October 9, 2019

Baked Cider Doughnuts- (Gluten Free)

Name: Baked Cider Doughnuts (GF)
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Ingredients: Nonstick cooking spray; 1 ¾ cup/225 grams Bob’s Red Mill Gluten Free 1-to-1 all-purpose flour; 1 ¼ teaspoon baking powder; ¾ teaspoon fine sea salt; 2 teaspoons ground cinnamon (divided); ½ teaspoon freshly grated nutmeg; 1 cup unsalted butter (2 sticks, at room temperature, divided); ¾ cup/165 grams light brown sugar; ¾ cup/150 grams granulated sugar (divided); 2 large eggs (at room temperature); 1 teaspoon vanilla extract; ½ cup/120 milliliters apple cider

Baked Cider Doughnuts (gluten free) rock. They have the big taste of a regular doughnut but with less calories because they are baked. Deliciously crispy on the outside and cake-like on the inside. Baked Cider Doughnuts are great any time of year but they’re especially delicious in the fall…kind of a rite of passage into the new season. Pair with a cup of coffee and enjoy a perfectly satiating breakfast or snack…Michelle-style!

Jump to Recipe

Mix together dry ingredients for the Cider Doughnuts

In a medium bowl, add gf flour, baking powder, salt, cinnamon and nutmeg. Whisk to combine. Set aside.

Batter Preparation

Using a mixer fitted with the paddle attachment, cream butter, brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.

Add eggs one at a time and mix until well incorporated. Beat in vanilla extract. Slowly add flour mixture to the batter and mix on low speed. With the mixer running, carefully add apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is thoroughly incorporated.

Preparing Doughnut Batter for Pan Filling

Spoon batter into a plastic baggie (or pastry bag). Cut a 1/2 -inch opening in the bottom corner tip of baggie as I have done in the above photo.

Lightly grease pans with non-stick spray. Squeeze batter into doughnut pans, filling them about 2/3 of the way full. If you don’t own a doughnut pan, you can use a muffin pan and either make muffins or add a small, squished, rounded piece of foil in the middle of each cup to simulate a doughnut pan as I did above.

Cinnamon Sugar Topping Preparation

While the doughnuts bake, mix remaining granulated sugar and cinnamon together on a small plate. Melt remaining butter on the stove or in the microwave.

Muffin pan in the front and doughnut pan in the back.

Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12-15 minutes for doughnuts or 15-20 minutes for muffins. Rotate pan(s) halfway through baking. Let doughnuts cool for 5 minutes, then un-mold them from the pans. If using the muffin pans to make your doughnuts, gently pop out foil balls with your fingers.

Brush butter on both sides of doughnut and dredge through cinnamon sugar mixture

Brush both sides with melted butter and dredge in cinnamon sugar mixture while they are still warm.

Baked Cider Doughnuts- (Gluten Free)

Serve immediately or let cool to room temperature.

Print Recipe

5 from 1 vote

Baked Cider Doughnuts (GF)

Prep Time15

Cook Time15

Resting Time5

Total Time35

Course: Breakfast, Snack

Cuisine: American

Keyword: cider, cinnamon, doughnuts, gluten free, sugar

Servings: 12 doughnuts

Author: GFchow @ gfchow.com

Equipment

Doughnut or Muffin pans

Ingredients

Nonstick cooking spray
1 ¾ cup/225 grams Bob’s Red Mill Gluten Free 1-to-1 all-purpose flour
1 ¼ teaspoon baking powder
¾ teaspoon fine sea salt
2 teaspoons ground cinnamon divided
½ teaspoon freshly grated nutmeg
1 cup unsalted butter 2 sticks, at room temperature, divided
¾ cup/165 grams light brown sugar
¾ cup/150 grams granulated sugar divided
2 large eggs at room temperature
1 teaspoon vanilla extract
½ cup/120 milliliters apple cider

Instructions

Heat oven to 350 degrees. Lightly grease 2 6-cavity doughnut pans (or a 12-cup muffin pan) with nonstick spray.
In a medium bowl, add gf flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping bowl as necessary. Beat in vanilla extract.
Slowly add flour mixture to the batter and mix on low speed until incorporated.
With the mixer running, carefully add apple cider in a slow, steady stream. Scrape the bowl well to make sure the batter is thoroughly incorporated.
Spoon batter into a plastic baggie (or pastry bag). Cut a 1/2 -inch opening in the bottom corner tip of baggie and squeeze batter into doughnut pans, filling them about 2/3 of the way full. (If you don't own doughnut pans, you can use a muffin pan and either make muffins or add a small, squished, rounded piece of foil in the middle of each cup to simulate a doughnut pan as I did above.)
Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes for doughnuts or 15-20 minutes for muffins. Rotate pan(s) halfway through baking.
While the doughnuts bake, whisk remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine.
In a separate small bowl, melt remaining 6 tablespoons of butter on the stove or in the microwave.
Let doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush all sides with the melted butter and dredge them in cinnamon sugar mixture while they are still warm.
Serve immediately or let cool to room temperature.

Notes

As I state in the GFchow FAQ section, I am not a baker. With that said, these doughnuts are very easy to make. Also, don’t be intimidated by the metrics. For those who bake, they say metrics are the way to go and result in the best baked goods.

These doughnuts freeze beautifully. Wrap each one individually in foil and freeze. When ready to eat, let doughnut(s) defrost for 1/2 hour and pre-heat toaster oven (or oven) to 350 degrees and place doughnut directly on the rack and reheat for 5 minutes. Doughnut should be warm and crispy on the outside and soft on the inside.

This recipe can be halved but it’s easiest to do so if you have a scale.

If you’re not gluten free, use regular all-purpose flour instead of the gluten free flour.

Recipe is from the New York Times and modified by me for gluten free eating. Click here for recipe.

If you like this recipe, you may also like these other GFchow recipes. GG’s Vanilla Kugel-Gluten Free, Pumpkin Pancakes-Gluten Free and Grilled Halloumi Gluten Free Toast with Grapefruit Marmalade.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.