Fresh baked, fluffy apple cider doughnuts bring the taste of the season to your breakfast table. Flavored with apple cider and apple pie spice then dipped into maple syrup and cinnamon sugar, they are a great way to start to any day!
We made a trip this past fall up to Maine and one of the things I knew I wanted to try, besides their lobster (duh), were their Apple Cider Doughnuts. I mean what better place to get this delicious confection than from a state that grows over 100 different varieties of apples.
While perusing the shops and restaurants of Portland Maine we came across a popular doughnut shop and just had to stop in to see if we could find some. They had so many different varieties it was hard to choose. Of course, I had to purchase an apple cider doughnut and, when I saw they had a sweet potato doughnut, I knew I had to have that too. Both were super delicious and something I definitely wanted to try making myself when I got home.
One thing that is hard to find in Florida is good apple cider but I managed to find some in one of the specialty stores nearby. When using cider in a recipe, like these apple cider doughnuts, you need to reduce it to more of a concentrated syrup. To do this takes a little time but it is well worth the effort. Of course, you can always purchase this bottle of Willis Wood Boiled Cider from Amazon to make the recipe a little less time consuming.
These doughnuts are great for breakfast or just for a quick afternoon snack. Surprise your family with a warm batch of doughnuts over the holidays – they’ll love you for it!
Baked Apple Cider Doughnuts
Yield: 7-8 regular doughnuts or 6 very large doughnuts
Fresh baked, fluffy doughnuts bring the taste of the season to your breakfast table. Flavored with apple cider & spices then dipped into maple syrup and cinnamon sugar, they are a great way to start to any day!
3 Tablespoon maple syrup or 3 Tablespoons butter, melted
¼ cup granulated sugar
1 Tablespoon cinnamon
Before beginning, the apple cider will need to be reduced to intensify the flavor in the doughnuts. To do this, place cider in a saucepan and bring to a boil then turn down and simmer for 15-20 minutes until it is reduced to ¼ cup. Let cool. You can also make this ahead of time and store in refrigerator.
Preheat oven to 350 degrees. Spray doughnut pan with nonstick spray.
In a medium bowl, combine flour, baking powder, baking soda and apple pie spice. Set aside.
Whisk egg, sugars, buttermilk and cider in a medium bowl until smooth. Add vanilla and melted butter, whisk again. Add dry ingredients and stir until just combined. Overmixing will cause the doughnuts to be drier.
Using a spoon, divide batter between doughnut cavities. This recipe usually makes 7 or 8 so you may have some left over.
Bake for 10 minutes. Let cool for 5 minutes then invert on to wire rack. Let cool until just warm to the touch.
While doughnuts are cooling, place either the maple syrup or the butter on to a flat plate. On another plate, combine sugar and cinnamon.
When you can handle doughnuts, dip tops into syrup or butter then into cinnamon sugar.