In a world of fast-food sausage + egg + cheese on a fluffy biscuit for an early morning breakfast, I choose the almighty donut!
Especially if that donut is a creation of my own making, filling my house with the delightful scents of apples and spices.
Ohhhhh its almost too good to be true.
But it’s not!! See? Here’s proof that its true:
Lift up your coffee cups and rejoice with me!
Breakfast is mine!
Breakfast is yours!
Breakfast for everybody!
While the ingredient list may seem overwhelmingly long, the execution of this recipe is surprisingly simple.
If you prefer to make actual donuts, pour the batter into an actual donut baking tray. Since I don’t own a donut baking tray, I used a mini muffin tray instead and created mini donuts, or donut holes.
*1 1/4 cups Apple Cider
*2 cups all-purpose flour
*3/4 teaspoon baking powder
*1 teaspoon baking soda
*1 teaspoon cinnamon
*1 cinnamon stick
*1/4 teaspoon ground cloves
*1/4 teaspoon salt
*1 egg, room temperature
*2 tablespoons butter, melted
*1/2 cup brown sugar
*1/2 cup sugar
*1/2 cup buttermilk (or 1/2 cup milk + 1 1/2 teaspoon white vinegar, mixed together)
*1 teaspoon vanilla extract
*3/4 cup sugar
*1 teaspoon cinnamon
*1/4 cup butter, melted
To make the donut batter:
In a small saucepan, reduce apple cider and 1 cinnamon stick over low-medium heat for 15 – 20 minutes. After the cider has reduced, remove from heat and set aside.
Preheat the oven to 350 degrees.
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
In a medium bowl, whisk together the wet ingredients: the egg, melted butter, sugar, and brown sugar until smooth. Add the buttermilk, vanilla, and 1/2 cup of the reduced apple cider and whisk to combine.
Pour the wet ingredients into the flour bowl and mix together until all the dry ingredients are now wet.
Be careful not to over mix the dough, as this will result in tough donuts instead of light and airy donuts. Some lumps will remain in the dough mixture, but not many.
Spray a mini muffin pan with non-stick spray. Spoon the donut batter into the mini muffin pan, about 3/4 way full.
Bake the donuts 9 – 12 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool in the man for 5 minutes. After cooling in the pan, remove each donut and cool on a wire rack.
To make the topping:
Mix together the sugar and cinnamon. In a separate bowl, melt the butter.
Dip each donut top into the melted butter. Then roll the donut around in the cinnamon sugar mixture until all sides of the donut are covered.
Taste-testing is highly encouraged before serving these to your family.
I’ve always wanted to make donuts and this was a great recipe to try out for my first time! The donuts are initially sweet and then you get this amazing kick of cinnamon, clove, and apples. I ended up filling my mini muffin tray too full, so instead of round balls, the donuts look like mini muffins. Oh well. There are worse things in the baking world than not having round donuts! At least these taste delicious, like a crisp autumn day. I can’t wait to eat these in the morning with a cup of apple cider.
This recipe yielded me about 35 – 40 mini donuts.