When the calendar flips to September I get a bit giddy. Fall is my favorite time of year; I love the crisp air, vibrant red, orange & yellow hues demanding attention from leaves all around and most of all, apple season! Local orchards will be encouraging visitors to pick their favorite varieties and partake in a classic treat of apple cider doughnuts!
There is a farm not too far from here that I think has what could be the perfect recipe for this sweet, round, delectable piece of heaven. The small little kitchen works all day long churning out warm, soft cakes, encrusted in cinnamon & sugar. Apple cider doughnuts are around for such a short time it makes a trip to the country store almost a weekly occurrence. Until now!
I had a craving for these last week and I did not have time to make the drive to the orchard, so I decided to try and recreate the recipe in my own kitchen. The result? WOWZA! The best part is these apple cider doughnuts are baked, not fried and are just as soft and delicious. After my son tried them he said, “Mom! Please, please make these EVERY WEEKEND. Please!”
How could I refuse such a request?
So here I bring you a pretty amazing recipe for Apple Cider Doughnuts. It is based on using a non-stick doughnut pan made by Wilton that I found at Walmart. If you are about to go purchase a pan for this recipe, I highly suggest buying two of them.
- 1 cup flour
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ⅛ tsp. nutmeg
- ⅛ tsp. allspice
- ½ tsp. cinnamon
- ½ tsp. kosher salt
- ⅓ cup maple syrup (the real stuff!)
- ½ cup apple cider, divided
- ¼ cup apple sauce, unsweetened
- 1Tbsp. canola oil
- 1 tsp. vanilla extract
- ¾ cup sugar
- 1 Tbsp. cinnamon
- Preheat oven to 350 degrees. Lightly grease pan with a little bit of butter.
- In a bowl, combine flour, baking powder, baking soda, spices and salt.
- In separate bowl, mix ¼ cup apple cider, apple sauce, canola oil, maple syrup and vanilla extract, and then add to dry ingredients.
- Mix until combined.
- Using a spoon, fill prepared doughnut sections ¾ full.
- Bake 10 minutes or until top springs back to the touch.
- Remove from oven and cool in pan for 2 minutes.
- Remove from pan and place on wire rack to cool a bit more.
- While doughnuts are cooling, pour remaining ¼ cup apple cider in a small bowl.
- In a gallon sized Ziploc bag, combine the topping mixture of ¾ cup sugar & 1 Tbsp. cinnamon.
- The doughnuts should now be cool enough to touch, but still warm.
- Quickly dunk half of flat side into bowl of cider. Flip and dip other half.
- Place doughnut into Ziploc bag and gently shake in cinnamon sugar mixture until well coated.
- Place back on rack to cool or serve immediately.
So completely worth every single bite! What is your favorite doughnut flavor?? Share in the comments and maybe we can make a few of them for a future post!! 🙂
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