There is a very special story behind these apple cider donuts. You see, I went to the doctor last week to get a lab workup done, just to make sure this machine of mine is working properly. Among the handful of tests drawn was the gluten antibody blood test.
Two years ago I saw an endocrinologist who diagnosed me with Celiac Disease based on this same blood test. My levels were in the middle to high range, a clear indication of gluten sensitivity and most likely Celiac Disease.
Well, guess what the last set of results came back with? Not a trace of gluten sensitivity. At all! Whatsoever!
I sat there scratching my head, completely dumbfounded by the results. I promptly texted my med school friend, "How could this be?! Can something as serious as Celiac Disease just go away? "
In an effort to receive all the answers on the current state of my bipolar body, she replied, "Your plasma cells are over it."
To which I obviously replied, "Welp, looks like I better go celebrate by eating a donut!"
And then I stepped up my game and made an entire dozen of my own! Apple cider donuts to be precise. These donuts came out so perfect, moist and absolutely delectable. The smells of fall seeped into every corner of our house, and sparkles of cinnamon sugar covered the table. It's those little things, ya know? (By the way, do you spell it donut or doughnut? I opened up this debate on Instagram a couple months back and it was a split down the middle.)
Here is the delicious recipe...
Apple Cider Donuts
Yields 1 dozen
(Recipe adapted from this one)
1 1/4 cups apple cider
2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 large egg
2 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
To make the cinnamon sugar coating:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 stick butter, melted
1. In a small saucepan, simmer the apple cider over medium-low heat for about 15 minutes. Reducing it will bring out a strong, vibrant flavor for the donuts. Take 1/2 cup of the mixture and place it in the refrigerator to cool.
2. Preheat the oven to 350°F and grease your donut pan. While the oven is heating, mix together all of your dry ingredients together in a large bowl. Set aside.
3. In a medium bowl, mix together your egg, butter and sugars. Once those are mixed and smooth, add in the buttermilk, vanilla extract and reduced apple cider. Mix thoroughly.
4. Add your mixture of wet ingredients into the large bowl of dry ingredients. Whisk together gently, and be sure to not overmix! This is important to give it a doughy, donut-y texture.
5. Pour your batter into your donut pan, filling each mold 3/4 full. If you add more, they will puff up and lose their hole in the middle, and then you will have one sad-looking donut. We don't want that, now do we! Bake for 7-8 minutes until golden. You can test to make sure they are done by sticking a toothpick in to see if it comes back clean.
6. While the donuts are cooling, mix together your sugar and cinnamon for the coating. Once they have cooled, use a pastry brush to apply a light coat of melted butter to each donut, and then dip them in the cinnamon sugar mixture.
7. Pour yourself a cold glass of milk and bite into these warm, spiced treats and savor every bite!