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Delicious baked donuts infused with reduced apple cider and warm fall spices, coated with a cinnamon-sugar mix. Gluten-free with an option to use all-purpose flour.

Ingredients

Scale
  • 2 cups apple cider
  • 2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour blend
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 large egg
  • 2 tbsp oil
  • 1/2 cup milk (plus extra if needed)
  • 1 tsp vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar (for batter)
  • 3/4 cup granulated sugar (for coating)
  • 1 tsp ground cinnamon (for coating)
  • 1/8 tsp ground nutmeg (for coating)
  • 2 tbsp melted butter (for coating)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Pour apple cider into a small saucepan and simmer on medium until reduced to about 1/2 cup, about 15–20 minutes. Watch carefully to avoid burning.
  3. Sift together gluten-free flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt into a large bowl.
  4. In a separate bowl, whisk together the egg, oil, milk, brown sugar, 1/3 cup granulated sugar, vanilla extract, and warm reduced apple cider until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
  6. If the batter is too thick to pipe, loosen with 1 tablespoon milk at a time until workable.
  7. Grease the donut pan well.
  8. Spoon or pipe batter into donut molds, filling each about halfway.
  9. Bake at 350°F (175°C) for about 10 minutes.
  10. Check doneness by lightly pressing the tops — they should spring back.
  11. Let donuts cool in the pan for a few minutes, then carefully transfer to a cooling rack.
  12. Mix 3/4 cup granulated sugar, 1 tsp ground cinnamon, and 1/8 tsp ground nutmeg in a shallow dish for coating.
  13. Brush each warm donut with melted butter and roll in cinnamon-sugar mixture; tap off excess.

Notes

Reduce apple cider slowly on medium heat to concentrate flavor., Measure flour carefully to avoid dense texture., Mix wet and dry ingredients just until combined to prevent toughness., Using a piping or sandwich bag with a snipped corner helps fill donut pans evenly and neatly., Coat donuts when still warm for better cinnamon sugar adhesion., If batter is too thick, loosen with a little milk; if too runny, add flour carefully., Storing tips: airtight container at room temperature for 1-2 days, seal and refrigerate up to 4 days, freeze uncoated donuts for up to 2 months., Reheat gently to avoid drying out., Optional flavor swaps: maple glaze, pumpkin spice, diced apples, chocolate dip., Vegan modification: substitute egg with flax or chia egg, use non-dairy milk, ensure vegan sugar., Can bake in muffin tin, reduce baking time accordingly.

Nutrition

Find it online: https://margorecipes.com/baked-apple-cider-donuts-gluten-free-the-tickled-tastebud/