I have never had easier, cheesier, more delectable potatoes as those made with this Gruyère au gratin dish. Yum!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 donuts |
Ingredients
- 2 cups fresh apple cider
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 pinch ground cardamom
- 1 pinch freshly grated nutmeg
- ½ cup white sugar
- ½ cup packed brown sugar
- ½ cup warm milk
- 6 tablespoons unsalted butter, melted, divided
- ¾ teaspoon vanilla extract
- 1 large egg
- 1 cup white sugar, or as needed
- 1 tablespoon ground cinnamon, or as needed
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans.
- Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed.
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- Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.
- Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix.
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- Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.
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- Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary.
- If desired, while still slightly warm, brush the donuts lightly with remaining melted butter.
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- Mix 1 cup white sugar and 1 tablespoon cinnamon together for the topping in a shallow dish; toss in donuts to coat. Let cool completely before serving.
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- If you want to cook slower and safer when making the apple cider reduction, you can always use lower heat. Or if you’re in a hurry and like a bit of danger, you can do this on high heat.
- Donuts can also be glazed with icing (powdered sugar with a little apple cider) or served plain as-is.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 168 mg |
| Sugars | 35 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
this was one of my favorite my kids and I love it
These were delicious. I’ll make them again for sure. I might go a little bolder with the spices next time but the texture was perfect.
My mom used to make these every fall when we got our apples and cider, such good memories!
I thought it was a great suggestion to boil down the cicer ahead of time which I did. They came out great!
Good recipe that was easy to follow and produced what it was supposed to! I’ve only made one batch. The donuts were lighter and more “bread” like than commercial donuts. As others have mentioned, the flavor was light. Good, but not “bam, Apple!” The cider was not especially flavorful, so that may be the issue. I would give these a go if your looking for a treat. Took 2, maybe 3 hours start to finish. That included the wait times for cooling and the amount of time it took to cook down the 2 cups cider to 1/2 cup.
I love these donuts because they are not baked and are really light. these will be my go to donut recipe from now on.
This. Came out so delicious. The only thing I did different was to add coconut milk instead of cow milk because I am allergic. I had to add my review because of the lack luster one .. it’s the only review. This is probably the best tasting cake I’ve ever made. Please try it and decide for yourself!
They came out perfectly, but the taste is just okay. I wouldn’t bother to make them again
It was yummy. Kids loved it. We love Chef John’s recipes and his sense of humor 🙂
Good, but much more like cake than like the cider donuts we get at our local cider mills/farm markets in upstate NY.
They were good BUT took very long to reduce the apple cider to 1/2 cup. Is it supposed to get thick? I was disappointed there wasn’t more of an apple cider taste.
These were amazing! An really easy to make, although cider takes a while to reduce Really delicious, 10/10
I do not have a donut pan so I made them in muffin/cupcake pan. Turned out just awesome. I did the sugar coating at the end and it’s like sugar donuts at the fair. Love it !!!
Good. Not great. These are sweet, not flavorful. Misses that slightly tart ‘bite’ from that is what true apple cider donuts are known for. Reduce the sugars down to 1/4 c. granulated white and 1/4 c. brown sugar and these would allow more of the cider & spice flavor through. Makes a good coffee cake with diced apples included. Not for donuts.
I didn’t have apple cider so I used apple cider vinegar. That wasn’t wise. They baked well and everything else was great but the taste. I will try this again! Don’t use vinegar!
This is the best recipe I have stumbled upon. The apple cider reduction added the rich apple flavor missing from previous recipe attempts, as well as the addition of cardamom. They look beautiful, too. I tried to upload a photo, but the web app does not like the size of my photo. They looked very much like chef John’s. I did go with the cinnamon sugar topping, which added a nice crunch to the moist, cake crumb.
This should get 6 stars!!
The batter was slightly too wet when I made this. I will reduce the quantity of milk by a smidge next time so the batter doesn’t run out of my piping bag. Baked them for a little longer than 12 minutes and they came out great.
Great recipe. It makes fluffy donuts. The apple cider vinegar does take a long time to reduce. Very yummy.
The taste is good , but the 15 minute time for preparation is absurd!!! It took closer to two hours with reducing the cider.
Absolutely delicious and light recipe with very little prep time needed. Sure I made it as a muffin because I don’t have a donut pan but after all I am the captain of my baking tin