Gluten-Free Baked Apple Cider Donuts

Hi Bakers!

You need to make these donuts! I know I say this about every recipe but this is the third and best time I have made these. I revised the last version so that the donuts had a denser more cake-donut-like texture. They have a really moist and apple-flavored interior with just the right amount of spice. Then, they get rolled in melted butter and cinnamon sugar…wow! They are so good and unbelievably gluten-free. I am not changing a thing with these and will be making and eating them all through the Fall. Have fun in the kitchen :) -Carolyn

Gluten-Free Apple Cider Donuts

Revised for gluten-free from Sally’s Baking Addiction’s Baked Apple Cider Donuts recipe

Dry Ingredients

1¾ cups Cup4Cup Multipurpose gluten-free flour

¼ cup blanched almond flour

1½ teaspoons sweet rice flour

¾ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

¼ teaspoon allspice

¼ teaspoon nutmeg

Wet Ingredients

3 tablespoons melted butter

½ cup granulated sugar

¼ cup light brown sugar

1 large egg

1 teaspoon vanilla extract

¼ cup 2% milk

¼ cup applesauce, unsweetened

¼ cup apple cider, (reduced amount)****

For rolling

Melted butter 

Cinnamon Sugar  (MIx together in a wide shallow cereal bowl 1 cup granulated sugar + 1 1/2 teaspoons of cinnamon.)

Directions:

****Begin by using 1½ cups apple cider and heat on the stove over medium heat until it is reduced to ¼ cup.  This will take about 30 minutes. If you can’t find apple cider, you can use apple juice concentrate and just thaw and measure out ¼ cup.

Preheat oven to 350F degrees.

Oil donut pans, set aside.

In a medium-sized bowl, whisk the dry ingredients together and set aside.  In a large bowl, mix melted, butter, granulated sugar, and brown sugar until well combined.  Add egg, vanilla, milk, and applesauce, and mix well.

Pour dry ingredients into wet ingredients and stir until just combined.  Add ¼ cup cooled reduced apple cider. Stir until just mixed. 

Spoon batter into a piping bag or large ziplock bag and twist the end shut. Then, cut the tip off the bag so you have a ½ inch opening. Pipe the batter into the donut pan so it is about ¾ full.

Bake donuts for 10-15 minutes until the donut springs back when touched with your finger.

Cool for 5 minutes and transfer to a wire rack.

Dip donuts in melted butter, front and back, and coat in a cinnamon sugar mixture.  Try not to eat too many...I failed and ate two in quick succession:) Enjoy!