Apple Cider Donuts
Active Time: 20 minutes
Total Time: 45 minutes (includes cooling and coating)
Yield: Serves 8
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Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Wet Ingredients
- 1 cup apple cider (reduced to ½ cup)
- 2 tbsp unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
Coating
- ¼ cup unsalted butter, melted
- ½ cup Turbinado sugar
- 1 tsp ground cinnamon (optional)
Instructions
- Reduce the cider: Simmer 1 cup apple cider in a small saucepan over medium heat until reduced to about ½ cup. Let cool.
- Preheat oven to 350°F. Place your bon COOK Donut Tray on a perforated baking sheet.
- Mix dry ingredients in a bowl: flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Mix wet ingredients in a separate bowl: reduced cider, melted butter, brown sugar, granulated sugar, eggs, applesauce, and vanilla.
- Combine wet and dry ingredients until just mixed. Do not overmix.
- Fill molds: Spoon batter into the bon COOK Donut Tray, filling each cavity about ¾ full.
- Bake for 12–15 minutes or until a toothpick comes out clean. Let cool slightly before unmolding.
Turbinado Sugar Coating (Crystalized Crunch Method)
To get that crunchy, sparkly sugar coating like traditional apple cider donuts:
- Melt butter in a small bowl.
- Mix Turbinado sugar with cinnamon (optional) in a shallow dish.
- Dip each warm donut into the melted butter, coating all sides.
- Immediately roll in Turbinado sugar, pressing gently to help the crystals adhere.
- Let it set on a wire rack for 10–15 minutes. The sugar will firm up as the butter cools, creating a crisp, crystallized coating.
💡 bon TIP: For extra crunch, chill the donuts briefly after coating to help the sugar set faster. You can also toast the Turbinado sugar lightly in a dry pan before rolling for deeper flavor.
