Oral Allergy Syndrome Friendly Apple Cider Doughnuts
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Learn more →Ingredients
12 servings
For the doughnuts
- 2 cups apple cider
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple cider in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple cider, tap it and change its rating to Red.
- 3 ½ cups all-purpose flour, plus more for dusting
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ tsp salt
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- ½ cup buttermilk
- 3 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
For frying
- 2 quarts neutral oil (such as canola or vegetable oil), for frying
For the cinnamon sugar
- 1 cup granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
- 1
Pour the apple cider into a large saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to about 1/2 cup, 15–18 minutes. The cider will be syrupy and deep amber. Remove from heat and let cool to room temperature, about 20 minutes.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, 1 tsp cinnamon, nutmeg, allspice, and salt. Set aside.
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