Apple Cider Doughnuts
Wine Varietal: Chardonnay
- 1 & 1/2 cups apple cider
- 1 & 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1 tsp ground cinnamon
- ½ teaspoon ground nutmeg
- 1/2 tsp salt
- 1 large egg
- 1/3 cup granulated sugar
- 1/3 cup lightly packed brown sugar
- 3 tbsp unsalted butter, melted
- 1/2 cup buttermilk (or any kind of milk)
- 1 tsp vanilla extract
- 6 tbsp unsalted butter, melted
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1 teaspoon ground nutmeg
- In a small saucepan and on med-high heat, bring the apple cider to a boil. Turn down the heat and let simmer until it reduces to about 1/3 cup, about 15-20 minutes. Set aside to cool.
- Preheat oven to 350°F. Grease three donut pans with non-stick cooking spray. If you only have one or two pans, just bake in batches.
- In a large bowl, toss together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the apple cider reduction, granulated sugar, brown sugar, melted butter, egg, milk, and vanilla.
- Add the wet ingredients to the flour mixture and stir until just combined.
- Transfer the batter into a piping bag or use two tablespoons to fill each cavity of the prepared donut pans almost full.
- Bake at 350°F for about 10 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes and transfer the donuts to a cooling rack.
- Mix the sugar, cinnamon, and nutmeg together in a small bowl. Once the donuts are cool enough to handle, dip both sides of each donut in the melted butter and generously coat in the sugar mixture.