These delicious, baked apple cider doughnuts are packed with fragrant and warming spices like cinnamon and nutmeg, making them a perfect autumnal treat. They are soft, squishy, and covered in crunchy sugar coating for an extra crunch!
How to make Apple Cider Doughnuts
Preheat the oven to 170°C. Lightly grease the doughnut baking tin and set aside.
Make the apple cider reduction. Pour the cider (or an apple juice) into a small saucepan and place it on a small heat. Cook for 10-15 minutes, or until its volume has reduced to 60 ml. Remove from the heat and allow to cool completely.
In a large bowl, mix the flour, baking powder, baking soda and spices.
In a separate bowl, whisk together the melted butter, Lyle’s Golden Syrup, an egg, soft light brown sugar and room temperature milk. Pour the cooled apple cider reduction and whisk to combine. Add this mixture into the bowl with the dry ingredients and stir well to combine, until you have smooth, thick batter.
Transfer the batter into a large piping bag (alternatively, use a spoon to spoon the batter into the baking tin) and fill each doughnut hole about halfway full. Place in the oven and bake for 10- 12 minutes, until lightly brown. Remove from the oven and allow them to cool for 5 minutes, then remove from the baking tin and transfer to a cooling rack.
To make the sugar coating, combine the sugar and cinnamon in a large bowl. Brush each doughnut with melted butter and toss in cinnamon sugar. Enjoy!
Ingredients – 14 items
Apple Cider Doughnuts
All purpose flour
Ground cinnamon to taste
Lyle’s Golden Syrup Tin
Tate & Lyle Fairtrade Light Brown Soft Sugar
Full fat milk
Fairtrade Tate & Lyle Golden Caster Cane Sugar
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