Here is a literal apple cider doughnut. I tend to call all doughnuts from a cider mill or apple orchard “apple cider doughnuts,” but I don’t really know what that means. This doughnut is called an apple cider doughnut because it has apple cider inside and out. Simple. Makes sense.
I need things that make sense right about now, life seems a little topsy-turvy. I’ve been working all day Saturdays and have basically been too exhausted on Sundays to do anything. I’m super excited for the Thanksgiving mini-break coming up soon, I need a mini break!
I made these doughnuts Veteran’s Day weekend, yay for a Monday off! Baked doughnuts are a perfect lazy weekend treat; they are quick to come together, contain ingredients in your cupboards, and are spectacular!
Out of all the baked doughnuts I have made since buying a doughnut pan, these may be my favorite! They stayed fresh for several days and did not become gummy. The doughnut was tender and sweet; the glaze was flavorful, yet not overly sweet. This is a perfect doughnut for breakfast on a lazy weekend or a busy one.
One Year Ago – Pomegranate Margaritas
Apple Cider Doughnuts
Adapted from Buns in my Oven
Yield – 16 mini doughnuts
1 cup sugar
½ cup unsalted butter, room temperature
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of cloves
1/3 cup apple cider
1/2 teaspoon vanilla
1 tablespoon unsalted butter
1/2-3/4 cup powdered sugar
pinch of salt
2-3 tablespoons apple cider
- Preheat the oven 325 ˚F and spray a doughnut pan with Baker’s Joy.
- In the bowl of stand mixer with a paddle attachment, cream together the butter and sugar until pale yellow, about 3 minutes. Beat in the eggs one at a time.
- Meanwhile sift together the flour, salt, baking powder, cinnamon, nutmeg, and cloves onto parchment paper. Set aside.
- Mix together the apple cider and vanilla, also set aside.
- Turn the mixer on low and scrape the bowl. Add the dry ingredients in three increments with the liquid in between. Mix until just combined.
- Add the batter to a large plastic baggie and snip the end. Pipe the batter into each doughnut well until they are filled about half-way.
- Bake 11-12 minutes or until the edges just begin to brown. Remove from the pan and let cool completely on a wire rack before glazing.
- To make the glaze add the butter to a small saucepan. Let melt and brown slightly while stirring. Whisk in the powdered sugar and salt. Whisk in enough cider to make the glaze smooth and pourable, but not too thick.
- Spoon onto each doughnut and allow to harden.