Apple Cider Donuts

Method

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1. Simmer the cider in a small saucepan for 15 to 18 minutes, until it has reduced to about 60 ml of syrup. Cool.

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2. Heat the oven to 190°C / 375°F and grease a 12-hole doughnut tin.

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3. Whisk the flour, baking powder, bicarbonate, salt, cinnamon and nutmeg.

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4. Beat the butter and brown sugar for 2 minutes, then beat in the egg, buttermilk, vanilla and reduced cider.

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5. Fold in the dry ingredients until just combined.

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6. Spoon into a piping bag and fill the holes two thirds full.

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7. Bake 10 to 12 minutes, until springy and a skewer comes out clean.

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8. Cool in the tin 5 minutes and turn out.

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9. Mix the sugar and cinnamon in a shallow dish. Brush each warm donut all over with melted butter and roll in the cinnamon sugar.

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Chef’s Tips

• Reduce the cider properly. Fresh cider tastes of nothing once baked.
• Coat them while warm. The butter is the glue for the sugar.
• Pipe the batter, since spooning gives uneven rings.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Hot spiced cider
• Coffee
• A crisp autumn afternoon

Storage & Reheating

Best the day they are made. Keep in a container up to 2 days. Freeze uncoated for 2 months and coat after thawing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.