So many reposts this week. What can I say? This is my third year of running this blog and the content is too much not to share again and again. I first baked up these wonderful Baked Cider Donuts back in February of last year. Needless to say they have become a regular ever since. I tastespotted the original recipe over on Taste Love and Nourish and they are just as great now as they were last year. Get into this recipe redux and whip up your own batch as soon as possible!
Baked Cider Donuts slightly adapted from a recipe at Taste Love and Nourish
1 ½ cups apple cider (use my slow cooker version)
1 ½ cup for cup all purpose gf flour blend
½ teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon cloves
2 tablespoon vegan butter, melted
2 tablespoon canola oil
2 teaspoons pure vanilla extract
¼ cups granulated sugar
1/8 cups dark brown sugar
cinnamon sugar for dipping
Preheat your oven to 400 degrees. Spray or brush a donut pan with canola oil.
1. In a small saucepan over high heat, boil the cider to reduce to 1/2 cup. This will take approximately 12 minutes on fairly high heat. Once you are at a half cup, pour the cider into the measuring cup and allow to cool for about 10 minutes.
2. In a small bowl, whisk the flour flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
3. In a medium bowl, beat the egg. Add the butter, canola oil, cider reduction, vanilla and sugars. Whisk to combine, then add the flour mixture and whisk a bit more, but not too much.
3. Spoon the mixture into a large piping bag, with a small tip and pipe the mixture into the donut pan filling them up about 2/3 full.
4. Place the donuts into the oven and bake for 6 minutes. Once they are out of the oven, let them sit in the pan for about 2 minutes, then using a small fork, lift them out and roll them into the cinnamon sugar while hot.