Makes 1 dozen donuts
These baked cider donuts are easier and healthier than fried donuts. However, they do require a donut pan. You can find them in the baking and cooking supply section of most stores.
For the donuts:
- 1 ¾ cup flour, sifted
- ¼ cup corn starch
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- ¾ cup milk
- 2 eggs
- 3 tablespoons butter, melted
- 3 tablespoons oil
- 2 ounces Mountain Cider Co spiced cider concentrate
- 1 teaspoon vanilla extract
For the glaze:
- 1 ounce Mountain Cider Co spiced cider concentrate
- ½ cup powdered sugar
Preheat the oven to 425 degrees. Spray a donut pan (or two, if small pans) with cooking spray.
In a bowl, whisk together the flour, corn starch, salt and baking powder. In a second bowl, whisk the milk, eggs, butter, and oil. Gently stir the liquid ingredients into the dry until no lumps remain. Then fold in the cider concentrate. Batter should be thick, but not too stodgy.
Divide the batter among 12 donut molds. They should be about ¾ of the way full. Tap the pan a few times on the counter to release any air bubbles. Bake in a rack in the preheated oven for about 9 minutes or until firm and golden brown. Remove from the oven and cool on a rack.
Meanwhile, make the glaze by whisking together the cider concentrate and powdered sugar in a shallow dish. Add more concentrate for a thinner glaze or more sugar for a thicker glaze that’s more like icing. Dip the cooled donuts in the glaze and enjoy as soon as possible.
These donuts are best consumed the day they’re made, but can be stored in an airtight container at room temp for up to a day.
