Description
These Fresh Milled Flour Apple Cider Donuts are tender, warmly spiced, and coated in buttery cinnamon sugar. Made with fresh‑milled soft white wheat, reduced apple cider, and simple homestead ingredients, they’re the perfect recipe for fall baking, holiday mornings, pumpkin patch weekends, and cozy seasonal gatherings.
Ingredients
Scale
Apple Cider Reduction
- 1 cup apple cider
- 2 cinnamon sticks
Donuts
- 270 g soft white wheat berries (weighed before milling)
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup avocado oil
- 1/4 cup milk
- 3 TBSP applesauce
Topping
- 2 TBSP melted butter
- 1/4 cup sugar
- 1 1/2 tsp ground cinnamon
Instructions
Make the Apple Cider Reduction
- Add the apple cider and cinnamon sticks to a small saucepan.
- Simmer over medium heat until reduced to about 1/3 cup.
- Remove cinnamon sticks and let cool slightly.
Make the Donuts
- Mill 270 g soft white wheat berries using your grain mill.
- In a mixing bowl, whisk together: fresh‑milled flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
- In another bowl, whisk the brown sugar, granulated sugar, egg, vanilla, avocado oil, milk, applesauce, and reduced cider.
- Pour wet ingredients into dry and mix with a wooden spoon until just combined.
- Grease donut pans and spoon or pipe batter into each cavity.
- Bake at 350°F for 10–12 minutes, or until the donuts spring back when touched.
- Cool for 2–3 minutes before coating.
Cinnamon Sugar CoatingÂ
- Stir together the sugar and cinnamon in a shallow bowl.
- Dip each warm donut into the melted butter, coating the surface lightly.
- Immediately dip the buttered donut into the cinnamon‑sugar mixture.
- Gently shake off any excess so the coating is even and not overly heavy.
- Prep Time: 20
- Cook Time: 10