Breakfast,  Doughnuts

Apple Cider Doughnuts

I really *try* not to be negative about the Fall here in Texas. Er…the lack of Fall, that is. I once took an image that listed all the things to celebrate about fall. I crossed out “chilly evenings” and “bonfires.” I crossed out “hoodies” and “boots.” I crossed out “apple orchards” and “crunching leaves.” All that I was left with was pumpkins. Yup. Tank tops, flip flops, and pumpkins. *Groan* To help ease my pain, I made myself some ciderhouse-worthy doughnuts. Apple Cider Doughnuts, to be specific. 🙂

Apple Cider Doughnuts
These Apple Cider Doughnuts are tender and have a fabulous apple flavor! Not only does the doughnut have applesauce, but it also has boiled cider to pack as much flavor as possible! The boiled cider is also used in the apple cider glaze on top. Yuuuum!

I buy pre-bottled boiled cider from King Arthur Flour (link [here]). I enjoy the flavor and it’s convenient to have on-hand. It also keeps in the refrigerator for a long time! If you prefer not to buy boiled cider, you could boil cider in a small saucepan down to a syrupy consistency.

Apple Cider Doughnuts

If you don’t have a doughnut pan, you can always make these in a muffin tin, you’ll just have to increase the bake time.

This recipe makes 12 regular-sized doughnuts or 48 mini doughnuts. I have owned a few brands of doughnut pans, and I like my Norpro pan the best by far (link [here]). If you prefer to make mini doughnuts, you can find a mini doughnut pan [here].

Apple Cider Doughnuts

So what is it that reminds you of Fall the most? I can’t change the weather in Texas, but I can fill my home with the flavors of Fall, so that’s just what I’ll do! <3

Other posts you may like: 

Strawberry Powdered Sugar Doughnuts

Cinnamon Roll Apple Pie

Caramel Apple Cream Puffs

Apple Turnovers

Fall Dessert Charcuterie Board

Recipe adapted (slightly) from King Arthur Flour (link here).

Apple Cider Doughnuts

Amee
These Apple Cider Doughnuts are tender and flavorful, thanks to the addition of applesauce and boiled apple cider. Glazed with apple cider glaze!
Servings 12 doughnuts

Ingredients
  

Apple Cider Doughnuts:

  • 2 cups flour
  • tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • cup vegetable oil
  • 3 eggs
  • cup sugar
  • 1 cup unsweetened applesauce
  • ¼ cup boiled cider (see note; or an additional 6 Tbsp applesauce)
  • tsp vanilla extract

Doughnut Coating:

  • 3 Tbsp sugar
  • ½ tsp cinnamon

Apple Cider Glaze:

  • cups powdered sugar
  • 3 Tbsp boiled cider (see note)
  • pinch salt
  • 1 Tbsp milk (I used whole milk.)

Instructions
 

For Doughnuts:

  • Preheat oven to 350° F. Grease two doughnut pans (see note) and set aside.
  • In a small bowl, combine the dry ingredients (flour, baking powder, cinnamon, and salt). Set aside.
  • In a large bowl, whisk together vegetable oil, eggs, sugar, applesauce, boiled cider (see note), and vanilla until combined.
  • Add dry ingredients to the wet ingredients. Mix just until combined. Spoon or pipe the batter into the prepared pans (see note).
  • Bake 13-15 minutes, or until a toothpick inserted in the center of the doughnut comes out clean. (Mini doughnuts will bake in 8-10 minutes.)
  • Allow doughnuts to cool slightly. While they're cooling, combine sugar and cinnamon in a plastic or paper bag.
  • Once the doughnuts are cool enough to be handled and not fall apart, coat the doughnuts in the cinnamon-sugar coating by shaking the doughnuts (1-2 at at a time) in the bag. Place the coated doughnuts on a wire rack to cool completely.

For Glaze:

  • In a small bowl, combine all glaze ingredients. If you don't have boiled cider, you can add a smaller amount of apple cider or apple juice. Dip doughnuts in the glaze. Allow glaze to set before serving.
    Enjoy!

Notes

Note on boiled cider: I buy pre-bottled boiled cider from King Arthur Flour (link [here]). I enjoy the flavor and it's convenient to have on-hand. It also keeps in the refrigerator for a long time! If you prefer not to buy boiled cider, you could boil cider in a small saucepan down to a syrupy consistency.
Note on doughnut pan: I have owned a few brands of doughnut pans, and I like my Norpro pan the best by far (link [here]). If you prefer to make mini doughnuts, you can find a mini doughnut pan [here]. See recipe instructions for the bake time for mini doughnuts. Recipe makes approximately 48 mini doughnuts.
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