1cupand 2 tablespoons all-purpose flour(for a gluten-free version, use an equal amount of gluten-free all-purpose flour and add ¼ teaspoon xanthan gum to the recipe)
1large eggat room temperature
½cupfresh apple ciderreduced or not. I didn't reduce mine which resulted in donuts with a more subtle flavor)
½cupwhite sugardo not replace with brown sugar
½teaspoonapple cider vinegar
4tablespoonsunsalted butterFor a dairy-free version, use an equal amount of dairy-free butter or vegetable oil
For the Maple Glaze:
3tablespoonspure maple syrup
1tablespoondark corn syrupor Karo syrup
For the Cinnamon Sugar Mixture (Optional)
2tablespoonunsalted buttermelted (It is optional, but without it, the sugar-cinnamon mixture won't stick on the donuts as much)
Preheat the oven to 350 º F (180º C). Lightly grease the donut pan with nonstick cooking spray and set aside!
In a medium bowl, whisk together the flour, baking powder, sea salt, and cinnamon. In a small separate bowl, whisk the egg. Set both aside.
In a small saucepan over medium-low heat, combine the apple cider, sugar, and butter, stirring often until the butter has just melted. Remove from heat, let cool for 2 minutes, and stir in the apple cider vinegar, vanilla, and whisked egg. Slowly pour the wet ingredients into the dry ingredients; stir well with a whisker until combined and almost no lumps are visible.
Using a piping bag (or a tablespoon or a cookie scooper), pipe (spoon/scoop) the batter into a donut pan (¾ full). Bake in the oven for 12-14 minutes (standard-size, yielding about 10-13 donuts) or for 6-7 minutes (mini baked donuts, yielding about 26), or until light golden brown and cooked through.
Let cool for 2-3 minutes on a rack. Then, remove baked donuts from the pan and place them directly on a rack to cool completely before dipping them into the glaze.
Meanwhile, prepare the Maple Glaze: Whisk everything together in a small bowl until smooth. Set a rack of donuts over a baking sheet lined with parchment paper. Dip the top of the baked donuts into the maple glaze, turning to coat well. Let baked donuts rest on the rack until glaze sets.
Alternatively, you can brush the apple cider donuts with melted butter and then coat them with cinnamon sugar.
STORAGEStore baked donuts in an airtight container for up to 2 days at room temperature, or for u to 4 days in the fridge.Freeze them in layers for up to 2 months without the glaze. Make sure to place a sheet of parchment paper in between each layer of donuts.Thaw them over the counter and glaze them.
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