A Fall Favorite – Apple Cider Donuts

A Fall Favorite – Apple Cider Donuts

I love food trends. I follow them and try to keep,you all informed. This year I have seen Apple Cider Donuts everywhere! I love that they can be fried or baked. I’ve seen them sprinkled with cinnamon sugar or glazed. I made mine in a donut pan but if you don’t have one, you can use a muffin tin or even a mini muffin tin and get a donut hole feel.

I really found that, while all the recipes I tried were great, I didn’t get a lot of apple flavor. I reduced the apple cider by 3/4 to just 1/2 cup. I also diced up a Granny Smith Apple. I diced it fine. I wanted to get the flavor and tartness, but I didn’t want to bite into a chunk of apple.

I also left the topping up to you. We had a few with cinnamon sugar and then I made glazes. I like making it with apple cider or maple syrup.  Maple glaze just screams Fall.

These came together really easy, especially if you keep the ingredients on hand.  You could use apple butter in place of the cider if that is easier for you.

One tip: Be sure to grease and flour well, to avoid sticking.

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Apple Cider Donuts

This is my take on the apple cider donut craze. I wanted a more distinct apple flavor, so I added finely chopped apples.
Course: Beginnings, Endings
Cuisine: American
Servings: 3 Dozen

Ingredients

  • 2 cups Apple Cider
  • 1-1/2 cups All-purpose Flour
  • 1-1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg I do a few grates from fresh nutmeg.
  • 1/2 tsp Kosher Salt
  • 6 oz. Unsalted Butter, at room temperature
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Granulated White Sugar
  • 2 Large Eggs
  • 1/2 cup Buttermilk can use Greek yogurt
  • 1-1/2 tsp Pure Vanilla Extract
  • 1 medium Granny Smith Apple, peeled, cored and chopped finely

Instructions

  • Reduce apple cider, to 1/2 cup, over medium heat. Stir ocassionally. This can take up to 30 minutes.
    Meanwhile, whisk together all dry ingredients and set aside.
    Preheat oven to 350
    Butter and flour a donut pan. You can use a mini or regular muffin tin, too.
  • In the bowl of a stand-up mixer, fitted with paddle attachment, cream together butter and both sugars, over medium speed. Once light and fluffy, add eggs, one at a time. Scrape down sides.
    On low speed, gradually add reduced and cooled cider. Then add buttermilk and vanilla.
  • Gradually add flour mixture, until just combined. Do not overmix.
    Gently fold in diced apples.
  • Spoon, or pipe, into donut cavities.
    Bake for 10-12 minutes. Donuts should be a rich brown and bounce back when touched.
  • Cool on rack for 10 minutes, then turnout.
    When donuts are cool enough to handle, you can dip them in melted butter then sprinkle with cinnamon sugar.
  • You can also make a quick glaze to it them in.:
    Into 1 cup of powdered sugar, whisk either 2 tablespoons or apple cider or maple syrup, depending on your preferences. You can either dip the donuts or drizzle over.


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