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