Apple Cider Mochi Donuts

Up close of a stack of donuts with a donut leaning against it.

There is nothing better than biting into these warm Apple Cider Mochi Donuts coated in cinnamon sugar. These donuts are packed with apple and cinnamon spice, have a soft and bouncy interior, and a crumbly cinnamon-sugar coating.

Course Dessert

Cuisine Asian Fusion

Prep Time 15

Cook Time 1

Total Time 1 15

Servings dozen donuts

Calories 681kcal

Author Takes Two Eggs

Ingredients

2 cups (500 g) apple cider reduced to 1/2 cup (125 g)
2 cups (300 g) sweet rice flour mochiko rice flour
2 teaspoon (10 g) baking powder
1 teaspoon (3 g) ground cinnamon
½ teaspoon (1 g) ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon cardamom optional
¼ teaspoon (1 g) salt
3 tablespoon (45 g) unsalted butter melted
¼ cup (50 g) granulated sugar
¼ cup (50 g) light brown sugar packed
¾ cup whole milk
1 teaspoon (5 g) vanilla extract
2 large eggs room temperature

Cinnamon Sugar Coating

6 tablespoons unsalted butter melted
2 tablespoon (30 g) apple cider
½ cup (120 g) granulated sugar
1 teaspoon (3 g) ground cinnamon
¼ teaspoon (1 g) apple pie spice

Instructions

Reduce the apple cider to 1/2 cup. In a small saucepan, stirring occasionally simmer the apple cider over medium-low heat until the apple cider has reduced down to 1/2 cup (about 45-55 minutes). Set aside to cool for 15 minutes.
Prepare the oven and donut tray. Preheat oven to 350°F (177°C). Spray the donut pan with non-stick cooking spray. Set aside.
Whisk the dry ingredients. In a medium mixing bowl, whisk the sweet rice flour, baking powder, cinnamon, nutmeg, cloves, cardamom, and salt until combined. Set aside.
Whisk the remaining wet ingredients and sugar. In a second mixing bowl, whisk together apple cider, butter, vanilla extract, milk, light brown sugar, granulated sugar, and eggs until just combined.
Combine the dry mixture with the wet batter. Sift dry ingredients into wet ingredients. Using a spatula, fold to combine. The batter will be wet and slightly thick.
Pipe and bake. Transfer the dough into a pastry bag. Pipe the dough into the greased donut pans. Tap the donut pan 1-2 times on your workspace to remove the air bubbles. Bake for 9-11 minutes the edges should be lightly browned until a toothpick comes out clean. Cool the donuts in the pan for 5 minutes then transfer to a wire rack to cool.
Coat the donuts. Combine the melted butter and apple cider in a small bowl. In a separate bowl, mix together the sugar, cinnamon, and apple pie spice. Once the donuts are cool enough to handle, brush on the melted butter cider on both sides of the donut and then generously coat with the cinnamon sugar topping.

Notes

You must reduce the apple cider. The trick to the flavor explosion in these apple cider mochi donuts is the concentrated apple cider. The apple cider needs to be reduced down on the stove to add a big flavor without the excess liquid. Be patient! It will reduce.

Pipe the donuts into the pan. Piping the batter helps make the donuts more even and easier to transfer to the pan. The batter will be relatively sticky so using a spoon may be difficult. You can alternatively use a zip-lock bag and cut a hole in the corner if you do not have a piping bag.

You can alternatively use a muffin pan to make muffins instead. You can grease your standard 12-cup muffin pan or use cupcake liners and fill them about 3/4 way full and bake for about 15-18 minutes or until a toothpick inserted comes out clean.

Storage Instructions: These donuts are best eaten immediately. You can store them in an airtight container at room temperature for 1-2 days. You can freeze the donuts, coated or not coated in the toppings, for up to 2 months.

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