Apple Cider Donuts
I have been FEELING FALL lately. I’ve always loved the change in season, but this year especially, I am all in when it comes to cooler temperatures. If you follow me on Instagram, you’ve probably heard me lament that summer just isn’t what it used to be (beach days, naps in the sun, impromptu swims) once you’re a parent (chasing toddlers, sunscreening up a wiggly little human, catching said human before she runs face-first into the ocean when she can’t. even. swim.). You get the idea. Don’t get me wrong—I love my daughter! She really is the best thing that has ever happened to me. It’s just that summer and I seem to be on a break for now. Which is fine, because now it’s fall! And we can do all the fall things and eat all the fall food. And that makes everyone in my little family happy.
Which brings me to my Apple Cider Donuts. When we went apple picking a few weeks ago, cider donuts were at the top of my list of things I wanted to make. And this recipe blows all the other recipes out of the water! My secret is adding apple butter to make the cider truly sing. These donuts are brimming with apple flavor, chock full of warm spices, and take very little time to make. Also? You don’t need to fry them! They just get baked in sweet little donut pans and then topped with cinnamon and sugar! They are so good that I eat them for breakfast and dessert (which seems to be a common theme with me and baked goods…). And although apple season is dwindling on the East Coast, there’s still plenty of time for you to make these donuts. Enjoy!
Apple Cider Donuts
adapted from The New York Times
- Yield: 15 donuts
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Ingredients:
- 1 ¾ cup flour
- 1 ¼ teaspoon baking powder
- ¾ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup + 2 tbsp apple butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup apple cider
Ingredients for topping:
- 4 tbsp butter, melted
- ½ cup granulated sugar
- 1 tbsp cinnamon
- ½ cup powdered sugar
Directions:
Preheat oven to 350°. Spray two specialty donut pans (link: I like these, by Wilton!) with baking spray.
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg, then set aside.
In the bowl of an electric mixer, cream the apple butter, sugars, and vanilla. Add eggs one at a time, mixing well after each addition. With the mixer on low, gently add the flour mixture, beating until smooth. Finally, add the apple cider, pouring in a steady stream, beating until fully incorporated.
Spoon the batter into the prepared donut pans (or pipe using a pastry bag), filling to the top. Bake until donuts are golden brown, 12-15 minutes.
For the topping, combine the sugar and cinnamon in one bowl. Melt butter in a sauté pan, then remove from heat. When the donuts have cooled slightly, deftly dip them in the butter on both sides, then roll in the cinnamon and sugar mixture. (Note: you don’t want the butter to saturate the donut, you just want it to coat the exterior so the sugar sticks.)
If you prefer powdered sugar, just pour it into a bowl, then roll the slightly cooled donuts in the sugar.