Description
These baked doughnuts are a delightful treat made without a traditional doughnut pan. Using simple pantry ingredients and a clever foil mold technique, you can enjoy light, fluffy doughnuts with a warm hint of cinnamon and apple cider flavor. Perfect for a cozy breakfast or snack, they are also vegan-friendly and dairy-free.
Ingredients
Doughnuts
- 1-1/2 cups apple cider or juice
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons vegan butter-style sticks, melted
- 2 tablespoons unsweetened almond milk or other nondairy milk
Topping
- Confectioners’ sugar, for dusting
Instructions
- Prepare the pan: Preheat oven to 350°F. To create doughnut molds, take a 5×5-inch square piece of foil and wrap it gently around one of your fingers, folding the sides up to form a ring. Place this ring into a muffin cup and press it to fit snugly. Repeat this for all 12 muffin cups and grease each mold with cooking spray.
- Reduce the apple cider: In a small saucepan over medium heat, bring the apple cider to a boil. Lower the heat and simmer until the liquid reduces to about 1/2 cup, approximately 15 minutes. Allow this reduced cider to cool completely.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg until well combined.
- Combine wet and dry ingredients: Pour the cooled reduced apple cider, melted vegan butter, and almond milk into the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a light texture.
- Pipe the batter: Transfer the batter into a food-safe plastic bag and cut a small hole at one corner. Pipe the batter into the prepared foil molds in the muffin pan, filling each about three-fourths full.
- Bake the doughnuts: Place the muffin pan in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the doughnuts comes out clean.
- Cool and remove: Allow the doughnuts to cool in the pan for 5 minutes. Carefully remove the foil molds and transfer the doughnuts to a wire rack to cool completely.
- Dust and serve: Before serving, dust the baked doughnuts with confectioners’ sugar if desired. Enjoy warm or at room temperature.
Notes
- Make sure the apple cider is fully reduced to concentrate flavor and avoid soggy doughnuts.
- Do not overmix the batter to keep the doughnuts light and fluffy.
- The foil mold technique allows you to bake doughnuts without a special pan.
- Use vegan butter and nondairy milk to keep this recipe fully vegan and dairy-free.
- These doughnuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
