apple cider donuts

Fluffy, apple-cider-infused vegan, gluten-free donuts! Naturally sweetened, about 30 minutes from start to finish, and perfect for fall!

Vegan Gluten-Free Apple Cider Baked Donuts

aquafaba* ((the liquid

avocado oil, olive oil, coconut oil

coconut sugar sugar

maple syrup or agave nectar

tsp pure vanilla extract

tsp sea salt

cinnamon

ginger

nutmeg

unsweetened applesauce ((or apple butter

apple cider ((NOT vinegar))

almond flour* ((if nut-free see notes*))

gluten-free flour blend

tsp baking powder

tsp baking soda

Tbsp melted vegan butter ((or coconut oil))

Tbsp coconut sugar sugar

Preheat oven to 375 degrees F (190 C) and grease two 6-slot (or one 12-slot) donut pans*.

To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form - about 1-2 minutes if using electric mixer. Set aside. (If yours doesn’t quite whip up into soft peaks, it’s OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.)

To a large mixing bowl, add the oil, cane (or coconut) sugar, maple syrup, vanilla extract, cinnamon, sea salt, ginger, and nutmeg and whisk vigorously to combine. Then add applesauce and apple cider and whisk once more to combine.

Add almond flour, gluten-free flour, baking powder, and baking soda, and whisk gently to combine. Lastly, add in the whipped aquafaba and gently fold in, trying to be as gentle as possible (see photo).&nbsp;

If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should appear like a thick cake batter - semi-thick and more scoopable than pourable.

Divide batter evenly between donut tins, filling all the way full but leaving room for the center hole to be exposed (this can be done using a piping bag, Ziploc bag with the corner cut off, or just a spoon). There should be 11-12 donuts (amount as original recipe is written // adjust if altering batch size). Optional: Sprinkle the donut batter with coconut sugar and cinnamon before baking.

Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean, the edges appear brown, and the tops appear dry and fluffy. Time will vary depending on oven and if you subbed ingredients.

Optional: In the meantime, melt vegan butter (or coconut oil) in a small dish and prepare cinnamon-sugar coating by adding cane or coconut sugar and cinnamon to a small dish and stirring to combine. Set aside.

Remove donuts from oven and let cool for a few minutes in the pan. Then grab the tins with a towel and tap over a cooling rack to loosen the donuts until they fall out. Let cool (smooth side up - the side that was in the tin) for at least 5 minutes on the rack. The longer they cool, the more they'll firm up!

Optional: While cooling or once cooled completely, brush the donuts with a light coating of melted vegan butter (or coconut oil) and dip in or sprinkle with cinnamon-sugar coating.

Best when fresh. Store completely cooled leftovers loosely covered at room temperature up to 3-4 days or in the freezer up to 1 month.

https://www.youtube.com/watch?v=b-uD04AH6NE

Fluffy, apple-cider-infused vegan, gluten-free donuts! Naturally sweetened, about 30 minutes from start to finish, and perfect for fall!

Full Recipe: https://minimalistbaker.com/vegan-gluten-free-apple-cider-donuts/
 
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Vegan GF Apple Cider Donuts | Minimalist Baker Recipes

Apple Cider Donuts are a cake doughnut rolled in a cinnamon sugar mixture.

Apple Cider Donuts

apple cider

sugar

brown sugar

unsalted butter, softened

eggs, room temperature

buttermilk

vanilla extract

all-purpose flour

baking powder

baking soda

salt

apple, peeled, cored, and grated (Macoun or Macintosh)

canola oil

In a medium saucepan over low heat, reduce the apple cider to about 3⁄4 cup, about 30 minutes. Set aside and cool to room temperature.

Sift together the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In a large bowl, use a stand mixer to cream together the butter granulated sugar, and brown sugar.

Add the eggs one at a time and continue to mix until incorporated. Use a rubber spatula to occasionally scrape the sides and bottom of the bowl. Add the reserved reduced apple cider, buttermilk, and vanilla extract, mixing to combine. Add the flour mixture and combine.

Gently fold the grated apples into the batter.

Line a baking sheet with parchment paper and set aside.

Turn the dough out onto a well-floured surface. This dough can be sticky. Use a plastic bench scraper to fold the dough over and flour before cutting doughnuts.

Use a rolling pin to roll out the dough to 1⁄ 2 inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts, then place them onto the prepared baking sheet.

Line a baking sheet with several layers of paper towels and set aside.

In a large heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 to 5 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown.

Remove the doughnuts from the oil and allow to drain on the paper towels. In a small bowl, combine all of the ingredients for the cinnamon sugar; mix well. While the doughnuts are still warm, sprinkle them with the cinnamon sugar.

https://embed.mediavine.com/videos/zolv5w8sm3i8jeggrkhx

Apple Cider Doughnuts are a cake style doughnut rolled in a cinnamon sugar mixture. Apple Cider Donuts are simple to make and will remind you of fairs and apple orchards.

