Combine the flour, buttermilk, and boiled apple cider.
*Make your own cinnamon sugar. Mix 1 cup Sucanant or Rapadura with 2 tablespoons cinnamon.
**In a pinch, you can just use 2/3 of a cup of regular apple cider, but the donuts will not be nearly as tangy.
***A note about the donut pan: I realize donut pans are not ideal (they are usually nonstick), but I prefer my donuts baked because they aren’t quite as heavy. This is only a once-in-a-while treat, so I am fine with this. If you want a more traditional approach, heat coconut oil and fry donuts, flipping when the first side is brown.
Soaked Apple Cider Donuts https://traditionalcookingschool.com/food-preparation/recipes/soaked-apple-cider-donuts/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Soaked+Apple+Cider+Donuts