire rack.
- Prepare the topping. While the donuts are baking, whisk together ¼ cup cider mixture with 3 tablespoons melted margarine in a small bowl. Whisk together sugar and cinnamon in a second bowl.
- Working with one donut at a time, dip one side of the warm donuts into the cider mixture, then into the cinnamon sugar mixture. Coat donuts with as much cinnamon sugar as possible!
Notes
These are best fresh but will keep in an airtight container at room temperature for two days.
