Cranberry Apple Cider Donuts
A Fall Favorite! You can't possibly go all fall without having an apple cider donut! It's a quintessential fall favorite. Add frozen cranberries and you've got yourself a fall recipe you won't be able to resist. The flavor burst of the cranberries really adds to the overall recipe and balances the sweet donut.
Ingredients
- 1 1/2 Cups Apple Cider
- 1 3/4 Cups Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Nutmeg
- 1/4 tsp. Ground Cardamom
- 1/2 tsp. salt
- 1 Egg
- 1/3 Cup Sugar
- 1/3 Cup Brown Sugar
- 3 tbsp. Unsalted Butter, Melted
- 1/2 Cup Buttermilk (or other milk)
- 2 tsp. Vanilla Extract
- 1 Cup Frozen Cape Cod Select Cranberries
Coating
- 1 Stick Butter, Melted
- 1 Cup Sugar
- 3 tsp. Ground Cinnamon
- 1/4 tsp. Ground Nutmeg
35 mins
Total Time
25 mins
Prep Time
10 mins
Cook Time
12
Portions
Directions
- Reduce the apple cider in a skillet over medium heat for about 15-20 minutes until cider thickens to about 1/3 cup.
- Preheat oven to 350 degrees and grease donut pan and set aside.
- In a bowl, sift flour, baking powder, baking soda, spices and salt and stir to combine then set aside.
- In another bowl whisk together eggs, sugar, and brown sugar until combined.
- Whisk butter into wet ingredients and then slowly add in the reduced apple cider, buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix.
- Divide batter evenly into the donut pan.
- Bake for 10 minutes.
- While donuts bake, melt 1 stick of butter into a medium sized bowl.
- In a separate bowl combine sugar, cinnamon, and nutmeg.
- Once donuts have cooled, coat in butter and dip into the sugar mixture so that each donut is covered in cinnamon and sugar.
- Serve immediately (warm is best) or store in the fridge in a sealed container up to 3 days.