Homemade Apple Cider Doughnuts

My first experience with warm, delicious apple cider doughnuts was 10 years ago visiting my son at the University of Virginia. It was October 2014 and we visited Carter Mountain Orchard in Charlottesville~~where they served WARM apple cider doughnuts. I was in love. Every trip back for the next 4 years included a trip to this apple orchard. Getting these mouthwatering morsels is worth every single calorie.

When we travel in the fall to a region of the country that grows apples, I am always in search of apple cider doughnuts. Apple orchards are few and far between in Phoenix, hence apple cider doughnuts are not readily available.

I am the type of person that when I get a hankering for something, I cannot stop thinking about it. Yesterday, here in Phoenix, the morning temps were in the 50s (!) and I was dreaming about a hot cup of coffee and guess what? Yep, apple cider doughnuts. What better way to feed a craving than making it yourself?

Finding the Right Recipe

I love a good doughnut but try to avoid extra calories so finding a baked donut vs. a fried donut recipe is a priority. Since I have had good luck with recipes from Sally’s Baking Addiction, this doughnut one is a relatively easy and delicious one.

The key to getting that wonderful apple cider flavor is reducing the cider to a syrupy consistency which intensifies the flavor. This is perhaps the longest part of this recipe. Often I will double the cider quantity and then freeze it for another future batch. Now is a good time of year to pick up apple cider in your grocery store.

After mixing all the ingredients together, the recipe suggests filling a large Ziploc bag with the batter and cutting off the tip… a makeshift pastry bag.

I purchased these more expensive pans years ago from Williams Sonoma but you can order an affordable Wilton doughnut pan from Amazon here, which is currently 18% off. Or if you live in Phoenix you can borrow mine! Also you can use a standard muffin pan if you don’t have (or want) a doughnut one.

Short baking time of 10 to 11 minutes. Since these are non-stick pans, the doughnuts easily release after baking.

Toppings

Typically, I make the suggested melted butter and cinnamon sugar topping from the recipe.

Brush the warm doughnuts with melted butter and douse them in sugar and apple pie spices.

However, another option is to make a maple glaze that is truly delicious on these yummy doughnuts.

And viola! In less than 1 hour, you have warm, apple cider donuts! Suggestion: pre-measure all the ingredients the night before to quicken the production process in the morning.

This recipe makes 12-14 doughnuts. I know you will LOVE them!

Happy Wednesday!