Description
Indulge in these dense, cakey gluten-free apple cider donuts that perfectly capture the essence of autumn. By reducing pure apple cider into a concentrated syrup, these donuts boast an authentic orchard flavor without any risk of a soggy crumb. Perfectly spiced with cinnamon and nutmeg, this recipe uses a high-quality gluten-free flour blend and xanthan gum to ensure a structure that rivals traditional wheat donuts, making them a reliable and delicious treat for all your seasonal gatherings.
Ingredients
2 cups Apple Cider
2 cups Gluten-Free Flour Blend (with xanthan gum)
1/2 cup Brown Sugar (packed)
2 tsp Baking Powder
1 tsp Ground Cinnamon
3 tbsp Butter (melted)
1 large Egg
Instructions
Simmer the apple cider in a small saucepan over medium heat for 20 minutes until it reduces to exactly 1/2 cup.
Allow the cider reduction to cool completely to room temperature.
Whisk together the gluten-free flour, baking powder, and cinnamon in a large mixing bowl.
In a separate container, combine the cooled cider reduction, melted butter, sugar, and egg.
Fold the wet ingredients into the dry mixture until a thick dough forms.
Pipe the dough into a greased donut pan using a pastry bag.
Bake at 350 degrees Fahrenheit for 12 to 14 minutes.
Cool the donuts in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use a digital scale to measure your gluten-free flour for maximum precision. Ensure the cider reduction is fully cooled before mixing to avoid cooking the egg prematurely. Store in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 165
- Sugar: 12g
- Sodium: 110mg
- Fat: 4g
- Saturated Fat: 2.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg