I have this thing… I like lists and I LOVE to check things off my list. I think that’s probably why I started a fun list on my chalkboard. It’s a nice reminder of the seasonal things I would like to do with the kids AND I get to check them off when I’m done (if my 9 year old son, Caleb, doesn’t beat me to it). He’s kind of like me in that way; he likes to know the plan for the day, what we’re having for dinner, etc. He’s the spitting image of his dad in every way but that. He gets his need for planning and love of lists from me.
But I digress, today, we are talking about how to make baked apple cider donuts with your kids (so that I can check this off of my list…) 🙂
A few years ago, I bought a Mini Doughnut Maker. It makes making donuts so easy and fun for the kids and it doesn’t heat your house up (we live in So Cal and sometimes our Fall is a bit warm).
I’ve made a few different recipes for apple cider donuts over the years, but this one is by far my favorite. The following is my adapted recipe of the original recipe.
Before you start, there are a couple of things you should know about the apple cider.
- Pick yummy apple cider. If you buy it from the store, I recommend choosing an actual cider. To me, this makes a HUGE difference in your donuts. I would love to one day make my own, but until then, we use Honeycrisp apple cider from the store; pretty tasty for store bought apple cider I have to admit.
- You will need to reduce the cider. In this recipe, while it’s simmering, you add cinnamon, cloves and oranges.
Ingredients for the donuts:
- 1 and 1/4 cups apple cider – THIS WILL GET REDUCED SO DON’T POUR THIS ALL IN!
- 1 cup all-purpose flour
- 1 cup whole white wheat
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1 tbsp organic flaxseed to make an egg replacer (grind 1 tbsp. of flaxseed in the Vitamix or blender and combine this with 3 tbsp. water) OR 1 egg
- 2 Tablespoons applesauce
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp lemon juice or vinegar combined with rice milk for a total of 1/2 cup. Or you can use 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup finely diced apple pieces without peel *optional*
Ingredients for toppings:
- 2 cups powdered sugar
- 3/4 cup apple cider
- 1 tbsp cinnamon
- 1 cup granulated sugar
Simmer the apple cider over low to medium heat in a small saucepan on the stove for about 15-20 minutes. Add cinnamon sticks, whole cloves, and/or orange slices for extra flavor if desired. This reduces the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider. I recommend checking it throughout the simmering process to make sure it doesn’t simmer down to less than 1/2 cup. Allow it to cool in the refrigerator as you mix the other ingredients.
Preheat oven to 350F degrees.
Combine the flours, baking powder, baking soda, cinnamon, allspice and salt together in a large bowl. In a medium bowl, combine the flaxseed mixture, applesauce, brown sugar and granulated sugar together until smooth. Whisk in the vegan buttermilk, vanilla, and 1/2 cup of concentrated apple cider.
Pour the wet ingredients into the dry ingredients and gently mix together with a whisk. Be careful not to over-mix as this can result in a tough textured donut. Whisk until all ingredients are just combined.
Give your helpers another job as taste testers. There is no raw egg so the dough is safe to eat. (No those kids are NOT all mine, although I would claim them any day. They are sweet kids).
Decide if you want to make donut holes or donuts. (We decided we had to make both).
- For donut holes, coat the mini muffin pan with a cooking spray. Fill the mini muffin pan only 3/4 of the way full. Bake the donut holes for 9-10 minutes or until a toothpick inserted into the center of the donut comes out clean.
- For donuts using a donut maker, please follow the instructions for your donut maker. Mine says to coat the top and bottom of the maker with vegetable oil. I just placed a little on a paper towel and rubbed it into each of the holes. Then you can either fill the batter in a baggie and cut a small hole in one corner to more easily aim the batter into the pan, or just spoon in about 2 tbsp of batter per donut. The donuts took about 2-3 minutes in the donut maker so don’t go anywhere. Remove them from the maker using the little heat resistant spatula.
Make the apple cider glaze by whisking the apple cider and powered sugar together in a small bowl until combined.
Make the topping by mixing the granulated sugar and cinnamon together in a separate small bowl.
Dip the donuts or donut holes lightly into the apple cider glaze then dunk them all the way into the cinnamon sugar, using a spoon to mix it around so the entire donut hole (or donut) is coated generously. Repeat with all the donuts.
The kids love this job almost as much as the taste testing. They often add an extra ingredient I like to call “luv”.
If your kids are anything like mine, you may need more cinnamon and sugar.
And here they are. They are so yummy when they are fresh out of the oven with some hot apple cider but they are even good the next morning.