Apple Cider Doughnuts

by elyn_ryn

Easy to Make

These apple cider doughnuts are fairly easy to make. They have a fine cake-like texture, and are absolutely delicious! When I first made them, I didn’t expect them to be so tasty. Maybe it is the brushed butter, the cinnamon sugar, or the fact that they are served warm. But for me, I think it comes down to the fine, cake-like texture that is delicious warm or cold.

Apple Cider

These doughnuts are made with 1/2 cup of apple cider. To intensify the flavor, I suggest boiling 1 1/2 cups of apple cider until it reduces to 1/2 cup. Do this before you start the recipe. Let it cool before adding it to the batter at the end of the recipe. You can also reduce the cider a day before and keep it in the refrigerator. Set it out about an hour before you need it so it can come to room temperature. However, you can also make this recipe without reducing the cider, and it works just as well.

Nutmeg

This recipe calls for a pinch of nutmeg. If you love the taste of nutmeg, add 1/16 teaspoon to this recipe.

Piping Bag

To fill the doughnut pan quickly, use a piping bag. Fill it with batter and then cut off the tip. If you do not have a piping bag, make one using a resealable plastic bag. Fill the bag with batter and then snip off one small corner. Squeeze batter through the cut corner to fill the doughnut cavities with batter.

Sugar-Cinnamon Coating

The sugar-cinnamon coating is highly recommended for these doughnuts, but you can leave it off if you want to cut back on the sugar.

Serving Warm Doughnuts

These doughnuts are best served warm. However, sometimes they have to cool to get them out of the pan in one piece. You can reheat a single doughnut in the microwave for 10-15 seconds.

Print Recipe
Apple Cider Doughnuts
Baked doughnuts made with apple cider and brushed with butter and dipped in cinnamon sugar
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F. Use cooking spray to lightly spray the doughnut cavities.
  2. In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg. Set aside.
  3. In a mixing bowl, cream 10 tablespoons of butter, brown sugar, and ¼ cup of granulated sugar until light and fluffy.
  4. Add the eggs one at a time and beat until mixed well, scraping down the sides of the bowl.
  5. Beat in the vanilla.
  6. Add the flour mixture and beat on low just until mixed.
  7. Turn the mixer on low and slowly pour in the cider in a steady stream. Scape down the sides of the bowl to mix well.
  8. Add the batter to the prepared pan, filling them about 2/3 full.
  9. Bake for 12 to 15 minutes or until golden brown and a toothpick inserted in the middle of a doughnut comes out clean. Rotate the doughnuts after half the baking time.
  10. Let the doughnuts cool for approximately 10 minutes, and then turn them out of the pan onto a cooling rack.
  11. Mix together the leftover ½ cup of sugar with 1 teaspoon of cinnamon.
  12. Melt the remaining 6 tablespoons of butter. Brush the butter on the cooled doughnuts and then dredge them in the cinnamon-sugar mixture.
Recipe Notes

Apple Cider Reduction

Optional:  To enhance the taste of apple cider in the doughnuts, pour 1 ½ cups of apple cider into a small saucepan.  Cook it until it reduces to ½ cup.  Use this concentrated ½ cup apple cider in the recipe.

Nutmeg

If you like a stronger nutmeg taste, increase the amount to 1/16  teaspoon.

Muffins Instead of Doughnuts

If you don’t have a doughnut pan, you can make 12 muffins instead. Bake for 15-20 minutes or until an inserted toothpick comes out clean. Rotate the muffin pan after half the baking time. Brush the muffin tops with butter and dip in the sugar-cinnamon mixture.

Recipe adapted from the New York Times.

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