Gluten Free Apple cider donuts
Servings 12
Equipment
- 2 mixing bowls
- Stand mixer or Electric mixer
- 1 Pastry bag, or gallon freezer bag with a hole cut in the bottom corner
- 1-2 donut tins
- 1 cooling/wire rack
- 1 sifter or fine mesh colander
Ingredients
Donuts
- 1 1/2 cup GF flour I prefer King Arthur GF flour
- 1 1/4 tsp baking powder
- 3/4 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/4 sticks butter room temperature
- 3/4 cup sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup apple cider room temperature
Icing
- 1/2 cup apple cider, reduced to 1/4 c. will require cooking down
- 1 1/4 cup powdered sugar
- 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees
- Combine flour, baking powder, salt, cinnamon and nutmeg in a bowl and mix
- In a stand mixer or a handheld mixer mix the butter and sugar until well incorporated
- Add in eggs one at a time and mix, then add the vanilla extract and mix
- Add a little of dry ingredients, then a little of the apple cider, go back and forth adding the dry ingredients then the wet ingredients until all of both are in the mixer, mixing in between each addition of ingredients. Start with dry ingredients and end with dry ingredients.
- Spray donut molds with cooking spray, or grease with butter and pipe in the batter 3/4 of the way to the top using a pastry bag or a gallon bag
- Bake 10-13 minutes until cooked through. Test doneness with a toothpick. It should come out clean.
- Let wait for one minute and then unmold and put on a wire rack to cool
- To make the icing put the cider in a pot and cook until reduced by half, let cool to room temperature. Make sure to mix often so it doesn't stick to the bottom of the pot
- Sift the powdered sugar if possible. Then whisk powdered sugar, cinnamon and reduced cider in a bowl.
- Put parchment paper underneath the wire rack. Then dip the donuts in the icing, and put back on the wire rack to dry.
- Allow 20 minutes for the icing to dry. Then they're ready to enjoy