Ingredients
For the donuts
250 gr AP flour
120 ml reduced pear cider
120 ml milk (at room temperature)
100 gr white sugar
100 gr brown sugar
30 gr melted butter
1 free range egg
5 gr baking soda
4 gr baking powder
5 gr cinnamon powder
5 gr baharat spice (use apple pie spice if you don’t have baharat)
5 gr vanilla
3 gr salt
For the topping
180 gr white sugar
80 gr melted butter
5 gr cinnamon
5 gr baharat
Tools
Small pot
Bowl
Piping bag
Spray oil
Donut pan
Directions
Step 1
Preheat the oven to 350F or 175C.
Step 2
Start by reducing the pear cider. Using 360 ml of pear cider, simply cook it on medium heat until it is reduced 3 times, to 120 ml.
120 ml reduced pear cider
Step 3
In a bowl mix the flour, baking powder, baking soda, salt, and spices. Set aside.
250 gr AP flour
4 gr baking powder
5 gr baking soda
5 gr cinnamon powder
5 gr baharat spice (use apple pie spice if you don’t have baharat)
3 gr salt
Step 4
In a separate bowl, mix the melted butter, egg, white sugar, brown sugar, milk and vanilla. Mix well until homogeneous.
30 gr melted butter
1 free range egg
100 gr white sugar
100 gr brown sugar
120 ml milk (at room temperature)
5 gr vanilla
Step 5
Add the wet ingredients mixture into the dry mixture and mix just until combined, don’t over mix.
Step 6
Transfer the batter into a piping bag (sitting in a quart container, it would be much easier to fill the bag up).
Step 7
Spray the donut tray with oil and pipe the batter in, filling each mold in half.
Step 8
Bake for 12 min.
Step 9
Take the donuts out from the pan and let it cool to room temperature before coating.
Step 10
For the coating- melt the butter, and mix the sugar and spices in a separate bowl.
80 gr melted butter
180 gr white sugar
5 gr cinnamon
5 gr baharat
Step 11
Dip the donuts in the melted butter and let them dry out for about 3 min.
Step 12
Then coat them with the sugar and spice mix.
Step 13
Enjoy your beautiful donut Gingis!!!
Step 14
YASSS!
