SERIOUSLY Y’ALL!!! I am overwhelmed by the amount of love I received yesterday after the site launch! You guys are the best and make everything amazing. So amazing in fact that I completely forgot it was National Apple Cider Day for which I had prepared these light and fluffy, baked cinnamon-sugar-coated apple cider doughnuts.
Well it’s still the weekend so it still counts, right? We’re officially extending it to National Apple Cider Weekend.
Doughnuts may seem tricky, but these are the complete opposite. They are simple and quick to make, taste like November should taste, and with their rustic sugar-coating, look like what you could pick up at a county fair or harvest festival!
Definitely a sweet treat to brag about. Just make sure to keep them safe until serving or they may disappear. I hate to admit it, but we ate our dozen immediately after we took the pictures.
They’re irresistible! Literally apple cider in the form of a doughnut. Sweet, comforting and classic.
Perfect for a last minute Thanksgiving, which is Thursday by the way, dessert or sweet breakfast pastry to enjoy with a warm beverage of your choice! I’m quite sure you wouldn’t forget the holiday because 1) it’s a holiday with a feast, 2) most people get a couple days off work, and 3) it’s typically spent with all your favorite people. Yes, which often includes that crazy cat-lady aunt or weird, not-really-related-to-you, even though you call them “uncle” adult. But that’s family and for that we are thankful!
GLUTEN-FREE, DAIRY-FREE APPLE CIDER DOUGHNUTS
yields: 1 dozen doughnuts
- 1 1/2 cups gluten-free all purpose flour*
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 6 tbsp vegan butter substitute, room temperature
- 1/2 tsp lemon juice
- 2 large eggs, room temperature
- 3/4 cup apple cider
*Add 1/2 tsp xantham gum if your flour blend does not contain some.
For Coating: (adjusted to taste):
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- A Full-Sized Doughnut Pan—I have a Wilton Nonstick 6-Cavity Donut Pan. If you prefer smaller doughnuts, Wilton also makes a Nonstick 12-Cavity Mini Donut Pan. Although if you’re in a bind you could make mini apple cider muffins with a standard mini muffin tin. You will just have to adjust the time accordingly for either mini option.
- Piping Bag—Not required, but a cleaner way to fill the doughnut wells. Otherwise you can create your own piping bag by cutting off one corner of a standard Ziploc bag or simply spooning the batter into the pan sans bag.
- Preheat oven to 325 degrees Fahrenheit and grease your doughnut pan.
- Blend all dry ingredients (flour to salt) well in a large mixing bowl.
- In a separate bowl, beat together the wet ingredients (butter to apple cider).
- Whisk the wet mixture into the dry mixture until well combined.
- Transfer batter to piping bag (or Ziploc bag with one corner cut off near the end) or spoon it in. Fill roughly 2/3 of the way up each well.
- Bake 10-12 minutes, until the tops of the doughnuts spring back when gently pressed. If you used a six-well doughnut pan than you will have to bake in multiple batches. Carefully monitor first batch for correct baking time for your oven.
- Meanwhile in a shallow, wide-mouth bowl combine the coating ingredients and adjust to taste. Set aside.
- Prepare a cooling area by cutting a piece of parchment large enough to hold a dozen doughnuts on your counter.
- Allow the doughnuts to cool in the pan for 2-3 minutes. When they are cool enough to handle but still warm, gently remove each doughnut from the pan, roll individually in the cinnamon-sugar coating until well-coated, then place on prepared parchment sheet. Repeat with remaining doughnuts/second batch.
- Allow doughnuts to cool completely before serving.
- Best enjoyed with a mug of your favorite warm beverage!