These doughnuts start with one step most recipes skip: boiling the apple cider down to a concentrated syrup. That reduction is what gives the crumb a real apple flavour, not just a faint hint of it.
Spelt flour keeps the texture light without feeling hollow. The bran in spelt adds a slight nuttiness that works well with the warm spice.
They’re baked, not fried, which means the crumb stays tender rather than greasy. A quick brush of melted butter before rolling in cinnamon sugar gives the coating something to cling to.
These are straightforward to mix, bake in about 12 minutes, and coat while still warm.
Why You’ll Love This Recipe
- Reduced cider batter delivers concentrated, genuine apple flavour
- Spelt flour gives a lighter, nuttier crumb than all-purpose
- Baked, not fried, so the texture stays tender throughout
- Cinnamon sugar coating sets firm as they cool
Ingredient Notes
- Apple cider: Use unfiltered, unsweetened apple cider (not sparkling cider or juice). Boil it down to 120 ml from 360 ml to get the concentrated flavour the recipe depends on.
- White spelt flour: White spelt works best here for a lighter crumb. Whole spelt flour can be used but the doughnuts will be denser and slightly more bitter.
- Unsalted butter: Used both in the batter and for coating. Melt it fresh for the coating so it stays liquid enough to brush on evenly.
- Sour cream: Adds moisture and a slight tang that balances the sweetness. Full-fat plain yogurt works as a direct substitute.
- Apple pie spice: A blend of cinnamon, nutmeg, allspice, and cloves. If you don’t have it, use 1 tsp cinnamon plus a pinch each of nutmeg and allspice.
- Brown sugar: Light or dark brown sugar both work. Dark brown sugar adds a slightly deeper molasses note that pairs well with the cider.
Spelt Apple Cider Doughnuts
Description
Reduced apple cider concentrate and wholegrain spelt flour give these baked doughnuts a firm crumb and clean, tart apple flavour that holds up well under the cinnamon sugar coating.
Ingredients
Cider reduction
Doughnut batter
Cinnamon sugar coating
Instructions
Reduce the cider
- Pour 360 ml of apple cider into a small saucepan over medium-high heat. Bring to a boil, then reduce to a steady simmer. Cook for 12 to 15 minutes until the cider has reduced to 120 ml. Pour into a small bowl and cool completely.
- While the cider cools, heat your oven to 190 C / 375 F. Grease a 6-cavity doughnut pan well with butter or non-stick spray.
Mix the batter
- In a large bowl, whisk together the spelt flour, baking powder, baking soda, apple pie spice, and salt until evenly combined.
- In a separate bowl, whisk the brown sugar, melted butter, eggs, sour cream, and vanilla extract until smooth. Pour in the cooled cider reduction and whisk again briefly.
- Add the wet ingredients to the dry ingredients. Fold gently with a spatula until just combined - the batter will be thick. Stop as soon as no dry streaks remain; do not overmix.
Fill and bake
- Transfer the batter to a piping bag or zip-lock bag with one corner snipped. Pipe the batter into the greased doughnut cavities, filling each no more than three-quarters full.
- Bake for 11 to 13 minutes until the tops are set and spring back lightly when pressed. A toothpick inserted into the thickest part should come out clean.
- Cool in the pan for 5 minutes, then turn out onto a wire rack. Bake the remaining batter in the same pan if you have a 6-cavity pan.
Coat the doughnuts
- Mix the caster sugar and cinnamon in a shallow bowl. Melt the remaining 45 g of butter in a small bowl.
- While the doughnuts are still warm, brush each one all over with melted butter, then roll immediately in the cinnamon sugar until evenly coated. Place on the wire rack to cool slightly before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 215kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 48mg16%
- Sodium 140mg6%
- Potassium 95mg3%
- Total Carbohydrate 33g11%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 4g8%
- Vitamin A 260 IU
- Calcium 45 mg
- Iron 1 mg
- Vitamin D 12 IU
- Vitamin E 0.5 mg
- Vitamin K 2 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1.2 mg
- Vitamin B6 0.05 mg
- Folate 10 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 90 mg
- Magnesium 18 mg
- Zinc 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Reduce 360 ml cider to 120 ml before starting - this takes about 15 minutes over medium heat.
- Cool the reduction fully before adding to batter to prevent the eggs from cooking.
- Do not overmix once the flour is added - stir until just combined to keep the crumb tender.
- Roll in cinnamon sugar while doughnuts are still warm for the coating to adhere properly.
- A standard 6-cavity doughnut pan works best; silicone pans may need 1-2 extra minutes of bake time.
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