Why These Donuts Win

• Zero Mixer – bowl + spoon = done.
• Reduced Cider – concentrated autumn flavour.
• Two Finishes – bake OR fry, your call.
• Gift-Ready – pack in paper bag with ribbon.

Ingredient Spotlight

Donut Base

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup reduced apple cider (see step 1)
• ½ cup whole milk
• 1 large egg
• 2 Tbsp melted butter
• 1 tsp vanilla extract

Caramel Glaze

• ½ cup caster sugar
• 2 Tbsp water
• ¼ cup heavy cream, room temp
• Pinch of salt

Step-by-Step Method

1. Reduce Cider: Simmer 2 cups apple cider 15 min until 1 cup; cool completely.
2. Dry Mix: Whisk flour, baking powder, baking soda, salt.
3. Wet Mix: Whisk reduced cider, milk, egg, melted butter, vanilla.
4. Combine: Pour wet over dry; fold just until combined (lumps are fine).
5. Shape: Pipe or spoon into greased donut pan OR cut with floured cutter.
6. Bake: 350 °F / 175 °C 10–12 min until golden. Cool 5 min.
7. Glaze: Caramel recipe below; dip while warm.

Bake or Fry, Two Finishes

A. Bake (10 min)

• Pipe into greased donut pan.
• Bake 350 °F 10–12 min until golden.

B. Fry (3 min)

• Cut with floured cutter; fry 350 °F oil 90 sec per side.
• Drain on rack; dip while warm.

Storage & Make-Ahead

• Room temp: airtight 2 days.
• Freeze: baked donuts 2 months; thaw 10 min.
• Gift-ready: pack in paper bag with ribbon.

📖 Recipe Card