Cider donut recipe?
Yes you read right, apple cider baked donuts, don’t they sound amazing! Im feeling very fall right now as after a beautiful but short summer, Autumn seems to have depended on the north of England very swiftly … and its cold. Well probably not that cold but after the summer we have had its feels bloody arctic. So now all I want is hot spiced cider and pumpkin pie and its only September!
These donuts have a basic baked buttermilk base which incorporates warming spices and cider poached apple puree to give them a fantastic apple pit meets hot spiced cider feel. Generously coated with cinnamon sugar, they are sure to be a firm favourite this fall.
Ingredients – for the donuts
- 55g unsalted butter, melted and cooled
- 60ml vegetable oil
- 200g caster sugar
- 2 large eggs
- 1 tsp vanilla paste or extract
- 350g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 240ml buttermilk
- 300ml dry cider
- 2 medium apples, I used pink lady
For the cinnamon sugar
- 2tbs Cinnamon
- 200g Caster sugar
Method – for the donuts
- Pre heat your oven to 200C and grease 2, 6 hole donut pans with non stick cooking spray. I use 8 hole donut pans as I like smaller donuts but its your choice. Peel, core and roughly cube the apples.
- In a medium pan on the hob, add the cider and chopped apple, let the apples poach and soften on the hob for around 15 minutes. Meanwhile prepare the batter.
In a large bowl, beat together the butter, oil, and sugar together until combined. Add the eggs one at time, beating each one into the batter well before adding the next. Add the vanilla and whisk until well combined.
In a separate bowl, add the flour, baking powder, salt, baking soda, and spices and fold together to combine. Stir the flour mixture into the wet ingredients, followed by the buttermilk and stir well until everything has combined. Your batter should be quite thick.
- When the apples are soft and the cider has reduced set the pan aside to cool for 5 minutes before pureeing the mixture in a blender. If you don’t have a blender mashing the apples will be fine.
- Add your puree apple and cider mixture to the batter and stir well to combine.
Transfer the batter into a disposable piping bag or plastic sandwich bag with a small corner cut off. Pipe the batter into the pans, filling the moulds only 2/3 full.
Bake for 12-15 minutes or until donuts spring back when pressed. Set the donuts on a wire rack to cool while you prepare the cinnamon sugar.
Method – for the cinnamon sugar
- In a plastic ziplock bag add the caster sugar and cinnamon, shake to combine.
- Add the donuts one at a time, sealing the bag and shaking the mixture to coat the donut.
- Once all of the donuts have had a generous coating of sugar, serve and enjoy.
And there you have it, perfect baked pumpkin donuts, a real autumn treat! If you have a go at making these yourself make sure to let me know how it goes by tagging @whatseatingmanchester in your social media post.