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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.