Pregnancy Friendly Apple Cider Doughnuts
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the doughnuts
- 2 cups apple cider
- 3 ½ cups all-purpose flour, plus more for dusting
- 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!