Apple Cider Doughnuts

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


  1. 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.
  2. 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.
  3. In a large bowl, toss together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk together the apple cider reduction, granulated sugar, brown sugar, melted butter, egg, milk, and vanilla.
  5. Add the wet ingredients to the flour mixture and stir until just combined.
  6. Transfer the batter into a piping bag or use two tablespoons to fill each cavity of the prepared donut pans almost full.
  7. 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.
  8. 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. 
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