Whole Wheat Baked Apple Cider Donuts
Recipe type: Breakfast
Cuisine: Donuts
Serves: 12 donuts
  • 1¼ cups apple cider
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ¾ tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp + 1½ tsp ground cinnamon, divided
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • ¼ tsp salt
  • 1 egg
  • ¾ cup sugar, divided
  • ¾ cup brown sugar, divided
  • 2 tbsp butter, melted
  • ½ cup milk
  • 1 tsp vanilla extract
  1. Heat the apple cider in a small pot over high heat with cinnamon stick and whole cloves. Bring to a boil, then reduce heat and simmer 20 minutes uncovered, stirring occasionally. Set aside to cool.
  2. Preheat oven to 350 degrees. Spray a 12-donut donut pan with with nonstick spray and set aside.
  3. In a large bowl, combine flours, baking powder, soda, 1½ tsp cinnamon, cloves, allspice and salt.
  4. In another bowl, whisk egg together with ½ cup sugar and ½ cup brown sugar. Whisk in melted butter, then milk and vanilla.
  5. Remove the cinnamon stick and whole cloves from reduced cider. Stir ½ cup of reduced cider into the wet ingredients. Reserve remaining cider.
  6. Pour wet ingredients in dry and gently mix until just combined.
  7. Transfer batter into a pastry bag or large ziplock with the corner snipped off. Pipe the batter into prepared donut pan, filling each well about ¾ full.
  8. Bake 20 minutes, until a toothpick inserted into a donut comes out clean. Cool 5 minutes in the pan.
  9. While the donuts are cooling, mix 1 tbsp cinnamon with ¼ cup sugar and ¼ cup brown sugar in bowl.
  10. Remove donuts from pan. One by one, use pastry brush to brush each donut with a bit of the reserved cider, then coat in cinnamon-sugar.
  11. Serve immediately or store in an airtight container in the fridge. Microwave 20 seconds to reheat and serve warm.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2015/09/19/whole-wheat-baked-apple-cider-donuts/