Apple Cider Doughnuts
Photo: Gluten-Free Apple Cider Doughnuts.
- 1 1/2 C GF Flour mix
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/4 tsp freshly grated nutmeg
- 3/4 C sugar
- 6 tbsp butter at room temperature
- 2 eggs at room temperature, beaten
- 3/4 C (6 fluid ounces) apple cider
- Cinnamon-sugar mixture, to taste, for rolling the doughnuts
- Preheat your oven to 325°F. Grease a mini doughnut pan and set it aside.
- In a large bowl, whisk the flour, baking powder, baking soda, 1 teaspoon ground cinnamon, salt, cream of tartar, nutmeg and 3/4 cup granulated sugarto combine well. Add the butter, eggs and cider, and mix to combine well. Transfer the batter to a piping bag fitted with a small plain tip or a squeeze bottle. Squeeze the batter into the prepared doughnut wells until they are each about 2/3 of the way full. Shake the pan back and forth horizontally until the batter is in an even layer in each well.
- Place the pan in the center of the preheated oven and bake until the tops of the doughnuts spring back when pressed (about 8 minutes). Remove the pan from the oven and allow the doughnuts to cool for about 3 minutes, or until they are no longer too hot to touch.
- While the doughnuts cool slightly, place the cinnamon sugar mixture in a shallow pan or bowl. Gently remove the slightly cooled (but still warm) doughnuts from the doughnut pan with your fingertips and turn them around in the cinnamon sugar until they are well-coated on all sides. Place the finished doughnuts on a clean sheet of parchment paper. Repeat the above steps for the rest of the doughnut batter and resulting doughnuts.
- Serve immediately, or at least within a day or two stored uncovered at room temperature.