Buckwheat Apple Cider Donuts

Buckwheat Apple Cider Donuts

Nutty buckwheat flour and reduced cider give these baked donuts a deep, autumn-spiced flavor.

Total 55 min Makes 12 donuts Calories 210/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Apple cider is boiled down to a syrupy concentrate before it goes into the batter, packing concentrated fruit flavor into every bite. Buckwheat flour adds a toasty, slightly earthy note that pairs well with cinnamon and nutmeg. These are baked rather than fried, then rolled in cinnamon sugar while warm, making them a straightforward weekend breakfast or fall gathering treat.

Ingredients

  • 2 cups apple cider
  • 1 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup buttermilk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar, for coating
  • 1 teaspoon ground cinnamon, for coating
  • 4 tablespoons unsalted butter, melted, for coating

Method

  1. Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to about 1/2 cup, 15 to 18 minutes. Set aside to cool slightly.

  2. Preheat oven to 350°F. Grease two 6-cavity donut pans with butter or nonstick spray.

  3. In a large bowl, whisk together the all-purpose flour, buckwheat flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

  4. In a separate bowl, whisk the egg, buttermilk, melted butter, vanilla extract, and the cooled reduced cider until smooth.

  5. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

  6. Spoon the batter into a piping bag or a zip-top bag with the corner snipped off, and pipe into the donut pan cavities, filling each about three-quarters full.

  7. Bake until the donuts spring back when touched and a toothpick inserted comes out clean, 10 to 12 minutes.

  8. Let the donuts cool in the pan for 5 minutes, then turn out onto a wire rack.

  9. Combine the coating sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter, then roll in the cinnamon sugar to coat completely.

  10. Serve warm or at room temperature.

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Buckwheat Apple Cider Donuts

Apple cider is boiled down to a syrupy concentrate before it goes into the batter, packing concentrated fruit flavor into every bite. Buckwheat flour adds a toasty, slightly earthy note that pairs well with cinnamon and nutmeg. These are baked rather than fried, then rolled in cinnamon sugar while warm, making them a straightforward weekend breakfast or fall gathering treat.

55 min 12 donuts 210 cal

Ingredients

  • 2 cups apple cider
  • 1 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup buttermilk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar, for coating
  • 1 teaspoon ground cinnamon, for coating
  • 4 tablespoons unsalted butter, melted, for coating

Method

  1. 1

    Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to about 1/2 cup, 15 to 18 minutes. Set aside to cool slightly.

  2. 2

    Preheat oven to 350°F. Grease two 6-cavity donut pans with butter or nonstick spray.

  3. 3

    In a large bowl, whisk together the all-purpose flour, buckwheat flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

  4. 4

    In a separate bowl, whisk the egg, buttermilk, melted butter, vanilla extract, and the cooled reduced cider until smooth.

  5. 5

    Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

  6. 6

    Spoon the batter into a piping bag or a zip-top bag with the corner snipped off, and pipe into the donut pan cavities, filling each about three-quarters full.

  7. 7

    Bake until the donuts spring back when touched and a toothpick inserted comes out clean, 10 to 12 minutes.

  8. 8

    Let the donuts cool in the pan for 5 minutes, then turn out onto a wire rack.

  9. 9

    Combine the coating sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter, then roll in the cinnamon sugar to coat completely.

  10. 10

    Serve warm or at room temperature.