Making Apple Cider Doughnuts

These moist apple cider donuts are baked to perfection, and are completely dairy free with the option to make them gluten free as well!

apple

(255 grams) all purpose flour

tsp salt

tsp ground ginger

(100 grams) light brown sugar, packed

(50 grams) granulated sugar

tsp vanilla extract

(55 grams) melted coconut oil, or vegetable oil

(60 milliliters) almond milk, or regular milk

tbsp unsweetened apple sauce

unsalted butter, melted (use vegan butter

(200 grams) granulated sugar

Pour the apple cider into a saucepan with the cinnamon stick. Place over medium heat and bring to a simmer.

Simmer until it reduces down to 1/3 cup. Pour into a measuring glass to ensure you have exactly 1/3 cup. If you&#8217;re just a hair short, top it off with a bit more fresh apple cider. Set aside.

Preheat the oven to 350F and bring out your donut pans, enough to make 12 donuts.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Set aside.

In a large bowl, whisk together the brown sugar, sugar, egg, vanilla, melted oil, and warm cider. The cider can be warm to the touch, but not hot. 

Then whisk in the almond milk and apple sauce.

Pour in the dry ingredients and whisk to combine. 

Pour the batter into a piping bag, or a large zip lock bag, and snip off the tip or corner.

Lightly spray the donut pans with nonstick spray and pipe the batter into each cavity, filling each about 3/4 full and using up all of the batter. 

Bake for 10 minutes, or until a toothpick comes out clean with a few moist crumbs. 

Allow the donuts to cool for about 10 minutes, then carefully remove them from the pan and place on to a cooling rack.

For the coating, melt the butter in the microwave and combine the sugar and cinnamon in a separate dish.

Coat the donuts by dunking in the butter, allowing any excess to drip off, and then toss in the cinnamon sugar.

These are delicious!  So easy too.  Sometimes baked donuts don’t have much flavor. The cider really comes through in these. The cinnamon sugar coating compliments them well. I have a thing for cinnamon sugar, so that’s not surprising.  Thanks for the recipe. I will definitely make these again!

Homemade apple cider donuts with an intense apple cider flavor and dipped in cinnamon sugar. Ready in less than 30 minutes! This small batch donut recipe yields 6 buttery, cakey donuts.

Small Batch Apple Cider Donuts

unsalted butter (, melted)

milk

unsalted butter

Pour 1 ¼ cups apple cider into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally until reduced to ¼ cup, about 15-20 minutes. Remove from the heat and let cool for 10 minutes.

Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.

 In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In a separate medium-sized bowl, whisk together the melted butter, brown sugar, granulated sugar, egg yolk, vanilla, reduced apple cider, and milk. Pour the dry ingredients into the wet ingredients and whisk everything together until smooth and combined.

Spoon the batter into a lightly greased donut pan, filling them about ⅔ of the way.You can also do this by using a pastry bag or a medium-sized zip-top bag. I find it easiest to place the zip-top bag into a tall glass which makes it easier to fill. Roll the top edge of the bag over the rim of the glass and use a spoon to fill the bag with the batter. Once the bag is filled, squeeze out any excess air. Cut off a corner of the bottom of the bag and pipe the batter into each donut cup.

Bake for 15-17 minutes or until the edges and tops are lightly browned.

Cool the donuts for 5 minutes. Then, melt 3 tablespoons of butter in a bowl. In a separate bowl, mix together granulated sugar and cinnamon. When the donuts are cool enough to handle, dip both sides of each donut in the melted butter, then generously in the cinnamon sugar topping.

These apple cider donuts are best enjoyed immediately.

These Baked Pumpkin Donuts are one of my favorite fall sweet treats. Serve them up for breakfast, a snack, or dessert!

Baked Pumpkin Donuts

allspice

cloves

pumpkin puree

vegetable oil

unsalted butter (melted)

Begin by preheating your oven to 350 degrees F. Spray your baking pan(s) with a nonstick cooking spray and set aside.

In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.

In a medium bowl, whisk together the pumpkin puree, milk, brown sugar, vegetable oil, egg, and vanilla.

Add the wet mixture to the dry. Stir with a spatula until just combined.

Scoop the batter into the muffin tray. The cavity should be almost completely filled. If you're using a mini muffin pan to create donut holes, the dough should be rounded on the top.

Bake for 10-12 minutes or until a toothpick inserted near the center comes out clean.

In a small bowl, prepare the cinnamon-sugar topping by mixing together the cinnamon and sugar.

When the donuts are baked, cool them for about 5 minutes. Then rub or brush the melted butter on each donut and coat it in the cinnamon-sugar mixture.

Allow to cool or enjoy warm.

Delicious homemade orchard style apple cider donuts. A perfect fall treat!

