Apple Cider Donuts

2 cups flour or 2 cups Bob’s Red Mill 1 to 1 Gluten Free flour or 2 cups of your favorite GF flour blend + 1¼ tsp xanthan gum (if your GF flour does not contain)

¾ cup packed dark brown sugar

1½ tsp baking powder

¼ tsp baking soda

1 tsp kosher salt

2 tbsp cinnamon, divided in half

2 eggs (at room temperature)

8 tbsp unsalted butter, divided into 2 tbsp & 6 tbsp

1 cup apple cider

½ cup buttermilk

1 cup sugar

Heat apple cider in heavy saucepan over medium-high heat until reduced to ½ cup. (This takes about 15 minutes) Set aside.

Whisk together flour, baking powder, baking soda, salt & 1 tbsp cinnamon. Then whisk in dark brown sugar, breaking up any clumps. Set aside.

On mixer using a paddle attachment, (or by hand in large bowl) beat butter. Add eggs & thoroughly combine.

Whisk in cider & buttermilk.

Slowly mix in flour mixture – on lowest setting on mixer, or by hand. Mix until combined.

Lightly spray donut pan with GF baking spray.

Spoon batter in until each mold is about ¾ full – try not to overfill. (My mold makes 6 donuts, but the recipe makes 12, so I just refill the pan after removing the first batch.

Bake at 350° for 12-14 minutes, until donut springs back when touched & knife comes out clean when you stick it into a donut.

In a shallow dish, melt remaining 6 tbsp of butter.

In another shallow dish, combine sugar & remaining 1 tbsp cinnamon.

Dip each donut in the butter, flipping to coat both sides. Then dip in cinnamon & sugar mixture, flipping to coat both sides.

Best served warm! But room temperature is good too. If you have any left over, store in an airtight container – they dry out fairly quickly.

Notes:

This recipe is adapted from cookingwithcocktailrings.com/2015-10-11-apple-cider-donuts. Thanks Kylie!

The original recipe calls for baking the donuts for 10 minutes, but I found that this was just not long enough when using GF flour.