Gluten-Free Apple Cider Doughnuts
These apple cider doughnuts will bring back childhood memories of apple picking and hay rides!
Serves: 12Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy
- 2 cups gluten-free all-purpose flour
- 1 1⁄4 cups granulated sugar, divided
- 1 1⁄2 tsp. baking powder
- 1⁄4 tsp. baking soda
- 1 tsp. salt
- 3 tsp. ground cinnamon, divided
- 1⁄4 tsp. ground nutmeg
- 1 tsp. xanthan gum
- 1⁄2 cup plus 2 Tbsp. apple cider
- 2 large eggs
- 1⁄2 cup buttermilk
- 2 Tbsp. butter, melted
- 1 cup powdered sugar
- Preheat oven to 325°F. Grease doughnut pans with butter.
- In a large bowl, whisk together the flour, 3⁄4 cup granulated sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and xanthan gum.
- In a smaller bowl, whisk together 1⁄2 cup apple cider, the eggs, buttermilk, and melted butter. Pour the wet ingredients into the dry and mix until just combined.
- Spoon the batter into a large resealable bag and cut a corner. Squeeze the batter into the wells of the doughnut pan until they’re 3⁄4 full.
- Bake for 18 to 20 minutes, until golden brown and firm to the touch. Cool in the pan for 3–5 minutes, then remove to a wire rack.
- To make the glaze, combine the powdered sugar with 2 tablespoons apple cider in a small bowl and whisk until smooth. Set out another bowl with the remaining 1⁄2 cup sugar mixed with the remaining 2 teaspoons cinnamon.
- When the doughnuts are cool enough to touch, dip each doughnut in the glaze, then sprinkle with cinnamon sugar. Return to the rack to cool completely.