The recipe for cider donuts – Crunchy and delicious…

The recipe uses cider in the dough and in the glaze which will give extra flavor, while the coating with sugar and cinnamon makes them crunchy and super aromatic.

For 8 donuts you need a total of 40 minutes and:

• 1 cup (236 ml) apple cider
• 3 tablespoons (42 g) unsalted butter
• 1/4 cup (50 g) granulated sugar
• 1 egg
• 2 tablespoons (40g) of yogurt
• 1/2 teaspoon vanilla extract
• 1 cup (125 g) all-purpose flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of ground nutmeg
• pinch of ground cloves
• pinch of salt

For the topping: 3 tablespoons (42 g) unsalted butter

• 2 tablespoons of cider
• 1/2 cup (100 g) sugar
• 1 and 1/2 teaspoon cinnamon

How to make them:

1. Preheat the oven to 180 degrees.
2. Grease two donut pans.
3. In the microwave in a mug covered with plastic wrap or wax paper, heat the cider on high for 8-10 minutes until it is reduced to 1/2 cup (118 ml). Alternatively, on the stove, heat the cider over medium heat, stirring occasionally, until it comes to a boil. Continue to simmer, stirring every minute, until reduced by about half, about 10 minutes.
4. Once the cider is ready, beat in the butter until melted and combined and set the mixture aside for a few minutes to cool. It will be a bit syrupy in texture. You need 1/2 cup (118 ml) of the cider/butter mixture for the donuts and 2 tablespoons (30 ml) for the glaze.
5. In a large bowl, beat together 1/2 cup (118 ml) of the cider/butter mixture, sugar, egg, yogurt, and vanilla until well combined.
6. In a separate medium bowl, combine the dry ingredients – flour, cinnamon, nutmeg, cloves, salt, baking soda and baking powder. Pour the solids into the liquids and stir to combine with a large spoon or spatula. Mix well.
7. Pour the batter into the donut cases until about 2/3 full.
8. The recipe makes 8 donuts, so if you have a classic 6 donut pan, you should bake the first 6 and then the other 2.
9. Bake for 9-11 minutes, until puffed and golden on the edges. Set aside to cool for 2-3 minutes.

For the topping:

1. While the donuts are baking, melt 3 tablespoons (42 g) of butter in a small bowl (large enough to dip the donuts in). Add the remaining 2 tablespoons of the cider/butter mixture. In another bowl of a similar size, combine the sugar and cinnamon.
2. Dip the donuts one at a time into the butter/cider mixture and then into the cinnamon sugar mixture.

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