It’s that apple and cinnamon and spice time of year. And when isn’t it the time of year for a great donut? These gluten free apple cider donuts bring it all together in one soft, yummy circle of deliciousness!
The gluten free Apple Fritters recipe on my blog has been so popular, but I’ve had several folks ask about whether the fritters could be baked instead of fried, and other folks specifically asking for a gluten free apple cider donut recipe. When thinking about both these questions, it seemed like the easiest way to satisfy both was to make baked gluten free apple cider donuts which taste a lot like those awesome gluten free apple fritters.
These baked apple cider donuts are magical. Truly moist and soft — even days later — and bursting with fall flavors. They’re not dry or dense like a “cake” donut, they’re just perfect. I don’t know another way to describe them; guess you’ll have to see for yourself!
To watch the whole apple cider doughnut-shaping process, just click on the photo to watch a quick video. You’ll see how easy it is!
To them, I added a simple 2-ingredient maple glaze because I was inspired by my friend Brianna’s maple glazed pumpkin donuts recipe and thought the flavors would combine perfectly — and I was right!
With any kind of glaze like this, though, it’s best to eat them the same day. The donuts themselves stay yummy and soft for days (like everything made with my award-winning gfJules Flour), but the glaze will start to “melt” a bit overnight (for lack of a better term).
If you know you’ll be saving some for the next day, reserve some glaze to top those donuts just before serving so they’re easier to eat and less sticky … unless you’re into sticky donuts, which my kids must be, because they were undeterred by melted maple glaze all over their 3 day old gluten free apple cider donuts. But I suppose that speaks to how great these donuts really are!
For a few other takes on the baked donut concept, hop to my Gluten Free Chocolate-Zucchini Donut or Gluten Free Pumpkin Pie Donut recipes. For traditional fried doughnuts, I have a gluten free recipe for those too, and I even have a filled doughnut hole recipe! So many yummies to choose from – how will you ever decide?!
Gluten Free Apple Cider Donuts
The best of apple season all wrapped up in a donut! Gluten Free Apple Cider Donuts with Maple Glaze!
Ingredients
Donuts
- 1 1/2 cups (~ 2 small apples) peeled apples, diced finely – pat dry if very wet – (Gala, Fuji or other crisp apple)
- 2 cups (270 gr) gfJules™ Gluten Free All Purpose Flour
- 1/3 cup granulated cane sugar
- 1 Tbs. baking powder
- 1/2 tsp. sea salt
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. groung nutmeg
- 2 eggs, beaten (or favorite egg substitute)
- 1 tsp. apple cider vinegar
- 1 tsp. vanilla paste (or pure vanilla extract)
- 2 Tbs. coconut oil, melted (or vegetable shortening or butter, melted)
- 1/2 cup apple cider
Glaze
- 1 cup confectioner’s sugar
- 5 Tbs. pure maple syrup
Instructions
Bring all ingredients to room temperature except coconut oil, if using. Coconut oil is solid at room temperature and needs to be melted to add to this recipe. To bring eggs to room temperature more quickly, place un-cracked eggs in a bowl with very warm water while preparing other ingredients.
Peel and dice apples to a very small size (see photo - dice even finer for fewer apple chunks). Pat the pieces dry if they are very juicy. Set aside.
Whisk dry ingredients together in a small bowl. Toss the apples in the dry mixture bowl to coat, then set aside.
In a larger mixing bowl, combine wet ingredients through melted coconut oil. Once mixed, stir in the dry-apple mixture, adding the apple cider by pouring on top. Stir to combine well, but do not over-mix.
The dough should hold together easily when scooped with a spoon; if it is too dry, add more apple cider by the tablespoon until the consistency is right. Particularly juicy apples may make this dough more batter-like; if so, add a bit more gfJules Flour. Consult the video for reference about the consistency of the dough. Because of the apple chunks, this dough will not be smooth, but don't let that bother you -- the glaze will cover up any imperfections!
Preheat oven to 325° F (or 300°F convection).
Scoop out dough and roll into a log on a clean counter or pastry mat lightly dusted with gfJules Gluten Free All Purpose Flour. Score the ends of each log of dough with a fork, then dip your finger in water and touch the ends. Bring the ends together and smooth to join the dough into a round circle.
Place doughnuts or doughnut holes onto parchment-lined baking sheets or simply scoop dough into oiled doughnut pans and smooth the tops with a rubber spatula. Sprinkle with sugar and cinnamon mixture, if desired.
Bake for 10-12 minutes, testing with a toothpick for doneness (when inserted toothpick comes out clean -- not wet -- or with dry crumbs, doughnuts are fully cooked). Remove to cool on wire racks for 5 minutes, then gently roll in confectioner’s sugar or sugar and cinnamon mixture OR allow to fully cool, then dip in glaze.
To prepare the glaze, whisk maple syrup into sifted confectioner's sugar in a flat-bottomed pot over low heat on the stovetop. The pot should be at least as wide as each baked donut. It should be thin enough to easily spread but not watery. Glaze will thicken and set quickly, so you may need to keep the glaze warm while you are working.
Dip each donut top in the glaze and turn right-side-up onto parchment or wax paper to allow the glaze to drip and set.
Or pin it for later!!! Enjoy!
Can these be baked in donut pans?
Duh! I see the answer (yes) in the recipe. Gotta read more carefully!
No worries, Kathy!! Glad the answer was there for you!!!!
~jules
I am wondering if I can use your bread mix to make these donuts? I am a huge fan of your flour, that’s all I use.
Hi JoAnn, you could absolutely measure out my bread mix as if it was flour and use it in this recipe. ENJOY!!
~jules
Are the cinnamon and sugar part of the dry ingredient mixture, or only used for dusting the doughnuts?? I was a bit uncertain based on the instructions & appreciate the assistance in advance. I look forward to trying this recipe, for I am a new customer & just beginning to work with your GF flour! 🙂
I make a GF apple spice cake with similar maple glaze and my family loves it. I start with the white cake recipe from your cook book, replace part of the sugar with brown sugar, part of the liquid with apple sauce and/or juice, add cinnamon, allspice, and nutmeg and chopped apple. I enhance the glaze with some powdered maple added to the maple syrup, then add powdered sugar to get the right consistency. These apple donuts sound great for when I have time to make donuts, but the apple cake is an autumn quick fun bake.
I am such a frosting gal, so you totally have me with that maple glaze – yum! Love the apple infusion in those donuts too.
I love that you used diced apples in the donuts! I bet that adds great texture. Great idea!!
I love the chunks of apple in these! They look delicious!
Apples and maple are a classic flavor combo! These sound delicious Jules!
Would shredded apple work? Just make sure to pat the shredded apple dry.
Hi Susan, yes it will work but you do want to make sure that the shredding process doesn’t cause the apples to release too much moisture or it will make the donuts heavier (still tasty though!).
~jules