Description
These Baked Apple Cider Mochi Donuts combine the chewy texture of traditional mochi with the sweet, spiced flavors of apple cider and cinnamon. Baked to perfection, these donuts feature a tender, moist crumb with a delightful cinnamon sugar coating. Perfect for autumn or any time you crave a unique and flavorful treat that blends Japanese and American influences.
Ingredients
Apple Cider Reduction
- 2 cups apple cider
Dry Ingredients
- 2 cups sweet rice flour
- 2 tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
Wet Ingredients
- 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
Cinnamon Sugar Topping
- ½ cup granulated sugar
- ¾ tsp ground cinnamon
Instructions
- Reduce the Apple Cider: Heat 2 cups of apple cider over medium-low heat in a saucepan. Let it simmer gently until the liquid reduces to about ½ cup, which takes approximately 40-45 minutes. Once reduced, set it aside and allow it to cool for about 20 minutes.
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease two donut pans with non-stick spray or butter to prevent sticking and set them aside.
- Mix Dry Ingredients: In a small bowl, combine the sweet rice flour, baking powder, cinnamon, and nutmeg. Stir well to evenly distribute the spices and leavening, then set this mixture aside.
- Combine Wet Ingredients: In a larger bowl, whisk together the melted butter, vanilla extract, whole milk, light brown sugar, and granulated sugar until thoroughly mixed. Crack in the two room temperature eggs and continue whisking until the mixture is smooth and well combined. Finally, stir in the cooled apple cider reduction.
- Incorporate Dry Into Wet: Sift the dry ingredient mixture into the wet ingredients bowl to avoid lumps. Using a spatula, gently fold the mixture together until you achieve a moist, wet dough.
- Fill the Donut Pans: Transfer the batter into a pastry bag or a resealable plastic bag with the corner cut off for easy piping. Pipe the batter evenly into the greased donut molds, each about 3 inches in diameter. Tap the pans gently 1-2 times on a flat surface to release any trapped air bubbles.
- Bake the Donuts: Place the pans in the preheated oven and bake for 9 to 11 minutes. The donuts are done when a toothpick inserted comes out clean and they spring back to the touch.
- Prepare the Cinnamon Sugar: While the donuts bake, mix together ½ cup granulated sugar and ¾ teaspoon ground cinnamon in a small bowl.
- Coat the Donuts: Remove the donuts from the oven and carefully coat each donut with the cinnamon sugar mixture while still warm. Use two forks if the donuts are too hot to handle directly.
- Cool and Serve: Transfer the coated donuts to a cooling rack and let them cool for about 10 minutes before serving.
Notes
- The reduction of apple cider is key to concentrate the flavor and prevent the donuts from being soggy.
- Using sweet rice flour gives the donuts their characteristic chewy mochi texture; do not substitute with regular flour.
- Make sure eggs are at room temperature to help the batter mix evenly and achieve the best texture.
- Donut pans with molds about 3 inches in diameter are ideal for this recipe to ensure even baking.
- You can store leftover donuts in an airtight container at room temperature for up to 2 days; reheat slightly for best texture.
