Apple Cider Donuts Recipe

INGREDIENTS

• 1¾ cups all-purpose flour 210 grams
• 1 cup granulated sugar 200 grams
• 2 teaspoons baking powder 8 grams
• 1 teaspoon ground cinnamon 3 grams
• ½ teaspoon nutmeg
• 1 large egg 50 grams
• ½ cup whole milk 114 grams
• ½ cup apple cider 114 grams
• 1 tablespoon vegetable oil 13 grams
• 1 teaspoon pure vanilla extract 4 grams

EQUIPMENT

• Kitchen Scale (optional)
• Donut Tin

Instructions

• Preheat oven to 350°F. Grease a donut tin with nonstick spray. Set aside.
• In a large bowl, whisk the flour, sugar, cinnamon, baking powder, cinnamon, and nutmeg together to combine.1¾ cups all-purpose flour,1 cup granulated sugar,2 teaspoons baking powder,1 teaspoon ground cinnamon,½ teaspoon nutmeg
• Add in the egg, milk, apple cider, vegetable oil, and vanilla and whisk to combine– mix just until no large lumps of flour remain. You don’t want to over mix.1 large egg,½ cup whole milk,½ cup apple cider,1 tablespoon vegetable oil,1 teaspoon pure vanilla extract
• Fill each section of the donut pan ¾ of the way full (I used about ¼ cup batter in each one).
• Bake the donuts for 16-18 minutes, until they are golden brown around the edges and a toothpick inserted into the center comes out clean.
• Transfer the doughnuts to a wire rack to cool and enjoy!

NOTES

• I dipped the donuts in cinnamon sugar when they came out of the oven but this is totally optional! If you’d like to add the cinnamon sugar exterior, just combine ½ cup of granulated sugar and 1 teaspoon of cinnamon in a small bowl and dip the warm donuts in the sugar mixture.
• You can use a piping bag to easily fill the donut pan with batter before baking.
• You can use apple juice in a pinch in place of the cider, but the apple flavor will be milder.

Storage: Store apple cider donuts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.