Baked Apple Cider Doughnuts You Gotta Try in Your Pressure Cooker
Pillowy apple cider doughnuts baked to perfection with a soft fluffy inside and a crisp cinnamon sugar crust, made quickly using your pressure cooker for a tender treat that captures all the cozy fall flavors.
Ingredients
Main ingredients
- 10 tablespoon unsalted butter at room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon plus 1 teaspoon more for toss
- ½ teaspoon fresh ground nutmeg
- ¾ teaspoon coarse salt
- 1 ¼ teaspoon baking powder
- 1 ¾ cups all purpose flour
- ½ cup apple cider
- 1 cup granulated sugar extra for tossing
- 6 tablespoon unsalted butter melted for brushing
Instructions
Instructions
- Preheat oven to 350°F even though you’re pressure cooking—they still need a little oven love after steaming.
- Grease the doughnut pan with butter or cooking spray to prevent sticking and add flavor.
- Cream the butter and sugars until light and fluffy in a stand mixer or with electric beaters.
- Beat in the eggs one at a time, scraping the bowl as necessary, then add vanilla extract.
- In another bowl, whisk cinnamon, nutmeg, salt, baking powder, and flour to distribute spices evenly.
- Gradually add dry ingredients to wet on low mixer speed, then slowly add apple cider. Scrape sides and mix carefully without overmixing.
- Spoon batter into doughnut pan cavities about ¾ full, then place pan on trivet inside pressure cooker with water underneath.
- Cook under high pressure for 8 minutes, then allow natural pressure release to keep doughnuts fluffy.
- Transfer doughnuts to wire rack to cool, then toss in cinnamon sugar mixture and brush with melted butter.
- Serve warm and enjoy your tender, flavorful apple cider doughnuts.
Notes
Recipe adapted from The New York Times. These doughnuts can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage. Use natural release on the pressure cooker for best texture.