How to Make Apple Cider Donuts! | Bake Along w/ Anna Olson

Recipe below--follow along with professional baker Anna Olson! As the weather gets colder, these baked donut treats are inspired by their fried fall fair or farmers’ market counterparts. Their concentrated apple flavour is achieved by reducing apple cider to a quarter of its original volume. Rolled in spiced sugar while still warm from the oven, these easy-to-make baked goods definitely scream “sweater weather.” -------- Recipe • Makes 24 donuts Prep time: 15 minutes Cook time: 30 minutes Notes: • The donuts are best enjoyed the day they are baked; leftover donuts can be stored in an airtight container for up to 1 day, but some of the spiced sugar may dissolve and become sticky (but no less tasty). Unsugared donuts will keep in the freezer in an airtight container for up to to 3 months and then warmed in the microwave before rolling in sugar to serve warm. • If you don’t have a donut pan, you can bake these in greased muffin tins (this recipe makes enough for two dozen) at 375°F (190°C) for about 20 minutes, then tip out to roll in the spiced sugar. -------- • Ingredients • 4 cups (1 L) unsweetened apple cider ½ cup (115 g) unsalted butter, melted and cooled slightly ½ cup (100 g) granulated sugar ½ cup (100 g) packed light brown sugar 2 large eggs 1 tsp vanilla extract ½ cup (125 mL) sour cream or full-fat plain Greek yogurt 2¼ cups (337 g) all-purpose flour 1½ tsp baking powder ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground ginger ¼ tsp fine salt Cinnamon sugar -------- • Directions • 1. Preheat the oven to 400°F (200°C) and lightly grease two 12-donut tins. 2. In a saucepan over medium-high heat, simmer the apple cider, uncovered, until reduced to 1 cup (250 mL), about 15 minutes. Set aside to cool to room temperature. 3. In a mixing bowl, whisk the melted butter, two sugars, eggs and vanilla. Add the cooled apple cider reduction and sour cream (or yogurt) and whisk until smooth. 4. Sift the flour, baking powder, spices and salt over the cider mixture and whisk until smooth. Depending on the warmth of your melted butter and cider, the batter may be fluid or a little thicker. 5. If the batter is fluid, transfer it to a pitcher and pour the batter into the prepared pans to fill them almost to the top. If the batter is thicker, spoon it into a piping bag fitted with a large plain tip and pipe it into the pan. Bake for about 15 minutes, until a donut springs back when gently pressed. 6. Have the spiced sugar ready in a flat dish. Tip the baked donuts out of their pans onto a rack. While still warm, roll them in the spiced sugar to coat. Enjoy the donuts warm or at room temperature.