Gluten Free Apple Cider Donuts
Just like the treats at the apple orchard, only gluten free!
Hi friends,
First of all, happy news - I have a bonus recipe for you today! My Best Gluten-free Sugar Cookies with Pillowy Buttercream recipe was recently published on Food52 with beautiful photos by Julia Gartland. (My photo is above, go check out hers on Food52!) Check it out, make some cookies, and leave me a review if you love them!
It seems like fall is fast approaching, I don’t know about you but my calendar is filling up with festivals, apple picking and other seasonal fun. Everywhere I go it seems apple cider donuts are on the menu…. but not gluten free apple cider donuts. So here is is your recipe for cider filled treats, bursting with real apple flavor thanks to the reduced cider. I know, an extra step, but you will be rewarded with the most flavorful donuts you could want, and if you make extra boiled cider you can use it in everything from apple cider vinaigrette (yes please) to drizzling on ice cream, or even serving with a pork roast, it’s basically liquid autumn.
These donuts are baked, not fried so you’ll need a donut pan to get the right shape. You could definitely bake them in your air fryer, if you have the kind that looks like a little toaster over so the pan could fit in, they’d go a bit faster though.
Make sure you give them time to cool a bit in the pan when they come out, otherwise they’ll break when you pull them out. Notice I overfilled mine a bit…. don’t do it, your donuts will be prettier if you stick to the 2/3rd full, but if you do they are donuts, of course you’ll still eat them.
Feel free to freeze these fully baked and pull them out whenever you’re headed somewhere where fall treats seem appropriate, just make sure to let them thaw out in an airtight container so they don’t dry out.
You’ll love the spicy sugar coating so traditional to these types of donuts. If you’re used to a glazed variety you can always whip one up with powdered sugar and a spoon or two of more cider, that would really drive the apple flavor home!!
Next Level Gluten Free Apple Cider Donuts
Yield: 12 donuts
6 cups (1362g) Apple Cider
3/4 cup (149g) granulated sugar
6 Tbsp (85g) softened butter (or nondairy stick butter)
2 large eggs
1 1/2 cups (195g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure (or another one to one gluten free flour blend)
1 1/2 tsp (6g) baking powder
2 tsp (8g) apple or pumpkin pie spice
½ tsp (2g) kosher salt
2 Tbsp (28g) melted butter, or melted coconut oil
1/2 cup (99g) granulated sugar
1 Tbsp (12g) apple or pumpkin pie spice
In a large pot simmer the 6 cups of apple cider until it reduces to ¾ cup. Set it aside to cool. This will take about an hour. You can also buy “boiled cider” from many apple orchards, the only ingredient should be apple cider but make sure you check, and see if their boiling equipment is used for anything else to avoid cross contamination!!
Preheat oven to 350°F. Grease two 6-cavity donut pans with oil or butter. In a large bowl cream together sugar and softened butter until light and creamy, 3-4 minutes. Add the eggs, and fully incorporate them.
In another bowl whisk together the flour, baking powder, spices and salt. Add the dry mixture to the wet, and pour in the reduced cider. Mix everything until thoroughly combined.
Using a piping bag or spoon, put the thick soft batter into the prepared donut pans, filling molds 3/4 of the way, no more or the batter will mushroom out of the top. Bake the donuts for 18 minutes or until golden brown and set. Let them cool in the pan for 10-15 minutes. Turn the pans over and take the donuts out of the pan.
Melt the additional butter or coconut oil and whisk together the sugar and pie spices. Brush the donuts with melted butter and roll in the sugar mixture. Enjoy!
PDF of the Recipe - Collect them all!
A few tools to help with Gluten Free Donut Making
Some piping bags are great for getting the dough in there!
You could also use squeeze bottles!