Vegan Classic Apple Cider Donuts

apple cider, boiled down to 1/2 cup (140 grams)*

flour

tsp (2 grams) baking soda

tsp (5 grams) salt

tbsp (84 grams) vegan butter (sticks not tub)

(110 grams) granulated sugar

vegan egg replacer eggs,

apple butter, store bought

sugar,

maple syrup

1/4-1/2 tsp maple extract (optional)

tbsp plant milk,

Whisk 3 cups (420g) flour, baking powder, baking...

Whisk 3 cups (420g) flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice together. Set aside.

In a large mixing bowl or a stand...

In a large mixing bowl or a stand mixer beat together the vegan butter and sugar until light and fluffy. Add the prepared vegan egg replacer (equivalent to two eggs) and beat to mix together. Add the boiled apple cider, apple butter, and vanilla extract and beat to combine. It may look a bit split at this point but that's ok.

Add the dry mixture to the creamed butter...

Add the dry mixture to the creamed butter in 3 parts, beating to mix between each addition. Once it's all been added and mixed together, check the consistency. If the dough is very sticky add more flour, up to 1/2 cup (70g) extra until it's soft and lightly tacky but not wet feeling.

Cover the dough and refrigerate for 45 minutes...

Cover the dough and refrigerate for 45 minutes to 1 hour.

Prepare to deep fry. In a large pot...

Prepare to deep fry. In a large pot add 2" of oil suitable for deep frying. Turn the heat on low and warm the oil to 350 ºF.

Roll the donut dough out on a lightly...

Roll the donut dough out on a lightly floured counter or a lightly floured large piece of parchment paper to 1/4" thick. Cut the dough into donut shapes with a donut cutter or two round cutters, one about 3" and the other about 1". Collect the scraps and the holes and gently knead to recombine. Roll these out and cut, repeating until you've made as many donuts as you can, plus a few donut holes.

Fry the donuts in the oil until they...

Fry the donuts in the oil until they are a dark golden, about 2 1/2 - 3 minutes, flipping halfway through. You can check for doneness by inserting a probe thermometer into the donuts and they should read at or over 185 ºF.

Transfer the donuts to a paper towel lined...

Transfer the donuts to a paper towel lined plate to drain.

If coating with cinnamon sugar: whisk together the...

If coating with cinnamon sugar: whisk together the sugar and spices in a bowl, and dip the donuts in while they are still warm.If coating in maple glaze: Whisk together the glaze ingredients in a bowl starting with no added milk. Add the plant milk in increments of 1 or 2 teaspoons until you have a thick and spreadable glaze. Dip one side of the donuts into the glaze once the donuts have cooled. Set on a plate or tray to catch any drips and let the glaze dry to the touch.

These tender, flavorful Glazed Apple Cider Donuts are spiked with an apple cider reduction and finished off with a cinnamon spiced glaze. The perfect Fall breakfast!

Glazed Apple Cider Donuts

all-purpose flour (sifted)

apple pie spice

brown sugar (packed)

egg (at room-temperature)

apple cider reduction

In a small saucepan, add the apple cider and a cinnamon stick.

Simmer over medium heat until the liquid is reduced to about ½ cup. This usually takes about 20-25 minutes. You can check how much liquid is left by transferring it into a heat-proof measuring cup. At the 15-minute mark, I begin to check how much is left every 5 minutes or so.

Reserve 2 tablespoons of cider reduction for the glaze.

Preheat oven to 350° F and spray your donut pan with non-stick cooking spray.

In a large bowl, whisk together the sifted flour, baking powder, apple pie spice, cinnamon, and salt, set aside.

In a medium bowl, add together granulated sugar, brown sugar, egg, milk, melted butter, vanilla and apple cider.

Whisk until everything is combined.

Slowly stir wet mixture into dry ingredients until smooth and completely incorporated.

Fill a piping bag with the donut batter. Snip the tip about 1½-inches from the bottom and fill each cavity in the greased donut pan about two-thirds full. If you don’t have piping bags, a resealable food-storage bag will work, also. You will have enough batter to fill a 6-cavity donut pan twice.

Bake for 10-12 minutes until the donuts are slightly browned and a toothpick inserted into the thickest part comes out clean.

Allow donuts to cool until cool enough to handle, then transfer to a wire cooling rack with foil or parchment paper underneath (you’ll need to catch the glaze drippings later). Repeat with remaining batter.

Meanwhile to make the glaze, in shallow dish add together powdered sugar, milk, reserved apple cider reduction, cinnamon, and apple pie spice.

Whisk until everything is combined and smooth.

Dip the donuts face-down into the glaze, covering the top half of the donut.

Place glazed doughnuts back onto the cooling rack, glazed side up, so the glaze can drip down the sides and through the rack. If you prefer a hardened glaze, allow it to sit and harden for about 30 minutes.

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