We lived in Texas for nearly five years, which means apple orchard doughnuts were only in my dreams. Not one to risk burning down my house with a frying fiasco (I'm accident prone!), I started making these baked Apple Cider Doughnuts every Fall.
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 Baking (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 can boil cider in a small saucepan down to a syrupy consistency. For this recipe, I'd start with ½ cup of cider and reduce it to ¼ cup liquid.
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].
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
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Recipe adapted (barely) from King Arthur Baking (link here).
Apple Cider Doughnuts
Apple Cider Doughnuts:
Apple Cider Glaze:
- 1¾ cups powdered sugar
- 3 tablespoon boiled cider (see note)
- pinch salt
- 1 tablespoon milk (I used whole milk.)
- 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.
- 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!