Description
Warm, cozy, and full of fall flavor — these gluten-free apple cider donuts are soft, fluffy, and infused with reduced apple cider for a deep orchard-fresh taste, coated in sparkling cinnamon sugar.
Ingredients
- Apple cider (reduced by half)
- Gluten-free all-purpose flour (1:1 baking blend with xanthan gum)
- Baking powder
- Baking soda
- Granulated sugar
- Cinnamon sugar (for coating)
- Eggs
- Milk (dairy or non-dairy)
- Oil or melted butter
- Cinnamon
- Nutmeg
- Pinch of clove
- Vanilla extract
- Salt
Instructions
- Pour apple cider into a saucepan and simmer until reduced by half to intensify flavor.
- Preheat oven to [temperature] and lightly grease donut pan.
- Whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, combine reduced apple cider, sugar, eggs, oil or melted butter, milk, and vanilla extract; stir until smooth.
- Add dry ingredients to wet ingredients and mix until just combined; batter should be thick but scoopable.
- Spoon or pipe batter into donut wells, filling about ¾ full.
- Bake until donuts are puffed and lightly golden; a toothpick inserted should come out clean.
- While warm, brush donuts with melted butter and roll in cinnamon sugar coating.
- Let cool slightly on a wire rack before serving.
Notes
Use a nonstick donut pan for easy shaping. Don’t skip reducing the cider for best flavor. Donuts are best fresh but can be stored 1–2 days or frozen uncoated.
- Prep Time: [Time to prepare ingredients]
- Cook Time: [Time to bake]
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: [Calorie count per donut]
- Sugar: varies
- Sodium: varies
- Fat: varies
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: varies
- Fiber: varies
- Protein: varies
- Cholesterol: varies