Baked Apple Cider Mochi Donuts
A warm and comforting recipe for apple cider mochi donuts that includes a cinnamon sugar topping.
- Prep time
- 1 hr 10 min
- Cook time
- 10 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups apple cider
- 2 cups sweet rice flour
- 2 tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 3 tbsp unsalted butter (melted)
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¾ cup whole milk
- 1 tsp vanilla extract
- 2 eggs (room temperature)
- ½ cup granulated sugar
- ¾ tsp ground cinnamon
Instructions
- 1
Heat apple cider over medium low heat. Simmer until the apple cider has reduced down to 1/2 cup (~40-45 minutes). Set aside to cool for 20 minutes.
- 2
Preheat oven to 350 degrees F.
- 3
Grease 2 donut pans and set aside.
- 4
Add sweet rice flour, baking powder, cinnamon, and nutmeg to a small bowl. Mix and set aside.
- 5
In a separate bowl, whisk together butter, vanilla extract, milk, light brown sugar, and granulated sugar. Add in the eggs and whisk until combined. Finally, add the apple cider concentrate from step 1 and mix.
- 6
Sift dry ingredients from step 4 into the bowl with the wet ingredients. Use a spatula to combine until you get a wet dough.
- 7
Spoon the dough into a pastry bag or Ziploc bag. Pipe the dough into the donut pans. I used a donut pan with donut molds that are 3 inches in diameter.
- 8
Smack the donut pan 1-2 times on a flat surface to get rid of some of the air bubbles.
- 9
Bake for 9-11 minutes until a toothpick comes out clean.
- 10
While the donuts are baking, make the cinnamon sugar topping. Combine sugar and cinnamon in a bowl. Mix and set aside.
- 11
Once out of the oven, cover the donuts in cinnamon sugar. Use 2 forks if the donuts are too hot to handle.
- 12
Cool on a cooling rack for 10 minutes before serving.