From Skagit-based publisher Raspberry Bow Press, The Revolution Will Be Well Fed features baking recipes for breakfast, snacks, and desserts, as well as essays and history exploring the connections between food, community, and social movements. Author Corrie Locke-Hardy’s recipes are all intended to be scalable and packable, making them easy to bring along to your next potluck or community organizing meeting. For more information or to purchase a copy, go to raspberrybowpress.com.
These baked-and-glazed apple cider donuts are sprinkled with cinnamon sugar and are absolutely worth the extra steps they take because your mind will be blown with how incredible they are! The concentrated apple flavor from the cider paste, along with the liberal use of butter, is guaranteed to make you the most popular after school snack spot in town.
Notes: You’ll need four donut pans for this recipe (most are six-cavity pans), or you can bake in batches. If you don’t have donut pans, mini muffin pans are a great alternative. After liberally greasing two 24-cup unlined pans, fill each mold with the batter halfway. This will result in smaller and more numerous poppable cider treats!
The recipes in this book were developed using all purpose gluten-free flour. Eat wheat? No problem, simply swap in all-purpose wheat flour.
Photograph courtesy of Raspberry Bow Press
Makes about 20 donuts
For the Cider Paste
1 gallon apple cider
- In a large pot over medium heat, reduce the apple cider until it yields about 2 cups of cider paste. You won’t need all of it for the donuts; store the remaining cider paste in an airtight container in the refrigerator for up to one month. (It’s delicious in other baked goods or even as pancake syrup; simply add 1 teaspoon of water at a time until you reach your desired consistency.)
For the Topping
2/3 cup granulated sugar
3/4 teaspoon ground cinnamon
- In a shallow bowl, stir together the sugar and cinnamon. Set aside.
Photograph by Manuela Insixiengmay
For the Donuts
2 cups all-purpose gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Pinch of ground ginger
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of ground allspice
2/3 cup cider paste
5 tablespoons unsalted butter
1/2 cup packed dark brown sugar
1/4 cup sour cream
2 large eggs
2 teaspoons pure vanilla extract
- Preheat the oven to 350°F. Liberally coat your donut pans with cooking spray or neutral oil and set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, cloves, and allspice.
- In a microwave-safe dish or a small pot over low heat, melt 2/3 cup cider paste with the butter and stir until smooth. Transfer the mixture to a large bowl.
- To the cider mixture, add the brown sugar, sour cream, eggs, and vanilla and whisk until smooth. Add the flour mixture to this mixture and whisk again until smooth.
- Using a 1-1/3-ounce cookie scoop, scoop the batter into each mold using one scoop per donut. Bake the donuts for 12 minutes, until dark brown. They should rise but not overflow the pan. They will be a color that perfectly complements an aesthetic walk through the autumn woods with a cozy sweater (and the soulmate to this appley glaze, whose mission in life is to hold onto as much cinnamon sugar as possible).
For the Glaze
1/4 cup cider paste
2 tablespoons unsalted butter
- While the donuts bake, make the glaze. In a microwave-safe dish or a small pot over low heat, melt 1/4 cup cider paste with the butter and stir until smooth.
- Using a pastry brush, brush the glaze over each donut, then sprinkle the cinnamon-sugar mixture over the top (you can also roll the donuts directly in the sugar). I like to brush the top halves of the donuts first, sprinkle or dip the brushed halves in the cinnamon sugar, and then turn them over and repeat.
- Leftover donuts can be stored in an airtight container at room temperature for 3-4 days. Brushing the glaze over the donuts before rolling them in sugar not only provides that extra dose of flavor and helps the cinnamon sugar stick, but it also keeps the donuts moist and chewy for longer.
