Apple Cider Donuts

Recipe by: Sarah Crawford (@bromabakery)

The ultimate fall flavors of cinnamon, sugar, and apple cider combine to make these delicious lactose-free donuts. Warm and comforting, these homemade baked apple cider donuts are the perfect way to satisfy your sweet tooth.

Yield: 12 donuts

Prep Time: 20 minutes

Total Time: 30 minutes

Holiday donuts coated in cinnamon sugar and glaze in basket with white napkin

Donut Ingredients

1 1⁄2

cups all-purpose flour

1⁄3

cup light brown sugar

1⁄2

teaspoon baking soda

1⁄2

teaspoon baking powder

3⁄4

teaspoon salt

egg

1⁄3

cup LACTAID® 2% Reduced Fat Milk

1⁄4

cup vegetable oil

1⁄4

cup apple cider

teaspoon vanilla extract

Cinnamon Sugar Coating Ingredients

1 1⁄2

cups

granulated sugar

tablespoon

ground cinnamon

1⁄4

cup

butter, melted

Tablespoons

apple cider

Preparation

Preheat the oven to 350°F. Grease a standard sized donut pan and set aside.
In a medium bowl, combine flour, sugar, baking soda, baking powder, and salt. In a separate bowl, combine egg, LACTAID® 2% Reduced Fat Milk, vegetable oil, apple cider, and vanilla extract. Carefully pour the wet ingredients into the dry, mixing until just combined. Mixture will be slightly lumpy and thick.
Spoon batter into a large plastic bag and cut a ½ inch hole in one corner, creating a makeshift piping bag. Pipe the dough into the donut molds, filling ¾ of the way to the top of the molds. Bake for 10 minutes. Allow to cool in the pan for 5 minutes before coating with cinnamon sugar.
To make the cinnamon sugar, combine both ingredients in a shallow bowl. In a separate bowl combine the melted butter and apple cider. Using a small brush, brush each donut with the melted butter and apple cider, then dip each side into the sugar mixture. Dip each donut in twice for an extra sugary coating.