Gluten-Free Baked Apple Cider Donuts

Описание: Hi Bakers!
Grab a mug of tea and a warm, buttery cinnamon-sugar covered apple cider donut. Take a big bite and savor the sweet apple flavor with a crunchy sugar exterior. If you bake anything this Fall, make these iconic donuts! They’ll bring a smile to your face and you’ll be glad it’s apple season! Concentrated cider in the dough makes these treats smell and taste divine. Don’t want to stand over the stove for 30 minutes? No problem, I have an easy hack you can use instead. This is one of my most loved recipes and I hope you adore it too! Enjoy! ~Carolyn
Gluten-Free Apple Cider Donuts
Revised for gluten-free from Sally’s Baking Addiction
makes 12 donuts (unless you overfill them like I usually do!)
Dry Ingredients
1¾ cups Cup4Cup Multipurpose gluten-free flour
¼ cup blanched almond flour
1½ teaspoons sweet rice flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon allspice
¼ teaspoon nutmeg
Wet Ingredients
3 tablespoons melted butter
½ cup granulated sugar
¼ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
¼ cup 2% milk
¼ cup applesauce, unsweetened
¼ cup apple cider, (reduced amount)****
 For rolling
Melted butter 
Cinnamon Sugar (In a wide shallow cereal bowl combine 1 cup granulated sugar and 1 1/2 teaspoons of cinnamon.)
Directions:
****Begin by pouring 1½ cups of apple cider into a medium-sized saucepan. Heat until boiling over medium heat until cider is reduced to ¼ cup. This will take about 30 minutes. If you don’t want to reduce the cider, you can use apple juice concentrate instead. Simply thaw it and measure out ¼ cup.
 Preheat the oven to 350F degrees.
Oil the donut pans, set aside.
In a medium-sized bowl, whisk the dry ingredients together and set aside.  In a large bowl, mix melted, butter, granulated sugar, and brown sugar until well combined.  Add egg, vanilla, milk, reduced cider,applesauce, and mix well.
Pour the dry ingredients into wet ingredients and stir until just combined. 
Spoon the batter into a piping bag or large ziplock bag and twist the end shut. Then, cut the tip off the bag so you have a 3/4” inch opening. Pipe the batter into the donut pan so it is about ¾ full. Batter is very thick so this takes some work.
Bake the donuts for 10-12 minutes until the donut springs back when touched with your finger.
Cool for 5 minutes and transfer to a wire rack.
Dip the donuts in melted butter, front and back, and then coat in the cinnamon sugar mixture. Donuts are best eaten the day they are made but will be good in the fridge for another day. Heat briefly in the microwave if desired.