Homemade apple cider doughnuts are cakey, moist, and taste like they’re straight from the
bakery. The key to the robust flavors is the blend of spices and the reduced apple cider which is
boiled to a concentrate beforehand. I used a doughnut machine to bake these treats, but using
a doughnut tin works as well. Enjoy with a mug of warm apple cider and some cinnamon sticks.
2 cups fresh apple cider
2 cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon nutmeg
½ cup sugar
½ cup brown sugar
½ cup almond or soy milk
⅓ cup canola oil
2 tablespoons margarine, melted
¾ teaspoon vanilla extract
- Pour apple cider into a pot and place over medium heat. Bring to a simmer and cook
until the cider is reduced to ½ cup.
- Add flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg to a
large bowl. Mix until combined and set aside.
- Whisk both sugars and oil. Add milk, vanilla extract, and egg. Add the apple cider
reduction and the dry ingredients. Whisk together until combined, do not overmix.
- Pour the batter into the prepared doughnut pans, filling them about ¾ of the way up.
- Spray doughnut tins or doughnut machine and bake for about 10 to 12 minutes (or
according to doughnut machine instructions). Let cool for 10 minutes before removing.
- Brush doughnuts lightly with melted margarine. Mix 1 cup white sugar and 1 tablespoon cinnamon together for topping and toss in doughnuts to coat.