Overnight Soaked Apple Cider Donuts with Spelt Flour
These tender baked donuts combine the warm spices of fall with concentrated apple cider flavor. The overnight soaking process with buttermilk creates an exceptionally moist texture while breaking down the spelt flour for better digestibility. Perfect for autumn mornings or cozy gatherings, these donuts get their deep apple flavor from boiled-down cider and are finished with a classic cinnamon sugar coating.
Ingredients
- 3 ½ cups spelt flour, or whole wheat pastry flour
- ½ cup buttermilk
- 1 tablespoon vanilla extract
- ¾ cup Sucanat, or Rapadurabrown sugar1:1refined_sugar
less mineral content
- 1 cup grass-fed butterregular butter1:1
minimal difference
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups apple cider, preferably unpasteurized OR 2/3 cup boiled apple cider
- cinnamon sugar
Instructions
- 1
Boil the apple cider down to approximately 2/3 cup on the stove
- 2
Combine the flour, buttermilk, and boiled apple cider
- 3
Cover and let soak overnight
- 4
In the morning, add the rest of the ingredients in order
- 5
Add a tablespoon at a time of milk or water if needed to achieve proper batter consistency
- 6
Oil and flour a donut pan and fill 2/3 of the way full with batter
- 7
Bake at 350 degrees Fahrenheit for 15 to 18 minutes until a knife comes out clean
- 8
When donuts are still warm from baking, sprinkle with cinnamon sugar
Tips
The overnight soaking process is crucial for texture - don't skip this step as it creates the signature tender crumb.
Boiling down the apple cider concentrates the flavor significantly - this takes 25-30 minutes but makes a huge difference in taste.
Add extra liquid gradually after soaking as the batter may be too thick - start with 1 tablespoon at a time.
Good to Know
Store covered at room temperature for up to 3 days or freeze for up to 3 months.
Prepare through the overnight soaking step, then finish in the morning.
Best served warm, shortly after baking and dusting with cinnamon sugar.
Common Mistakes
Don't skip the overnight soak or donuts will be dense
Avoid overmixing after adding morning ingredients to prevent tough donuts
Don't overfill donut pan or batter will overflow during baking
Substitutions
minimal difference
pasteurized works fine
FAQ
Can I make these without a donut pan?
Yes, use a muffin pan instead. Bake at 350F for 22-25 minutes, though texture will be different from donuts.
What if I don't have time to boil down the cider?
You can buy pre-boiled apple cider at stores like Whole Foods, or use 2/3 cup regular cider with slightly less flavor intensity.
How long do these keep fresh?
Store covered at room temperature for up to 3 days. They're best within the first day but remain good for several days.