Pear Cider Donuts

cook time:

1 hr 0 min

total time:

1 hr 0 min

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Apple cider donuts are one of my wife’s favorite treats of the fall season in NYC. Every fall, you can find in any farmers market a box of half a dozen of apple cider donuts. What’s nice about them is that they are usually baked and the liquids for the batter come from cider only (non alcoholic). The thing is that these donuts are going stale very quickly, so making them yourself is the best option to taste the real deal! Freshness is the key here, and you can never beat a homemade version! These cider donuts are made with pear cider instead of apple cider, which in my opinion is 10 times more delicious. The spices I used for the batter are cinnamon and baharat. This combo is amazing! You should definitely give it a try!

Ingredients

For the donuts:

  • 250 gr AP flour
  • 120 ml reduced pear cider
  • 120 ml milk (at room temperature)
  • 100 gr white sugar
  • 100 gr brown sugar
  • 30 gr melted butter
  • 1 free range egg
  • 5 gr baking soda
  • 4 gr baking powder
  • 5 gr cinnamon powder
  • 5 gr baharat spice (use apple pie spice if you don’t have baharat)
  • 5 gr vanilla
  • 3 gr salt

Ingredients

For the topping:

  • 180 gr white sugar
  • 80 gr melted butter
  • 5 gr cinnamon
  • 5 gr baharat

Ingredients

For the donuts:

  • 250 gr AP flour
  • 120 ml reduced pear cider
  • 120 ml milk (at room temperature)
  • 100 gr white sugar
  • 100 gr brown sugar
  • 30 gr melted butter
  • 1 free range egg
  • 5 gr baking soda
  • 4 gr baking powder
  • 5 gr cinnamon powder
  • 5 gr baharat spice (use apple pie spice if you don’t have baharat)
  • 5 gr vanilla
  • 3 gr salt

Ingredients

For the topping:

  • 180 gr white sugar
  • 80 gr melted butter
  • 5 gr cinnamon
  • 5 gr baharat

Ingredients

For the donuts:

  • 250 gr AP flour
  • 120 ml reduced pear cider
  • 120 ml milk (at room temperature)
  • 100 gr white sugar
  • 100 gr brown sugar
  • 30 gr melted butter
  • 1 free range egg
  • 5 gr baking soda
  • 4 gr baking powder
  • 5 gr cinnamon powder
  • 5 gr baharat spice (use apple pie spice if you don’t have baharat)
  • 5 gr vanilla
  • 3 gr salt

Ingredients

For the topping:

  • 180 gr white sugar
  • 80 gr melted butter
  • 5 gr cinnamon
  • 5 gr baharat
Equipment

Small pot
Bowl
Piping bag
Spray oil
Donut pan

Lets Start Cooking!

step 1

Preheat the oven to 350°F or 175 °C.

step 2

Start by reducing the pear cider. Using 360 ml of pear cider, simply cook it on medium heat until it is reduced 3 times, to 120 ml.

step 3

In a bowl, mix the flour, baking powder, baking soda, salt, and spices. Set aside.

step 4

In a separate bowl, mix the melted butter, egg, white sugar, brown sugar, milk, and vanilla. Mix well until homogeneous.

step 5

Add the wet ingredients mixture into the dry mixture and mix just until combined, don’t over mix.

step 6

Transfer the batter into a piping bag (sitting in a quart container, it would be much easier to fill the bag up).

step 7

Spray the donut tray with oil and pipe the batter in, filling each mold in half.

step 8

Bake for 12 min.

step 9

Take the donuts out from the pan and let it cool to room temperature before coating.

step 10

For the coating, melt the butter, and mix the sugar and spices in a separate bowl.

step 11

Dip the donuts in the melted butter and let them dry out for about 3 minutes.

step 12

Then coat them with the sugar and spice mix.

step 13

Enjoy your beautiful donut, Gingis!!!

step 14

YASSS!

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