Apple Cider Dougnuts are Part of New England Culture
Growing up in New England, fall isn’t merely a season. It’s a lifestyle, and the second that leaves begin to fall, Autumn takes over. It’s the time of the year that the best flavors are in season, from tart cranberries, crisp apples, and of course, pumpkin spice. When it comes to foods that New Englanders anxiously await for their return, apple cider doughnuts are almost always on that list. If you have not experienced the taste of a warm apple cider doughnut out of the oven, I can only assume that it is because you are not a New England Native. Cider doughnuts will soon disappear from shelves, if not already.
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Easily Bake Apple Cider Doughnuts at Home
Though cider doughnuts will soon be locked away in the fall vault, that doesn’t mean you can’t enjoy them throughout the winter. With this recipe, you can have fresh cider doughnuts year-round! Freshly baked doughnuts pair perfectly with coffee in the morning, especially in the winter. The best part is, these doughnuts are baked, not fried. Cutting out the frying process creates a healthier doughnut and saves you from the hassle of frying. To bake the doughnuts, you will need two six-cell doughnut pans and the following ingredients.
Apple Cider Donuts
Ingredients
- 10 Tbsp. unsalted butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp. vanilla extract
- 1 ¾ cup all-purpose flour
- 1 ¼ tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. allspice
- ¼ tsp. ginger
- ½ cup apple cider
Cinnamon Sugar Coating
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 tsp. cinnamon
- 5 Tbsp. melted butter
Instructions
Apple cider Donuts
- Heat oven to 350 degrees Fahrenheit. Lightly grease two six-cell doughnut pans.
- Combine the flour, salt, baking powder, cinnamon, nutmeg, allspice, and ginger in a medium bowl. Set aside.
- Add the butter, light brown sugar, and granulated sugar in a stand mixer or medium bowl. Using either a beater paddle or hand mixer, combine until fluffy and free of clumps.
- Add the eggs one at a time, evenly incorporating after each. Be sure to scrape the bowl to mix evenly. Mix in the vanilla extract.
- Add the flour mixture in two batches, lighting folding in each half.
- Add the apple cider, and mix until smooth.
- Fill each ring of the prepared doughnut pans 2/3 of the way.
- Bake for 15 minutes, or until a toothpick inserted into the thickest portion removes clean. Rotate the pans halfway through baking if not using a convection oven.
- Remove the doughnuts from the oven, and allow them to cool in the pans for five minutes. Then, transfer the doughnuts onto a wire rack and set them aside.
Adding the Cinnamon Sugar Coating
- Once the doughnuts have thoroughly cooled, mix the brown sugar, granulated sugar, and cinnamon in a wide and shallow bowl.
- Lightly brush the top, bottom, and sides of a doughnut with melted butter. Place the doughnut into the sugar mixture, flipping to coat both sides evenly. Shake off any excess sugar.
- Brush the next doughnut, and cover it with sugar. Repeat this process for the remaining ten doughnuts.
- Arrange on a tray and serve immediately.
Notes
Nutrition
Baking and Storage Tips
Apple cider doughnuts have the best flavor when warm, allowing the spices to come through fully. If you have leftover doughnuts and wish to enjoy one warm with a morning coffee, you can easily do so in a microwave. I set my microwave to half power and reheat a doughnut in intervals of 20 seconds. Another option is to reheat a doughnut using a small toaster oven. Unless you’re reheating a large batch, I try to avoid using the energy to preheat a standard-size oven for small portions. When storing leftovers, these doughnuts can be stored at room temperature for up to two days in an air-tight container. Be sure to keep them out of direct sunlight and away from heat sources.
Freezing Tips
For extended storage, you can place the container in a fridge for up to five days. If freezing, I lay leftover doughnuts on a cookie sheet lined with parchment paper. Space the doughnuts about two inches apart and place them in a freezer for at least 6 hours. Finally, transfer the doughnuts to a container, and store no more than three months for the best flavor.
This article contains affiliate links. As an Amazon
Associate, I may earn a small commission by purchasing items linked to Amazon.
There is no added expense for you, and it will help support Flavors of Paradis
LLC. All products recommended are hand selected by Flavors of Paradis unless
otherwise stated as a sponsored product.
